Located in a reclaimed bonded warehouse in Cork city’s historic Victorian Quarter, multi-award-winning destination restaurant Greenes exemplifies cutting-edge contemporary Irish dining by combining the finest local, seasonal ingredients with innovative cooking techniques.
Award-winning executive head chef Bryan McCarthy’s cooking style is best described as terroir, locavore and modern Irish. From Glandore in West Cork, it was watching what was possible from the amazing West Cork produce that got Bryan hooked on professional cooking. His approach to food emphasises wild, foraged and organic ingredients produced as close to the restaurant as possible, as well as preservation and fermentation techniques that deliver innovative flavour combinations.
The food at Greenes is innovative, modern and devoted to place with a menu that’s devoted to local, seasonal, foraged and organic ingredients.
Sommelier Frank Schiltkamp is a qualified, experienced restaurant and wine expert, who enjoys getting the best out of his team to ensure the best possible experience for guests at Greenes.