Northern Irish cuisine is quite similar to the British or to that of the Republic of Ireland. In the past, the basic diet of average Northern Ireland man was bread and potatoes. The limited choice of foods and non-existing influence of international cuisine resulted with a poor and uncreative culinary offer.

Political conflicts had a huge impact on the development of the local cuisine. I mean, nobody wanted to open a restaurant that could be bombed tomorrow. But over the last ten years things have changed. Big time. Belfast’s chefs schooled abroad came back to their hometown, bringing hope, promises and a bunch of new ideas when it comes to the food preparation and presentation.

Debeli made a list of the must-eat and must-visit restaurants based on numerous articles and reviews, but only when we tasted those local, fresh ingredients prepared in a very creative way, we were ready to say that Belfast culinary scene can be counted as one of the most promising ones. Something like Tallin, I would say. Above all the prices are very affordable! We paid less than 50£/pp for a three course meal with two alcoholic drinks in a Northern Ireland best voted restaurant. Not bad, right? But let’s start with the breakfast. Full breakfast 🙂

Our first breakfast in Belfast was a full Irish in an old linen mill building that’s housing not just the bistro, but also a gallery, market and a Troubles museum next to it.

The Mill was originally built in 1842, and was one of the first linen spinning mills established on the Lower Falls Road. Originally owned by James Kennedy and Sons of Clonard House, the family merged with McConnell to form the Falls Flax Spinning Company in 1865. Between 1900 and 1910. a new five-storey mill was erected, so you can spot a lot details of Victorian and Edwardian architecture

Full breakfast is a common name for a combination of fried eggs, sausages and bread for countries that once or still belonged to the English crown. The same dish, with small variations, can be called the Irish, English, Scottish, Welsh breakfast … although it is commonly known as just – the fry.

Although this type of breakfast became popular in the 19th century, some infos tell that the tradition goes even further, in the 13th century. I think that a hard country life and work in the field was the reason for such an abundant breakfast, because when you eat full breakfast you either go lay down, again, or you don’t need to eat for the next six hours 🙂

Potato flat bread made of potato, flour, and buttermilk, on the right was a tougher than the soda bread (12 o’clock) which was soft, thick and quite fluffy bread, perfect for jams

I took a small fry, because I’m small, right? and Debeli took the the big one, together with a pint of beer afterwards.
My biggest fear was the blood sausage that turned out to be very delicious. It was well baked and very tasty, as well as a whole full breakfast at the Bistro which later proved to be the best one during our five-day stay on the Irish island.

THE LITTLE MILL BISTRO, 5-7 Conway St, Belfast BT13 2DE, UK


A breakfast at the Ocho sandwich bar was spontaneous one. And not a good one. We were in a hurry for our morning tour, so we didn’t have enough time to wander around in a search for a decent breakfast place, plus Tesco was closed, so we stumbled into a small bar next to the City hall.

The club sandwiches with chips as well as the porridge were quite all right. I never ate the scone, because I was so full, but the coffee was not satisfying, at least Debelis half pint espresso.

OCHO SANDWICH & COFFEE, 8 Donegall Square E, Belfast BT1 5HD, UK


Our first lunch in Belfast was according to my recommendation. I have found a funny named bar called The Dirty Onion, very close to the Albert Memorial Clock.

The idea was to have a pint of Guinness, which I fell in love during our trip, but we soon realized that it wouldn’t be a bad idea to grab something to eat while here, especially because the Yardbird restaurant upstairs serves free range rotisserie chicken.

The chickens are marinated for 24 hours in lemon, buttermilk and paprika, dry-rubbed, cooked and blast-chilled to keep it juicy and finally roasted on the spit just in front of you.

Debeli had half of the chicken with coleslaw salad while I devoured spicy chicken burrito with fried potatoes. And a whole creamy, fluffy Guinness 🙂



We drank Guinness in between major stops, during small breaks like this one in the famous Duke of York pub situated in the Cathedral Quarter that was once Belfast’s trade and warehousing district and now is overcrowded with bars, pubs and night clubs.

The pub’s décor with beautiful antique mirrors, furniture and artifacts from some of the city’s most famous hotels and buildings from bygone times are very interesting.

It was quite calm when we came around 2pm, only couple of guests, so I got the chance to take some photos, but not the chance to experience the pubs atmosphere as we did upon our arrival, where we stumbled upon Debelis favourite bar (he’s not telling me the name, as he’s keeping it to himself) with a spontaneous live guitar and harph music.

DUKE OF YORK, 7-11 Commercial Ct, Belfast BT1 2NB, UK


The Muddler’s Club restaurant is named after a 200 year old secret society that once had a meeting place in the old Cathedral Quarter. Head chef and the owner Gareth McCaughey hand picks the best of home grown produce daily to ensure the quality of each dish served.

The open kitchen gives you a chance to see the busy cooks and chefs while you enjoy one of the many drinks from carefully considered wine and rather extensive cocktail list. Speaking of which I had a few whiskey based cocktails with the biggest ice cube ever. I kind of wanted to see how long does it takes for the cube to melt in my drink so I kept ordering the drinks. What do you think was the final number of the drinks? Leave a comment if you wish 🙂

We took five course-tasting menu so our first appetizer was based on three main ingredients: ham, salsify and truffles. In between, we found some broccoli, cheese and white foam that we forgot what it was.

Very nice, creamy, delicious first appetizer but the second one really kicked us. Burrata with Irish tomatoes, pistachio cream and crunchy piece of really thinly sliced bread was pure perfection!

The neutral creamy cheese was boosted by the salty pistachio taste and slightly bitter monks cress but the bread gave that final crunchy note.

The fish main course was halibut with courquette and bisque, a crab sauce.

Very tasty, but a bit blank in the whole taste. Maybe a pinch of something acidic to round the whole picture.

Beef tenderloin and oxtail with baked root colorful vegetables, carrot cream and chanterelle mushrooms was, on the other hand, brilliant!

Very tender beef meet and soft oxtail meat, perfectly spiced with sweet vegetables was very nice ending to the main courses and appetizers.

The lunch ended with a delicious dessert made from mascarpone cream, rhubarb, blackberry sorbet, almond puree and sticky almond cookies.

It was a fantastic combination of sweet and sour with utterly savory cakes, not to forget to mention the perfect presentation. Like a painters color palette.

Both the floor and kitchen staff at Muddlers proved to be recommended by the renowned Michelin guide with their finely prepared dishes made from perfectly picked ingredients. Hands down to the THE MUDDLER’S CLUB RESTAURANT at 1 Warehouse Lane in Belfast BT1 2DX, UK.


Set in a fine Victorian terrace on Belfast’s stylish Lisburn Road, Shu has been named Northern Ireland’s best restaurant in the National Restaurant Awards, not once but twice.

It’s very spacious and rather big restaurant, with some 90 seats in total and very stylish dark wood and leather interior done by the local designer Paul Horscroft.

Although not crowded on that Tuesday evening, with majority of the visitors being older guests, we chose to sit in a secluded part of the restaurant, where we had our privacy, but a nice view on the others at the same time.

Shu serves dishes made from seasonal ingredients with a touch of French style cuisine with crazy affordable prices. Check the beginning of the post 🙂

Since you should always start your dinner, or lunch, with something refreshing we decided to go for whiskey (Debeli) and a gin based cocktails (me) but we were also served fresh Kilbroney Irish sparkling water, which according to Debeli’s, was the best water like-ever!

Connemara Single Malt Irish whiskey & Verdan Lady cocktail (Daffys gin, lime, Chartreuse, mint, rich syrup, soda)
Fine N App cocktail (caorunn gin, lemon, pomegranate pure, fennel seeds, saline solution) & Bushmills whiskey

The restaurant offers both lunch and dinner, a la carte dishes and a menu named after the prices of the dishes (lunch is a pound cheaper than the evening meals), so I went for the three course 5-11-5 menu while Debeli picked his dishes from the a la carte section.

His first course was lamb croquette with black garlic sauce.

The lamb was very mild in the taste, probably overtaken by crunchy crumbs and garlic sauce, but that’s why I like it. Not a big fan of the strong lamb taste.

My sweetcorn soup with chopped almonds and Ligurian olive oil was probably the best soup ever!

I’m a huge lover of sweetcorn in all of its forms, but to make a good corn soup you have to have both the ingredients and the skills. Plus the idea to put some crunchy almonds to spice the dish. Oh, and don’t forget the dark rye bread and fresh Irish butter!

I literally live on bread and butter! It’s my daily choice for breakfast and probably my future cause of death but you only live once, right?, so I immediately gave the gold medal to my evening soup. Wining meal, no turning back!

The second meal for me was Clandeboy pigeon with cooked beetroot, beetroot cream and blackberries.

Best pigeon ever. And the first one, actually 🙂 I was delighted that the taste was rather similar to turkey so it made it kind of easier for me to eat. Very soft and tender meat was paired perfectly with sweet beetroot sides. Light but still fulfilling!

For his second course Debeli’s opted for Himalayan salt-aged sirloin, with smoked chilli butter and hand cut chips.

Ageing beef meat is nothing new, but doing that in a hand made Himalayan salt chamber is completely another thing. Apparently very good as well.

The health and therapeutic benefits of Himalayan salt have been known for centuries, but its benefits in the dry–ageing of meat are only a recent phenomenon. The technique, perfected by Peter Hannan centers on an ionization process in which the negative ions of the mineral-rich, salt-brick walls counteract the positive ions of the meat.

After a 28 to 45 days in the chamber the beef, which comes from Aberdeen Angus, Hereford and Shorthorn cattle bred on the surrounding farms in Northern Ireland, is ready for preparation. And enjoying!

Debelis verdict was: worth the money! The stake was the most expensive meal on the menu, around 30£, but the taste was priceless. Soft, tender, very delicious, probably from all the salt surrounding the meet. Next time, I will go for the stake as well!

Choosing the dessert after a delicious meal it’s never easy. For some other people, I guess. For me, I see something new, I go for it.
The restaurant served tonka bean cheese with strawberries and green tea ice cream. One out of the three ingredients caught my attention so I was rather exciting to taste ingredient banned in the US. Although beans can cause liver problems in high concentrations, the plant is valued in both in perfume industry and fine dining for their aroma, with hints of vanilla, cherry, almond, and cinnamon.

Tonka beans

For me, tonka bean cheese tasted like something close to bean rather that vanilla, so I think I preferred the green tea ice cream. But all together it was very delicious combination.

Since Debeli didn’t find anything sweet of his choice he took a cheese plate with four Irish cheeses and one Swish. I don’t remember the names, but the tastes were fantastic. Perfect ending of the Shu story!

SHU RESTAURANT BELFAST, 253 Lisburn Rd, Belfast BT9 7EN, UK

Summa summarum:
At first, you may thing Belfast can’t be seen as culinary capital, but don’t underestimate it for one second. The local ingredients, variety of the meats, fish and vegetables with bunch of tattooed, handsome and very creative chefs raised the bar when it comes to fine dining in Northern Ireland. If every here, make sure to visit some of the restaurants before grabbing a Guinness in the local pub. You won’t regret it!



Nacionalna kuhinja Sjeverne Irske ne razlikuje se puno od britanske ili irske. Osnovna prehrane bili su kruh i krumpir, a ograničen izbor namirnica i slab utjecaj internacionalne kuhinje rezultirao je lošom i nekreativnom ponudom.

Od posebnog značaja za razvoj kuhinje bili su i politički sukobi. Mislim, nitko nije htio otvorit fensi restoran koji bi sutradan mogao biti bombardiran. No, stvari su se promijenile u posljednjih desetak godina. Domaći kuhari, koji su svoje vještine isklesali u metropolama, puni nade, obećanja i što je najvažnije novih ideja, vratili su se u rodni grad i krenuli naprijed.

Debeli je, po običaju, napravio listu gdje i što pojesti, ali tek kad smo vlastita nepca pogostili lokalnim namirnicama spravljenim na ekstremno kreativan način, uvjerili smo se u sve hvalospijeve o belfaškoj lulinarskoj sceni, a ako tome pridodate povoljne cijene (večera od tri slijeda s dva koktela došla je manje od 40 funti, cc 330 hrk!!!) nitko sretniji od nas 🙂 No, počnimo s doručkom i to onim pravim – irskim.

Prvo jutro u Belfastu, lijeno smo se prošetali po kvartu, okolonaokolo zida do The Little Mill Bistroa u zapadnom dijelu grada.

Bistro je otvoren u zgradi građenoj početkom 20. stoljeća koja je nekoć služila za preradu lana, a danas udomljuje ne samo restoran već i plac, galeriju, muzej te povremene tekstilne ture što vas vode po nekadašnjoj tvornici.

Doručak je značio ništa drugo nego full irish od kojih sam ja uzela onaj manji, a Debeli se odlučio za veliki. Jer je on veliki, jel te? Plus pivica nakon toga 🙂

Full breakfast (u slobodnom prijevodu ”puni doručak”) uobičajeni je naziv za kombinaciju prženih jaja, kobasica i kruha za zemlje koje su nekad ili još uvijek pripadale engleskoj kruni. Isto jelo, s malim varijacijama,  može se zvati irski, engleski, škotski, velški doručak….iako je uobičajeno samo – fry (prženo).

Iako je ovakva vrsta doručka postala popularna u viktorijansko vrijeme, 19. st., neki podaci govore da tradicija ide još dalje, u 13. stoljeće. Vjerojatno je težački život i rad u polju bio razlog obilnom doručku, jer kad pojedete full breakfast ili odete ponovno leć’ ili ste namireni narednih 6 sati.

Naši tanjuri sadržavali su krumpirov kruh s prženim jajima, kruh sa sodom, kobasicu, slaninu, krvavicu, gljive i rajčicu, a izgledali su ovako:

Najviše sam se gnjušala krvavice, ali moram priznati da je to, u ovoj prekaloričnoj mesnoj kombinaciji, najmanji problem 🙂 Bila je izvrsno pečena i jako ukusna, kao uostalom i cijeli doručak u Bistrou koji se kasnije pokazao najboljim za vrijeme našeg petodnevnog boravka na irskom otoku.

The Little Mill Bistro, 5-7 Conway St, Belfast BT13 2DE, UK


Doručak u Ocho sandwich baru, nasuprot Vijećnice gdje smo imali jutarnju turu, bio je totalni promašaj, ali barem smo se najeli.

Uzeli smo klub sendviče s čipsom (umjesto prženih krumpirića, jer im je to lakše za poslužiti), s tim da sam ja naručila i scone koji na kraju nisam pojela, a nosila sam ga sa sobom skorz do Dublina J (oduvijek sam imala veće oči od guzice), dok je Debeli uzeo i zobenu kašu koja je bila solidna, za razliku od kave. Moj cappuccino tako tako, ali Debelov espresso nikako.

Ocho Sandwich & Coffee, 8 Donegall Square E, Belfast BT1 5HD, UK

Prvi ručak u Belfastu bio je po mojoj preporuci u restoranu koji se nalazi iznad bara gdje smo trebali ”samo” popiti pivicu i nastaviti dalje s razgledom.

Prljavi luk

Ideja da nešto prigrizemo do večere, koju je Debeli rezervirao tek u 20h, bila je objeručke prihvaćena nakon dvije minute vijećanja tako da smo se samo popeli kat više.

Yardbird je mali restoran specijaliziran za pečenu piletinu na ražnju, tako da nemaju puno opcija i nude prilično slična jela i za ručak i za večeru.

Svoje domaće piliće Yardbird marinira 24 sata u limunu, mlaćenici i paprici, ali mi smo ih pojeli u manje od 24 minute. Nije što smo bili gladni, nego su bili prefini 🙂

Debeli se odlučio za pola pečenog pileta sa salatom od kupusa, jabuke i mrkve s majonezom, tzv. coleslaw dok sam ja ubila pileći spajsi burito s krumpirićima.

I moj prvi cijeli Guinness, u koji sam se zaljubila večer prije.

Guinness je predivan! Uopće nije gorak, kao ostale pive što sam probala, a kremast je poput karamel torte od sira. Od tog ponedjeljka, nakon Icubusovog koncerta, s pšeničnog piva kojeg sam ljubila u Minkenu, prebacila sam se na tamne stoute 🙂

Naizmjenična vježba: u jednoj ruci Baileys Irish Cream, u drugoj Guinness

The Dirty Onion and Yardbird, 3 Hill St, Belfast BT1 2LA, UK


Guinness se, dakle, pio između glavnih postaja u polusatnim pauzama između tura, kao recimo u Duke of York pubu u centru grada.

Smješten u maloj uličici s kamenim kaldrmama koja je nekad bila okružena tvornicama lana, željeza i destilerijama viskija, Duke of York namješten je objektima iz nekad najpoznatijih zgrada i hotela grada Belfasta.

Razne reklame, ogledala i ukrasi samo su dio posebnog interijera puba koji je inače krcat, ali mi smo zatekli samo par ljudi. Mislim, tko pije u dva popodne? 🙂

Duke of York, 7-11 Commercial Ct, Belfast BT1 2NB, UK


The Muddler’s Club restoran nosi naziv po udruženju Iraca koji su se nekad, prije dvjesto godina, sastajali u tajnosti u četvrti gdje se nalazi katedrala Belfasta. Cathedral Quarter nekoć je bio trgovački centar grada, dok su danas u starim zgradama uglavnom smješteni barovi, restorani i noćni klubovi.

Muddlers se otvorio prije tri godine, a glavni kuhar i vlasnik restorana, Gareth McCaughey prije toga radio je u OX restoranu, jednom od samo dva restorana u Belfastu ovjenčana Michelinovom zvjezdicom.

Restoran ima nekih 50ak sjedećih mjesta koji gledaju na otvorenu kuhinju s užurbanim kuharima. Nekoliko vrlo susretljivih mladih konobara i konobarica obavezno će vam reći što dobijete na tanjuru i podijeliti s vama tajne konobarskog posla koji nije baš najlakši. Pogotovo ne kad radite dvokratno, kao što rade gotovo svi restorani u Irskoj. Restorani se zatvore na neka dva sata između tri i pet, a kako je to premalo vremena da odete doma i nešto napravite, gotovo svi zaposlenici ostat će u restoranu. Kuhinja uvijek ima nešto za raditi, ali konobari ne baš. Eventualno ako imaju tonu bešteka za ispolirati 🙂

Na kraju to znači, ako radite četiri sata ujutro, četiri popodne vi ste i dalje odsutni od doma između 11 i 23h. Taman da ne stignete obaviti ama baš ništa taj dan. Osim umlatit pare. Ali valjda je i to nešto 🙂

U Muddlersu smo se odlučili za degustacijski menu od pet sljedova, a krenuli smo s malo kruha i putra te viskijem i koktelom baziranom na viskiju.

Zanimljiv je bio i dizajn menija koji je u opisu jela imao samo tri osnovna sastojka od koja se jelo sastoji. I cijenu. Ništa više od toga. Manje je više. Uvijek!

Tri glavna sastojka prvog predjela bili su šunka, kozja brada i tartufi između kojih su se sakrili brokula, žuti topljeni sir i bijela pjenica (zaboravila sam od čega) za koju Debeli misli da su gljive, ja sir. Kako god, lagani uvod u još bolje predjelo broj dva.

Burata s irskim rajčicama, kremom od pistacija i hrskavim komadićem taaaanko rezanog kruha bila je fantastična kombinacija slanih orašastih plodova, neutralnog mliječnog sira i gorkog velikog dragoljuba.

Dragoljuba, pitate se? Da, ova samonikla začinska biljka vrlo je popularna u kulinarstvu u zadnje vrijeme, a možete ju naći u svakom bolje opremljenom vrtu u Hrvatskoj.


Riblje glavno jelo bio je divlji iverak, bijela atlantska riba, iznimno popularna u Oslu, s cvijetom tikvice i sosom od rakova.

Iako jako dobro pripravljeno i jako fino, jelo je bilo mrvicu jednolično u okusu. Samo malo kiseline možda bi popravila cijeli dojam…možda…Doduše, ono što je nama popravilo dojam bilo je drugo glavno jelo.

Korjenasto povrće, pjenica od mrkve, goveđi odrezak i rep s lisičarkama bilo apsolutno fenomenalno! Mekani odrezak i odlična kombinacija slatkog i začinjenog svakako je odnijelo nagradu za jelo dana.

Svako dobro jelo, kao i naš ručak u Muddlersu eventualno dođe svom kraju, ali ako završi s fenomenalnim desertom onda je to dobar krak (sretan kraj? 🙂

Desert od mascarponea s rabarbarom, sorbeom od crne kupine, ljepljivim bademovim kolačićima i pireom od badema ukrašen jestivim cvjetićima ne samo da je podsjećao na sliku ili na slikarsku paletu boja nego je bio predivna i prefina kombinacija slatkog, kiselkastog, svježeg, hrskavog…i cvjetnog! Sjajno! Svake pohvale i preporuke za The Muddlers Club Restaurant u 1 Warehouse Lane, Belfast BT1 2DX, UK


Najboljim restoranom u Sjevernoj Irskoj 2018 godine proglašen je Shu, restoran otvoren prije osam godina u staroj viktorijanskoj zgradi u južnom dijelu grada Belfasta.

Iako se savjetuje uzeti stol pored prozora da promatrate užurbanu Lisburn cestu mi smo se zavukli na drugi kraj restorana gdje smo bili sami. Ionako je bila večer, pa ne bi išta vidjeli van.

Restoran, prema mojoj slobodnoj procjeni, može ugostiti oko stotinjak gostiju u vrlo elegantnom kožno drvenom ambijentu kojeg je dizajnirao lokalni dizajner Paul Horscroft.

Shu služi jela od lokalnih sezonskih namirnica spravljena s laganim francuskim utjecajem po nevjerojatno povoljnim cijenama, koje su i dalje previše za lokalnu mladež jer smo u restoranu zatekli uglavnom stariju populaciju.

Svako jelo treba započeti nečim pitkim tako da smo naručili vodu, viski i lagani koktel od gina, naravno.

Kilbroney Irish Water, Connemara Single Malt Irish whiskey, Bush malt, Verdan Lady koktel



Što se jela tiče, a sam se odlučila za 5-11-5 menu koji nosi naziv po cijeni pojedinačnog jela, dok je Debeli uzeo tri a la carte jela, a krenuo je s hrskavim janjećim krokretom i umakom od crnog češnjaka.

Vrlo smjela kombinacija ako imate na umu jake okuse glavnih sastojka, ali kroket uopće nije imao meni (odbojan) janjeći okus već se odlično složio s pikantnim umakom. Jako fino i zanimljivo, ali ništa naspram moje juhe od kukuruza s bademima i ligurskim maslinovim uljem.

Ja obožavam kukuruz i volim juhe, pogotovo one guste, a ovo jelo, kombinacija mojih omiljenih stvari je bila najsavršenija juha ikad. Slatkastog okusa, baš kakav jest kukuruz s hrskavim sjeckanim komadićima uz domaći maslac i još koju krišku raženog kruha mogla je biti moje glavno jelo. Svaki dan. Ne bih se bunila. Zlatna medalja, odmah!

Moje drugo jelo bio je golub iz Clandeboya nekadašnjeg galskog kraljevstva za kojeg se nadam da nije iz tog vremena 🙂

Golub je poslužen s pireom od cikle, kuhanom ciklom i borovnicama i bio je najbolji golub ikad. Prvi, zapravo 🙂 Nikad prije nisam jela goluba.
Okus i tekstura je vrlo slična purici i sjajno se složila sa slatkastim okusom cikle, pravo jesenske boje i okusi.

Debeli se odlučio za goveđi file odležan u himalajskoj soli s prženim krumpirićama i čili maslacem na vrhu.

Maslac i krumpiri nisu ništa posebno, ali kad je Debeli saznao da restoran nudi odreske odležane u komori spravljenoj od himalajske soli, o čemu je čitao prije polaska u Irsku, nije časio ni časa.

Nego, o čemu se radi? Meso govedine Aberdeen Angus, Hereford i Shorthorn pasmine, koja se uzgaja na farmama u Sjevernoj Irskoj, odležava između mjesec i mjesec i pol dana u komorama napravljenim od kocaka himalajske soli. Tehniku koju je usavršio vlasnik firme, Peter, temelji se na ionizacijskom procesu gdje negativni ioni iz mineralima bogate soli neutraliziraju pozitivne ione iz mesa. Zajedno s pažljivim osvjetljenjem i temperaturom u prostoriji ovo omogućava da meso sazrije bolje i dobije finiji okus i mekšu strukturu.

Tri i pol metra visok zid  građen je od narančasto rozih blokova soli uvezenih iz rudnika ispod Himalaja iz pakistanske Punjabi regije starih preko 250 milijuna godina. Svaki od tisuću blokova ručno je rezan i obrađen.

Odrezak je bio ekstremno ukusan i vrijedan novaca (oko 230 hrk) jer se razlika definitivno osjeti. Mislim, nadmašio je mog goluba u okusu 🙂

Nakon obilne i zasitne večere desert je bilo lagano izabran, jer kad sam bila divlja i neobuzdana s golubom, odlučila sam probati tortu od tonkinog graha, sjeckanih jagoda i sladoleda od zelenog čaja.

Tonka grah je smežurana mahuna podrijetlom iz Južne Amerike. Okus i aroma dosta podsjeća na kombinaciju vanilije, badema, cimeta, klinčića i prašine jednoroga, pa se vrlo često koristi u parfemskoj ili kulinarskoj industriji, posebno u Francuskoj.

Tonkin grah

Iako je namirnica zabranjena u Americi, zbog tko zna kakvog smrtnog sastojka, zrna se masovno koriste u suvremenom kulinarstvu, pogotovo za deserte. Ipak vam treba jedno za pripremu 80ak tanjura deserta.

Okus torte nije bio van pameti, ali je svakako zanimljiva kombinacija. Meni je imalo više grahorast okus nego vanilijast i mislim da mi se zeleni čaj slajo više svidio 🙂

A svidio mi se i Debelov desert, tj plata od četiri irska sira i jednog švicarskoj od kojih su svi bili posebni i vrlo ukusni na svoj način i zbog kojih bi se svakako vratili u Shu. Već imaju novi menu koji bi valjalo degustirati 🙂

Shu Restaurant Belfast, 253 Lisburn Rd, Belfast BT9 7EN, UK

Summa summarum:
Belfast se, možda na prvu, ne čini kao kulinarski centar svijeta, ali definitivno ga se ne bi smjelo zanemariti. Svježe lokalne namirnice, široka ponuda mesa, ribe i povrća te mladi entuzijastični i kreativni kuhari podigli su ljestvicu kad se radi o konceptu fine dininga. Ako se ikad zateknete u Belfastu, svakako posjetite neki od dobro recenziranih restorana. Platit ćete daleko manje nego u nekom drugom europskom gradu, a uživati isto, ako čak ne i više 🙂

PS Ako se pitate sto je fine dining, provjerite ovdje prije no što vas odvedemo dalje. Next stop – Dublin!

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