Ireland has long fought against the stereotype that its culinary landscape begins and ends with boiled potatoes and pints of stout. When Bourdain visited in 2007 for the season three premiere of No Reservations, he set out to dismantle those outdated clichés. While acknowledging the deep, comforting roots of traditional Irish pub fare—hearty stews and savory pies—he was eager to explore a nation in the midst of a profound gastronomic awakening, fueled by incredible local ingredients and a new generation of ambitious chefs. His angle was to document this evolution, exploring both the Republic of Ireland and Northern Ireland to see how the past was informing the future. He sought out the pristine, world-class seafood pulled from the cold Atlantic waters off Howth, and investigated how global influences, from Asian fusion to authentic Indian curries, were reshaping the palate of cities like Dublin and Belfast. It was a journey to find the soul of a modern Ireland that still reveres its history. Let’s look at the stops that redefined Irish food for a global audience.
When Anthony Bourdain visited the North Atlantic island of Ireland on his show No Reservations Season 3 Episode 1 (originally aired January 1st, 2007), he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on No Reservations – Anthony Bourdain Ireland, all in a convenient list:
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DISH – Irish Stew, and Steak and Guinness Pie
WHAT IS IT?
Irish Stew – lamb shoulder, carrots, onions and potatoes, served with soda bread and butter; Steak and Guinness Pie – tender beef steak, mushrooms and onions in Guinness gravy, topped with a puff pastry lid and served with creamy Irish champ, seasonal greens and glazed Chantenay carrots.
WHERE IS IT?
Stop 7 on the Hop on hop off tour
The Crown Liquor Saloon
46 Great Victoria St
Belfast, United Kingdom
ANTHONY BOURDAIN IRELAND NOTES
On this episode, Tony mentioned this is the most famous pub in Belfast.
DISH – Oriental Appetizer Plate, Irish Steak, and Irish Lamb Loin
WHAT IS IT?
Oriental Appetizer Plate – a platter of oriental appetizers like salmon teriyaki, tempura prawn, sushi, and Japanese-style ceviche, and lobster and chicken wontons in buttery, spicy lobster jus; Irish Steak – Irish beef fillet with miso glaze, with a wild rice potato pancake (at Cayenne, it is served with an Asian-style herb salad); Irish Lamb Loin – with spiced potatoes (at Cayenne, it comes with kimchi).
WHERE IS IT?
Cayenne
24-31 Shaftesbury Square
Belfast, United Kingdom
Unfortunately, this restaurant has since closed its doors.
ANTHONY BOURDAIN IRELAND NOTES
The restaurant closed for good on March 24, 2013.
DISH – Tandoori Chicken, Vegetable Samosa, Pakora, and Vegetable Curry
WHAT IS IT?
Tandoori Chicken – chicken marinated in spices and yoghurt, and roasted in a tandoor; Vegetable Samosa – fried pastry with a savory vegetable filling; Pakora – fried battered vegetables; Vegetable Curry – vegetables cooked in curry sauce.
WHERE IS IT?
Madina Street Food Co
60 Mary St
North City, Dublin 1, Ireland
Unfortunately, this restaurant has since closed its doors.
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ANTHONY BOURDAIN IRELAND NOTES
Madina Asian Food Company offers a taste of India in Dublin.
DISH – Boiled Periwinkles, Clams and Mussels in Cream and Garlic, Broiled Razor Clams, Steamed Dublin Bay Prawns, Raw Oysters, and Irish Lobster – No Reservations Ireland
WHAT IS IT?
Boiled Periwinkles – periwinkles boiled in water; Clams and Mussels in Cream and Garlic – clams and mussels, pureed shallots, white wine and Irish cream; Broiled Razor Clams – razor clams cooked in direct radiant heat; Steamed Dublin Bay Prawns – quickly steamed langoustines; Raw Oysters – served on a half-shell; Irish Lobster – perfectly steamed Irish lobster.
WHERE IS IT?
King Sitric Restaurant & Accommodation
E Pier
Howth, Dublin, Ireland
ANTHONY BOURDAIN IRELAND NOTES
According to Tony, “no one whips up better or fresher shellfish in Howth” than King Sitric.
READ MORE: DUBLIN: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
This 2007 episode was crucial in shifting the narrative around Irish cuisine, proving that the island boasts far more than just excellent Guinness. By showcasing the stunning quality of the local seafood at King Sitric and the surprising global flavors taking root in the cities, Bourdain highlighted an Ireland that was confident, modern, and deeply flavorful. It’s memorable for its warmth, capturing the unparalleled hospitality of the Irish people, whether in a historic Belfast saloon or a bustling Dublin curry house. He reminded viewers that an evolving food scene doesn’t require abandoning tradition; it’s about elevating it. If you head to the Emerald Isle, come thirsty, but make sure you arrive hungry for some of the best ingredients in Europe.
