Eating & Drinking inNorthern Ireland

A long, wild coastline makes Northern Ireland an excellent area for seafood. Huge hauls of fish and shellfish are unloaded daily in coastal towns, while the streams and rivers of the interior teem with wild salmon. Oysters, too, are a particular delicacy – try them at Mourne Seafood Bar in Belfast – while Harry’s Shack, right on the beach in Portstewart, is a great bet for seafood.

Beyond fish and seafood, the quality of Northern Irish beef and venison is well known, and excellent local sausages and bacon underpin a classic Ulster fry. Elsewhere, the local dairy industry produces an impressive selection of cheeses, as well as one of the world’s finest butters – Abernethy butter, which is made with cream from cows that graze around the Lagan Valley in County Antrim.

The capital of Belfast offers a rich variety of restaurants, from acclaimed fine-dining at Michael Dean’s Eipic, to the increasingly hip Cathedral Quarter where the Muddler’s Club offers forward-thinking, Euro-modernist eating. Overlooking the river Lagan, Stephen Toman’s OX helped transform the city’s dining scene with its short menus of fiercely seasonal dishes favouring vegetables over protein, while the laid-back Wine and Brine, a short drive away in Moira, delivers excellent-value dishes such as crubeens and homemade black pudding sausage. 

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Northern Ireland

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