This is no ordinary restaurant! Walking down the little steps and out of the relentless Kilkenny rain, we couldn’t think of a nicer welcome than the one we receive at Ristorante Rinuccini, Kilkenny town centre’s well-regarded restaurant on the Parade, directly across from the city’s iconic castle.
The warmly appointed room is buzzing with Friday lunch diners, clearly at ease in the comfortable space, gorgeous Italian opera emanating from the discreet music system, and clearly the restaurant has gained a myriad of loyal and discerning customers over its twenty-year life. Also evident, is a perfectly pitched style of ‘old school’ but personal service, which is a rare treat indeed in these fast paced and casual times. The be-suited waiters are attired in keeping with this style and various members of the proprietorial Cavaliere family also buzz around with ease and a passion, which is only possible in families born into the hospitality industry.
The food is traditional Italian but absolutely rooted in the Kilkenny locale. While chef, daddy Antonio was born and bred in Italy, son and manager, Riccardo grew up in Ireland, albeit with a watchful eye on and love for the Italian homeland. What makes this place so special is that both father and son share a serious connection to their surrounding food landscape and thus a genuine commitment to the artisan producers and suppliers in their immediate vicinity. This, of course, is an ethos that Antonio would have grown up with…an ethos firmly ingrained in Italian food, both peasant and noble.
The local product in evidence right from the outset when a basket of delicious home-made soda and another of white turnover bread arrives on the table, the latter made by Callan baker, Billy Keogh. It is fresh and soft but with just the right amount of density and instils us with confidence in the food to come…and what food it turned out to be!
First to arrive, Spagettini con Astice, a bowl of perfectly al dente spaghettini in a simple sauce of white wine, parsley and tomato concassé with just the smallest hint of cream. Sitting atop and right through the pasta was flesh and claws of sweet, succulent lobster, fresh from Rob Murphy’s boat and only available when the small boat can leave from Kilmore Quay. Such delicate treatment of the shellfish suggests a lightness of touch and a real love of the produce, as was further evidenced in the plate of juicy scallops, also from Kilmore Quay. Again, the seafood was delicately treated, with a simple sauce of lemon, olive oil and the vaguest suggestion of aniseed from a splash of Pernod, right at the end. With this, a steaming buttery bowl of gingery Savoy cabbage and a bowl of floury potatoes, both from local grower, Jo Purcell’s excellent stable. An orange panna cotta to finish, has just the right of wobble and just the right creaminess and is countered with slices of bitter grapefruit and a dollop of fantastic home-made honey-comb ice-cream. The wine list offers excellent value with many stunning wines directly imported by themselves but crucially with the saving this provides being passed on to the customer as so rarely happens. The food prices are keen too, with early evening specials available every day and great deals to be had on the daily fish catch.
The team at Rinuccini are wonderful and the menu is a real tribute to the producers of the area… and Good Food Ireland Members with duck coming from Silver Hill, some of the cheeses from Knockdrinna Farmhouse Cheese...the list goes on and on. To find a restaurant such as this serving home-cooked, traditional Italian fare with such artisan produce is a serious treat. Be sure not to miss it!
As members of Good Food Ireland Ristorante Rinuccini has a strong relationship with its suppliers and their menu refelects their commitment to Irish Food Producers and they are proud to tell you where their produce comes from, in fact Ristorante Rinuccini have has just won the
Click here to see their Bord Bia Just Ask! Menu >>>
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