When your meat comes from the butcher next door and your fish from the shop and wholesale suppliers just five minutes stroll away – that’s local. At Cistin Eile in the seaside town of Wexford, that’s exactly what happens for Head Chef and owner Warren Gillen. He has the best of local to work with, and a passionate attitude to how it should be served. Warren prefers to deal directly with his suppliers, ensuring the best relationships and a bond of trust that guarantees seasonal offerings. Consequently, the menu here at this little restaurant changes daily – in accordance with what Warren’s suppliers have available.
Décor and ambience at Cistin Eile is relaxed and informal. A café style set up with oil clothed tables, open kitchen serving hatch to the rear, table seating to the front overlooking the street, and small light filled raised seating area under an apex roof at the back.
The restaurant name means ‘another kitchen’. This is not just another kitchen. This is not just another chef. Here is a determined champion of the foods of his town and region. A man of few words, in person and on his menus. He prefers to let each plate speak for itself. And so it does. Local butcher’s home cured corned beef in a sandwich with thick cut bread, onion relish and red cabbage salad may be offered at lunch. In the evenings, you might find Market fish with a simple salad and diced potatoes. These things don’t sound terribly complicated or intricate in the written word. But when you get them in front of you, be prepared to be amazed by the perfect execution of cooking, presentation with sleight of hand, harmony of flavours in the mouth. Signature dishes are marked on the menu. Good ingredients need little explanation. All is revealed in the eating