December Delights at Da Mirco. Tuesday's dinner at one of the best 2025.

December Delights at Da Mirco

Osteria Da Mirco, one of the best and most authentic Italian restaurants in Cork City and County and beyond.

Tuesday evening's dinner at Da Mirco in Bridge Street was one of the best of the year.

Mirco is a great supporter of the best Irish producers and also sources produce from small producers in his home community of Valtellina in the north of Italy. The mountainy area is nearer St Moritz than Milan.

Tagliere da Mirco (Da Mirco’s board) comes with cured meats and cheeses from Valtellina served with giardiniera (mixed pickled vegetables), tomato jam and homemade focaccia. This was our shared starter the other night and is a regular feature here.  And, full of different flavours and textures, it is a superb introduction to the evening meal and a tasty indication of the authenticity of your plates here.

No pizzas at Da Mirco but a great variety of pasta dishes on the main courses. I was very tempted by the Homemade Tagliatelle served in a traditional venison ragu recipe (from Valtellina) cooked in a deep venison stock and winter spices. But opted for the Lasagna Gratinata Goccia D'Oro. 

Mirco, full of gusto and who you'll see doing front of house, is one of the most warm-hearted owners around, always game for a laugh. This dish is introduced as the "Traditional Christmas lasagna recipe of my childhood": layers of lasagna filled with sausages, prosciutto cotto, mushrooms, truffle paste and Casera cheese. Another exquisite taste of Valtellina. Just hope he has it on the menu for the rest of the winter.

Da Mirco have been serving this every year since their first winter (2010) in Bridge Street and you can see the man himself enthusing about it here. 

Lasagna, an amazing dish.

Having considered the dessert menu, we made another decision to share. And it wasn't the house Tiramisu. We were lucky enough to agree on the Panettone Nel Marsala E Pere i.e. Warm Panettone in ‘Bread & Butter Pudding style’ served with poached Pear in Marsala and vanilla cream.  "A Christmas classic, reimagined," says Mirco, "Comforting, nostalgic, and unapologetically festive. Mamma Miaaaaaaa!"

"Born" in Milan, Panettone was once a luxury treat, before becoming a Christmas staple thanks to iconic 20th-century bakers Motta and Alemagna. Today, it’s loved all over the world, but nothing beats enjoying it the Italian way. Have you ever seen Mirco doing his videos? You should! Check him out on their Instagram. Here's one.

Wine? Oh yes, we had wine! Da Mirco have a new system for house quality wine through a collaboration with WINELAB. "We use tap because wines stay fresher for longer time and is sustainable, reducing glass waste and carbon emissions". The white wine on tap is Friulano Vini Stocco while the red is Nerello Mascalese Domus Vini.

A few other wines are available by the glass in two sizes, one 175ml, the other 125. I very much enjoyed my velvety and fruity Primitivo Bocca Della Verita Salento but CL's pick was even better. This was the Antica Enotria Bianco Tuccio Cerignola, imported by Le Caveau. A blend of indigenous grapes (Falanghina and Fiano in perfect harmony) it is light and fresh, packed with elegant fruit and finishing long and refreshing. Absolutely super and well priced also. Cheers. Enjoy the Christmas.

Dessert. Pic via Da Mirco

Irish producers that are supported here include:

O’Mahony’s The Market Butcher, English Market - Cork

O’Sullivan’s Poultry & Eggs, English Market - Cork

Skeaghanore Duck - Ballydehob - Cork

Ballycotton Seafood, English Market - Cork

Glenmar Shellfish, Union Hall - Co.Cork

Terre Ignis, English Market - Cork

Kilbrack Farm, Donerail - Co.Cork

Cork Rooftop Farm, Cork City - Co.Cork

Real Olive Company, English Market - Cork

Pana Artisan Bread, Midleton - Co.Cork

Tipi & Co., Cosio Valtellino Lombardia - Italia

Sala Cereali, Sondrio Lombardia - Italia

Storico Ribelle ‘Presidio Slow Food’, Gerola Alta Lombardia - Italia

Sysco Food - Cork

La Rousse Fine Foods, - Dublin

Boots Italian Specialities, - Cork

Cordelia Foods, - Dublin

Scupa Gelato, - Wexford

Morso Napoletano Cafe - Carrigaline Co.Cork

WINES, BEERS & DRINKS

Quintessential Wines, Drogheda - Co. Louth

A Taste of Italy - Co. Wexford

Grape Circus - Dublin

WineLab - Co. Kildare

Wines Direct Mullingar - Co. Westmeath

Le Caveau Wines - Kilkenny

Classic Drinks - Little Island Co. Cork

Italicatessen Italian Specialities, - Dublin

KC Norton Italian Specialities, - Dublin 

Osteria Da Mirco, one of the best and most authentic. Fronted by Cork’s favourite Italian!

Osteria Da Mirco, one of the best and most authentic.

Fronted by Cork’s favourite Italian.

Tagliere Da Mirco

Mirco Fondrini is a beloved Italian figure in Cork. He has a strong affinity for the city, including its football club, and maintains close ties with his home region of Valtellina in Northeast Italy. Along with his team of Italian chefs, he showcases this passion at Osteria Da Mirco, widely regarded as one of the finest and most authentic

Delighted with this Pair of Very Highly Recommended Reds

Wine & Wellington!

Delighted with this Pair

of Very Highly Recommended Reds

*********

Chateau Tire Pé Bordeaux AOC 2017, 13.5%, 

€20.65 €18.45  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

While looking for a wine to pair with the Beef Wellington by James Whelan Butchers, this Bordeaux got the nod. Tire Pé is not a  blend; it is 100% Merlot but did an effortless match with the delicious fillet and the equally delicious duxelles.

It has a deep ruby robe and notes of red and dark berries in the aromas. The same berries lead the flavours on the palate, with a little spice also. And there’s a terrific natural acidity that played a key role in the pairing with the Beef Wellington.

When the beef had been finished, the bright and expressive wine proved itself as a very pleasant companion on its own with an excellent refreshing finish, tannins light on the lips. Very Highly Recommended

The vineyard info: this "terroir" Merlot (20 to 40 year old vines), distinctive, delicate and expressive, with fruity and spicy aromas. Has been aged for 18 to 24 months in concrete vats.

“Whatever the cuvée, our guideline is in balance, precision, expression... 

To go in this direction, we harvest our grapes at the "right" maturity, carry out "soft" vinifications (no "forced" extraction but rather in "infusion" mode) at moderate fermentation temperature (24-28°), then aging ranging from 8 months to more than 36 months in concrete vats, in barrels (400 and 500 l) or even in terracotta jars.”

Hélène and David Barrault purchased Tire Pé in 1997; they are farming organically since 2008 (certified since 2014).The hill of Tire Pé owes its name to ancient rural scenes, where working horses would pass wind under the effort of climbing the hill, on their way back to the farm.

Le Caveau tells us they have created a little garden of Eden, “where wild grass, insects, birds and small wild animals live among the vines. Very unusual sight in the Entre-deux-Mers appellation, where their 13.5-ha estate is located.”

Vincenzo Red (top) and white

Fattoria di Vaira Vincenzo Rosso 2019, 12.5%

€18.45  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

With “At Home” offers from restaurants increasing at the time, we ordered one from Da Mirco in Bridge Street, Italian of course! Indeed, one of the most genuine Italian restaurants around these parts. But did we have an Italian win at hand?  Yes, we had, even if Vincenzo’s Rosso is not from the north where Mirco hails from.

It is a dark ruby in the glass, a lighter red at the rim. This is quite aromatic: plum, blackberries, and black currant with a rustic background . Quite a depth of flavour and no shortage of spice either on the palate, lively and fresh, with ripe tannins towards the finish. A friendly and very drinkable wine and Highly Recommended. I didn’t do it but it may be no harm to decant this.

Da Mirco's Tagliere

The grapes used in the blend are Montepulciano (50%), Merlot (25%) & Cabernet Sauvignon (25%). I’ve seen this described as a “bold blend”. A bit unusual for sure but works nicely in this Rosso. Food pairings suggested are: cured meat, cheeses, red meat. 

It certainly matched well with Da Mirco’s Tagliere with Italian cured meats, cheeses, olives and more as well, and went well also with  the main course of Homemade Cannelloni with a filling of Braised Irish Venison Ragu.

Importers Le Caveau: Fattoria di Vaira is one of the largest biodynamic farms in Italy. Here they cultivate vegetables, grains and cereals, and produce fresh cheeses, olive oil, and honey. After several years of applying biodynamic practices, their soil has been restored, reaching a degree of purity similar to wild soil.

Geek Bits
Origin: Molise, Italy
Vintage: 2019
Grape variety: Montepulciano (50%), Merlot (25%) & Cabernet Sauvignon (25%)
Food pairing: Cured meat, cheeses, red meat
Bottle size: 75cl
ABV: 12.5%

* We recently enjoyed Vincenzo’s white, details here.  

TablePath's Helping Restaurants Go "Click & Collect"

A classy take-away from Greene's!

TablePath's Helping Restaurants Go "Click & Collect"

With the food service industry being turned inside out these days, you have to be quick to adapt.  And helping Cork restaurants such as Greene's Sage and Da Mirco take the Click and Collect route is well established restaurant booking service TablePath, making it easier for the restaurants simplify and automate what can be a complex process. 

By the way, one of the partners in TablePath is Martin Poucher who is also the tech brains behind NeighbourFood with Jack Crotty, another brilliant food related service and one that doesn't seem to be getting the credit it deserves.

I just clicked into DaMirco's website there and here's what it looks like for this weekend.Tempting - you'd better hurry.

Other local restaurants on the TablePath system are:

www.greenesrestaurant.com (Bryan)

www.theglasscurtain.ie (Brian)

www.sagerestaurant.ie (Kevin)

www.12tables.ie (Dave & Cat)

www.damirco.ie (Mirco)

www.thewhalestail.ie

www.freddysbistro.com (Limerick)

www.oneillsbistro.com (Tipp)

Andrew Monaghan, Sales Manager with TablePath: "All their orders come through to them on their TablePath account and they can decide how many orders they can handle every 15 minutes and the system will work with that figure. Can also handle the maximum amount of orders they can handle per day.

The system automates all the payments, orders placed and time slots. Many of those now working with us had initially gone down the ‘pen & paper’ route of taking orders, payments etc. but once we had given them a demo on how simple the TablePath system was they were happy to work with us immediately!

from The Glass Curtain.

We manage all the set up (free of charge!) and we also manage all their Menu / pricing updates so there is very little for the restaurateur to do except process the incoming orders and drop them to the hungry customers in their cars.

With ‘Social Distancing’ going to have a big impact on the number of diners each restaurant can handle from June 29, we believe that the takeaway aspect of each restaurant will work ‘hand in hand’ with their core business once they re-open their doors! Our system integrates with STRIPE who handle the secure online payment process. 

We are delighted to work with many of Corks top restaurants and look forward to working with more over the coming weeks!"

Osteria Da Mirco. Tastily Bridges Cork And Italy

Osteria Da Mirco

Tastily Bridges Cork And Italy

There’s another Italian restaurant in Cork, Osteria Da Mirco in Bridge Street.

Some differences here though. Many of us know Mirco Fondrini from his 13 years at front of house in the English Market’s Farmgate Café. Some of you will know him also from Turner’s Cross as he likes the Cork City style of calcio.

And another thing. Mirco has stayed very much in touch with his home area of Valtellina in north-eastern Italy where he learned the trade (he is also a qualified sommelier). It is a great place to learn about food and wine and its influence is now clear to see and taste in Bridge Street.

An Osteria is a traditional Italian tavern that serves good wine and simple dishes and where you get a warm welcome. Genuine and genial, Da Mirco’s ticks all those boxes and more. Many Italian menus are long, most will have a big list of pizza options. That is not the case here. The menu is compact and there is no pizza. Short yes, but quality all the way.

Mirco’s love for Valtellina is particularly well illustrated in one of the starters, the Aperitivo Da Mirco. This platter consists of Tuna fishballs with aioli, pickled onions, tomatoes and basil, salami, three cheeses and “jam”, caramelised walnuts, and their own Focaccia. Not everything on the big sharing plate (15 euro for two) is from Valtellina but every little bit is full of flavour, the real thing.

Other starters (antipasti) include Bruschetta - with EVO and garlic; A Cheese board from Lombardy; and Tuna fishballs with aioli.

The wines too come from Italy, from all over the country. And include an excellent house wine, Madregale in both red and white, both simple and delicious and each at six euro a glass.

On now to the mains. While there is no pizza, there is pasta, their own. CL was tempted by a trio of Tagliatelle dishes, each available for two persons with a good reduction if you go that route. Her choice was the Tagliatelle al Ragú Bianco version (13.50). As the title suggests there is no tomato here! The vegetables have been cooked in the meat juices and she throughly enjoyed this moist and flavoursome plateful.

Hake was also on the menu. There is both a fish dish and meat dish of the day and they tell all about that at the table. Service is excellent here, friendly and efficient.

Mirco gave me a very encouraging description of their steak for the evening, but I picked the Roast Hake with red pepper coulis, served with oven roasted garlic and rosemary potatoes and a superb selection of Mediterranean vegetables (17.50). Superbly cooked and very appetising indeed. Another winner from the kitchen. Must go back for that steak sometime!

Like the rest of the menu, desserts are few but each is tempting. I was looking at the Cantucci i Vin Santo (Cantucci biscuits with the national dessert wine of Italy) but in the end we decided, being where we were, we couldn’t leave the Tiramisu (5.50) behind so we shared it and managed to finish this tumbler of deliciousness without a fight! A great finish and out then to Bridge Street and the Italian sun; not really but, after that well cooked, well priced meal, the Irish sun felt pretty good.

Osteria Da Mirco

4 Bridge Street, Cork

021 2419480

Facebook: https://www.facebook.com/damircocork/