There’s something else to Irish cooking besides heavy and spuds, albeit both ought to be high on your must-attempt list while visiting the island of Ireland.

That rich green interwoven that welcomes the eye as your plane dives delivers a portion of the world’s best hamburger, sheep and dairy, while the dark blue waters that foam against its coastline are buzzing with fish and shellfish.

Irish butter is well-deservedly celebrated and tastes best when soaked into floury potatoes or thickly spread on one of the many local breads you won’t find in other countries.

The following are the most popular foods in Ireland that tourists should try.

Seafood

Chowder: There is no finer way to restore one’s spirits than with a warming bowl of chowder when the winds are strong and there is a bite in the air. With hearty chunks of salmon, haddock, shellfish, and potato, this thick soup is made with cream or milk and a dash of white wine. While chowder isn’t remarkable to Ireland, the nearby wind is that it comes presented with sweet thick cuts of earthy colored soft drink bread – more on which later.

Oysters: The greatest day to devour clams is on Bloomsday, Dublin’s yearly festival of the essayist James Joyce hung on June 16. Perfectionists love to nurse the pungent tissue directly from the shell, yet the more wary can appreciate them barbecued with bacon or heated with breadcrumbs and garlic. Best of all, a glass of creamy stout or chilled white wine are the drinks of choice.

Mussels and cockles: The song “Molly Malone” made these delectable mollusc morsels a part of Dublin mythology, but you can enjoy them anywhere near the coast. Cockles can be eaten raw with vinegar or steamed in their shells. Mussels, on the other hand, are typically served Belgian-style with white wine, butter, parsley, and chips (or fries, as they are known in the United States).

Salmon smoked: Salmon is only found in the waters of the North Atlantic, and the Irish like to eat bright orange-pink slivers of smoked salmon with eggs for a fancy breakfast, with potato bread or a boxty (see below), or as an open sandwich on brown soda bread. Then again, heated salmon is a captivating dish when cooked with Irish bourbon and honey.

Dishes of meat

Cabbage and bacon: Yes, that is correct; the Irish version uses bacon rather than corned beef. To add to the confusion, corned beef is a processed meat that is typically sold in cans in Ireland; In the United Kingdom and Ireland, what is referred to as “corned beef” is referred to as “salt beef.” Bacon and cabbage, on the other hand, are hard to find in many Irish restaurants or even in Irish homes. There are simply too many delicious alternatives that are more in line with current culinary trends.

Irish stew: For St. Patrick’s Day celebrations, Irish people are most likely to serve this dish. Lamb chunks are slow-cooked with onion, potatoes, carrot, and parsley in a rich gravy. Sausage, onion, potato, and bacon, or “rashers” as they are referred to locally, make up the traditional Dublin stew known as “coddle.” Stew with beef and Guinness is another option: a dark drink with potato and carrot and lots of alcohol in it. It is Ireland’s answer to goulash or beef bourguignon.

Classical crossovers: Given that the two neighboring islands have shared a long history, it shouldn’t come as a surprise that many British classics are also popular Irish fare. Friday night fish and chips and Sunday afternoon roast dinner are popular weekend treats. Stop by a pub or restaurant to finish off a weekend getaway with succulent servings of grass-fed Irish beef, lamb, or even venison accompanied by potatoes, gravy, and vegetable sides.

A full Irish breakfast: So, what distinguishes an Irish fried breakfast from an English equivalent? There’ll be the typical bacon, eggs, hotdogs, mushroom, heated beans and broiled tomato, yet the Irish adaptation will frequently incorporate highly contrasting pudding. Dark pudding is an iron-rich blood hotdog, while white pudding is a similar grain-filled wiener less the blood. Denny is one of the most well-known brands of pork sausage; Oscar candidate Paul Mescal stumbled upon the opportunity of a lifetime in a Denny television promotion a couple of brief quite a while back. In addition, soda bread and fried potato bread can be found at an Ulster Fry, which can be found in the north of the country.

Cheese, butter, and bread

Popcorn bread: This bread, which is made without yeast and with buttermilk, is delicious in both its white and wholemeal versions. It is thick, it is filling, and it tastes great. In Northern Ireland, brown soda bread, also known as wheaten bread, is typically sold as a loaf. It tastes best when toasted, with pools of butter melting into every crevice (Kerrygold is the preferred spread in the country). White soda bread is often eaten as farls, which are served toasted or fried and topped with bacon and eggs. It also comes in sweet versions that are made with sultanas or even treacle.

Veda: Enthusiastically cherished in Northern Ireland and semi-secret elsewhere, Veda is an economically delivered malt portion made with remedy. It must be toasted; novices make the mistake of eating it unto themselves. It should also be stuffed with butter and possibly topped with cheese or jam.

Cheese: Gubbeen – from the Irish word gobín, meaning little piece – is a nutty, semi-delicate cow’s milk cheddar made in District Stopper. Cashel Blue is a gentle blue-veined cheddar from Tipperary, named after the close by Rock of Cashel. Attempt them with a dab of Ballymaloe Relish, a tomato-based blockbuster.

The imposing potato

Colcannon: This side dish is a fleecy hill of pureed potatoes blended in with cabbage or kale, in addition to spread and milk or cream. Additionally, a Northern Irish alternative is champ, which consists of scallions and creamy mashed potatoes. If you want less of those good-for-you greens, this is it.

Boxty: Boxty is a delicious potato cake that is made from flour and grated potato and fried on a griddle. The thin bread slides known as potato bread or potato farls are made from potato mashed into a dough and potato. You can buy them in stores and fly them up, or you can put them in the toaster and spread them with butter, as you probably already know.

Tayto crisps: Joe “Spud” Murphy (yes, really) invented the flavored potato chip in 1954. He founded Tayto Crisps, Ireland’s most well-known snack. The original and definitive flavor combination of cheese and onion is also excellent in a crisp sandwich (let actor Jamie Dornan demonstrate). There are two distinct Tayto businesses, one in Northern Ireland and one in the Republic of Ireland, each with its own Mr. Tayto mascot. If you have any desire to realize which tastes better, you’ll have to attempt them both yourself.