Eating out

Seed oil free restaurants in Ireland

Short answer

11 places in Ireland are reported to cook without seed oils: 11 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil. Each entry reflects what the venue has been reported to use rather than an inspection, so call ahead before you rely on it.

Elsewhere in Ireland

Towns with fewer than 3 venues do not get their own page, so their entries are listed here.

  • Iasc Seafood Bar & Takeaway

    78 O'Connell Street, Dungarvan, Waterford

    lard
  • Leo Burdock's

    2 Werburgh St, Christchurch Place, Dublin

    beef tallow
  • Leo Burdock's

    Cookstown Extension & Second Avenue, Cookstown, Dublin

    beef tallow
  • Leo Burdock's

    Unit 20 Swan Centre, Dublin Southside, Dublin

    beef tallow
  • Leo Burdock's

    1 Harbour Road, Howth, Dublin

    beef tallow
  • Leo Burdock's

    Wolfe Tone Street, Naas, Kildare

    beef tallow
  • Leo Burdock's

    East Road, North Dock, Dublin

    beef tallow
  • Leo Burdock's

    4 Crown Alley, Temple Bar, Dublin

    beef tallow
  • McDonagh's

    22 Quay Street, Galway, Connacht

    lard
  • Melly's Cafe

    Main Street, Drumbeagh, Killybegs, Donegal

    beef tallow
  • Tony's Chipper

    1 Rafter Street, Enniscorthy, Wexford

    lard

What to ask before you order

A kitchen can change supplier without changing its menu, and a venue that roasts in tallow may still fry in something else. Four questions settle it in about ten seconds:

  • What do you fry in? — the fryer is where the volume is, and it is often a different fat from the grill.
  • Is the dressing or sauce made in house? — bought-in dressings and mayo are almost always canola or soybean.
  • Are the buns or tortillas baked here? — bakery goods are a common hidden source.
  • Do you cook the vegetables in butter or oil? — the answer is frequently a blend.

How to read this list. Each entry reflects what the venue has been reported to cook with. It is not a certification, nobody has inspected these kitchens on your behalf, and menus and suppliers change — treat it as a shortlist to call, not a guarantee. The four questions above are worth asking even when a place is listed here.

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