Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.

Restaurant Guide

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CASA PASTA & PIZZA, Dublin

Relaxed Atmosphere, Family friendly, Coeliac, Vegetarian Options Breakfast, Lunch & Dinner served. All requests catered for if possible.

Reviews for CASA PASTA & PIZZA

eating at casa pasta

reviewed by: casapas1on CASA PASTA & PIZZA 22 October 2012

I love eating in Casa Pasta Donnybrook, the food is lovely, prices are very reasonable and your particular wants are meant such as half portions/saute potatoes instead of pasta yum yum Read more...

casapas1 would recommend.casapas1 would not use again.

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Overpriced

reviewed by: bryanbmon CASA PASTA & PIZZA 01 July 2011

lots of variety, although the décor is lacking. Small portions as well. seems to have fallen for the trap of charging large prices purely because of its location! Read more...

bryanbm would not recommend.bryanbm would not use again.

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Restaurant Location

Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.

Food & Drink - Independent.ie

Food & Drink

Sourdough bread is good for bruschetta. It uses wild yeasts that ferment the dough and give it that characteristic tang. I can highly recommend the sourdough made by Declan Ryan of Arbutus Bread. Declan was head chef of the Arbutus Lodge Hotel for many years. He received Ireland's first Michelin star in 1974. In 1999 though, he gave it up to start Arbutus Bread and now makes some of the best bread in the country. Declan learnt sourdough techniques from the very best artisan bakers in San Francisco and France. As well as the sourdoughs, he makes soda breads and buttery, flaky croissants.