China Sichuan Celebrates the Big Five O with Volpe Nera’s Barry Sun
China Sichuan teams up with Barry Sun for a special anniversary dinner celebrating 50 years of the popular Sandyford institution.
Neighbourhood Gem – Volpe Nera
Head over to their Insta feed and be prepared to drool, though the smart money is already on its way to Blackrock to savour it in person.
Gastro: Sweet Little F.A.
"Service is affable, attentive and luxuriously hirsute... Little Forest is a neighbourhood restaurant that’s worth leaving yours for."
The Food of Love: Five Great Ways to Celebrate Valentine’s Day in Dublin
Forget Paris... Dublin is all about the grá on St Valentine’s Day, with plenty to satiate the taste buds of even the fussiest food lover.
Fab New February Lunch Menu at Volpe Nera
The crew at Volpe Nera have been ringing in the changes with a beautiful new menu celebrating all that’s best about the transition towards Spring dining.
Bitesize: Pairing Up – Volpe Nera’s new offering.
Volpe Nera unveil their scrumptious summer menu and delectable wine pairings.
Reflections on The City 200: What Area of Dublin Feels Most Special To You?
“There’s a corner of my heart reserved for Rathmines. Its laneways, its weird, niche shops. It still feels like a neighbourhood where people live... (But I can’t afford to live…
Reflections on The City 200 – What Does Being A Dubliner Mean To You?
“My creative work is constantly influenced by Dublin and its history.” Orla King, one of the well known faces around town who talked to us about their experiences in the…
6 Things To Do As The Dublin Chinese Lunar New Year Festival Celebrates The Year of The Ox!
The Dublin Chinese Lunar New Year Festival marks the timely arrival of The Year of The Ox, with a celebration of resilience, strength and energy.
Chef Barry Sun of Volpe Nera: Behind The Pass
“An expertly run neighbourhood restaurant.” The verdict on Volpe Nera, awarded a Bib Gourmand in the Michelin Guide to Great Britain and Ireland 2021.
Behind The Pass: Barry Sun – Volpe Nera
"I’m a huge fan of blue cheese, as you can smell just by opening my fridge at home!" We talk ingredients, food memories and indulgence with Chef Barry Sun.