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OverviewIn the pretty market square of Kildare Town, Hartes of Kildare occupies a prime slot and just five minutes walk from Kildare Village outlets. An old fashioned Irish pub exterior belies the modern dining room and contemporary Irish cooking that goes on inside.
At Hartes, Head Chef Barry Liscombe brings decades of cooking experience to the kitchen. Enthusiastic, committed to the use of local and Irish produce and full of ideas for the future, Barry is a creative giant in the Irish culinary world.
Food at Hartes is smart casual. The day begins with lunch and on the menu expect to see products like Newbridge ham, West Cork black pudding and Ardsallagh goat’s cheese all used in appetising light bites including freshly cut sandwiches, soups and chowder. There’s also more substantial dishes made with local fresh fish, lamb and beef mains. You also find hearty and comforting pies and casseroles on the menu too.
In the evenings, the tempo changes as the busy day trade slows down and diners relax and enjoy a seasonal à la carte menu. Steaks at Hartes are taken very seriously and Barry particularly loves the lesser-used cuts and chooses blade of Irish Hereford for his speciality eight-hour braised beef served with a meaty beef gravy and accompanying vegetables. The specials board has more offerings.
There is a full bar service at Hartes with a menu to tempt beer lovers that includes an extensive list of bottled beers, ciders, ales and wheat beers from home and abroad and plenty on draught too. Wine lovers will appreciate the concise and reasonably-priced wine list, with plenty by the glass and there are also some creative, and potent cocktails ready to be shaken and served.
Hartes kitchen is conscious of dietary requirements, with clear markings on the menu. Coeliacs, those who are lactose-free and vegetarians catered for generously.
The team at award-winning Hartes of Kildare believes that good food starts with choosing the best ingredients. “We use only sustainable fish, fully traceable Bord Bia approved Irish beef, poultry, pork, and bacon and support local artisan growers and producers”.
WHAT CUSTOMERS VALUED AND ENJOYED
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