A journey through the geography of ingredients
1. The Southwest Prairies (Cork and Kerry): The cradle of butter and cheeses
County Cork was in the 19th century the world's largest center for butter trade (Cork Butter Exchange). Thanks to constant rainfall and rich clover pastures, Irish cow's milk has a naturally high beta-carotene content, giving salted butter its characteristic intense yellow color and creamy profile.
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Farmhouse Cheeses: Since the 1970s, areas like West Cork have led a revolution in raw milk cheeses (such as Milleens or Gubbeen), artisanally aged.
2. The Atlantic Coast (Galway and Connemara): Cold water seafood
The cold and oxygenated waters of the west coast produce some of the most sought-after seafood in Europe.
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Galway Oysters (Ostrea edulis): Celebrated annually at the Galway International Oyster Festival, the native oysters raised in brackish bays stand out for their metallic, iodine-rich, and clean flavor.
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Smoked wild salmon: Traditionally smoked with oak or peat wood chips, preserving the firmness of the flesh.
3. The Agricultural Heart (Kilkenny, Tipperary, and Dublin): Grains and garden
The flat and fertile interior of Ireland has historically been dedicated to oats, malting barley, and root vegetables (such as potatoes, turnips, and parsnips).
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The phenomenon of Colcannon and Champ: Traditional dishes that combine smooth mashed potatoes with butter, whole milk, and kale or scallions, demonstrating the peasant mastery of turning simple ingredients into highly nutritious preparations.
The science behind grass-fed meat
A study backed by Bord Bia (the Irish Food Board) and Teagasc (the Agricultural and Food Development Authority) has shown that beef and lamb raised exclusively on Irish pastures exhibit quantifiable nutritional and flavor differences compared to industrial feedlot livestock.
The Atlantic pantry at MY BAR Barcelona
Understanding the origin of ingredients allows for a better appreciation of each dish that arrives at the table. In a cosmopolitan environment like downtown Barcelona, where the Mediterranean diet predominates, discovering the robustness and nobility of Atlantic products offers a stimulating gastronomic contrast.
At MY BAR, the menu pays homage to this balance: dishes designed for sharing, juicy burgers made with selected meats, crispy appetizers, and a carefully curated drink selection that pairs perfectly with the richness of Irish and international-inspired cuisine.
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