Hiraeth is an independent restaurant in Cardiff, run by chefs Andy Aston and Lewis Dwyer. After a couple of changes of site, the restaurant has settled into a cosy site next to Cardiff's Victoria Park, where the chefs serve seasonal tasting menus. Much of the produce comes from Hiraeth's own allotment, just a mile from the restaurant. Dwyer has appeared twice on BBC's Great British Menu, in 2024 and 2025, representing Wales.
Inside Hiraeth is cosy, but still bright thanks to the large front windows that look out onto the street. Blackboard menus on the walls show the oft-changing seasonal menus for all to see, and as you walk past a series of tables, you'll find an open kitchen at the back where Aston and Dwyer are always busy.
The menu at the time of writing includes snacks such as a smoked cod roe doughnut with tomato glaze and tobiko, a well as a hearty chicken consomme with chicken karaage and Japanese milk bread. The pair include a huge range of different global influences in their cooking, from Japanese to more classical French.
The menu itself includes dishes ranging from day boat fish with hazelnut, scampi fries and a Jerusalem artichoke veloute, to loin of wild hare with black garlic, pickled mushrooms and a hare cassoulet.
The pair also have real touch when it comes to pastry and desserts too, finding space for a pre-dessert and a dessert in the menu. Look out for interesting treats like Caerphilly cheese ice cream with red onion jam, and a classic blood orange tart with chocolate sorbet.
The menu is available with a wine pairing too, and Hiraeth also serves a more affordable three course set menu.