The Yellow Bittern on Caledonian Road is deliberately old school. Run by Belfast-born chef Hugh Corcoran, it operates exclusively on weekdays with two lunch sittings. Reservations for the 18 seats are accepted solely via telephone or by sending a handwritten letter or postcard to the restaurant. The Yellow Bittern also maintains a cash-only policy, a decision that has sparked both admiration and frustration.
Designed with an air of old-world charm, the restaurant’s interior features lemon-yellow walls adorned with carefully selected Irish memorabilia, including evocative portraits of literary greats such as Samuel Beckett and Brendan Behan. This aesthetic pays homage to Ireland’s rich cultural heritage, setting the tone for an experience that feels as much about storytelling as it is about food.
The heart of The Yellow Bittern lies in its concise yet carefully curated menu. Chef Corcoran draws upon his culinary experiences in the Basque Country and Paris to craft dishes that are hearty, comforting, and imbued with Irish influences. Menu highlights include dishes like creamy leek and potato soup, Dublin coddle—a traditional Irish stew of sausage, potatoes, and bacon—and flaky guinea fowl pie. To complement the food, the restaurant offers a thoughtfully selected wine list that emphasizes natural wines sourced from small-scale producers, ensuring that every sip resonates with quality and character.
Beyond the dining area, the restaurant’s basement houses an eclectic bookshop that adds a literary dimension to the overall experience. The collection spans a range of genres, with a particular focus on Irish modernist authors, inviting guests to browse and perhaps find inspiration among the shelves.
The Yellow Bittern offers a refreshing retreat where food, culture, and history intersect. Whether savoring a hearty Irish-inspired dish, discovering a literary treasure in the bookshop, or simply soaking in the nostalgic ambiance, diners at The Yellow Bittern are sure to leave with both their appetites and imaginations thoroughly intrigued.