Caspian
Caspian restaurant dining room with warm ambient lighting
EST. 2018 · CORK, IRELAND

A Culinary Journey
Through the Caspian

Wood-fired Neapolitan pizza, handcrafted pasta, and wines drawn from the shores of the Black Sea. An intimate dining room for those who seek something extraordinary.
Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table · Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table✦Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table · Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table✦Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table · Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table✦Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table · Wood-Fired Pizza · Handmade Pasta · Black Sea Wines · Private Dining · Chef's Table✦
Chef preparing gourmet dishes in professional kitchen
OUR STORY

Where Tradition Meets the Sea

Caspian was born from a simple obsession: what happens when the ancient cooking traditions of the Caspian Sea region meet the raw ingredients of Ireland's West Coast? Our chef travels to bring you the best of both worlds — the charcoal warmth of a Persian kitchen, the briny depth of Atlantic seafood, and the quiet craft of Italian pizzaioli.
Our kitchen works with a wood-fired oven at 450°C — the only one of its kind in Cork — to produce pizzas with a 72-hour fermented dough and the characteristic char that no domestic oven can replicate.
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Signature Dishes
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Years of Craft
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Seats in Dining Room
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Wine Selections

From Our Kitchen

Seasonal plates, wood-fired perfection, and recipes rooted in Caspian tradition

Wood-Fired Pizza

Wood-Fired Pizza

72-hour fermented dough, blistered at 450°C in our handmade stone oven. Classics and seasonal specials.

Caspian Pasta

Caspian Pasta

Hand-rolled daily. From linguine with West Coast crab to mafalde slow-cooked in a rich lamb ragu.

Sea & Shore

Sea & Shore

The catch changes daily — line-caught from Dingle, prepared simply with olive oil, lemon, and herbs.

Restaurant interior
Gourmet pizza
Wine cellar
Wine collection
Aoife M. — Food Writer, The Irish Times
"The pizza alone is worth the trip from Dublin. But the lamb ragu is the dish I dream about."
Aoife M. — Food Writer, The Irish Times
Ciarán & Niamh B. — Guests
"We celebrated our anniversary here and the chef sent out a special dessert. That level of care is rare."
Ciarán & Niamh B. — Guests
Dara Ó C. — Wine Enthusiast
"The wine list alone could occupy an evening. The sommeliers know exactly how to pair with the wood-fired dishes."
Dara Ó C. — Wine Enthusiast
RESERVE YOUR TABLE

An Evening at Caspian
Awaits You

We hold tables for 15 minutes past reservation time. For parties of 6 or more, please call us directly.
Reserve via phone: +353 21 000 0000
Book Online
Caspian
Elevated dining in the heart of the city. Open Tuesday through Sunday.
HMCGC
© 2026 Caspian Restaurant. All rights reserved.