Main course: The English Market in Cork City is something of a food museum, offering such all-but-extinct regional dishes as tripe and drisheen and buttered eggs.
Quick bites: Linger in almost any pub over a pint of Guinness accompanied by lusty Irish singing.
Farther afield: Stay at Rigney's Farmhouse B&B, a working farm in County Limerick. Collect eggs, see rare-breed pigs, and learn how bacon is cured and sausage is made. Take afternoon tea — sandwiches, warm scones, clotted cream — in the splendor of Castlemartyr, an 18th-century manor.
You can spend a day, a week, or months at Darina Allen's Ballymaloe Cookery School, housed in a former apple barn on a 100-acre farm.
Restaurant Week: Spring 2012. Visit the Dine in Cork website for more information.