Review on Chez Hans
Hans-Peter Matthiä and family set up this fascinating rural hideaway in 1968 and, since then, their restaurant in a converted synod hall (complete with stained glass windows) has become a must-visit destination for travellers exploring Tipperary's Golden Vale.
Son Jason mans the stoves and he's no stranger to the kitchen, having worked for the likes of Marco Pierre White and the Roux brothers. His cooking shows strong allegiances to France and the Med, witness dishes such as char-grilled quail with niçoise salad, poached Irish salmon with crab risotto or roast pheasant with shallot tarte Tatin. Seafood cassoulet is a signature dish, and his repertoire of desserts extends to lemon tart with orange curd ice cream or glazed lemon tart; also, don't forget to sample a slice of the celebrated local Cashel Blue cheese. Famous French names are the main contenders on the classically based wine list.
The Matthiä family now has a second string to its bow in the shape of a casual brasserie-style café next to their parent restaurant. This serves simpler food, with the emphasis on colourful salads, grills, hearty hot dishes and sweet things for afternoon tea. Open 12.00 – 5.30pm Tue-Sat.
Chez Hans is also featured in: Michelin Guide, Good Food Guide
Rate this RestaurantCuisine
Modern European
Chef
Jason Matthiä
Restaurant Opening Times
Lunch: 12.30 - 3.30pm Sun
Dinner: 6.00 – 10.00pm Wed-Sat
Accepted credit cards
Visa, Master Card
