Tradition and community are at the heart of everything we do at The Mystic Celt.
Our menu is a carefully selected medley of traditional Irish meals and a host of international classics. The majority of our ingredients are sourced locally in order to give our customers an authentic taste of Wicklow while also stimulating local industry and remaining as environmentally-friendly as possible.
THE MYSTIC CELT (PAUL SMITH)
While The Mystic Celt is rooted deeply in the community of Wicklow, our story does not begin with her breezy coasts – but instead with a happy accident on an FCÁ application form.
Applying for a cooking position in the FCÁ by accident, the future Chef Paul Smith laid the foundations for a long and successful career with the stroke of a pen. With little prior experience with cooking, Paul Smith eventually found a great interest in his new and unintentional post as an FCÁ cook. This spark of interest is what led him to pursue a career as a chef, and eventually what led him to make that distinctively Irish and time-honoured journey to New York City.
Paul served as executive chef at Brooklyn College between 1993 and 1994, and earned the first notch in his belt by catering for the then-president Bill Clinton. It was in New York between 1993 and the turn of the millennium that Paul would gain the valuable experience and business philosophy that guides him today.
Upon returning to Ireland in 1999, Paul co-founded his own restaurant in the fishing town of Dingle, Co. Kerry, with the intention of serving traditional Celtic food. It would be called ‘The Mystic Celt’, and it is where many of Chef Paul’s signature dishes would be first perfected.
A few years later The Mystic Celt would relocate to its spiritual base in Wicklow Town, the place where Chef Paul grew up, and it is here that the Mystic Celt earned the reputation for excellence that it wears proudly today.
When you walk through the doors of The Mystic Celt, you play a role in its ongoing story. A story about journey, community, and most of all – hearty and nourishing food.
TARA HILL HONEY
ORGANIC VEGETABLES SUZIE CAHN
LEAVES AND HERBS FROM DAN THE MAN
CRAFT BEER FROM WICKLOW WOLF BREWERY
LAMB SHANK AND BEEF FILLET FROM HOMAN'S
WHOLE LAMB FROM AMY AND JOHN OF POTTER'S FARM
MICRO HERBS DAVID CHAPPLE
FRESH FISH FROM STEPHEN HARVE
FREE RANGE EGGS FROM SYLVESTOR BURKE
LOBSTER AND CRAB FROM LOCAL FISHERMEN
GOAT'S CHEESE FROM OLD MAC DONNELL'S FARM
POITIN, WHISKEY AND GIN FROM GLENDALOUGH DISTILLERY
RAPESEED OIL FROM KEITH SYMES
BEEF AND PORK FROM DEREK DUNNE
RABBITS AND GAME FROM WILD IRISH GAME
VEGETABLES AND FRUIT FOR RICHARD WOODROOFE
CHEESE, BUTTERMILK AND CREAM FROM JOHN HEMPENSTALL
FORAGED FOODS FROM GERALDINE WICKLOW WILD FOODS
WE RUN A BARTER SYSTEM WITH OUR CUSTOMERS AND LOCALS WHERE WE EXCHANGE VOUCHERS FOR THEIR EXCESS VEGETABLES , FRUIT AND HERBS GROWN LOCALLY.
Contact us / Book a Table
Phone: 0404 - 67379 (Ext. 3)
The Mystic Celt
Black Castle Room, Wicklow Golf Club,
Dunbur Road, Wicklow Town
Monday - 12.30 to 2.30
Tuesday - 12.30 to 2.30 Wednesday - 12.00 to 9.00
Thursday - 12.00 to 9.00
Friday - 12.00 to 9.00
Saturday - 12.00 to 9.00
Sunday - 12.00 to 7.00
Fantastic Food in a Beautiful Setting
"The Early Bird Menu offers terrific choice and value with absolutely no compromise on quality or quantity. Compliments to Chef Paul for a lovely meal and to Sylvia for her attentive service with a smile. This group of ladies are looking forward to their return visit already."
8th November 2017
100% 5 Star Food and Service. Irish Hospitality at its Very Best.
Absolutely excellent place to eat! Everything from the personalised menus for my parents 40th anniversary, to the unexpected amuse bouche, super friendly and accommodating staff and delicious and generous portions of food. Highly recommended and thanks to Chef Paul for indulging my dad by coming out to say hello! 100% 5 star food and service.
23rd October 2017
Delicious Sunday lunch served by Sylvia and Paul. Brie served with gorgeous topping and fresh salad. All meals served with hand cooked chips and fresh veg. Desserts were divine and a birthday song to boot!
15th October 2017