They’re already booked solid.
After only a few weeks in business, the Italian duo running Cork’s newest café restaurant say they have had an amazing response from Leesiders.
In fact, Sonflour, run by local mates Lorenzo Barba and Eugenio Nobile, is already taking bookings for next year.
The eatery opened its doors on Castle Street early in December, offering a dedicated menu filled with pizza, pasta and focaccia for vegetarians and vegans in the cosy venue, which is decorated with hanging baskets, exposed brick and warm lighting.
The menu is personally crafted by owners Eugenio Nobile and Lorenzo Barba, who designed everything to be as sustainable as possible, with their ‘zero waste’ ethos front and centre.
“There is almost no waste at the end of the night because we prepare everything fresh,” says Lorenzo.
All of this serves an ambitious plan to raise awareness about sustainable practices whilst also serving delicious food, wine, and coffee.
Sonflour is also serving a novel traditional recipe pizza base; their rectangular slice of flatbread is made with a high-hydration, Irish flour, long-rising dough that bakers stretch lengthwise resulting in a crunchy, thick crust.
You’ll find this recipe “all over Roma” says Lorenzo, but not in Cork, until now.
As well as organic and vegan wines, Italian coffees, organic milks and juices, customers can also select their own music from the restaurant’s extensive collection, so you can choose the vibes as well as the pasta.
Check out their menu here.