Baba'de

The story

Baba'de: Turkish-Irish Mezze in Skibbereen | Michelin Bib Gourmand

A New Chapter in Baltimore

In the small West Cork village of Baltimore, Baba'de occupies a beautifully renovated old stone building known as The Mews — a space with deep roots in the local dining scene. Chef Ahmet Dede earned his first Michelin star here, and the building has been completely upgraded in 2024 to preserve it for years to come. Baba'de is the sister restaurant to Dede's, a two-Michelin-star destination, but this is a more relaxed affair.

The name itself carries meaning: "Baba" is Turkish for father and Irish for baby, while "Dede" is Turkish for grandfather. It's the name Ahmet's daughter Aleyna calls her grandmother. Family is woven into every layer of the operation — from ownership to the team, all considered part of an extended family.

Turkish Flavours, Irish Produce

Baba'de's cooking is rooted in Turkish heritage and family recipes, yet it draws heavily on the exceptional produce of West Cork — from Flaggy Shore oysters to Fastnet Farm lamb and local seafood. The menu is designed as a Turkish-style mezze, meant for sharing. Chef Ahmet Dede and his team change it with the seasons, following what Mother Nature provides.

Dishes range from the sea to the meadow to the garden. Expect squid eriste with Turkish-fusion dressing, haddock lakarde with oregano and tomato velouté, and whole West Cork blue lobster with BBQ hot sauce and pil-pil potato mousseline. From the land come dede's içli köfte — bulgur wheat dumplings with lamb, garlic yogurt and isot mint — alongside lahmacun, beef tartare, and the signature dede kebab: marinated aged beef with buffalo yogurt. The garden offers oyster mushroom shawarma, ali's hummus, and Turkish country salad. Desserts include a warm rice pudding (annemin sütlaçi) and a dark chocolate fondant.

A Menu for Sharing

The restaurant encourages ordering several dishes to start and continuing from there. It's a convivial, unhurried way to eat. Baba'de also serves beer, wine, and cocktails. On Sundays, they offer brunch and lunch from 10am, with dinner running Wednesday through Sunday in peak season.

Award-Winning Approach

Baba'de's quality and value earned it a Michelin Bib Gourmand for 2026 — a recognition of good food at a reasonable price. It's a place where the warmth of Turkish hospitality meets the best of Irish ingredients, all within a room that holds decades of culinary history.