The 28 Best Restaurants in Dublin Right Now

What is it? Perhaps the most hyped opener of 2023 was the world-renowned and heavily awarded steakhouse Hawksmoor. We can't help but agree with the hysteria around it. The old Abercrombie & Fitch store has been given the mother of all facelifts, transforming it into a luxuriant space. Naturally, the emphasis here is on steak: prime rib vs porterhouse, the ornate, mid-century modern interiors all come together to create a distinctly unique foodie experience.

Why we are mad about it? The steaks do indeed take centre stage. they have prime cuts coming from the likes of grass-obsessed farmer Ronan in County Meath, and Bronagh and Cathal whose Angus and Herefords roam the wilds of the Burren eating a diverse range of grasses and herbs. Impressive Chateaubriands and Porterhouses are priced per 100g. As any good steakhouse should, they have a faultless cocktail menu of the great and the good from the Irish alcohol shelves.

Why we are mad about it?
There’s a certain assurance in the menu. It's smart, and deeply seasonal, with ingredients that speak for themselves. You might find smoked eel, white asparagus, or game bird depending on the week. It already feels like one of those rare places where a dinner can become a core memory.

26. Craft

208 Harold's Cross Road, Terenure more info here

What is it? Opened in 2016 by Philip Yeung (of Town Bar and Grill and Bang Restaurant fame), Craft is a neighbourhood restaurant that gives diners fine dining food in a laid-back setting. It's a tastefully decorated, paired-back minimal interior, conducive to chillin' out, maxin', relaxin' all cool. Large enough to handle even the largest of bookings, the team at Craft create a warm and inviting space. There's plenty of space to handle even the largest of bookings if needed.

25. Note

26 Fenian Street, more info here

What is it? Self-described as a "Bureau, Bar, Bistro" Note is indeed a vibrant and eclectic wine bar. Set in a light and airy wedge of a dining room, the space was set up by precocious chef and patron Essa Fakhry. The space was designed by AB Projects and kitted out by the ever-edgy Indigo & Cloth. Unsurprisingly it's a relaxed setting, run by ineffably cool folks who give personable and natural service.

Why we are mad about it? There's a nice retro touch to Note, with floral patterned plates that wouldn't look out of place in your Granny's. The menu which is nostalgically unfussy, containing distinct things like pork chops, sweetbread and sticky toffee pudding.

24. Sister 7 (&Big Fan)

79 Queen Street

What is it? In what has to be one of the most inspired collabs of the last few years, the kitchen forces behind BIGFAN have brewed something up with Whiplash brewers and Fidelity barkeeps. The teams have seamlessly brought together great pints, great food in a great setting. ⁠It's an autophile's dream, with a custom-designed sound system from the talented hands of ⁠Hatchett Sound. The DJ plays tunes that will have your Shazam app overheating.

Why we are mad about it? Big Fan are behind the food, and the menu holds plenty of echos from the Aungier Street venue, wontons, dumplings, bao buns and cured fish. It's a creative warming space, that is capable of holding you tight for the night and not letting you go. And with great cocktails, beers, mall plates and tunes, sure why would you ever leave that embrace?

What is it? Another Michelin-starred diamond in Dublin's crown, Bastible's intimate neighbourhood dining space is always high on the lists. Recently Michelin-starred, the restaurant on Leonard's Corner is a pretty unassuming spot, but underestimate it at your peril. Chef and patron Barry Fitzgerald and his team are creating some incredibly well-executed dishes, which change along with the seasons. The friendly approachable staff are well-versed at serving the 9-course, €105pp tasting menu. It's a relaxed kind of fine dining, that appeals to everyone.

What is it? If you are looking for a guaranteed good meal and exemplary service, Mister S is your guy. The team are experts in all things smoke and fire, using the very best of Irish ingredients. Time and effort are key in this elevated kitchen. No process too long, no methods too fiddly, if the end result is worth it for these guys. They're renowned for their meat. Hello Burnt End Rendang Spring Rolls - but are becoming increasingly well known for their treatment of fish.

Why we are mad about it? Michelin-listed, the team use the best of Irish ingredients giving them the love and attention they deserve to create complex and layered dishes. The Mister S trademark is their expert treatment of meat and fish, with immaculately prepared sides to accompany them.

What is it? Fusing classic pub interiors with Michelin-mentioned food, Spitalfields stands alone as a place where fine diners sit alongside those just stopping in for a pint - it's unpretentious, welcoming and authentic, with gourmet cuisine that far surpasses the run-of-the-mill pub grub expectations you might have for a spot like this.

Why we are mad about it? Nostalgic dishes like devilled eggs and cock-a-leekie pie are given the epicurean once over, and you're guaranteed to leave Spitalfields feeling full, happy and special, as the staff somehow manage to make every diner feel like the most important person there.

Why we are mad about it? The go-to destination for a celebration, head there for your next big birthday, anniversary or celebration and you will be absolutely spoiled rotten by the kind and gregarious staff. Its beautiful surroundings envelop you and make you not want to leave. It's a short menu, with big ticket items like steak-frites and pasta ragu, and Gaz’s signature seafood platters, making for a must-remember meal that you won't forget too soon. There's a great combination of hospitality and good food, with the kitchen team big on flavours, while the front-of-house staff are big on hospitality, meaning you'll be rolling out of there happy and probably drunk.

What is it? The name which translates as "little" in Italian, is similar to the "-een" that folks from Connacht are oft to slap on the end of words. It's a space that diminutively lives up to its name (sitting roughly 30 people), while it may be small in size it packs a big punch in terms of service and memorable Italian-inspired dishes. It's a liminal minimal space with clean white walls accompanied by paired back interiors. Opened way back in 2013 (centuries in restaurant terms) it's known to be a bit of training ground for some of the city's most revered chefs, the likes of Barry Sun, Paul McNamara etc. are ex-Etto.

Why we are mad about it? Expect polished modern dishes served in the salubrious surrounds of Merrion Row, handily located close to the National Gallery. The dishes are composed carefully and intricately from local and seasonal ingredients, down to the salads the quality and freshness show. It's not the cheapest, but it's very fair, average pricing for that kind of a slightly upscale restaurant. Energetic service, which lets the evening bubble and fizz like a bottle of bubbly, you aren't rushed in the slightest and are allowed to drink in the atmosphere and into the night. Top tip, the red wine prunes are a must-have!


14. Chapter One

18-19 Parnell Square North, more info here

What is it? A culinary institution, which is the kind of place your grandparents, parents as well as your siblings will have heard of. Since joining in 2021 chef Patron Mickael Viljanen (ex-The Tannery and The Greenhouse) has accentuated the kitchen's premium boundary-pushing flawless offerings. This restaurant is a 2-star Michelin but really deserves to be 3 stars, as it's on par with other restaurants like Per Se, Eleven Madison Park, The French Laundry etc.

Why we are mad about it? It's a touchstone for quality, service and boundary-pushing, with a tasting menu which is nothing short of inventive, creative, and mesmerizing. This is a premium dining experience in central Dublin, from the second you cross the threshold you know you are in good hands, the service is discreet, knowledgeable and sincere. The art within, whether hanging from the walls or ceilings, is also representative on the plates, where it is most important. The pace of service delivery is conducive to great digestion and enjoyment. It's something anyone who is into their grub should experience (you just might have to save up for it!). Top tip, the table-side Irish coffee is absolutely not to be missed.

Why we are mad about it? Anyone who's been will tell you the vibe matches the food, with friendly staff confidently talking you through the menu, recommending the best dishes to share and of course, the best wine to accompany. It's also got one of the best locations, the situation of Host makes it perfect to bop into town or stay around Ranelagh for a few scoops or a glass or two of wine (just so you don't spoil your newly attuned palate).

What is it? This is neighbourhood fine dining at its best, inside the dinky kitchen there's a team who deeply respects every top-quality ingredient they use. The brainchild of the Bereen brothers Marc and Conor, the former proprietors of Coppinger Row and owners of Row Wines one of the most exciting additions to Dublin's wine bar scene thus far. Orwell Road opened last year to an influx of positive reviews, with Dublin foodies raving about the restaurant's now famous de-boned chicken wing, crunchy and filled with its own herby flesh. A testament to the team's commitment to change, that all-famous menu entry was no longer on there when I visited a few weeks ago.

Why we are mad about it? Serving up a very modern fusion of European and Irish cuisine, with dishes that are intensely packed with flavours and polished and refined to within an inch of their lives. There are oils, reductions and emulsions that add just that bit extra level of flavour which you previously thought would have been unachievable. It's an intimate spot, with under 12 tables, meaning you get plenty of time with your servers and the food comes out with remarkable rapidity. It's the kind of place where you just say sod it will we do another cocktail or share that dessert. You aren't spending money for money's sake here, it's all money well spent.

Why we are mad about it? One for someone who has grown tired of fine dining, a trip to Volpe Nera will get it back. Chef Barry Sun (ex-Etto) fuses the strong flavours he grew up with in China with the modern Irish-European techniques he's crafted in some of the city's best restaurants. Expect a premium presentation of some lesser-known ingredients that will have you flat-out Googling. Staff are poised and professional, allowing you plenty of time between dishes to chat and digest.

What is it? This unassuming street-level entrance leads up to a small elegant dining room overlooking the harbour. Opened by industry veterans Jess D’Arcy and Killian Durkin in 2019, whose respective CVs boast the likes of Etto and Chapter One.

Why we are mad about it? Seasonal ingredients are the lifeblood of the menu, with the best of North County Dublin listed and even seafood from the harbour just over the road, accompanied by a dynamic wine list to match. The menu is ever-changing with new interesting combinations and flavours that make your taste buds go pow! The dishes are well-plated, balanced, cleanly made, and packed with flavour, and the dessert is well worth hanging around for. Expect real warmth from the service, which is sometimes led by Jess, one of the most knowledgeable sommeliers you are likely to find.

(Their lunch menu is phenomenally priced at €39 for three courses)

What is it? Anyone who's visited VJ's pint-sized dining room in the Liberties knows booking is highly competitive - every Dublin foodie wants to sample the famous Chef's Choice Sharing Menu and there's only so many spaces at the table. Run by the Higgs brothers, the long, narrow room off Thomas Street is a warming and welcoming place to spend an occasion dinner. Laid-back relaxed service, with dishes calmly coming from the fire-led kitchen at the back.

Why we are mad about it? The aforementioned sharing menu changes with the seasons and is all that's available at Variety Jones, taking the decision-making off your shoulders and allowing you to sit back and relax as you're served some of the most inspired dishes you'll find in Dublin's fair city. An interesting list of natural and low-intervention wines accompanies, with an experienced in-house sommelier on hand to recommend the perfect glass to pair with your meal.

Why we are mad about it? You'll rarely hear Indian food in Dublin discussed without the mention of Pickle, a stalwart of the scene known for its impressive combining of North Indian cooking with the best Irish ingredients. Famed for dishes like its ever-popular Goat Keema Pao and coveted chef's tasting menu, Pickle is the kind of spot you book well in advance and salivate over for months after visiting. You'll have a lot of people recommending this bottle-green eatery to you if you're Dublin-bound, and for good reason.

What is it? Uno Mas is one of those spots that had everyone talking from the minute they opened. The stripped-back bistro holds a Bib Gourmand and specialises in quality, unfussy Spanish dishes on small plates. The menu is divided into snacks, starters, mains and desserts and everything down to the olive oil is given careful consideration. The menu changes slightly each day and prices range from €3.90 to €82 for the likes of their knock-out salt-aged Delmonico steak which serves two.

What is it? Easily one of the most frequently recommended restaurants in Dublin, the first thing people will talk about Grano is brought up is the handmade, fresher-than-fresh pasta and refined nibbles; quickly followed by a warning of the Thumbelina-sized dining room and fierce competition for bookings. This Michelin-listed, at once traditional and contemporary gem, is a go-to for a special occasion. Unfussy and self-assured, Grano offers an authentic Italian experience in the heart of D7.