This Dublin Café Boasts The Most Beautiful Dishes We’ve Ever Seen – And They Taste Even Better

katedemolder

Do you ever feel like you dine out in the same places every time?

Like you never try anywhere new?

And that you’re just DYING for a deadly recommendation to fully and unabashedly sink your teeth into?

Well, that’s where we come in.

Fia is a small neighbourhood cafe in Rathgar which opened its doors in March of last year.

Since opening, they’ve tried to provide their customers with the highest quality food, coffee and service in a super dreamy and relaxed setting. And boy, have they done just that…

17800078 658371057681431 6648985557321567792 N

13094294 500008150184390 5185441760712495607 N

17362608 647452542106616 6176448157996195670 N

12472575 489901261195079 4272228868512179683 N

10632696 481567178695154 7425664735440333625 N

Fia is owned by two jack-of-all tradesmen, Alan Wall and Derek Foley, who also own an electrical contracting company.

After deciding they wanted to open up a cafe, they contacted Keith Coleman the man responsible for the unreal grub on Fia’s menu, and an ex-chef of The Fumbally.

The food in Fia is very simple with a focus on using the best produce available, using as much Irish produce as possible and working with the seasons. The menu that they use is small and changes regularly.

14492552 558070034378201 330973686165935295 N

13697123 527533104098561 2350906620633817457 N

13087440 499729203545618 935896979712771593 N

13062433 498349773683561 138036990072953920 N

We spoke to Aisling McHugh, the manager at Fia about their incredible dishes – and just how they all came to be.

”We’re lucky to have great relationships with the producers and suppliers we use and because of this we know that anything that is cooked simply and shown the respect it deserves will taste good.”

”During the week we have an all day breakfast and lunch is primarily based around our Small Plates, which are small dishes that use the best ingredients we are getting in a creative way. They are perfect if you want a light lunch or ideal if you want to share a few with the table.”

”Working with the seasons also encourages the kitchen to be creative with what’s on the menu but also in coming up with new ways to use ingredients when they are in abundance. This can be pickling, drying or using it in our newest kombucha flavour. Coffee is also another huge focus for us and we are getting some really amazing coffees in from Roasted Brown. We feel it’s important to be able to go somewhere for breakfast of lunch that puts as much love and care into every cup of coffee they make as they do to every dish that comes out of the kitchen.”