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Nutbutter on Forbes St is everything you want a place to eat in Dublin to be: affordable, beautifully designed, and serving the best Irish ingredients you can put on a plate.

Set up by Paddy Hogan of HQ Gastrobar (Nutbutter is quite literally located in what was previously the back area of the bar), I called into Nutbutter to chat with group executive chef David Murray about the latest venture.

Pops of turquoise lead the way into the dreamy interior – think swinging chairs with pale pink furry cushions, geometric table designs, plants aplenty and rose gold cutlery. Oh, and a beaut mural of the swans on the canal.

A focus on Irish ingredients mixed with more exotic ones means that menu is fresh and incredibly colourful.

Nutbutter opens from 730am-9.30pm, and brekkie options include Açaí bowls, porridge and a range of toasts

The Açaí bowls in Nutbutter use frozen blocks of Açaí berries straight from the Amazon to ensure the goodness and flavour of the Açaí is utilised to its very best – no manufactured Açaí  powders here.

Toasts are made using bread from a baker in Inchicore, and include a seeded plant-based bread with toppings such as Nutbutter’s own “healthy” version of Nutella with bananas and salted seed mix or crushed avocado with red wine vinegar marinated onions and cacao nibs, as well as bee pollen and honey.

It’s deli-style here, so you order at the counter from the very friendly staff and sit yourself down.