Airfield Estate (and its restaurant, Overends Kitchen) is a real oasis tucked away from the hustle and bustle of the city
A bright, almost Scandinavian-style restaurant, it’s all glass and pine wood and overlooks a pond. At 10am on a Sunday morning the place is already heaving with young families and couples.
Overends Kitchen uses produce straight from the farm at its doorstep, meaning fresh and creative food
Their ingredients are thoughtfully sourced with milk, meat, fruit, veg and eggs coming from Airfield and nearby producers and the menu is rustic and comforting yet modern and light.
Freshly baked cinnamon buns, apple custard brioche and a bowl of toasted granola with rhubarb from the garden and Jersey curd from the cows grazing outside are just some of the treats to look forward to.
Culinary lead at Airfield, Luke Matthews, is a much-respected advocate of authentic root to shoot, nose to tail cooking and there’s nowhere else in Dublin serving brunch like this.
Bibi’s in Portobello comes close in terms of menu and atmosphere but the farm right outside your window at Overends pips it. This is the sort of food you want to eat every single weekend.
I know it’s only 20 or so minutes outside of town but Overends Kitchen feels like a real rural retreat and the chilled out and friendly staff just add to the charming countryside vibe.