Although there are many in number, fine dining establishments don’t have the monopoly on good food in Dublin. Excellent dishes can also be found at cafés, pubs, food trucks, and restaurants that have serious competence but not enough recognition. This guide aims to highlight those, along with some already popular spots, and includes snacks, starters, soups, mains, sides, and dessert.
40. Panzerotti al tartufo at Ragazzi
I often wonder if Dubliners venture out to Dalkey just to eat; Ragazzi is a good reason to do so. The panzerotti al tartufo, small parcels with a thin dough covering, are stuffed with wild mushrooms and black truffle. These are generously bathed in a creamy sauce made with parmesan, garlic, butter, heavy cream, and truffle oil. While any pasta from the restaurant’s menu would be a good choice, this one is definitely the star.
39. Chicken gyros at Yeeros
Wraps are versatile food — they’re equally satisfying to eat sitting in or on-the-go. Yeeros highlighted the Greek classic, gyros, to the Dublin crowd and are masters at making them. The chicken gyro is an expert arrangement of rotisserie chicken, mayo-mustard sauce, lettuce, tomato, red onions, and chips inside fluffy pita. It’s also available as a plate for those who prefer the flame-grilled chicken laid out.
38. Chips at Say Fish
Food trucks in Dublin are few and far between, and while Say Fish in Dun Laoghaire specialises in fried fish and chips, it’s worth getting just the chips with seaweed salt for how good they are. The chips are thick-cut but still crisp on the outside, and salted perfectly. Working my way through a box of chips by the pier, staring at the sea, is how I have spent many pleasant sunny afternoons.
37. Chicken shawarma at Rotana City Restaurant
Good shawarma is a rare commodity in Dublin, especially the kind that could otherwise be found in countries like the UAE or Lebanon. Rotana City seems to understand this — the kitchen knows its way around a shawarma intuitively, making it very close to the original. For someone like me who grew up eating shawarma from hole-in-the-wall places in Dubai, this is a serious treat.
36. Aloo paratha at Delhi2Dublin
Delhi2Dublin was first a food truck at the Merrion Square food market, feeding hungry patrons who wanted comforting Indian food. It’s now a permanent fixture at Priory Market in Tallaght, which is appropriate recognition for their homestyle aloo paratha (among their other offerings). The aloo paratha is very similar to those that I’ve eaten at homes in India, including my own: soft and fluffy, served with butter and pickle.
35. Squid adobo at Kaldero
The salty and vinegary flavours of adobo are exemplified in Kaldero’s squid version, making it one of the highlights of their menu. Chef Richie Castillo has paid homage to his Filipino heritage with the food he has chosen to serve, and the adobo is a great introduction to the cuisine for anyone who’s unfamiliar with it. The soy, vinegar, and olive oil dress the squid well, resulting in a dish that’s the perfect accompaniment to the restaurant’s garlic fried rice.
34. Pão de queijo at Toca Tapioca House
A pleasant little café in Temple Bar, Toca Tapioca House is focused on treats from Brazil. And so, they couldn’t afford to not include pão de queijo, which they make with great competence. The pão de queijo here are big, round balls of a dough of tapioca flour and parmesan, baked until the outside is brown and crisp. They’re light, and biting into one feels like munching on a cloud of cheese.
33. Bone broth at Fairmental
Fairmental in Ballsbridge is a small but mighty place, specialising in ferments of all kinds. While their pickles and ferments line their shelves, they also have a menu for those who might like to eat in. The bone broth from the afternoon menu comes with chicken, egg noodles, seaweed, a soft boiled egg, and rayu. It’s a bowl of warmth and solace on a rough day, whilst also being a dose of nutrition.
32. Keema pau at Daata
Since cold, rainy days often arrive without warning in Dublin, a visit to Daata for their keema pau is good to have on standby. The minced lamb is packed full of flavour, both its own and that of robust spices. Form bites by tearing pieces of the accompanying brioche bun and spooning a bit of the keema on top. Since the pau is lightly toasted with butter, it makes each mouthful even richer.
31. Salty milk tea and naan at Afanti
Uyghur cuisine was unheard of in Dublin before Afanti opened and offered its great knowledge of it. The kitchen doles out some regional specialties, including salty milk tea. This is made with black tea, milk, butter, and salt — meant to offer nourishment in harsh winter. Afanti also serves Uyghur naan, which is more like a large, soft biscuit rather than a bread: a real treat when dipped into the tea.
30. Turbot head at Library Street
Chargrilled so well that it makes you want to host a weekly private barbecue with the chef, the turbot head at Library Street shows the kitchen’s flair. The miso and preserved lemon marinade can be tasted evenly throughout the fish, which detaches from the bone as easily as butter melts on hot toast. A squeeze of fresh lemon rounds out the flavours nicely. Use your hands to eat this to really enjoy it without inhibition.
29. Xiao long bao at Good World Chinese Restaurant
A stalwart of Hong Kong-style dimsum, Good World on South Great George’s Street really knows what it's doing. The xiao long bao (or soup dumplings) come as three in a portion, each in a shallow porcelain cup for the broth to seep into. They’re meant to be eaten with chopsticks whilst holding the porcelain cup close to your mouth, and any broth that remains in the cup should be sipped immediately after, before it gets cold.
28. Vermicelli noodles at UCD Confucius Restaurant
A university canteen might be the last place most people expect to find good Chinese food, but the restaurant inside the UCD Confucius Institute challenges that stereotype. By the same team as Hakkahan in Stoneybatter, the canteen’s menu is similar to that of Hakkahan with the vermicelli noodles in common. These are stir-fried with cabbage, egg, and soy: a simple combination that works well to satisfy palates that crave true Chinese flavours.
27. Holy mushroom at Doom Slice
If Doom Slice is the deep-dish shrine of Dublin, I’m a happy pilgrim. They churn out some of the most praise-worthy pizza slices in the city, placing them well above other spots. The “holy mushroom” — a Detroit-style slice with marinara, cheese, mushrooms, ricotta, jalapeños, and hot honey — is their best offering. While the ricotta lends it creaminess, the jalapeños and hot honey add a welcome kick.
26. Khobiza at Dada
Few recipes can make spinach appetising enough to order at a restaurant, and the Arabic specialty khobiza is one of them. It’s found in both Palestine and Morocco, and Dada being a Moroccan restaurant does it full justice (the menu calls it fried spinach). Spinach leaves (the original recipe uses mallow leaves) are cooked with preserved lemon and spices like cumin to result in an almost mash-like dish that’s salty and slightly tart.
25. Chicken and sweet corn soup at Ka Shing
Classics never go out of style, and chicken and sweet corn soup is a perfect example. Ka Shing’s version is just what you’d expect out of a classic: consistent excellence. Any Chinese restaurant worth its salt knows that getting their sweet corn soup right is a priority, and while Ka Shing serves other impressive dishes, their sweet corn soup is in a league of its own. The amount of salt and chicken pieces used are all on point.
24. Gilda at Uno Mas
Uno Mas has earned itself a reputation that makes it a constant favourite, and for good reason. They serve the best gilda in town (I’ve tried gilda at numerous places in Dublin and can vouch for Uno Mas’ being the benchmark). The gilda is masterfully arranged: a green olive wrapped in an anchovy, sandwiched between two pieces of pickled pepper — on a toothpick. It’s a salty, tart mouthful that’s too good to eat only one of.
23. Classic French onion soup at L’Gueuleton
A fixture on both the brunch and dinner menu at L’Gueuleton, the classic onion soup is a hot bowl of sweet onions swimming in stock with melting comté. The cheese is dense enough to make its way into each spoonful, stringy from the heat. Chunky croutons — pleasantly soggy — add depth and volume, making the soup filling. While most bistro-style French restaurants have onion soup on their menu, L’Gueuleton really celebrates this representation of French cuisine.
22. Chilli chicken ramen at Zakura
A few ramen restaurants in Dublin have come to be seen as fashionable, but Zakura remains down-to-earth and sure-footed in its approach to the Japanese noodle soup. The chilli chicken ramen is a slight deviation from milder versions: sliced grilled chicken breast and noodles in a spicy chicken and pork broth, garnished with coriander and red chillies. The spice is not the kind that would make your nose water, but just enough to give the ramen a slight kick.
21. Escalivada catalana at El Celler
Escalivada catalana is a classic tapa, and El Celler serves it in style. Slow-roasted strips of aubergine and red pepper come neatly arranged on a wooden platter. Both the aubergine and red pepper are well-charred, lending them a slight smoky flavour. A whole, slow-roasted garlic bulb rests on the side, each clove meant to be squeezed out onto the accompanying grilled sourdough. It’s El Celler’s most sold dish for a reason.
20. Ice kacang (Kopitiam ABC) at Kopitiam
A mountain of finely shaved ice doused in evaporated milk and palm sugar is as tasty as it sounds, especially when accompanied by grass jelly, sweetcorn, cendol strands, red beans, peanuts, and ice cream. The dessert, popular in both Malaysia and Singapore, is a combination of diverse flavours and textures that work incredibly well together. Chewy jelly, crunchy sweetcorn, and milky ice cream result in lush mouthfuls.
19. Berenjenas fritas cordobesas at Las Tapas De Lola
Las Tapas De Lola, former Irish Taoiseach-approved, is a reliable spot for tapas. And so, it’s no surprise that the berenjenas fritas cordobesas have been consistently great each time I’ve visited. French fry-shaped sticks of aubergine are coated in a light batter and deep-fried, heaped onto a plate, and then drizzled with miel de caña (molasses). The sweetness from the miel de caña complements the aubergine’s saltiness beautifully.
18. Sopa de maní at Bolivian Restaurant
Moore Street Mall houses multiple restaurants and Bolivian Restaurant is one of the highlights. The food is carefully prepared by owner Nelly Olgera, including sopa de maní: a traditional peanut soup from Cochabamba. Nutritious and gratifying, it’s a blend of peanuts, potatoes, chicken, vegetables, and pasta. Bolivian Restaurant garnishes its sopa de maní with parsley and fried potato sticks.
17. Grilled cheese toastie at Loose Cannon
Loose Cannon’s toasties have a bit of a cult following, which is why it’s often hard to bag a seat at this little spot that’s serious about both wine and cheese. The grilled cheese toastie uses cheddar, béchamel, and scallions, and is prepared with effortless proficiency. Staff always make sure that it’s grilled so that the bread results in an audible crunch when bit into, and the cheese melted so that it oozes from between the slices of bread.
16. Roast pressed potato at Oliveto
Sides are as well-prepared as mains at certain restaurants, and Oliveto sets a great example for this. Potato slices are pressed together to form a layered stack, which is then cut into cubes, baked, and topped with parmesan. A hint of pickled shallots is also evident, making this an Oliveto signature. The potato cubes don’t fall apart as you cut into them — a clear sign of the kitchen’s expertise.
15. Pho ga at Pho Ta
Like most Vietnamese restaurants in the city, Pho Ta doesn’t shout about its food, despite being in Temple Bar. It’s a restaurant I slowly grew to love after having discovered it, especially for its namesake dish. The menu describes the pho ga or chicken pho as “heart-warming and soul-lifting”, which may seem like hyperbole but is actually true. Pho Ta’s homemade rice noodles are flat, impossibly light, and like a reassuring squeeze on the arm when coupled with the delicate chicken broth.
14. Oysters at Sea Shanty
I’ve mourned the closure of Big Mike’s in Blackrock more than anyone I know, especially because I often went there to get my oyster fix. The same neighbourhood, however, continues to carry the fresh seafood baton forward with Sea Shanty. Whether they’re Cooley, Rossmore, or Flaggy Shore, the oysters at Sea Shanty set a very high bar. Served with lemon wedges, they’re an ideal snack to go with the restaurant’s distinctive wine selection.
13. Karam podi dosa at Andhra Bhavan
Andhra Bhavan has really shown Dublin how dosa is done, and that too with great variety. Nothing at this restaurant is watered down to suit western palates, which is reason enough for its popularity. The karam podi dosa is thin and crisp, coated with podi (lovingly called gunpowder) on the inside. Podi gives the dosa heat, but without being overbearing. It’s even better dipped in sambar or with a bit of coconut chutney.
12. Pommes boulangère at Comet
Another example of a side holding its own in the face of more substantial dishes, the pommes boulangère at Comet deserves its own fan following. Thin slices of potato are masterfully arranged in the shape of a massive rose, with sliced onion forming the centre, and baked until the edges are crisp. Although the presentation is unique to the restaurant, it’s buttery as per tradition and very satisfying to eat.
11. Malatang at M&L
If I were to be asked to name a dish that could press the pause button on all of life’s problems, my answer would be the big bowl of M&L’s malatang. Glass noodles entangled with sliced lotus root, tofu, and mushrooms are soaked in a spicy broth that’s infused with Sichuan peppercorns. It comes topped with a generous sprinkling of coriander, which adds another layer of flavour. No other place in Dublin makes malatang like M&L does.
10. Sweet brioche bread and butter pudding at Searson’s
Pub grub can have a reputation for being banal, but Searson’s really makes an effort with its menu. The sweet brioche bread and butter pudding is unlike any other I’ve had in the city: soft, layered with strawberry compote, and cooked just right. When you order, staff mention that it will take 20 minutes to arrive since each order is freshly prepared. A whole slice of bread sits on top, amalgamated with the rest of the pudding.
9. Nihari at Adda
A weekend special, the nihari at Adda deserves applause. No one prepares nihari like Pakistanis do and Adda’s iteration is testament to this (the owner Ahmed Abdullah hails from Karachi). It’s a phenomenal dish, the lamb cooked so well that it turns to shreds when you pull on it with a piece of the accompanying naan. The gravy is rich and slightly spicy, absorbed by the lamb to give it a robust flavour that lingers on the tongue.
8. Red curry at Baan Thai
The Baan Thai team are Thai food aficionados; the food surpasses that of most Thai restaurants in Dublin. While the kitchen is so consistent that anything you order is bound to be excellent, the red curry is especially worthy. With pieces of bamboo shoot, and peppers swimming in it, the curry forms a very pleasing meal with jasmine rice. It’s salty, spicy, slightly sweet, and coconutty — a true representation of traditional Thai flavours.
7. Shiitake dumplings at Volpe Nera
Volpe Nera advertises itself as serving its own take on contemporary Mediterranean cuisine, and so the shiitake dumplings are a slight deviation. Steamed and served in a broth of aged soya, with dots of herb oil, and fennel, the dumplings borrow flavours from east Asia. The outer casing is sturdy but soft, and the creamy inside consists of a purée made with meaty shiitake. They’re reason enough to plan multiple visits to the restaurant.
6. She’s Spicy at Big Fan
Big Fan’s “She’s Spicy” is one of the few dishes in Dublin that claims to be spicy and actually lives up to the description. It’s essentially Taiwanese-style fried chicken, coated in the restaurant’s house chilli sauce. The sauce is sticky, spicy and has a slight, caramel-like sweetness, making the dish extremely enjoyable with rice. Although the chicken is batter-fried, it’s not stodgy. It can give the best of fried chicken in the city a run for its money.
5. Padak at Korean Table
Fried chicken, when done right, can be good enough to make a diner neglect everything else on the menu. Korean Table’s padak falls in that category: chicken batter-fried until golden, generously drizzled with a soy sauce and vinegar seasoning, and topped with julienned scallions and sliced red chillies. The vinegary dressing has a touch of sweetness without being overly saccharine, contributing to the complementary flavours that make this dish what it is.
4. Lamb chops at Holi
The way an Indian restaurant prepares lamb chops can be very telling of its efficiency, depending on how well they’re marinated and cooked in the tandoor. Holi is an unrivalled expert, as the lamb chops here are marinated so well that the meat is delightfully spicy and also deeply charred without being burnt. A knife slides into the lamb easily, pulling it apart at the lightest tug. It’s the standard for how lamb chops need to be cooked.
3. Injera at Gursha
Injera might be Ethiopia's most revered form of cutlery (it’s meant to be used to scoop up other dishes like doro wat, misir wat, atakilt wat, and yebeg tibs), and Gursha ensures that it gets the importance it deserves. The crown jewel of Ethiopian cuisine is meant to be torn apart with hands and used like a fork or spoon, making it indispensable in the realm of Ethiopian feasting. Gursha’s injera is light, thin, and spongy — a very tasty education in this diverse cuisine.
2. Mussels at Assassination Custard
Since Assassination Custard reopened after its hiatus, some of the dishes on the menu have been new while others are a throwback to everything the restaurant can be identified with. Other restaurants could learn from the way Ken Doherty and Gwen McGrath serve their mussels: sometimes pickled and at other times deep-fried. The deep-fried ones come on a mini skewer with a lemon wedge on the side (sometimes with deep-fried sage), while the pickled ones adorn bread slathered with aioli. They’re in keeping with Assassination Custard’s original approach to ingredients.
1. Braised Japanese tofu with pak choi at Lee’s Charming Noodles
Chinese food has so much character and diversity that even a lifetime might not be enough to sample it all, and Lee’s Charming Noodles does a great job of showcasing some of that variety. The braised tofu with pak choi has been labelled “Japanese” on the menu, however, and is definitely not out of place. Medallions of batter-fried silken tofu come doused in a salty, garlicky sauce with bits of pak choi, broccoli, carrot, bamboo shoot, and peppers. Batter-frying silken tofu this way is a feat only culinary wizards can achieve.