Dublin’s fine dining scene really delivers when it comes to exceptional culinary experiences. You’ll find everything from two-Michelin-starred establishments like Chapter One and Restaurant Patrick Guilbaud, to innovative contemporary venues serving creative tasting menus.
The city mixes traditional Irish flavours with international influences. You’ll stumble across intimate steakhouses and beloved local gems all over town.
Chapter One leads the pack for Michelin-starred spots in Dublin. Chef Mickael Viljanen crafts memorable tasting experiences here.
Hand-dived scallops with caviar and elderflower jalapeno bouillon stand out, and the full tasting menu costs €150.
Restaurant Patrick Guilbaud, right beside the Merrion Hotel, boasts two Michelin stars. They’ve specialised in contemporary Irish cuisine with French roots for 40 years, serving up dishes like native blue lobster tail with kumquat-glazed rhubarb.
Variety Jones gives diners a more intimate Michelin-starred experience. Chef Keelan Higgans cooks over open fire, and the open kitchen lets you watch the action.
They serve dishes like grilled cauliflower with caramelised yeast mousse.
Liath, run by Australian chef Damian Grey, evolved from the former Heron and Grey. Signature plates include white soy with cep and walnut, and Anjou pigeon with blackberry.
One Pico Restaurant dishes up modern Irish cuisine near St Stephen’s Green. Lunch goes for €45 for two courses.
You’ll find aged beef tartare with salt-cured egg and roast saddle of lamb in a cozy setting.
Delahunt, with its Michelin Plate recognition, even pops up in James Joyce’s Ulysses. The Victorian building shapes the menu, and they champion Ireland’s small local producers.
Locks Windsor Terrace overlooks the canal. Potato gnocchi in whey and brown butter is a favorite, especially by the fire.
They serve Delmonico rib-eye for two with wild local organic potatoes.
3 Leaves Blackrock stands out for top-tier Indian dining and holds Michelin Plate status. Bring your own bottle, try their weekend street food, or dig into their special chicken biryani.
Dublin’s steakhouse scene revolves around premium cuts and expert prep. These fine dining spots love to work grilled elements into their menus, and open-fire cooking is only getting more popular.
Variety Jones really leans into this trend, cooking many dishes over open flames for that unique smoky flavor. Their duck with charred broccoli is a great example.
Several restaurants work closely with Irish farms to source top-quality beef. They focus on dry-aging and nailing the perfect cooking temperature for the best flavor.
A lot of venues work directly with Irish cattle farmers, emphasizing local sourcing. This approach ensures traceability and supports sustainable farming practices across Ireland.
Modern tasting menus in Dublin put seasonal Irish ingredients front and center. Chefs get creative with five to eight course experiences.
Chapter One’s tasting menu leads you from delicate seafood to rich desserts, like frozen blackcurrant meringue with seaweed condiment. Wine pairings are available for €105.
Liath focuses on ingredient-driven dishes with minimal fuss. They respect natural flavors but add technical precision for a memorable meal.
Many contemporary venues switch up menus seasonally based on what’s available. This keeps things fresh and supports local producers.
Dublin has racked up some serious recognition from the Michelin Guide. The city boasts Ireland’s only two-starred restaurant, plus several one-star spots and quality venues with Bib Gourmand nods.
The Michelin Guide sets the standard for restaurant evaluation worldwide. Anonymous inspectors look at ingredient quality, cooking technique, harmony of flavors, chef’s personality, and consistency.
In Dublin, you’ll find both starred restaurants and Bib Gourmand venues. Stars mean the food’s worth a journey, while Bib Gourmand highlights good quality at moderate prices.
Restaurant Patrick Guilbaud holds Ireland’s only two Michelin stars. Since 1981, they’ve kept the bar high for over forty years.
The restaurant specializes in contemporary Irish cuisine with a French twist.
Chapter One picked up its star under chef Mickael Viljanen. They focus on seasonal Irish ingredients and modern European techniques.
Diners consistently rave about both the food and the excellent service.
Variety Jones is one of Dublin’s newer Michelin-starred restaurants. Chef Keelan Higgins uses open-fire cooking, and the open kitchen keeps things lively.
Several Dublin restaurants have earned Michelin stars in the past few years. Glovers Alley grabbed its star in 2022, adding to the city’s growing reputation.
The Liath in Blackrock earned its star under Australian chef Damian Grey. The restaurant took over from Heron and Grey, keeping up the high standards.
Signature dishes like white soy with cep and walnut show off modern European techniques.
These new stars really show how Dublin’s culinary scene is evolving. Each restaurant brings something unique, but all hold to Michelin’s strict standards.
You’ll also find starred restaurants outside the city center. Blackrock’s inclusion proves the greater Dublin area has plenty to offer.
Bib Gourmand restaurants deliver exceptional food at more wallet-friendly prices. You get quality cooking without the Michelin-star price tag.
One Pico near St Stephen’s Green is a good example. They serve modern Irish cuisine in a comfortable setting, with lunch at €45 for two courses.
Dinner service runs Tuesday through Saturday.
Delahunt combines history with excellent food. The Victorian building shapes the menu, and they use traditional cooking techniques with seasonal Irish produce.
They back local producers all the way.
Locks Windsor Terrace sits by the canal and offers a warm atmosphere. You’ll find small plates and traditional mains, plus organic potatoes with lovage that really show their commitment to quality Irish ingredients.
3 Leaves Blackrock brings Dublin’s international side to the Bib Gourmand list. This Indian spot serves authentic cuisine and weekend street food.
The bring-your-own-bottle policy definitely makes fine dining more accessible.
Dublin’s best restaurants spotlight Ireland’s outstanding produce with dishes that celebrate native ingredients. Chefs work directly with local suppliers for top-notch seafood, grass-fed meats, and seasonal vegetables that really define Irish food.
Top Dublin restaurants build their menus on strong relationships with Irish producers. Chapter One sources hand-dived scallops from the west coast.
Restaurant Patrick Guilbaud features native blue lobster in their signature dishes.
Many places champion small-scale producers. Delahunt especially highlights its commitment to local suppliers, blending traditional Irish cookery with a modern touch.
Seasonal sourcing drives menu changes. Spring brings wild garlic and early potatoes, summer means fresh berries and herbs, while autumn introduces game birds and root veggies.
Winter menus feature preserved and cured ingredients with heartier preparations.
The Liath takes this approach to heart, with dishes like white soy, cep, and walnut—mixing foraged Irish mushrooms with carefully chosen sides. This sourcing philosophy keeps flavors authentic and supports Irish food producers.
Irish waters deliver incredible seafood, and Dublin’s fine dining restaurants make the most of it. Native oysters, Dublin Bay prawns, and Atlantic salmon show up on menus all over the city.
Restaurant Patrick Guilbaud shows off Irish seafood with plates like poached sole and salt-baked Jerusalem artichoke. Their techniques respect both the natural quality of the ingredient and French culinary traditions.
Irish beef and lamb anchor many menus. Grass-fed cattle provide meat with a distinct flavor, and chefs take care to prepare it just right.
One Pico’s roast saddle of lamb is a classic example of Irish meat cookery.
Coastal restaurants shine with daily seafood selections. Lobster appears at several venues, often paired with seasonal Irish vegetables and house-made sides that highlight the shellfish’s sweetness.
Dublin’s restaurants have really stepped up their vegetarian offerings, using Irish produce in creative ways. Variety Jones serves memorable plant-based dishes like grilled cauliflower with caramelised yeast mousse.
Root vegetables such as parsnips, carrots, and turnips get the spotlight. Chefs use techniques like confit, smoking, and fermentation to elevate these humble ingredients.
3 Leaves Blackrock offers plenty of vegetarian and vegan choices within its authentic Indian menu. They prove that plant-based fine dining can stay true to its roots while accommodating different diets.
Seasonal Irish vegetables inspire creativity across the city. Wild mushrooms, sea vegetables, and foraged greens pop up in sophisticated plates that show Ireland’s natural bounty goes way beyond meat and seafood.
Dublin’s restaurants are shaking things up with new approaches that honor local heritage and embrace global influences. Chefs focus on seasonal Irish ingredients and design tasting menus that tell a story through each dish.
Dublin’s chefs are reinventing classic Irish dishes for a new era. Ingredients like black pudding, Dublin Bay prawns, and Irish lamb get a modern twist and show up on fine dining menus in unexpected ways.
Restaurants such as Chapter One and Forest Avenue lead this charge. They turn humble elements like turnips and cabbage into elegant parts of multi-course meals.
Traditional Irish stew might arrive at your table as a deconstructed plate with tender lamb, root vegetables, and herb oils.
Key Modern Irish Elements:
Chefs want to tell a story through their food. Each dish links diners to Ireland’s farming heritage while showing off technical skill and creativity.
Dublin’s fine dining scene blends global techniques and flavors with Irish identity. French methods mix with Japanese precision and Mediterranean ingredients.
Restaurant Patrick Guilbaud really nails this fusion. French techniques enhance Irish seafood and produce.
Asian-inspired cooking pops up too, with chefs using fermentation and umami-rich ingredients.
International influence goes beyond just cooking methods. Wine pairings feature bottles from all over Europe, and chefs draw inspiration from many cultures.
This global outlook adds depth to Dublin’s food scene. Chefs travel, learn, and bring back ideas that transform local ingredients into dishes the world notices.
Tasting menus really dominate Dublin’s fine dining scene. You’ll find these multi-course experiences shifting every few months, always following Ireland’s best seasonal produce.
Spring brings early vegetables and young lamb to the table. When summer rolls around, chefs highlight Dublin Bay seafood and fresh herbs.
Restaurants like The Greenhouse put together 6-8 course journeys that tell a story about the season. Each dish leads naturally into the next, and thoughtful wine pairings help the flavours come alive.
In autumn, menus turn to game meats and root vegetables. By winter, you’ll see comforting dishes reimagined with a bit of sophistication. Chefs get creative with preserving—smoking, curing, fermenting—to keep those seasonal flavours going.
Tasting menus let chefs show off their technical chops. Diners get to taste the full spectrum of Irish ingredients, no matter the time of year.
This approach keeps things exciting and makes people want to come back as the menus change.
Dublin’s fine dining scene bursts with creativity. You’ll find everything from bold wine programmes to chef-led experiences and quirky, intimate venues that toss out old dining rules.
3 Leaves Blackrock shakes up fine dining affordability with a bring-your-own-bottle policy. This Michelin-plated Indian spot lets you pick your own wine, pairing it with authentic dishes—no crazy markup.
That move totally changes the usual dining setup. Guests save a bundle on wine and focus on the food, not the drinks list.
Variety Jones takes another route with its organic wine programme. The team curates a rotating list of mostly organic wines, all designed to suit chef Keelan Higgins’ open-fire cooking.
These wine ideas help restaurants stand out. They give diners a premium experience without the usual price hurdles.
Open kitchens turn dinner into a bit of theatre in Dublin’s top spots. At Variety Jones, diners sit right in front of chef Keelan Higgins as he works the open flames.
This up-close view lets guests watch the whole process. The open-fire style brings drama and a smoky flavour that sets the place apart.
Chapter One by Mickael Viljanen blends top-notch food with flawless service. The chef’s tasting menu, at €150, shows off serious technique—think hand-dived scallops with caviar.
Liath, led by Australian chef Damian Grey, brings international flair to Irish ingredients. They describe their food as infused with experience, passion, and serious craft.
These chef-driven spots make fine dining feel personal. Guests actually connect with the people behind the food, not just a faceless kitchen.
Delahunt sits in a Victorian building tied to James Joyce’s Ulysses. The team leans into this history, using traditional techniques and working with local producers.
The venue’s old-school charm shapes the menu. Victorian cooking inspires modern takes on Irish produce.
Locks Windsor Terrace offers canal-side dining and a cosy fireplace. This Michelin-plated spot feels romantic, thanks to the waterside setting and warm design.
Small places like these focus as much on atmosphere as on food. They stand out with their unique spaces, not just grand dining rooms.
These venues encourage real connections between staff and guests. The relaxed vibe invites longer chats and deeper culinary adventures.
Dublin’s fine dining scene thrives thanks to skilled chefs who’ve earned international respect, Michelin stars, and a reputation for pushing boundaries. The city also supports new talent, bringing fresh ideas and modern spins to Irish cooking.
Dublin’s food scene keeps evolving as talented chefs make their mark across the city.
James Moore stands out at D’Olier Street. After working at New York’s two-Michelin-starred Atera, Moore came home and landed the restaurant its first Michelin star just a year after opening in 2023.
His 13-course tasting menu features Irish wagyu beef with onion, truffle, and horseradish. Moore’s wife Jane Frye manages front-of-house, making it a real team effort.
Keelan Higgs runs Variety Jones in the Liberties, with his brother Aaron handling the service. Keelan creates sharing menus that mix open-fire cooking with modern plating. He’s known for dishes like rabbit with kimchi and wild garlic, all while keeping the Michelin star since 2020.
Barry Fitzgerald at Bastible has turned his Portobello restaurant into a must-visit. His modern Irish cooking highlights local ingredients and he’s committed to training the next wave of Dublin chefs.
Some of Dublin’s chefs have set the standard for decades, keeping the city at the top of Ireland’s dining scene.
Mickael Viljanen leads Chapter One to two Michelin stars, blending Nordic style with classic French technique. He joined Ross Lewis in 2021 and quickly took the Parnell Square restaurant to new heights.
Guillaume Lebrun has kept Restaurant Patrick Guilbaud at two Michelin stars since 1996. Working with founder Patrick Guilbaud since 1981, Lebrun creates modern Irish food with a French backbone at the Merrion Hotel.
Damien Grey transformed his small Blackrock spot, Liath, into a two-star destination. The Australian chef focuses on the five basic tastes, creating unique dishes that earned a second star in 2022.
Andy McFadden runs Glovers Alley at the Fitzwilliam Hotel, picking up a Michelin star in 2022. His London experience shows in plates like chorizo with red dulse seaweed, and Dublin Bay prawns with lardo.
Dublin’s fine dining restaurants know how to set the scene for special occasions. You’ll find romantic corners for date nights and elegant private rooms for bigger celebrations.
Chapter One Restaurant really shines for romance. Its cosy atmosphere pairs perfectly with chef Mickael Viljanen’s creative tasting menu. Many diners call it the best meal they’ve ever had.
The tasting menu runs €150, with wine pairings at €105. Dishes like hand-dived scallops with caviar and elderflower jalapeño bouillon steal the show.
Variety Jones offers a more laid-back but still romantic vibe. Couples can watch chef Keelan Higgins work the flames in the open kitchen. The space is chic, the wine organic, and the food—like grilled cauliflower with caramelised yeast mousse—keeps things interesting.
Locks Windsor Terrace brings canal-side charm and a welcoming fireplace in winter. The Michelin-plated spot serves standout plates like potato gnocchi in whey and brown butter, perfect for sharing over long conversations.
Restaurant Patrick Guilbaud handles celebrations with style next to the Merrion Hotel. The two Michelin-starred space welcomes groups without missing a beat on service. Their Irish-meets-French menu makes anniversaries and family gatherings feel extra special.
Delahunt offers private dining in a gorgeous Victorian building with a nod to James Joyce’s Ulysses. The team champions local Irish producers and creates a welcoming atmosphere for groups.
One Pico Restaurant near St Stephen’s Green has comfy banquettes that suit group dinners. Their modern Irish menu works for different tastes, making it a solid pick for varied celebrations.
Many top spots offer custom tasting menus for private events. Booking early is key if you want to lock in your preferred date.
Dublin’s Michelin-starred restaurants set their own standards for reservations and service, and it’s a different world from casual spots. Knowing how to book and what to expect makes the whole experience smoother.
Most high-end Dublin restaurants ask for advance bookings, especially places like Chapter One and One Pico. Aim for 2-4 weeks ahead if you want a weekend or special occasion slot.
When you book, mention any dietary needs or if you’re celebrating something. Restaurants can adjust their tasting menus if they know in advance. It’s also smart to check the dress code when booking, so there are no surprises at the door.
Key details to check when booking:
If you show up late, you might end up with a shorter meal or even lose your table. Fine dining spots run on a tight schedule to keep service smooth for everyone.
Dublin’s fine dining service follows classic European style, with courses arriving at a measured pace. Servers describe each dish, explaining ingredients and how they’re prepared.
Expect proper wine pairings, bread service between courses, and staff who are attentive but never overbearing. If you leave the table, someone will tidy your napkin, and they’ll clear crumbs between courses.
Typical service touches:
Tipping usually lands between 10-15% if service isn’t already included. For big groups, check if there’s an automatic service charge before adding more to the bill.
Dublin’s best fine dining spots cluster around the city centre, but you’ll also find gems tucked away in neighbourhoods like Blackrock and beyond.
St. Stephen’s Green anchors the city’s main fine dining area. Restaurant Patrick Guilbaud sits beside the Merrion Hotel, serving up Irish cuisine with French technique for over forty years.
One Pico is just off the green, with plush banquettes and modern Irish plates like aged beef tartare with salt-cured egg.
Temple Bar and nearby streets hide smaller venues like Variety Jones. Here, chef Keelan Higgins cooks over open fire in a relaxed, open kitchen—Michelin-starred but never stuffy.
Chapter One brings another gem to the centre. It’s known for both food and service, and plenty of people call it their best-ever dining experience.
The Georgian Quarter adds a touch of old Dublin. Delahunt’s Victorian digs on Camden Street inspire a menu rooted in tradition and local produce.
Blackrock is quietly becoming a fine dining hotspot. 3 Leaves Blackrock, with its Michelin plate, might just be Dublin’s best Indian restaurant—try their authentic street food or the special chicken biryani.
The area offers more than just curry. Local spots focus on seasonal ingredients and intimate dining, far from the city centre rush.
Portobello and the canal-side neighbourhoods offer scenic dining. Locks Windsor Terrace looks out over the canal, with a cosy fireplace and Michelin plate-awarded dishes like potato gnocchi in whey and brown butter.
Liath is another local success story. Australian chef Damian Grey runs this Michelin-starred venue, proving that great dining isn’t just a city centre thing.
These out-of-the-way spots often offer better value and a more laid-back vibe. Many even let you bring your own bottle, so you can enjoy top-notch food without the city centre price tag.
Dublin’s fine dining scene is catching on to environmental responsibility. Restaurants are working with local suppliers and rolling out green initiatives.
They’re putting Irish ingredients front and centre while cutting waste and saving energy wherever they can.
Fine dining spots all over Dublin build close relationships with Irish farmers and producers. They get fresh, seasonal ingredients and cut down on transportation emissions in the process.
Glas Restaurant really shows how it’s done. They picked up the Irish Restaurant Awards’ Best Sustainable Practices for Dublin. Head Chef Malte Half goes all-in on Irish produce, buying only what’s in season and sticking with local farmers.
Lots of restaurants create seasonal menus that follow Ireland’s farming rhythms. Spring brings young Irish veggies, and autumn puts root vegetables and wild game on the menu.
Chefs often work directly with farms and skip the middlemen. They can even ask for specific growing methods. Some places take it a step further and visit their suppliers, making sure farming practices actually live up to their sustainability promises.
Most Irish ingredients travel less than 100 kilometres from the farm to the kitchen. That short trip keeps the ingredients fresh and helps cut carbon emissions compared to imports.
Dublin’s fine dining venues run waste reduction programs that go well beyond the basics. Composting turns kitchen scraps into rich soil for city gardens.
Restaurants also focus on energy efficiency. You’ll see LED lights, smart heating, and energy-saving kitchen gear. Many owners keep an eye on energy bills every month, always looking for ways to do better.
Water conservation matters too. Low-flow taps and greywater recycling are common, and some places even collect rainwater for cleaning to avoid using mains water.
Zero-waste cooking is becoming the norm. Chefs turn veggie trimmings into stocks and use herb stems to infuse oils or vinegars. This style of cooking can cut food waste by up to 40%.
Some restaurants have ditched single-use plastics altogether. They offer biodegradable packaging, glass water bottles, and reusable takeaway containers.
Dublin’s fine dining scene actually offers great value compared to other big European cities. Michelin tasting menus average about €167 per person. You’ll find both affordable Bib Gourmand spots and ultra-luxurious restaurants with premium prices.
Dublin’s Bib Gourmand restaurants prove you can eat well without spending a fortune. These places show that fine dining doesn’t have to empty your wallet.
Amy Austin on Drury Street serves up creative small plates inspired by chef Victor Lara’s Mexican roots. Tamales, tacos, and yakitori come at prices that leave room to try a cocktail or two.
Pichet in Temple Bar mixes French brasserie style with Irish ingredients. Their lunchtime menu stands out for value and keeps things classic but unfussy.
La Gordita on Montague Street brings real Spanish flavours with sharing plates. The prices make it easy for groups to sample lots of dishes.
Early evening menus can save you even more. Richmond on Richmond Street South offers a fixed-price menu between 5:30pm and 6:30pm. Lottie’s in Rathmines has weekday early evening specials that highlight Irish produce.
Dublin’s top-tier restaurants charge more, but the experience is something special. Michelin-starred spots typically add about €100 per extra star.
One-starred restaurants average €165 per person, while two-starred ones go up to €256. These places really focus on technical skill and top-quality Irish ingredients.
The priciest tasting menus in Dublin start at around €200 per person, not counting wine pairings or service. Here, internationally trained chefs run the show, and meals can stretch over several hours.
Wine programs at these venues often double your bill. High-end restaurants stock rare vintages and boutique wines, and some offer wine flights that match each course.
Booking can get strict at this level. Many places ask for deposits or charge cancellation fees because seating is limited and ingredients are prepped in advance.
Dublin’s fine dining scene gets plenty of questions—diners want to know about Michelin stars, how to book, and what it’ll cost. The city offers everything from classic Irish dishes to global flavours, and most places cater to different diets and special dining occasions.
Chapter One and One Pico are always up there among Dublin’s best. Both hold Michelin stars and serve modern food with Irish touches.
Patrick Guilbaud stands out as Dublin’s longest-running two-star Michelin restaurant. It’s famous for contemporary French cuisine in a beautiful spot near St. Stephen’s Green.
Liath in Blackrock has really made a name for itself with creative fine dining. The team loves to experiment with new techniques and local Irish ingredients.
Chapter One has a Michelin star and serves modern Irish dishes in a Georgian townhouse near Parnell Square.
One Pico keeps its star with creative European menus and top-notch Irish and international ingredients.
Restaurant Patrick Guilbaud is Dublin’s only two-star spot. It mixes French and Irish influences in a polished setting.
Liath in Blackrock earned its star with imaginative tasting menus and innovative cooking.
Most Michelin-starred restaurants in Dublin can handle vegetarian requests if you let them know ahead of time. Chapter One and One Pico even offer full vegetarian tasting menus on request.
Plenty of fine dining spots put plant-based options on the menu as standard. Many source their veggies from local Irish farms that focus on organic produce.
Restaurant Patrick Guilbaud creates impressive vegetarian dishes using seasonal Irish ingredients. The chefs adapt French techniques to make memorable plant-based courses.
If you’re vegan, it’s best to reach out in advance. Most high-end places will put together a custom vegan menu if you give them a heads up.
You’ll usually need to book Michelin-starred restaurants weeks or even months ahead. Chapter One and Patrick Guilbaud both take reservations online and by phone.
Many fine dining venues use OpenTable for bookings. Some keep waiting lists for busy nights or special events.
If you’re planning something special, especially on weekends, book early. Some restaurants have private dining rooms that need separate reservations.
It helps to call directly if you have special requests. Talking to the staff makes it easier to sort out dietary needs or custom arrangements.
Tasting menus at Michelin-starred spots usually run between €100 and €200 per person. Patrick Guilbaud is pricier, reflecting its two-star status.
Adding wine pairings bumps the bill by €50-100, depending on your choices. Most places offer a few pairing options at different price points.
À la carte mains at high-end restaurants cost €40-70. Starters and desserts come in at €15-25 each.
If you go for a three-course meal, expect to pay €80-120 per person. The final price depends on ingredients, how complex the dishes are, and the restaurant’s reputation.
Restaurant Patrick Guilbaud has private dining rooms for intimate gatherings. If you want an exclusive dining experience with a small group, it’s a solid choice.
Chapter One sets up private dining for business meals or special celebrations. They’ll even work with you to create a custom menu for your event.
Some fine dining spots in Dublin set aside parts of their dining rooms for private parties. Usually, you’ll need to book ahead and meet a minimum spend.
Hotel restaurants tend to have the largest private dining spaces. Places like The Conrad and The Fitzwilliam offer dedicated rooms with a proper fine dining vibe.
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