Dublin’s plant-based dining scene is a mix of old-school wholefood spots and newer places serving everything from falafel to vegan comfort food.
You’ll find restaurants here that put their own spin on classics, with menus that range from Mediterranean salads to loaded burgers.
Cornucopia has been around forever—over thirty years now—serving plant-based food right on Wicklow Street.
Their 100% vegan menu changes every day, depending on what’s in season.
You can’t really go wrong with their vegan moussaka. It’s got layers of roasted veggies and lentils, all topped with a creamy cashew béchamel.
They also make beetroot burgers with fresh salads, and if you’re craving something sweet, the vegan raspberry cheesecake is a solid dairy-free treat.
At Cornucopia, you’ll pick your meal from the hot dishes at the main counter on the ground floor.
Their menu usually has Mediterranean-inspired salads, hearty bowls, and plenty of soups—especially when it’s cold outside.
Location: 19-20 Wicklow Street, Dublin
Style: Wholefood café, relaxed vibe
Speciality: Seasonal vegan dishes that change daily
You’ll find The Saucy Cow on Crane Lane in Temple Bar, serving up vegan comfort food in a super lively spot.
They’re all about classic pub grub, but everything’s plant-based.
Their star is the Fried Oyster Mushroom Burger. It’s crispy, stacked in a brioche bun, and comes with all the fixings.
Don’t skip the loaded fries—they pile on vegan cheese sauce, seitan bacon bits, and jalapeños.
They also do a punchy chick*n wrap stuffed with plant-based chicken, veggies, and tangy sauces.
The Saucy Cow puts a vegan spin on comfort food you already know and love, rather than reinventing the wheel.
Location: 19 Crane Lane, Temple Bar
Style: Casual, bold, and fun
Speciality: Vegan burgers and classic comfort food
V-Face is a fully plant-based spot that leans into fresh, nutritious meals influenced by Mediterranean and Middle Eastern flavors.
They really focus on clean ingredients and bold flavors.
The grain bowls here are packed with good stuff—think quinoa, roasted veg, and tahini dressings.
Their falafel uses a traditional blend of chickpeas, herbs, and spices.
You’ll also see a bunch of salads, smoothie bowls, and lighter options for folks who want something healthy.
V-Face caters to different dietary needs but always keeps things whole and minimally processed.
Style: Health-focused, casual
Speciality: Mediterranean and Middle Eastern plant-based food
Govinda’s on Middle Abbey Street serves up vegetarian and vegan meals in a no-frills, canteen-style setting.
They keep things affordable, with daily specials that rotate.
Their vegetarian curry plate comes with aromatic stews, basmati rice, and chutneys that change with the seasons.
Another favorite is the paneer tikka masala—grilled cheese cubes in a rich, spiced tomato curry.
You’ll get big, hearty portions here, all inspired by Indian comfort food.
Govinda’s is a go-to for filling meals at good prices, with options for plenty of preferences.
Location: 83 Middle Abbey Street
Style: Simple, canteen-style
Speciality: Indian-influenced vegetarian fare
Dublin’s vegetarian dining scene covers everything from cozy cafés with comfort food to stylish brunch spots doing creative Irish veggie dishes.
There are dedicated vegetarian restaurants and plenty of regular places with solid meat-free menus.
Cornucopia Wholefoods Restaurant is still the most established vegetarian spot in the city.
It’s on Wicklow Street, spread over three floors, and has been serving plant-based food for years.
You’ll find comfort classics like vegan moussaka and beetroot burgers paired with fresh salads.
Govinda’s Restaurant on Middle Abbey Street is another mainstay, serving affordable vegetarian meals in a canteen setup.
Their curry plates change daily and come with rice and house-made chutneys.
The paneer tikka masala is a favorite—grilled cheese cubes in a rich tomato curry.
Portions are generous, so it’s a hit with students and locals who want wholesome food.
Umi Falafel brings Middle Eastern flavors to Dublin’s veggie scene.
Their falafel wraps are packed with freshly made patties, tahini, and crisp veggies.
The lentil soup is full of authentic spices, and the muhammara dip—made from roasted peppers and walnuts—makes a smoky, tasty spread with pita.
Brother Hubbard is an independent café that gets creative with brunch.
Their veggie options mix Irish ingredients with global inspiration.
Weekend brunch menus change with whatever’s in season, and they try to source ingredients locally.
Sprout Food Co. is all about healthy grain bowls, with several locations around Dublin.
You can build your own vegetarian bowl, choosing from loads of fresh toppings.
The Bang Bang Bowl mixes quinoa, roasted broccoli, pickled veg, and peanut sauce.
Their Nourish Salad comes with roasted sweet potato and lemon tahini.
For something lighter, try the green smoothie bowls topped with granola and fruit.
Sprout is a favorite with health-conscious folks looking for nutrient-packed meals.
Nutbutter near Grand Canal Dock is a stylish spot with a plant-forward menu.
Their bowls are colorful and popular with both vegetarians and flexitarians.
The Buddha Bowl has quinoa, spiced chickpeas, roasted veg, and an avocado tahini drizzle.
Pulled jackfruit tacos bring a Mexican twist, topped with fresh slaw.
Their coconut chia pudding is a light dessert with tropical fruit on top.
The café’s vibe works for casual lunches or business meetings.
Dublin’s coffee scene is catching up, too.
Most independent cafés now offer plant-based milk and vegetarian pastries as standard.
Specialty coffee shops often have locally baked veggie treats next to their espresso machines.
It’s nice to see cafés making plant-based options the norm.
Dublin’s plant-based restaurants get creative with Irish classics, global dishes, and totally new ideas you probably haven’t seen before.
Chefs here rework classic Irish comfort food into vegetarian dishes that still feel hearty and familiar.
They use plant-based ingredients to keep the flavors and textures you’d expect.
Cashew-based colcannon is a good example—chefs swap out the butter and milk for cashew cream, then add roasted garlic and fresh herbs for an extra kick.
You’ll find vegetarian Irish stew made with mushrooms, root veg, and barley.
They slow-cook everything to build a rich, savory broth.
Vegan black pudding is popping up more often now.
Chefs use black beans, oats, and Irish spices to get that familiar flavor and crumbly bite.
Boxty gets a twist with sweet potato and parsnip.
These potato pancakes go well with caramelized onions and herb oils.
There’s also plant-based shepherd’s pie, where lentils and mushrooms replace the meat, and the mash is loaded with Irish veggies like leeks and carrots.
Dublin’s veggie spots love giving global favorites a plant-based spin.
You’ll see Middle Eastern mezze plates everywhere—hummus, baba ganoush, falafel, tabbouleh, and warm pita.
Italian gets a makeover with truffle arancini and artichoke risotto.
Chefs use good Parmesan and local veg to pack in the flavor.
Asian-inspired curries show up a lot, too.
They’re usually coconut-based with Irish root vegetables, blending traditions in a tasty way.
Some places use French techniques for vegetarian terrines and seasonal tarts made with Irish produce.
It’s a cool mix of classic cooking and local ingredients.
Jackfruit tacos are another creative hit.
Jackfruit’s texture is perfect for mimicking pulled meat, and chefs pair it with salsas and pickled veggies for a real Mexican vibe.
Some of Dublin’s most exciting veggie spots invent dishes you won’t find anywhere else.
Mushroom “steaks”—usually made from king oyster mushrooms—get marinated and grilled for deep, smoky flavor.
Beetroot burgers are a house favorite in many places, mixing earthy beetroot with nuts, grains, and herbs for a solid bite.
You’ll see cashew-based cheesecakes that are so creamy, you might not miss the dairy at all.
Chefs soak and blend cashews until they’re super smooth.
Seitan-based dishes show off the versatility of wheat protein.
Dublin chefs season and cook it with Irish flavors for a unique twist.
Some spots even use aquafaba (that’s chickpea water) to make mousse and meringues—pretty clever, honestly.
Even traditional Dublin restaurants have started embracing the plant-based movement.
Pizzerias are coming up with creative vegan cheese combos, street food vendors are making plant-based takes on classics, and fine dining spots now include entire vegetarian sections.
Dublin’s pizza scene has changed a lot—most pizzerias now offer vegan cheese alternatives and plenty of plant-based toppings.
Big names like Apache Pizza and Base Wood Fired Pizza have dairy-free mozzarella, roasted veggies, sun-dried tomatoes, and artichokes.
Independents in the city center get even more creative.
They make their own cashew cheese sauces and use nutritional yeast for that cheesy flavor.
Sourdough bases are almost always vegan, which is handy.
The standard vegan margherita has made way for fancier options—think caramelized onions, rocket, pine nuts, and balsamic glaze.
Some places even offer vegan pepperoni and chorizo made from seitan or mushrooms.
Most pizzerias clearly label vegan options, so ordering is easy for anyone looking for a plant-based slice.
Dublin’s street food vendors have taken classic Irish and international dishes and flipped them into plant-based wonders. You’ll spot food trucks all over Temple Bar and at weekend markets serving up seitan-based fish and chips with mushy peas, plus a tartare sauce made from cashews and capers.
Burger vans around the city grill up Beyond Meat and locally-made plant patties with all the usual fixings. Lots of vendors even set up separate grills for vegan orders, which honestly feels like a thoughtful touch.
Asian street food stalls have jackfruit pulled pork bao buns, tofu satay skewers, and plenty of vegetable dumplings. If you’re craving Mexican, you’ll find black bean quesadillas loaded with dairy-free cheese and a tangy cashew sour cream.
Head to the Temple Bar Food Market on weekends and you’ll find creative plant-based takes on Irish classics. Vegan black pudding made from mushrooms and oats? Yup. Colcannon whipped up with plant milk and dairy-free butter? Absolutely.
Dublin’s high-end restaurants have really pushed plant-based cuisine beyond the old “just a side salad” routine. At places like Restaurant Patrick Guilbaud and The Greenhouse, you’ll find tasting menus that showcase seasonal Irish produce using classic French techniques.
Chefs there go all out with methods like smoking, curing, and fermenting veggies. Beetroot gets cured to mimic salmon, mushrooms get aged like cheese, and root veggies get the star treatment you’d expect for a steak.
You’ll notice wine pairings now feature organic and biodynamic bottles picked just for plant-based dishes. Sommeliers seem to genuinely understand how earthy veggies play with different wines.
High-end spots usually offer plant-based versions of their signature dishes. Vegetarian diners don’t have to settle—they get the same level of artistry and presentation as everyone else.
Dublin’s street food scene and weekend markets have really jumped on the plant-based bandwagon. Food trucks dish out everything from loaded falafels to creative veggie burgers, while market stalls spotlight local makers with artisan vegan treats.
The Dublin Food Truck Festival pops up throughout the year and always has a handful of plant-based vendors. Umi Falafel runs several mobile units around town, serving up real-deal Middle Eastern wraps and platters that please vegans and even the most skeptical carnivores.
Shouk Food Truck rolls out Israeli street food like their signature cauliflower shawarma and loaded hummus bowls. They top it all with tahini-based sauces and heaps of fresh herbs.
The Mushroom Butcher food truck does umami-packed vegetarian dishes and can make just about anything vegan. Their mushroom burgers use local foraged mushrooms and a house-made plant mayo.
Green Seed pops up near Temple Bar and Trinity College, offering Buddha bowls full of quinoa, roasted veg, and creative plant proteins like spiced chickpeas and marinated tofu.
Several trucks now pile loaded sweet potato fries high with vegan cheese sauce and fresh herbs. These generous servings hit the spot for Dublin’s growing flexitarian crowd.
Temple Bar Food Market runs every Saturday and always has vegan stalls. You’ll find local producers selling cashew and almond cheeses and artisan breads baked without eggs or dairy.
The People’s Park Market in Dún Laoghaire is a weekend spot for vegan pastries and raw treats. There are energy balls, coconut desserts, and cold-pressed juices from Irish makers.
Dublin Flea Market brings in food vendors with vegetarian dishes and vegan tweaks on request. Many stalls whip up fresh salads, grain bowls, and soups with whatever’s in season.
Market producers often hand out samples of their plant-based spreads and fermented foods. You might try Irish-made kimchi, nut pâtés, and seasonal preserves—all supporting local farms and plant-forward eaters.
Dublin’s multicultural food scene really shines when it comes to plant-based Middle Eastern and Asian eats. You’ll find everything from proper Lebanese mezze platters to inventive Thai vegan dishes and classic Indian vegetarian fare.
Umi Falafel leads the pack for plant-based Middle Eastern food, with four locations serving an all-vegetarian menu. Their Palestinian falafel is chunky and herby, while the Lebanese version is smoother and seasoned differently.
They make everything fresh each day—crispy falafel, homemade tahini, and spicy chilli sauces. The Palestinian Falafel sandwich brings together crunchy falafel, fried aubergine, pickles, and tahini in warm pita pockets.
Shouk in Drumcondra serves up bold Levantine flavours, especially with their aubergine and cauliflower dishes and mezze spreads.
Damascus Gate on Camden Street packs the menu with vegetarian mezze. Their baba ghanoush uses flame-roasted aubergines and tahini, and the tabbouleh is loaded with parsley, bulgur, and lemon.
Menus usually mark vegetarian dishes clearly. You’ll find classics like hummus, fattoush, and batata hara (spicy potatoes with garlic and lemon).
Saba brings Thai and Vietnamese flavours to the city centre, offering loads of plant-based options. They stick to traditional techniques but swap in vegetarian ingredients.
Thai spots around Dublin serve up pad thai with tofu, green curry with veggies, and som tam papaya salad. Vietnamese places often have pho with veggie broth and fresh herbs.
Brother Hubbard leans Middle Eastern but tosses in Asian-inspired vegetarian dishes too. They popped up during Dublin’s food boom and focus on fresh, mostly plant-based plates.
Lots of casual places now do banh mi sandwiches with marinated tofu and pickled veg—quick, tasty, and totally plant-based.
Ramen shops increasingly serve miso broths loaded with veggies and tofu. These steaming bowls get topped with things like scallions and seaweed.
Govinda’s has fed Dublin’s vegetarian crowd for decades, mixing traditional Indian dishes with a few Middle Eastern touches. The vibe is super relaxed, and it draws both vegetarians and the veg-curious.
Indian restaurants all over town offer big vegetarian sections: dal, chana masala, and saag paneer are everywhere. Plant-based diners have plenty of choice since many dishes skip meat by default.
Cornucopia, open since 1986, weaves Indian spices into loads of their plates. They focus on local and organic produce and cater to sugar-free and gluten-free needs too.
Traditional thali plates give great value, letting you sample several curries, rice, and bread in one go. Sharing platters make it easy to try different flavours and pickles.
Many places also make dosa and South Indian specialties—those crispy, fermented crepes with sambar and coconut chutney for dipping.
Dublin’s plant-based breakfast scene is surprisingly varied. You’ll find everything from vegan spins on Irish classics to pancakes and waffles that could fool any dairy lover.
Cornucopia Restaurant on Wicklow Street is a real breakfast institution. This family-run spot has been serving up fresh vegan food since the ‘80s. Their counter always has daily-made porridge, organic coffee, and a rotating selection of pastries.
Sprout & Co on Exchequer Street keeps it local, using ingredients grown within a stone’s throw of the city. Their gluten-free porridge and avocado toast with spiced tofu are both filling and flavorful.
Brother Hubbard offers a Seasonal Vegan Plate on Capel Street that changes with the weather. Their kitchen gets creative, turning basic ingredients into something genuinely interesting for breakfast.
Tang on Dawson Street feels cozy and relaxed. The café serves up both quick bites and leisurely brunches, and the staff make you feel welcome from the moment you walk in.
The Saucy Cow in Temple Bar goes big on comfort food. Their breakfast menu is all about plant-based pancakes and waffles, sometimes piled with vegan bacon or dairy-free cheese sauce.
Plenty of Dublin cafés now serve fluffy vegan pancakes made with plant milk and egg replacers. You’ll usually get them with fresh fruit, maple syrup, and nut butter.
Honey Truffle Café near Merrion Square puts out spiced pancakes as part of their savory tart lineup. They’re big on zero-waste and use sustainable ingredients all over their menu.
Bakeries across the city have started stocking vegan waffles and pancake mixes. Most places make them fresh each day with locally sourced plant-based ingredients.
Dublin’s plant-based restaurants really back Irish farms, working directly with local growers and organic producers. Menus change with the seasons, and restaurants stick to ingredients grown within about 50km whenever they can.
Top plant-based restaurants in Dublin build relationships with Irish farms for the freshest produce. Cornucopia has partnered with local organic producers since the ‘80s, sourcing veggies from County Dublin and beyond.
Glas Restaurant highlights seasonal Irish produce and works with farms using crop rotation and renewable energy. They even share info about their farm partners right on the menu—transparency is a big deal here.
V-Face in Stoneybatter gets all their ingredients locally for their plant-based burgers. The neighborhood vibe fits their sustainability focus perfectly. More restaurants are choosing suppliers within 50km to cut down on food miles.
You’ll often see producer shout-outs on menus and websites. This not only builds trust with diners, but it also raises awareness about sustainable food systems.
Menus at Dublin’s top vegan spots shift with the seasons. In spring, you’ll see organic asparagus and leafy greens, while autumn and winter bring out the root veggies and squashes.
Blazing Salads and HappyFood both put organic Irish potatoes, carrots, and other seasonal vegetables front and center. Local ingredients just taste better and pack more nutrition than imports.
Dublin’s farmers’ markets keep restaurants supplied with fresh produce, minus the big carbon footprint. Many places compost their scraps and send them back to their partner farms, closing the loop.
This kind of circular system supports local agriculture and slashes waste. By working with organic farms, restaurants avoid synthetic pesticides and help Ireland’s organic sector grow.
Dublin’s plant-based dessert scene is honestly impressive. You’ll find everything from artisan gluten-free cakes at local bakeries to gelaterias scooping up dairy-free ice cream made with creative, unexpected ingredients.
Sweet Almond Vegan Bakery stands out as one of Dublin’s top spots for handcrafted plant-based treats. They focus on natural and gluten-free options that work for everyday snacking or those special moments.
Oh Happy Treats runs as a female-founded bakery and delivers across Ireland. Their baked goods use wholesome ingredients but never lose out on flavour or texture.
Sugar-free options have become a hit with health-conscious dessert fans. More Dublin bakeries now offer sugarless treats alongside their vegan-friendly bakes.
A lot of these places make desserts without gluten, dairy, refined sugars, artificial flavours, or palm oil. These cakes work for people with dietary needs or anyone just wanting cleaner ingredients.
The bakeries here whip up everything from decadent pastries to classic doughnuts, all with plant-based twists. You’ll usually find cookies and loaves rounding out the menu at most vegan-friendly spots.
Murphy’s Ice Cream has become a favourite for dairy-free frozen treats in Dublin. Their plant-based flavours go head-to-head with the classics in both taste and texture.
Sun Bear Gelato gets creative with vegan gelato, using alternative milk bases. Their seasonal flavours highlight local ingredients and keep that creamy gelato texture everyone loves.
Specialty sweet shops around town stock plant-based chocolates, candies, and other confections. You’ll often find organic ingredients and fun flavour combos in these treats.
HappyFood and Cornucopia add house-made desserts and sweets to their plant-based menus. They like to rotate seasonal treats depending on what’s fresh.
The Sweetest Thing goes all out on indulgent vegan sweets that hit those classic dessert cravings. They really show how plant-based ingredients can nail those familiar textures and tastes.
Booking a table and knowing the menu ahead of time helps make vegan dining in Dublin a breeze. More restaurants here cater to plant-based eaters with clear allergen info and easy online bookings.
Places like Glas and Cornucopia fill up fast, especially on weekends. You’ll want to book ahead with OpenTable or just call to lock in your spot.
A lot of Dublin restaurants now ask about dietary needs when you book. This gives the kitchen a heads-up to prep vegan options or tweak dishes as needed.
Fine dining spots like Restaurant Patrick Guilbaud appreciate advance notice for vegan meals. Their chefs can plan special vegan tasting menus if you give them time.
Some casual places, like The Saucy Cow, don’t take bookings and just run on a first-come basis. If you show up early for lunch or on a weekday evening, you’ll usually skip the wait.
Temple Bar restaurants get packed with tourists. If you’re eyeing a vegan dinner there during peak hours, booking ahead is pretty much a must.
Dublin’s vegan restaurants do a solid job at handling more than just plant-based requests. Most menus clearly show gluten-free, nut-free, and raw options.
Cornucopia lists ingredients and prep methods for each dish. The staff knows their stuff about avoiding cross-contamination and allergen safety.
Sprout Food Co. highlights all potential allergens on their bowls and salads. Their online menu even has detailed nutritional info for anyone counting macros or calories.
Many spots prep vegan food in separate areas to keep it away from animal products. That’s a big plus for folks with allergies or strict diets.
Govinda’s runs a canteen-style service, so you can see what’s in each dish and ask questions about how it’s made. Their menu changes daily and covers lots of dietary needs with clear labels.
Dublin’s plant-based dining scene really comes alive in certain neighbourhoods. Temple Bar draws tourists and locals with vegan-friendly spots, Ranelagh leans into upscale plant-based restaurants, and Phibsborough offers casual gems for everyday eats.
Temple Bar buzzes with plant-based options for both locals and visitors. The cobbled streets hide plenty of restaurants serving inventive vegan dishes alongside the usual Irish fare.
Cornucopia has led the way for vegetarian dining in Dublin since 1986. They use organic produce from local farms and change up the menu daily, turning Irish veggies into creative plant-based meals.
Even the classic pubs here have jumped on the vegan trend. You’ll now spot vegan Irish stew and plant-based shepherd’s pie on menus that used to be strictly traditional. It’s a sign of how Dublin’s food scene is changing.
Street vendors in Temple Bar sell quick plant-based bites. Vegan wraps, Buddha bowls, and Irish breakfast rolls are easy to find. The sheer number of options makes this area perfect for a plant-based food crawl.
Ranelagh has turned into Dublin’s go-to neighbourhood for upscale plant-based eats. Restaurants here put the spotlight on premium ingredients and inventive cooking.
Most of these places highlight organic Irish produce from local farms. Chefs reimagine classic Irish dishes with modern plant-based techniques.
Luncheonette at the National College of Art and Design puts out daily plant-based specials. The menu changes all the time, mixing fresh seasonal ingredients in new ways. It’s proof that even campus dining can get creative with plants.
Some Ranelagh restaurants offer full-on plant-based tasting menus. These let you try everything from seaweed-based plates to heritage veggie dishes in one sitting.
Cafés in the area round things out with artisanal plant-based treats. House-made plant milks, vegan pastries, and locally roasted coffee are easy to find.
Phibsborough brings a grassroots vibe to Dublin’s plant-based scene, with laid-back spots serving up comfort food. Food lovers come here for real, no-fuss plant-based meals.
Restaurants in Phibsborough keep things accessible and tasty. They take classic dishes and give them a vegan twist, but never skimp on flavour or portion size.
The neighbourhood’s diversity shows up in the food. You’ll find vegan takes on both international favourites and Irish classics, reflecting how Dublin’s food culture keeps evolving.
Neighbourhood bakeries in Phibsborough have embraced vegan baking. They make everything from traditional Irish brown bread to new-school plant-based desserts, all using local ingredients.
Community-driven restaurants dominate here. Many source produce from nearby urban farms and gardens, building real connections between diners and local growers.
Dublin’s plant-based scene is moving fast. Restaurants are trying out new proteins like fava beans and lentils, and newer spots are skipping processed meat alternatives for whole-food ingredients. Lately, the city’s seen everything from fancy plant-based dining to easy-going vegan comfort food.
Vegan restaurants in Dublin are leaving fake meats behind. They’re serving up diverse plant proteins like sunflower seeds, flaxseed, and even seaweed-based plates.
Chefs here play with umami flavours and global spices to add depth to their menus. It’s less about copying meat and more about making veggies shine.
Clean-label ingredients are a big deal for new places. Menus lean on simple, whole foods you can actually pronounce.
Some fine dining spots now offer plant-based tasting menus that highlight seasonal Irish vegetables and herbs. The trend’s catching on in Dublin, not just abroad.
Hybrid restaurants are popping up too. They blend plant-based and traditional options, so mainstream diners can make sustainable choices without feeling boxed in.
Dublin’s seen a wave of new vegan restaurants lately. You’ll find everything from quick bites to upscale dining experiences.
Neighbourhood cafés are opening up with menus built around local ingredients. Irish-grown legumes and seasonal veggies take centre stage in many of these spots.
Pop-up kitchens test out new plant-based dishes before going permanent. Some focus on Asian-inspired proteins, others on Mediterranean veggie plates. It keeps things fresh, if you ask me.
Food halls and markets now host dedicated plant-based vendors. These stalls let chefs experiment with ingredients like aquatic plants and specialty grains while building a loyal following.
This boom shows that people want real, wholesome plant-based food—not just another processed burger.
Dublin’s plant-based dining scene offers loads of options—different cuisines, price points, you name it. Here are some of the most common questions about vegetarian and vegan dining in the city.
Glas Restaurant leads Dublin’s fine dining vegan scene. They create seasonal plates like artichoke with smoked almonds and broccoli on mushroom cake. Their take on plant-based cuisine really stands up to traditional fine dining.
Cornucopia Restaurant has been a staple vegetarian spot near Trinity College for decades. They serve wholesome dishes that keep plant-based eaters coming back.
Wilde Restaurant offers fancy vegan dishes made with Irish ingredients. The setting feels special, but the food stays true to high standards.
Temple Bar’s PI Pizza serves wood-fired vegan pizzas loaded with fresh toppings. Their NDUJA pizza is a hit with both vegans and meat-eaters.
La Caverna Restaurant and Wine Bar delivers Italian dining with a few vegan choices in their sides. You’ll find roasted veggies and mixed salads alongside classic Italian plates.
The vibe is cozy, making it a nice pick for evening meals. Their vegan selection is small, but they stick to authentic Italian methods.
More Italian spots in Dublin now offer plant-based pastas. It’s worth asking if they can do dairy-free versions of traditional pasta dishes.
KHUSHEE Restaurant focuses on authentic Indian flavours with lots of vegan options. Their Marwadi Aloo Gobhi and Aloo Methi Tamatar highlight vegetarian cooking from different regions.
Their chefs use real spice blends for bold, memorable dishes. The restaurant opens on weekday evenings and stays open late on weekends.
Indian food naturally fits vegetarian diets, so most Indian restaurants in Dublin serve plenty of plant-based curries, dals, and veggie plates.
Bloom Brasserie puts out inventive vegan dishes using what’s fresh and local. Their menu changes with the seasons and appeals to all kinds of eaters.
Damascus Gate offers classic Middle Eastern food with lots of vegan-friendly choices. Dishes like Syrian Moussaka and the Falafel Platter show off traditional plant-based recipes.
Tang Cafe Dublin serves up casual Middle Eastern eats at three locations. Their vegan pancakes with Greek yoghurt alternatives and fresh fruit are a crowd favourite.
Urbanity dishes out creative vegan brunches with ever-changing seasonal menus. Hearty grain bowls, next-level avocado toast, and colourful salads with roasted veggies are staples here.
They’re open mostly for breakfast and lunch. Their specialty coffees pair perfectly with healthy plates.
Bloom Brasserie balances creative presentation with seasonal Irish ingredients. Their modern approach puts a fresh spin on classic plant-based cooking.
Ryleigh’s sits up on a rooftop, serving up city views that are honestly hard to beat. They’ve carved out a whole section of their menu just for vegans, so mixed groups don’t have to compromise.
These days, you’ll spot plant-based options popping up in lots of traditional Dublin pubs. It seems like more places finally recognise that people want vegetarian choices, and not just a side salad.
Lemon Jelly Cafe keeps things casual, offering vegan-friendly breakfast, brunch, and lunch. They make it easy for both vegans and fans of the classics to find something that hits the spot.
Across Dublin, plenty of non-vegan restaurants have started to add dedicated vegan dishes. Instead of just tweaking existing meals, they actually create new options that feel intentional and satisfying.
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