Dublin’s Sunday roast scene brings together classic gastropubs and grillhouses. These spots serve traditional roasts with a few modern twists.
They use quality meats and stick to beloved sides like Yorkshire pudding and roast potatoes. You’ll find a mix of old-school comfort and a bit of flair.
The Old Spot, a sophisticated gastropub on Bath Avenue in Sandymount, draws in meat lovers looking for a polished Sunday meal. They serve from 1pm to 8pm on Sundays and Bank Holiday Mondays.
You’ll find two main roast options on their menu. Beer-roasted free range chicken with sausage, sage, and onion stuffing comes in at €26. Pat McLoughlin’s dry-aged sirloin of beef sits at €28.
Both roasts land on the table with classic sides. Duck fat roast potatoes add richness, and roast carrots keep things familiar.
Cauliflower cheese brings a comforting touch, and red wine jus pulls the plate together.
The place feels both elegant and cosy—kind of the best of both worlds. If you’re vegetarian or pescatarian, you’ll find other options on the menu.
The south Dublin location makes it handy for anyone after a quality Sunday meal.
FX Buckley, a butcher and restaurant on Pembroke Street, serves Sunday roast from 12pm to 3pm. They’ve built a reputation on top-notch meat and unique Josper charcoal oven cooking.
Their charcoal ovens give the meat a subtle smoky sweetness. High heat crisps up the outside, setting their roast apart from the usual oven-baked fare.
FX Buckley’s Sunday roast features roast rib of beef with Yorkshire pudding. Creamy mash and duck fat roast potatoes round out the plate.
You’ll also get confit shallots, roast carrots, tenderstem broccoli, and a generous pour of roast gravy, all for €19.50.
They suggest pairing your meal with their signature Bloody Mary for €8. This cocktail mixes FX Buckley’s spicy seasoning with tomato juice, lemon, and vodka.
The combination works surprisingly well with the rich roast.
Brookwood, found on Baggot Street Lower, has made a name for itself with premium steaks. Naturally, their Sunday roasts lean heavily on beef.
They start serving at 1pm each Sunday.
You can order organic Irish chicken and pork belly too, but beef is the star. Their “All In” option piles all three meats onto one plate—perfect if you can’t make up your mind.
Classic sides like Yorkshire puddings and creamy mash show up, joined by carrots and cabbage. Rich gravy ties everything together.
Prices run from €17 to €24 per person, reflecting the focus on quality. The vibe feels unfussy, letting the meat do most of the talking.
Brookwood’s steak expertise really shines through in their Sunday roast.
The Butcher Grill in Ranelagh village offers roasts on both Saturday and Sunday, from 12pm to 3.15pm. It’s a haven for anyone craving a hearty weekend meal.
Their menu centers on three main options. Beef striploin leads at €27, while rack of pork and roast chicken come in at €23 each.
The prices match the generous portions and meat quality.
Each roast gets the classic treatment—Yorkshire pudding for that essential bread element, herby stuffing, and duck fat roast potatoes. Gravy brings everything together.
You can swing by on Saturday if Sunday doesn’t suit. The Ranelagh location adds a neighbourhood feel, and the menu leans into comfort food for those lazy weekends.
Dublin’s roast dinner scene really covers all the bases. You’ll find dry-aged beef, roast chicken with all the trimmings, and even plant-based alternatives that genuinely hold their own.
The best places blend traditional techniques with top-notch ingredients, making Sunday lunch something to look forward to.
Hawksmoor stands out with its 35-day dry-aged rump roast. They slow-cook the beef over real charcoal, then finish it in the oven.
Cast-iron skillets arrive at your table with beef, bone marrow gravy, and sides like macaroni cheese—definitely indulgent.
FX Buckley uses their Josper charcoal ovens to bring out a smoky sweetness in their roast rib of beef. The high heat creates a lovely crisp on the outside, but the inside stays tender.
Their €19.50 roast dinner comes with Yorkshire pudding, creamy mash, duck fat roast potatoes, confit shallots, roast carrots, and tenderstem broccoli.
Brookwood keeps beef in the spotlight, but you can also order organic Irish chicken or pork belly. The “All In” combo lets you try a bit of everything.
Expect Yorkshire puddings, creamy mash, carrots, cabbage, and plenty of gravy.
The Old Spot serves up beer-roasted free range chicken with sausage, sage, and onion stuffing for €26. Duck fat roast potatoes, roast carrots, cauliflower cheese, and red wine jus make this a proper gastropub feast.
They mainly cater to meat lovers but don’t leave vegetarians out.
The Exchequer Wine Bar does a whole roast chicken as part of their sharing menu, priced between €84.95 and €99.95 for four people, including house wine.
You’ll need to book ahead by Friday. The kitchen fuses Spanish tapas style with traditional roast vibes.
Eleven offers roast chicken for €23, served alongside their wood-fired grill specialties. Yorkshire pudding, duck fat roasties, gravy, stuffing, carrots, and hispi cabbage fill out the plate.
You can add extras like smokey beans, mash, or bone marrow butter. The restaurant sits above Whelehan’s Wines, so wine pairings are a big deal here.
The Paddocks takes care of vegan diners with dedicated Sunday roasts featuring beef and turkey-style joints. Their plant-based plates come with sage stuffing, olive oil mash, red wine gravy, and seasonal veg.
Meat roasts start from €16.95, making it accessible and inclusive.
L. Mulligan Grocer changes up their vegetarian and vegan roast each week, sourcing from different suppliers. Expect creative presentations—seasonal veg with dukkah spice, house-made gravies, and more.
You’ll need to pre-order from Thursday for dine-in or takeaway. They serve in Stoneybatter until 8pm on Sundays.
A bunch of places now offer vegetarian options alongside their meat dishes. Plant-based roasts have become more sophisticated, often matching the quality and satisfaction of their meaty counterparts.
Dublin’s carvery culture offers a unique twist on the Sunday roast. Chefs carve fresh roast meats right at a heated counter, then pile on classic Irish sides.
Unlike plated roasts, carveries let you pick your portion size and cut. The vibe stays communal and relaxed, just the way Sunday should feel.
Carvery traditions in Dublin grew out of the city’s pub scene in the mid-20th century. Pub owners saw that hearty meals kept working-class folks full without breaking the bank.
Classic pubs like The Halfway House on Navan Road and O’Neills on Pearse Street led the way. They set up heated counters—bain-maries—where beef, lamb, and pork joints stayed warm all day.
This setup helped pubs serve roast dinners without a full kitchen. Chefs prepared big joints ahead of time, then carved portions to order as customers arrived.
Families flocked to carveries for affordable Sunday meals. The format suited all appetites; kids could get smaller plates, adults went big.
Today, Dublin carveries keep the tradition alive but have raised the bar. Places like FX Buckley’s on Crow Street now serve premium cuts that rival restaurant steaks.
Sunday carvery and traditional roast dinners offer two different experiences in Dublin. It’s good to know what sets them apart.
Carvery service works on a self-serve or counter model. You walk up, and staff carve your meat just how you like it. The 51 Bar on Haddington Road shows off this efficient style, especially during busy lunches.
Traditional roasts come as pre-plated meals. Kitchens like Hawksmoor on College Green carefully compose each plate, giving attention to every element.
Portion control is a big difference. Carveries let you pick your cut and how much you want. Traditional roasts stick to set portions, designed by the chef.
Atmosphere? Carveries encourage mingling and a bustling feel, thanks to the queue and communal seating. Traditional roasts lean toward table service and a quieter, more intimate vibe.
Pricing reflects all this. Carveries usually have a fixed price, no matter your portion. Traditional roasts charge based on cut and preparation.
What really sets Dublin’s best Sunday roasts apart? It’s all about the sides. Crispy duck fat roast potatoes, pillowy Yorkshire puddings, and rich red wine gravy make the meal something special.
Duck fat turns potatoes into golden, crispy bites that steal the show at many Dublin roasts. The rendered fat delivers a crunch that oil or butter just can’t match.
Top spots like Wilde Restaurant and The Dunmore stick to this classic method. They parboil the potatoes first, making the edges fluffy—crucial for crispiness.
They heat the duck fat until it’s almost smoking, then toss in the potatoes. The initial sear locks in the crust, while the inside stays soft.
Restaurants often source duck fat locally or render it from their own dishes. Bovinity and Ashton’s Restaurant both serve duck-fat roast potatoes with their beef.
Patience pays off here. These potatoes need at least 45 minutes in a hot oven, and someone turns them once for even browning.
Yorkshire pudding is a must-have with roast beef in Dublin. This light, airy batter soaks up gravy and adds a satisfying contrast to the meal.
The classic recipe uses just flour, eggs, milk, and salt. The batter rests for at least 30 minutes so the flour hydrates properly.
The Dunmore puts a twist on things with buttermilk Yorkshire pudding for a bit of tang. Hawksmoor Dublin bakes theirs in individual tins, so everyone gets a perfectly risen pudding.
Getting the fat piping hot before pouring in the batter is key. That’s what makes Yorkshire puddings rise so dramatically.
Restaurants like The Butcher Grill serve puddings straight from the oven—they deflate fast, so timing matters.
Red wine gravy just takes a Sunday roast up a notch. It adds that deep, rich flavor that really brings out the best in quality beef. Some of Dublin’s top spots make this sauce with proper technique and great ingredients.
It all starts with beef drippings from the roasting pan. Those concentrated flavors set the stage for great gravy. Places like Fade Street Social and Old Street stick to this classic approach.
They reduce the red wine on its own first, letting the flavors intensify before mixing it with beef stock. This step keeps the alcohol from taking over. The reduction smooths out any harshness but lets the wine’s complexity shine.
Hawksmoor Dublin uses this method for their signature bone marrow gravy. The bone marrow brings a rich, almost decadent texture that’s perfect with their dry-aged beef.
If you want proper red wine gravy, you’ve got to be patient while the wine reduces. It needs to cook down by at least half—otherwise, you just don’t get that punchy, restaurant-level flavor.
Dublin’s Sunday lunch scene runs the gamut from old-school pubs with roaring fireplaces to modern restaurants putting their own spin on tradition. You’ll find both time-honoured gastropubs serving the classics and chic dining rooms reimagining the Sunday roast with creative flair.
Dublin’s gastropubs are really the heart of Sunday lunch. Families gather here for generous roasts in cozy, welcoming spaces. Murray’s Bar on O’Connell Street is a great example, with beautiful stained glass and snug booths.
Their roast of the day changes often, and you’ll usually spot their 12-hour braised beef and Guinness pie on the menu. After 8:30 pm, live traditional music kicks off, making the place feel even more Irish.
The Legal Eagle in North City Centre honors Irish classics but isn’t afraid to add a modern twist. Their Sunday roast features top-notch local produce, sometimes starting with homemade salt and vinegar crisps.
Classic elements include:
These pubs focus on creating a sense of community—generations sharing a meal, telling stories, and taking their time.
Dublin’s contemporary restaurants have made the Sunday roast a more polished affair. They use premium ingredients and refined techniques. At Wilde Restaurant on Balfe Street, you’ll find a top-tier Sunday roast: premium Irish beef striploin carved right at your table.
Their lush conservatory mixes greenery with a hint of 1930s glamour. It’s an elegant spot for a leisurely Sunday meal. The roast comes with crisp rosemary potatoes and soft garlic mash, all topped with beef jus.
Hawksmoor Dublin on Dame Street leans into the premium side of things. Their dry-aged beef rump and sharing cuts like Chateaubriand show off expert butchery and aging.
Modern innovations feature:
Fade Street Social keeps it local, serving roasted sirloin of Yearling beef with native oysters and Kenmare smoked salmon to start.
Dublin’s Sunday roast spots get packed at peak times, so you really need to plan ahead if you want a table. If you’re booking for a group, you’ll want to think about space and special dietary requirements too.
Most places serving Sunday roast in Dublin expect you to reserve, especially between 1pm and 4pm. Fade Street Social and The Ivy Dublin are usually fully booked by Wednesday for the coming Sunday.
Peak times are from 12:30pm to 2:30pm—families and couples love those slots. If you’re okay with an early 12pm lunch or a late table after 3pm, you’ll have better luck and maybe a more relaxed experience.
A lot of restaurants accept bookings two to four weeks in advance. Honestly, calling is often more reliable than booking online. You can chat about seating and dietary needs directly.
Some places save a few spots for walk-ins at the bar or outside, but that’s a gamble—especially on sunny days when everyone wants to eat outdoors.
If you’re bringing kids, let the restaurant know in advance if you’ll need high chairs or children’s portions. Many spots offer simplified roasts with plain veggies and smaller cuts for little ones.
For groups of six or more, it’s smart to pre-order your mains when you book. That way, everyone gets their food at the same time and you won’t be left waiting ages for the kitchen to catch up.
Dietary restrictions should be mentioned up front. Vegetarian roasts, gluten-free Yorkshire puddings, or dairy-free options need extra prep, and kitchens can’t always accommodate last-minute requests on busy Sundays.
Large groups should plan for longer meals—two to three hours isn’t unusual. Dublin’s Sunday roast tradition is all about slow, relaxed dining, not rushing through a meal.
Some Dublin venues take the Sunday roast and turn it on its head. They mix classic roasting with unexpected twists, making the meal feel new again.
57 The Headline adds international flair to the Sunday roast at their Lower Clanbrassil Street spot. This well-loved craft beer pub brings a modern edge to the classic meal.
Their two-course Sunday roast costs €28. You’ll find touches like celeriac purée and tarragon cream sauce alongside Yorkshire pudding and onion gravy.
They start you off with creative appetizers—think calamari or house wings. These global influences set the tone.
The craft beer list pairs nicely with their elevated roasts, and the cocktails are refreshingly straightforward. Nothing fussy, just good drinks that work with the food.
Service kicks off at 1pm on Sundays. The vibe strikes a balance between laid-back and ambitious, perfect if you want comfort food with a twist.
The Exchequer Wine Bar in Ranelagh might look like a modern tapas spot, but they serve one of Dublin’s most in-demand Sunday roasts. Locals have caught on, so it fills up quickly.
Roast packages serve four and run from €84.95 to €99.95, including a bottle of house wine. You can pick between rib of beef or roast chicken, both with standout sides.
The big showstopper is their whole roast suckling pig, cooked in the Spanish style of chef Jose Gomez. You’ll need to book this a week ahead, but it’s worth it for a real taste of Spanish tradition.
Order your roast by Friday if you want beef or chicken. The Spanish influence shows up in sides like crispy potatoes and buttery green beans.
They serve Saturday roasts from 11am to 4pm and Sunday roasts from 11am to 9pm. Their tapas roots mean every detail gets attention.
Dublin’s Sunday roasts revolve around premium dry-aged beef. Ireland’s reputation for great cattle farming shows in every bite. Of course, you’ll also find pork, chicken, and lamb done right, each with their own classic sides.
The city’s best restaurants put dry-aged beef front and center. Hawksmoor College Green serves dry-aged beef rump for €23, while F.X. Buckley sources their own top-quality cuts.
Dry-aging deepens the flavor and makes the meat super tender. The Old Spot uses Pat McLoughlin’s dry-aged sirloin, pairing it with duck fat roast potatoes and Yorkshire pudding.
For something extra special, The Bank on College Green has a 28-day dry-aged Côte de Bœuf. It’s a sharing cut for two, served with roasted root veg, onion rings, and creamy mash.
Bovinity on Capel Street specializes in sharing cuts of dry-aged rump steak. It’s a great spot for groups who want top-notch beef and a communal vibe.
Roast chicken is still a favorite at many Dublin roasters. The Wild Goose serves up a supreme of chicken with roast diced potatoes, garden peas, carrots, chorizo, and pine nuts in red wine jus.
Fade Street Social offers stuffed roast pork with Yorkshire pudding. Over at The 51 on Haddington Road, you’ll see turkey and ham combos that Dubliners love.
O’Neills on Suffolk Street does roast leg of lamb, collar of bacon, and rib of beef, each with sauces that bring out their best flavors.
Locks restaurant serves salt-aged Delmonico-style rib eye from Peter Hannan. It comes with chips, onion rings, and shared sides—an elevated take on the classic roast dinner.
A good drink can make a Sunday roast unforgettable. Red wine is a classic with rich meats, but craft cocktails and beer offer plenty of options for mixing things up.
An Old Fashioned is a great match for beef or lamb roast. The smoky notes in the whiskey just make the meat taste even better. Mix two ounces Irish whiskey with sugar syrup and a dash of Angostura bitters.
Manhattan cocktails are spot on with roast pork. The herbal flavors in the vermouth balance out rich crackling and apple sauce. Use a 2:1 ratio of Irish whiskey to sweet vermouth.
If you’re having chicken, try a Rosemary Gimlet. Muddle fresh rosemary with gin and lime juice for a drink that echoes the herbs in your roast and adds a bit of zip.
A Bloody Mary works well with any roast. The tomato and spice combo matches up with Sunday roast sides. Add a splash of Worcestershire and a pinch of celery salt for that pub flavor.
Red wines are the go-to for Sunday roast. Bordeaux grapes like Cabernet Sauvignon pair beautifully with beef. Their tannins balance out rich gravy and Yorkshire pudding.
Chianti Classico is a great choice with lamb. Its acidity cuts through the fat, and the earthy notes play well with rosemary and garlic.
If you’re into beer, English bitter is a solid pick. Fuller’s London Pride or similar ales go hand-in-hand with roast beef. The hops refresh your palate between bites.
White wine fans can go for Chardonnay with roast chicken or pork. Pick unoaked styles—they let the food shine. The citrus lifts heavier dishes with gravy.
Irish stout like Guinness is always a classic with roast meats. The creamy, roasted flavors just work—no explanation needed.
Dublin’s best spots really shake up their Sunday roast menus for big celebrations and seasonal menus. Lots of venues set aside private rooms and roll out extra-special menus for weddings, hen parties, or holiday get-togethers.
Dublin restaurants love to host Sunday roast celebrations for weddings, engagement parties, and family milestones. Hawksmoor Dublin sets aside two private dining rooms—None the Wiser and Croom a Boo—just for family gatherings after wedding ceremonies.
They serve a sharing roast menu with a whole rump of 35-day dry-aged beef, slow-cooked over charcoal and finished in cast-iron skillets. The meal comes with sharing starters and some seriously generous puddings for dessert.
The Exchequer Wine Bar welcomes groups with roasts priced between €84.95 and €99.95 for four people. They throw in a bottle of house wine, but you’ll need to book by Friday.
If you’re after Spanish-style feasting, they do a whole roast suckling pig—just order it a week in advance. It’s about as close as you’ll get to authentic communal dining for a special occasion.
Every holiday season, Dublin’s Sunday roast scene gets a bit of a makeover. The Paddocks brings in turkey alongside their usual beef and pork when it’s festive.
L. Mulligan Grocer switches up their suppliers every week, so their roast menu is always changing. Sometimes you’ll find lamb with dukkah, other times bacon with cabbage—it depends on the season.
Bastible goes all in on seasonal sharing snacks that follow Ireland’s produce calendar. Their Venison Pie with nduja mayo is a nod to autumn’s game season, and they rotate their veggie sides depending on what’s fresh.
A lot of places add seasonal veggies and holiday extras to their Sunday roast spreads. When Christmas, Easter, or other celebrations roll around, venues expand their seating times and tweak bookings to handle the rush.
If you want a proper Dublin-style roast at home, you’ll need good ingredients and a bit of technique. The city’s best restaurants rely on local suppliers and old-school methods that turn simple cuts into something memorable.
Traditional butchers in Dublin set the standard for a great Sunday roast. FX Buckley, a favorite among top restaurants, supplies top-tier Irish beef that’s been properly aged.
Local farmers’ markets are the place to find seasonal veggies. Temple Bar Food Market and Peoples Park Market usually have heritage carrots, parsnips, and potatoes—perfect for roasting alongside your meat.
Duck fat is a game-changer, though a lot of home cooks skip it. Classic Dublin kitchens use rendered duck fat for their famous roast potatoes, giving you that crispy outside and fluffy inside that everyone talks about.
Irish butter—think Kerrygold or something from a local dairy—adds richness to mash and Yorkshire pudding batter. Dublin chefs swear by Irish cream and free-range eggs for the real deal flavor.
Getting the temperature right makes all the difference. Dublin restaurants usually sear beef at 220°C, then lower it to 160°C for slow, even cooking.
Yorkshire pudding needs a bit of patience and the right timing. The batter should rest, and the fat in the tin has to be smoking hot before you pour. Most Dublin chefs make individual puddings, not big trays.
Start your gravy while the roast is cooking. Collect the meat juices and veggie drippings for a rich, flavorful sauce that complements the meat instead of covering it up.
For roast potatoes, parboil them first and rough up the edges. This creates more surface area to crisp up in hot duck fat or beef dripping.
People in Dublin have plenty of questions about where to get a proper Sunday roast, especially in the city centre or if they want a traditional experience. Here’s a quick run-through of the most common ones.
Hawksmoor on College Green is a top pick for its sharing roast menu. Their 35-day dry-aged beef gets the slow-cook treatment over charcoal, then finishes in the oven. It comes in cast-iron skillets with bone marrow gravy and sides like macaroni cheese.
F.X. Buckley on Pembroke Street is another city centre favorite. Their Josper charcoal ovens give the meat a smoky sweetness and a crispy finish. The roast rib of beef comes with Yorkshire pudding and duck fat roast potatoes for €19.50.
The Exchequer Wine Bar in Ranelagh offers something a bit different. Their roasts for four cost between €84.95 and €99.95, including a bottle of house wine. The whole roast suckling pig needs to be ordered ahead, but it’s a real Spanish treat.
The Old Spot in Sandymount serves up elegant gastropub vibes with beer-roasted free range chicken at €26. Their Pat McLoughlin’s dry-aged sirloin of beef is €28, and both come with duck fat roast potatoes and cauliflower cheese.
Brookwood on Baggot Street Lower is big on steak, so their Sunday roasts lean beef-heavy. They also do organic Irish chicken and pork belly, with prices from €17 to €24 per person. The plates are simple—Yorkshire pudding, creamy mash, and proper gravy.
The Paddocks in Huntstown stands out for its vegan options as well as the classics. Their vegan beef and turkey joint-style roasts come with sage stuffing and olive oil mash from €16.95.
Eleven above Whelehan’s Wines in Loughlinstown brings wood-fired flavor with their burning grill. Beef striploin runs €27, while roast chicken and pork rack are €23. Every roast comes with Yorkshire pudding, duck fat roasties, and stuffing.
They have sittings at 12pm, 2pm, and 4pm. You can add sides like smokey beans and bone marrow butter if you’re feeling fancy. Their wine list is pretty extensive and pairs well with the grilled meats.
57 The Headline on Lower Clanbrassil Street charges €28 for a two-course Sunday roast. Starters include things like calamari and house-cooked wings. The mains get a little luxe with touches like celeriac purée and tarragon cream sauce.
The Butcher Grill in Ranelagh village keeps it classic with beef striploin at €27 or roast chicken and rack of pork at €23. They serve Saturday and Sunday from 12pm to 3.15pm, with all the traditional extras—Yorkshire pudding and stuffing included.
L. Mulligan Grocer in Stoneybatter changes up their suppliers weekly. Sometimes you’ll find crispy egg on bacon and cabbage or black pudding bonbons with lamb. You have to pre-order from Thursday if you want to dine in or take away.
The gravy at L. Mulligan Grocer gets a lot of praise. They’re also great at accommodating dietary needs, offering tasty vegan and vegetarian roast options. Service runs from 1.30pm until the kitchen wraps up at 8pm.
Hawksmoor Dublin has two private dining rooms—None the Wiser and Croom a Boo—and a serious reputation for beef. Their Sunday sharing roast menu shows off their love for properly aged meat.
They start serving from 12pm on Sundays. Big sharing puddings round out the meal, so save some room if you can. The restaurant’s high standards definitely carry through to their Sunday roast.
F.X. Buckley’s focus on meat quality shines in their Sunday roast. The Josper charcoal oven method gives them an edge over standard roasts. Their Bloody Mary, spiced with F.X. Buckley seasoning, is a perfect match for the meal.
Brookwood puts organic Irish chicken front and center, not to mention their famous steaks. They really care about quality and pick their Sunday roast ingredients with that in mind.
If you want a bit of everything, their “All In” option lets you try beef, chicken, and pork belly together. It’s great for anyone who can’t decide.
The Old Spot serves up Pat McLoughlin’s dry-aged sirloin, which really celebrates Irish beef. Their beer-roasted free range chicken shows they take sourcing seriously.
You get to enjoy all this in a cozy gastropub setting, surrounded by premium Irish ingredients.
L. Mulligan Grocer likes to keep things interesting by switching up suppliers every week. They always look for fresh local connections.
You never really know what will be on the menu, since ingredients depend on what’s in season and top quality. By working with different producers all the time, they help showcase Dublin’s food scene.
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