Dublin’s tasting menu scene just keeps surprising people, honestly. You’ll find Michelin-starred showstoppers and then, tucked down a side street, a cozy neighbourhood spot doing something quietly brilliant.
Chefs here put together seasonal dishes that really show off Ireland’s best ingredients. There’s a real sense of personality in these innovative chef-curated menus, and you can taste the pride.
Liath in Blackrock really leads the pack for tasting menus in Dublin. This two-Michelin-starred spot runs a single three-hour sitting at 7:30pm, all focused on the five fundamental tastes.
You’ll pay €180 for the experience, and the atmosphere feels intimate, almost like everyone’s in on a secret together.
Chapter One gives you a double Michelin-starred meal that feels special but not stuffy. Chef Mickael Viljanen’s €190 tasting menu stands out for the way every dish looks and tastes—honestly, it’s hard not to be impressed.
You’ll find this one in a basement on Parnell Square, and the space feels elegant but not over the top.
Restaurant Patrick Guilbaud sets the bar for prestige in Dublin dining. Their eight-course menu costs €260, and you can taste the decades of French influence in every bite.
It sits right beside The Merrion Hotel, and they don’t offer vegetarian options, so come prepared for classic luxury.
Bastible keeps things a bit more relaxed. At €95 per person, you get nine courses of modern Irish cuisine in a chilled-out space.
It’s at Leonard’s Corner and delivers real value for Michelin-star quality.
Dublin chefs love putting local ingredients front and centre, often with a creative twist. Potager in Skerries feels almost like a family affair, with staff talking about their suppliers as if they’re old friends.
They’ve set up shop in an old bank, turning the vault into a wine cellar—how cool is that?
Variety Jones keeps some dishes on the menu almost permanently. Their spaghetti alfredo and duck liver parfait with potato waffles show off the kitchen’s fire-led style.
You’ll find them on Thomas Street, and the chef’s choice sharing menu runs €85 for six courses.
Glovers Alley likes to push things a bit, with chef Andy McFadden putting out bold, modern Irish dishes. The seven-course menu is €145, and the 1930s-inspired dining room above St Stephen’s Green feels pretty swish.
Chefs here change their menus a lot, following whatever’s best in season. You’ll always find something fresh and surprising.
Mr Fox serves up nostalgic, seasonal dishes, and they don’t stick to the same menu for long. Their €91 tasting menu keeps things relaxed but doesn’t skimp on quality.
They’re on Parnell Square West, and they’ve got plenty of space for bigger groups.
D’Olier Street challenges diners with bold pairings like foie gras custard and salsify. This Michelin-starred spot serves up a twelve-course journey for €96.
The open kitchen works like a well-rehearsed show, and you get a bit of theatre with your dinner.
Hang Dai throws out the rulebook with Chinese-inspired tasting menus for €50. Their Camden Street location feels like stepping into a Blade Runner scene.
Chef Ben Lowney’s team delivers big, punchy flavours—no white tablecloths here.
Delahunt fills a Victorian building on Camden Street with a sense of history. Their six-course, €80 menu focuses on modern Irish food—think pickled veg and cold cuts.
They even draw inspiration from Joyce’s Ulysses for their vibe and presentation.
Dublin’s Michelin-starred restaurants really show off what Irish food can be. They mix French techniques with local ingredients and aren’t afraid to shake up what “fine dining” means.
Restaurant Patrick Guilbaud holds the only two Michelin stars in Dublin and has been doing it for over 35 years on Upper Merrion Street.
They keep the eight-course tasting menu under wraps until you sit down, which adds a bit of excitement. It’ll set you back €260 per person.
Every course uses locally-sourced Irish ingredients and classic French techniques.
Key Features:
Menus change often, depending on what’s best that season. The kitchen team works directly with Irish suppliers, making sure every dish tastes as fresh as possible.
Big names like The Irish Times and The New York Times have written about them, and it’s easy to see why. Their consistency with both food and service keeps people coming back.
Chef Mickael Viljanen leads Chapter One, and he’s helped the restaurant earn two Michelin stars. The food leans modern Irish but brings in global touches.
They focus on seasonal Irish ingredients, using modern techniques that keep things interesting. Viljanen’s style blends classic training with a bit of flair.
Menu Structure:
The basement dining room feels intimate, perfect for a special night out. Staff know their stuff and explain each dish as it arrives, which is always nice.
People travel from all over just to eat here. Chapter One keeps its Michelin status by obsessing over details and ingredient quality.
Variety Jones, run by the Higgs brothers on Thomas Street, does things their own way. They’ve only got ten tables, so the atmosphere feels personal and books up fast.
The six-course tasting menu costs €95 and changes daily. This keeps things fresh and lets the kitchen get creative.
Menu Highlights:
Because it’s so small, the team can really tailor the experience and handle dietary needs easily. That fire-led kitchen brings a unique flavour to everything.
Variety Jones manages to offer sophisticated food at a price that doesn’t feel intimidating. The brothers just care about good ingredients, cooked well—no fuss.
Dublin’s modern dining scene is full of places breaking the old fine dining rules. You’ll find global influences, Irish produce, and some pretty wild interiors.
Indie restaurants in Dublin love pushing boundaries with tasting menus. Variety Jones on Thomas Street leads the way, offering a chef’s choice sharing menu for €85 over six courses.
The Higgs brothers run the show, keeping service relaxed and the kitchen focused on seasonal, fire-cooked dishes. Menus change daily, so you never know quite what you’ll get.
Some favourites, like spaghetti alfredo and duck liver parfait with potato waffles, rarely disappear. With just 10 tables, it’s a tough reservation to snag.
Bastible at Leonard’s Corner fits the new Michelin-starred mould—no stiff white linens, just solid wood and handmade pottery. Chef Barry Fitzgerald puts out nine courses for €95.
Their open kitchen means you see the action, and the vibe stays welcoming. It’s fine dining, but you can actually relax.
Some of Dublin’s most interesting tasting menus come from restaurants blending global and Irish flavours. Hang Dai on Camden Street serves up Chinese-inspired tasting menus for €50 in a neon-lit, sci-fi setting.
Ben Lowney’s team brings out bold, colourful plates on tables that look like something from a Tokyo train. It’s fun, a bit chaotic, and totally different from classic fine dining.
Margadh RHA mixes Spanish and Irish influences inside the Royal Hibernian Gallery. Their €49 tasting menu is a steal for the quality.
You might get poached halibut with crispy chicken skin or Irish lobster with a twist. The fusion here feels thoughtful, not forced.
D’Olier Street isn’t afraid to experiment, with dishes like foie gras custard and salsify. Their Michelin-starred kitchen serves 12 creative courses for €96.
The open kitchen’s choreography is almost as impressive as the food.
Some of the best tasting menus hide outside the usual tourist haunts. Potager in Skerries sits inside a converted bank, with the old vault now holding their wine.
Chef Cathal Leonard sources nearly everything from North Dublin, and servers know their suppliers by name. The €85 tasting menu celebrates local produce in a classy, understated space.
Delahunt on Camden Street spreads across several floors of a Victorian building. Downstairs looks like an old shop, upstairs feels like a plush living room.
They focus on modern Irish food—think cold cuts, pickled veg, and a six-course menu for €80. If you need vegetarian, pescatarian, or vegan options, just let them know in advance.
Honestly, a lot of Dublin’s most memorable tasting menus are a bit off the beaten path. The food’s great, but it’s the unique settings that really stick with you.
Dublin’s tasting menus put Irish ingredients front and centre. Chefs here work closely with local farms and producers, and the menus change as the seasons roll by.
Chefs build their tasting menus around what’s fresh each season. In spring, you’ll see Wicklow lamb and wild garlic. Summer brings berries, herbs, and coastal seafood.
Autumn means root veg, game, and wild mushrooms. Winter gets hearty, with turnips, leeks, and preserved meats. Castletownbere scallops pop up on a lot of menus when they’re in season.
Places like Bastible really lean into foraged and seasonal Irish produce. Chefs shop at local markets and work directly with farmers.
Being right by the sea means Dublin restaurants serve loads of fresh fish. Expect locally-caught cod, salmon, and shellfish, sometimes cooked the traditional way, sometimes not.
A lot of Dublin restaurants get their ingredients straight from Irish farms. This helps keep quality high and supports local growers. You’ll see Sheelin beef on plenty of menus.
Restaurants often shout out their suppliers, making it clear where your food comes from. It’s a nice touch and helps diners appreciate the effort behind each plate.
Farm-to-table menus change all the time, depending on what’s available. Chefs sometimes even design courses around a single farm or region.
Shorter transport times mean fresher food, and that really comes through in the flavours. Supporting local agriculture just feels right, honestly.
Dublin’s tasting menus put top-quality Irish seafood and meat side by side. Chefs highlight Galway Bay oysters and dry-aged beef from Irish farms.
Many restaurants love mixing both in creative surf and turf dishes that show off Ireland’s coast and countryside.
You’ll spot rock oysters all over Dublin’s best tasting menus. Sole Seafood and Grill pairs them with a raspberry and shallot vinaigrette, which brings out a briny sweetness and a lively acidity.
Scallops show up a lot, usually with classic Irish touches. At Sole, chefs serve them with cauliflower purée, smoked black pudding, and crispy pancetta—a mix of French technique and unmistakably Irish flavours.
Sea bass is another favorite among Dublin’s seafood options. Chefs love to pair this delicate fish with rich ingredients like seared foie gras, making for those bold textural contrasts you see in modern Irish cooking.
Tiger prawns round out plenty of surf and turf courses. These big crustaceans pack a protein punch but still look elegant on the plate—because, let’s face it, presentation matters.
Chefs focus on sustainable sourcing, picking seasonal catches from Irish waters. This way, they get the best flavours and support local fishing communities up and down Ireland’s coastline.
Dry-aged beef really takes the spotlight in Dublin’s top meat dishes. Most spots age Irish beef for about 14 to 21 days, which intensifies the flavour and makes the meat incredibly tender. They usually serve it with classics like colcannon or champ.
The surf and turf combo has become a bit of a signature on Dublin tasting menus. You’ll often see chargrilled tiger prawns right next to a perfectly cooked beef fillet—a real showcase of Ireland’s land and sea.
Black pudding pops up as both a garnish and a main feature. This traditional Irish blood sausage adds a deep, earthy note to seafood, especially when it’s paired with scallops or other shellfish.
Game meats come and go with the seasons. Venison and duck are especially popular, connecting diners to Ireland’s hunting roots and bringing those big, bold flavours that go so well with local spirits and wines.
Chefs usually plate these meats with seasonal baby vegetables and Irish-style potatoes, blending heritage with a bit of modern flair.
Dublin’s fine dining scene has really embraced plant-based tasting menus that stand toe-to-toe with their meatier counterparts. Top restaurants put together multi-course experiences using seasonal Irish vegetables and inventive techniques, turning vegetarian and vegan meals into something genuinely memorable.
Glovers Alley leads the vegan tasting menu charge with a Michelin-starred twist. Their €120 vegan tasting menu includes dishes like beet tartare with hazelnut and dill, and some wild combos of mango, pineapple, lemon verbena, and mint.
Glas keeps things interesting with a vegetarian tasting menu that changes with the seasons. They focus on Irish produce and turn vegetables into sophisticated courses that even meat lovers can appreciate.
Delahunt offers custom vegetarian tasting menus for €80 a head, as long as you give them a heads up. This lets the chefs put together something special with whatever’s freshest.
Many restaurants work in vegetarian options right alongside their regular tasting menus. Chapter One always includes standout vegetarian dishes in their refined multi-course lineup.
Irish chefs put seasonal vegetables front and center when building tasting menus. In spring, you’ll find wild garlic, asparagus, and tender greens. Summer brings out courgettes, heritage tomatoes, and a bunch of fresh herbs.
Autumn menus highlight root veggies, wild mushrooms, and preserved bits. Winter is all about stored vegetables, pickled things, and hearty preparations that make the cold a little easier to handle.
3 Leaves in Blackrock serves up a Taster Thali in both vegetarian and vegan styles. You get to try a bunch of seasonal preparations across several small plates in one go.
A lot of places add Irish cheeses to their vegetarian menus, but they keep vegan options separate. Chefs use fermentation, smoking, and pickling to boost the flavour of vegetables as the menu changes with the seasons.
Dublin’s tasting menu restaurants pick their wines with real care, matching each course by considering flavours, textures, and what’s in season. Lately, more places have started offering creative non-alcoholic pairings that are just as thoughtful.
Sommeliers at Dublin’s top spots handpick wines to go with every course. At Restaurant Patrick Guilbaud and BANG Restaurant, certified wine pros look at acidity, tannins, and where the wine comes from before making a match.
Classic wine pairings usually start at €245 for seven courses, while the top-tier options can go up to €295. You’ll sometimes run into unexpected combos—Pinot Noir with salmon, or a sweet Riesling alongside something spicy.
Dublin restaurants are shining a light on organic and biodynamic wines these days, too. Sommeliers bring together Irish seafood and local cheeses with international wines for some pretty unique flavour profiles.
D’Olier Street pairs five wines with their thirteen-course tasting menu, switching up the selections every eight weeks to stay in sync with what’s in season. That keeps things fresh and harmonious all year.
Creative non-alcoholic pairings have become a must-have at Dublin’s tasting menu restaurants. You’ll find house-made kombuchas, fancy sodas, and juice blends designed with the same care as wine.
Chefs and bartenders put together botanical-infused drinks using Irish herbs and seasonal fruits, aiming to match food in acidity and sweetness just like wine does.
Premium teas and coffee often cap off the non-alcoholic pairing menus. Restaurants bring in single-origin beans and rare teas to make sure the last sips are as interesting as the rest of the meal.
Most places price non-alcoholic pairings at about 60-70% of wine pairings, so you get the experience without the bigger price tag.
Dublin restaurants know how to set the stage for a memorable meal, from elegant rooms to attentive service. The vibe runs from cozy private tables to communal setups where strangers might end up sharing a laugh over phenomenal food.
Fine dining spots in Dublin love their Georgian townhouse settings and sophisticated décor. Restaurant Patrick Guilbaud really nails this with a refined space in a historic part of the city.
Service at the city’s best restaurants stays sharp and professional. Staff go through serious training so they can guide you through each course, making sure everything arrives when it should.
You’ll notice soft lighting, crisp linens, and carefully chosen music. A lot of places offer private rooms for special events, which is perfect for a big birthday or a work celebration.
Tasting menus usually run about three hours, so comfortable chairs and good temperature control are a must. The top places invest in making sure guests can relax and enjoy the whole experience.
Traditional tasting menus put couples or small groups at their own tables. This setup lets you have quiet chats and get that personal touch from the staff. Restaurants like Restaurant Forty One really lean into these private, polished moments.
Group dining experiences bring together several parties for one shared meal. These house party-style dinners kick off around 19:30 and encourage guests to mingle.
Group settings sometimes include live music or storytelling, adding a bit of Irish culture to the night. It’s a fun way to blend food with local history and tradition.
Your choice depends on the occasion. Anniversaries usually call for something intimate, while adventurous types might prefer the buzz of a group dinner.
Tasting menu prices in Dublin run the gamut, from €49 at wallet-friendly spots to more than €260 at Michelin-starred restaurants. If you want a table at a popular place, you’ll need to plan ahead.
Dublin’s tasting menus fit a lot of budgets. Entry-level options like Margadh RHA go for €49 per person, and Hang Dai does Chinese-inspired courses for €50.
Most mid-range places charge €80-€96 per person. Delahunt offers six courses for €80, with special prix fixe menus on certain nights. Mr Fox is €91 for their seasonal menu, and D’Olier Street serves up twelve courses for €96.
At the top end, prices jump. Chapter One by Mickael Viljanen charges €190 per person for their two-Michelin-starred experience. Patrick Guilbaud tops out at €260 for eight courses, which really is the high-water mark for French-Irish fine dining in Dublin.
Wine pairings add a chunk to the bill. Standard pairings go from €59-€105, but the fanciest selections can hit €280 per person.
You’ll need to book ahead at Dublin’s most popular restaurants, especially on weekends. Places like Variety Jones only have ten tables, and last-minute cancellations often pop up on their Instagram.
Chapter One asks for full table bookings for their tasting menu, though the details can be a bit fuzzy. Liath does a single sitting starting at 19:30, which lasts about three hours.
If you have dietary restrictions, tell the restaurant in advance. Delahunt can handle vegetarian, pescatarian, and vegan menus if you give them notice. Patrick Guilbaud, though, doesn’t do vegetarian options.
Most places take reservations through their websites or OpenTable. Some ask for prepayment, which means you won’t have to worry about the bill at the end of the night.
Dublin restaurants know how to turn a tasting menu into a group celebration, with venues offering private dining rooms and special packages. Many places put together custom menus for larger groups, making sure the food and presentation stay top-notch.
Floritz on St Stephen’s Green stands out with four tasting menus priced from €65 to €120. You’ll find everything from bluefin tuna to Lambay Island lobster and Wagyu steak—plenty of options for a special night.
Their back room can handle different table setups, and the plant-filled, floral space feels just right for a big celebration.
Chapter One by Mickael Viljanen offers premium group experiences in several spaces. The Chef’s Table seats six right in the kitchen. The semi-private Demi-Salle fits four to six, and The Middleton Room can host up to ten.
Restaurant Patrick Guilbaud serves up sophisticated eight-course tasting menus, perfect for anniversaries or business celebrations. Those two Michelin stars guarantee you’ll get something special.
Library Street offers custom tasting menus in their downstairs private dining room for six to ten guests. Chef Kevin Burke creates menus with a minimum spend of €100 per person, including drinks.
The room has a full sound system and record player, so you can set the mood just how you like. It’s an ideal spot for a private celebration or a small company event.
Lena in Portobello has two private dining rooms for groups of eight to 24. Their three-course set menu costs €69 per person and includes bread, sides, and dessert.
The Woollen Mills features four private dining spaces that can seat up to 80. The venue is wheelchair-accessible and offers rooms overlooking the Liffey, plus a heated covered terrace for bigger gatherings.
Dublin’s top tasting menu restaurants really go out of their way to accommodate different dietary needs, whether you’re vegan or dealing with severe allergies.
Most places ask for advance notice so they can create personalised menu alternatives—honestly, the quality stays right up there with the regular dishes.
When it comes to tasting menus, Dublin restaurants genuinely pay attention to food allergies.
Chapter One and Glovers Alley both keep detailed allergen protocols for their multi-course meals, but they’ll need at least 48 hours’ notice if your allergies are severe.
Allta and Delahunt can tweak their €95 and €70 tasting menus for common issues like nuts, shellfish, or dairy.
Their kitchen teams will chat with you to pinpoint ingredients that could cause trouble in each course.
Gluten-free diners get some great options at Luna and Richmond.
Luna’s 11-course menu adapts entirely for coeliac requirements, and Richmond offers gluten-free swaps for their Tuesday tasting menu without losing out on flavour or presentation.
Many venues now set up separate prep areas and equipment for allergen-free dishes.
This helps prevent cross-contamination, especially during the dinner rush.
Vegetarian and vegan tasting menus have become pretty standard across Dublin’s fine dining scene.
Glas Restaurant focuses solely on plant-based tasting experiences, and their seasonal menus really showcase vegetables in ways that rival any meat course.
Six by Nico changes up its theme every six weeks and always includes vegetarian alternatives for its €45 six-course menu.
Some recent themes even featured all plant-based takes on classic dishes.
Customisation goes beyond just dietary restrictions.
Ananda offers personalised Southern Indian tasting journeys for €80 per person, and their chefs happily adjust spice levels and ingredient combos to suit individual tastes.
Bastible and Clanbrassil House both serve up entirely separate vegetarian tasting menus.
These aren’t just quick substitutions—they’re thoughtful alternatives that really highlight seasonal Irish ingredients.
Dublin’s tasting menu scene includes big names like Chapter One and Glovers Alley, but you’ll also find affordable spots such as Six by Nico with its ever-changing six-week menus.
Chapter One leads the way in Dublin’s fine dining scene, boasting two Michelin stars and a six-course tasting menu at €170.
This Parnell Square spot delivers a culinary experience that really lives up to its reputation.
Glovers Alley at the Fitzwilliam Hotel serves up an eight-course Michelin-starred tasting menu for €130.
You can add wine pairings too, with options ranging from €230 for the classic selection to €280 for prestige wines.
Luna on Drury Street offers one of the city’s most generous tasting menus—eleven courses for €99.
Unlike some places that leave you hungry, Luna’s portions make sure you leave satisfied.
Restaurant Patrick Guilbaud keeps its place among Ireland’s elite with two Michelin stars and over 35 years at the top of Dublin fine dining.
Six by Nico probably tops the list for accessible tasting menus in Dublin—six courses for €45.
The restaurant on Molesworth Place changes its entire menu every six weeks, so there’s always something new to try.
Wine pairings at Six by Nico cost €39 extra, so the full experience comes to €84 per person.
Recent themes included The Chippie, which reimagines classic fish and chips with a fine dining twist.
Lucky Tortoise gives you another budget-friendly option with its All In Platter for €28 per person.
You’ll find it at both Aungier Street and Temple Bar, and they cater to both meat-eaters and vegetarians.
Shouk in Drumcondra serves up the Middle East Feast for groups of six or more at €34 each.
This sharing-style menu brings bold Middle Eastern flavours at a reasonable price.
Dublin’s cocktail tasting menu scene is still pretty limited compared to the food side of things.
Most tasting menu restaurants focus on wine pairings instead of cocktails.
Some places might do bespoke cocktail pairings if you ask, so it’s worth reaching out directly if that’s your thing.
The city’s cocktail scene really shines in dedicated bars, not so much in restaurant tasting menus.
Most fine dining spots stick to wine pairings to go with their culinary offerings.
If you want the latest info about Mr. Fox’s tasting menu, you’ll need to check with the restaurant directly.
Dublin’s dining scene changes often, and menus or prices can shift without much notice.
It’s always best to contact Mr. Fox for up-to-date details on availability, pricing, and dietary accommodations.
That way, you’ll know exactly what to expect before you book.
Six by Nico shakes up the tasting menu concept by changing its theme every six weeks.
This fresh approach keeps regulars coming back and draws in new diners curious about each new menu.
The price makes it stand out too—at €45 for six courses, it’s way more accessible than most Michelin-starred places.
Themed menus like The Chippie or Fish and Chips put a creative spin on familiar foods.
Each one gets a refined treatment but keeps flavours that are easy to love.
The wine pairing programme also shifts with each theme.
The sommelier picks new selections every cycle, so you always get the best pairings for that particular menu.
If you want the latest info about Variety Jones’s tasting menu, you really need to check with them directly. Dublin’s restaurant scene changes all the time, so menus and formats can shift without much notice.
Some places only offer tasting menus on certain days or just during specific seasons. So, honestly, your best bet is to reach out to Variety Jones for the most up-to-date details about their dining options and how to book a table.
Every spot in Dublin puts its own spin on the tasting menu experience. By asking them directly, you’ll get accurate info on prices, dietary accommodations, and whether your preferred date is available.
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