Dublin's Digest | Dublin’s Food Scene is Thriving

Jennifer Cullen
Posted in: Blog
30 Jul 2025
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Dublin’s food scene is thriving. Blending innovation, local ingredients, and global flair, here’s where to eat in the city now by Aisling Keenan

Dublin’s culinary landscape, once dominated by hearty Irish staples, has undergone a dramatic transformation over the last two decades, a rise nurtured by sustainability, strong provenance and global inspiration. Michelin-starred fine dining sits comfortably alongside relaxed, vegetable-led eateries and genre-defying wine bars. As of 2025, the city boasts multiple Michelin-starred restaurants, and its wine-bar culture rivals those of Copenhagen or New York. Savvy chefs trained in European foodie capitals have returned home with fresh sensibilities: menus are more playful, often meat-free, and ingredients lean toward seafood, foraged vegetables and heritage meats. The rise of street food, food trucks, and pop-ups has further broadened access and perception of Dublin’s food culture. At the high end, iconic institutions like Chapter One and craft-focused spaces like Bastible and Variety Jones are clearly committed to innovation.

Complementing the fine-dining narrative, inviting wine bars and casual spots have popped up across the city, especially in the Liberties and south inner-city areas. These venues offer carefully curated global fare – think European tapas, plant-based tasting menus, biodynamic wine lists, helping shift food habits toward communal, experiential dining. Geographically, the city’s food renaissance has radiated beyond traditional hubs into Portobello, Fitzwilliam Square and Dublin 8. Inner-city districts are lined with old-school copper pubs, now interspersed with Michelin dining rooms and sleek bars. The result is a tightly packed “village” feel. This feature tours seven unique and standout venues that exemplify Dublin’s dynamic food scene: from the higher end Michelin-level tasting at Chapter One to the seasonal and casual European flair at Library Street. Each embodies different approaches: Social spaces, polished hotel dining, or chef-driven kitchens, defining the city’s foodie identity in 2025 and beyond.

“Inner-city districts are lined with old-school copper pubs, now interspersed with Michelin dining rooms and sleek bars.”

Lena

Location and vibe: Housed in the former Locks Brasserie beside the Grand Canal in Portobello, Lena is the latest project from the team behind Etto and Uno Mas. The space blends a sense of occasion with softness: restored original features meet muted terracottas, velvet seating, and luminous glassware.

Food and drink: A focused, ingredient-first Italian menu with house-made pasta (produced on the first Rinaudo “Rolls Royce” pasta extruder in Ireland), a standout 72-hour fermented focaccia, and refi ned cocktails. Expect precise, seasonal antipasti, ragùs and shellfish secondi.

Perfect for: Ideal for date nights, food-focused friends, and pasta aficionados. While elegant, it’s still warm and approachable. Not aimed at young families but not exclusive either.

Pricing: Moderate-to-high; starters from €10–€16, pastas in the €18–€28 range. The quality justifies it, particularly with the pasta program.

What to order: Hannan’s Delmonico, bordelaise sauce, beef dripping potatoes and roast garlic aioli serves two (and very well indeed).

What we would wear to Lena...

Old Town Wine Bar

Location and vibe: Located off Le Pole Square, Dublin 8, in the Liberties. Low-lit, rustic-chic interiors with communal tables. Think loose lid vibes, exposed brick, intimate bustle.

Food and drink: A curated wine list of biodynamic, natural bottlings paired with innovative small plates. A true “wine bar as dining destination” concept.

Perfect for: Wine connoisseurs, casual sharers and date nights. Not overly formal; relaxed yet purposeful.

Pricing: Moderate depending on wine; dishes are reasonably priced given the premium wine list.

What to order: Solid customer favourite Tuna Tartare, with soy, ginger and velvet cloud yoghurt is a guaranteed win.

What we would wear to Old Town Wine Bar...

Chapter One Dublin

Location & Vibe: Situated in the basement of the Dublin Writers Museum on Parnell Square. Understated elegance with Irish-made furnishings and refi ned formality.

Food & Drink: A two-Michelinstarred experience helmed by chef Mickael Viljanen (with Ross Lewis). One offers tasting menus (€190 dinner, €85 lunch) spotlighting seasonality, French techniques, and Irish provenance.

Audience & Suitability: Designed for milestone celebrations, gastronomes, and serious diners. Not suited for casual brunchers or families with young kids. Formal, with polished service.

Pricing: High-end; best considered for special occasions.

What to order: : Seasonal tasting menus which feature foie gras, turbot, gambero rosso and truffled chicken.

What we would wear to Chapter One Dublin...

Library Street

Location and vibe: Located on Setanta Place in the city centre, just behind the National Library, Library Street feels open, urban, and sociable. It’s a modern, stripped-back room full of energy and good lighting, wide tables, open kitchen and a palpable hum of excitement.

Food and drink: Chef Kevin Burke leads the charge here with a modern European menu that embraces sharing. Expect plates like raw scallop with buttermilk, grilled lamb with salsa verde, and inventive vegetable sides. Seasonality is sharp, execution is tight.

Perfect for: Trend-aware diners, curious eaters, group feasts, and stylish dates. It’s flexible, exciting, and upscale without feeling formal.

Pricing: Plates €10–€20 depending on size. A full meal with wine will set you back €60–€90 per person.

What to order: For those who love their desserts, the strawberry and lemon croissant tart is unique and unmissable.

What we would wear to Library Street...

D'Olier Street

Location and vibe: Set inside a handsome old Georgian building just off College Green, D’Olier Street is one of the most visually striking restaurants in Dublin. High ceilings, restored cornicing, dark wood fl oors, and a glowing central bar create a mood of quiet luxury.

Food and drink: A tasting-menuonly experience led by chef James Moore, where technical finesse meets storytelling. Menus explore Irish produce through a contemporary lens – think Jerusalem artichoke custard, hay-aged duck, fermented fruits and house-made miso.

Perfect for: Best suited to those who appreciate modern tasting menus and multi-course theatre. Not designed for kids or casual drop-ins. A place for celebration, fine dates, or culinary pilgrimage.

Pricing: High-end; tasting menu €105–€130 depending on the season. Optional wine pairing available.

What to order: The spiced bouillabaisse halibut with courgette is not to be missed.

What we would wear to D'Olier Street...

Dublin city has cultivated a diverse, inclusive food culture rooted in quality, sustainability, and creativity. Chefs are less afraid to blend Irish ingredients with global styles, serving dishes anchored in provenance yet enriched by global flavour profiles. This transformation isn’t just culinary, it’s spatial. Former banking halls now house grand steakhouses; hotel rooftops host modern-day social salons; wine bars flourish in historic neighbourhoods. The food evolution mirrors larger cultural shifts and a growing awareness of ethical sourcing, vegetable-led plates, and biodiversity preserving wild seafood. Whether you’re toasted under a dome in College Green, sipping wine in the Liberties, or savouring formal tasting in a museum-basement, Dublin’s restaurants now over journeys as varied as Ireland’s landscape.