Dublin’s dining scene has exploded in recent years, with creative chefs putting the island nation’s abundance of fresh ingredients to delicious use. From only-in-Ireland specialties to passed-down-through-the-generations classics, here are the don’t-miss dishes to order while in Ireland’s capital.
The traditional cure after a late night, the full Irish breakfast is not for delicate eaters. This robust dish typically features sausages, rashers (thick-cut back bacon), eggs, beans, mushrooms, tomatoes, toast, and white and black pudding, which are sausages made with meat, oatmeal, and—in the case of black pudding—blood. Most breakfast cafés will serve some version of this, as will what are called “early houses,” pubs that open early in the morning.
Irish stew, a hearty dish made with beef or lamb, vegetables, and potatoes, is a satisfying winter warmer on a gray day. Duck into one of the many cozy pubs in the Temple Bar neighborhood, where it’s served steaming hot.
From Dublin Bay prawns to the “cockles and mussels” referenced in the Dublin anthem “Molly Malone,” seafood plays a starring role in the Irish capital’s restaurant scene. If you want to get the latest catch, head for the seaside suburbs of Howth or Malahide, where you’ll have many seafood restaurants and dining options from which to choose.
Originating in County Leitrim, the golden-brown potato pancakes known as boxty are big in Dublin, where they’re turning up on breakfast and brunch menus alongside eggs, bacon, and smoked salmon.
Irish dairy is known across the world for its unique flavor, and ice cream is no exception. On sunny days crowds line up for generous scoops at Teddy’s in the coastal suburb of Dún Laoghaire. This local institution is well worth the wait.