Dublin restaurants: 20 of the best for 2025

Address: Volpe Nera, 22 Newtown Park, Newtownpark, Blackrock, Co. Dublin, A94 D780
Website: volpenera.ie

Uno Mas

Spain informs the overriding theme of the food at this perennial favourite spot in a long narrow space on Aungier Street. The menu kicks off with small tapas-inspired plates such as moreish croquetas, padrón peppers and squid à la plancha and moves on to more substantial starters: rabbit rice with aged Manchego or wild sea bass crudo with chilli, perhaps. Mains follow the same cue – the salt-aged Delmonico steak for two accompanied by béarnaise, beef dripping potatoes and Bordelaise sauce is a favourite, and there is an extensive list of lesser-known Spanish and Portuguese wines and sherries. The modest-sounding flan de queso is the standout choice among the desserts.

Address: Uno Mas, 6 Aungier Street, Dublin, D02 WN47
Website: unomas.ie

LiathRuth Calder-Potts

Liath

It might be a slightly unlikely spot for a two-Michelin-star restaurant. Still, Australian-born chef-owner Damien Grey continues to wow diners at this tiny Dublin restaurant hidden in a covered market off Blackrock’s main street. Grey is a genial host and his tasting menus, which take up to three hours, are an explosion of unexpected flavour combinations, all delivered with hyper-seasonal ingredients – some appearing on the menu for just a few days. And while the cooking is seriously good, the warm welcome and personal touch add informality and a fun sense of occasion. Undoubtedly one of the best restaurants in the country.

Address: Liath Restaurant, 19A Main Street, Blackrock, Co. Dublin, A94 C8Y1
Website: liathrestaurant.com

Fish ShopJack Higgins

Fish Shop

For one of Dublin’s more elevated fish and chip experiences, perch at one of the stools along the bar or wall of diminutive spot Fish Shop in Smithfield. There’s a handful of small plates to start – oysters, smoked haddock croquettes or a single gilda – and the main event is a selection of sustainably sourced species from Irish coastal waters such as hake, haddock and plaice, which can be served without the crisp beer batter if that’s your preference, and hand-cut chunky chips. Accompany it all with a glass of something from the highly selective wine list, which also includes sherries, regular and skin contact vintages, plus Champagnes from a range of new and old world producers. There’s a side of apple, fennel and mint slaw to add crunch and a zingy lemon posset for dessert. Also, try its sister wine bar on the other side of the river, Bar Pez, on Kevin Street.