Daata
A family run & owned Pakistani restaurant since 1999, linking East & West. Since 1999 Daata have dished up truly authentic Pakistani food, made fresh, well known Indian cuisine classics and some uniquely Daata. DAATA MENU Saleem’s Butter Chicken €7 Daata’s take on the classic dish. Served with Pilau Rice. Also Gordan Ramsay Approved! […]
Bovinity
Bovinity; no white tablecloths, no pretension, just fresh, locally sourced food and drinks. Breaking free from tradition and carving out a space on Dublin’s Northside where the experience is as real as the flavours on your plate. The food includes a curated selection of Irish, dry-aged beef, with the kind of rich indulgent flavours that […]
The Salt Project
The Salt Project Food Trailer. An informal and relaxed dining experience offering a Hyper Local Irish street food menu. At The Salt Project Trailer, we work by focusing on a zero waste target. We are guided by an ethos of sustainability in its true form using our farm’s fruit & vegetables along with ingredients from […]
Dosa Dosa
The Taste of South India to the Taste of Dublin. Dosa Dosa owner Karthik Thiru is proud to showcase delicious dishes from his home region of Tamil Nadu, South India. Dosa Dosa’s award winning street food is served only one way……..authentic, just like on the streets of South India. Whatever you try from our delicious […]
Bar Italia
For 26 years Bar Italia has consistently been one of Dublin’s top-rated Italian restaurants and is a favourite with the Italian community in Ireland, which is a source of pride and joy to us. Bar Italia has perfected what they love most: all things Italian! They have perfected their fresh pasta too, creating a water […]
Chimac x Sicín Sásta
Chimac has proudly brought bold, vibrant flavors and crispy free-range chicken to Dublin since 2019. Inspired by the Korean cultural phenomenon “chimaek” (치맥), a combination of “chicken” and the Korean word for beer, “maekju” (맥주), our free-range fried chicken is served alongside our Great Taste & Blas na hEireann award winning sauces, made in house […]
Squid in Two Preparations with Romesco and Cambrils Curry by Tasting Spain
METHOD Seafood Broth Toast the seafood heads: In a large pot, add a generous splash of olive oil and sauté the seafood heads and shells over high heat, pressing them to release their juices. Once well browned (5–7 minutes), add the brandy and flambé (optional). Add the vegetables: Add the chopped onion, leek, carrot, garlic, and tomato. […]
Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain
METHOD Cook the Pork (Sous-Vide or Low Temperature Oven): Season the pork with salt and place it in a vacuum-seal bag with garlic cloves, herbs, and a drizzle of olive oil. Cook sous-vide at 80°C (176°F) for 12 hours. If using a low-temperature oven, cover the pork tightly with foil and roast at the same […]
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
METHOD Roast the Squash: Cut the squash in half and remove the seeds. Wrap each half in aluminium foil and bake in the oven at 180°C (356°F) for 1 hour, until tender. Make the Baba Ghanoush: Roast the eggplant on a barbecue until the skin is charred and the flesh is soft. Let it cool, […]
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
METHOD Mini brioche buns: Mix flour, salt, sugar, and yeast. Add 1 beaten egg and milk. Knead until combined, then slowly incorporate the cold butter. Knead until smooth and elastic (10–15 minutes). Let proof for 1 hour or until doubled in size. Divide into 8 portions, shape into small buns and place on a tray. […]