Recently Reviewed Hotels around Dublin

Dublin Restaurants by Cuisine

• African
• American
• Asian
• Bakery
• Barbecue
• British
• Café
• Cajun & Creole
• Caribbean
• Chinese

• Alfie's Bar & Grill at the Conrad Hotel
  "excellent steaks"
  "Best steaks in Dublin (at least in a hotel restaurant). The T-Bone is perfect and there's also a surf&turf with filet for 2 that you can't miss. Small sides are great."
• President's Bar
  "Delicious seafood chowder !"
  "I went to this Bar few times recently as its location is very convenient, especially is you work in the city centre and want to meet friends for lunch. I think lunch prices are more expensive than in other places, for example you will pay for a sandwich approx. 5-6 euro, for a toasted sandwich arou..."nd 7euro. However, the food quality is good, it tastes good and service is very professional and nice. But I love their seafood chowder! This is real showstopper! It costs around 7 euro, but what you get is a huge bowl of soup with big chunks of fish plus bread and butter. Believe me, after you it that you won't need any more food for long, long time. And this is truly delicious!!! I really recommend it! So, as the Bar is rather expensive, so I wouldn't go there for lunch every day, but if you want to treat yourself from time to time you should definitely go there and try seafood chowder! " More >
• The Lord Edward
  "Excellent local seafood"
  "Dinner was one of the best we had. I had the Dublin Bay prawns in garlic and butter and the mussels. The mussels were the best I've had in a very long time. The broth was creamy and silky smooth, almost like a chowder. It was so good that after the mussels were gone, we ate the rest of the broth lik..."e soup, and soaked up the last little bits with bread. The bread was also good, especially the ones that looked, but didn't taste, like pita bread. The waiter said it was melba toast that they make in-house by toasting white bread on both sides, splitting it, then toasting it again. We think the melba toast crumbs were also used for the Sole Goujon as the outside was incredibly light and crispy, which the other half thought were delicious. So much so, that he wants to try making them at home. " More >