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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Wednesday | 5:30–9:30 PM |
| Thursday | 12:30–2 PM, 5:30–9:30 PM |
| Friday | 12:30–2 PM, 5:30–9:30 PM |
| Saturday | 12:30–2 PM, 5:30–9:30 PM |
| Sunday | 12:30–3:30 PM |
| Monday | Closed |
| Tuesday | Closed |
Address and Contact Information
Address: 3 Joshua Ln, Dublin, D02 C856, Ireland
Phone: +353 1 444 3355
Website: https://cometrestaurant.com/
Menu Photos
Order and Reservations
Reservations: opentable.ie
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Reviews
Cathy Keaney
Best meal I’ve had in a long, long time. We went with the carte blanche which was great as we didn’t need to make any decisions! We also thought it was great value and the portion sizes were very generous. From start to finish, we were blown away. Every dish was spectacular, in-particular the sea bass, the lamb rump, the red mullet, and the cabbage!!!! I have never tasted cabbage so good in my life. Also the ICE CREAM?? I genuinely don’t have the words to describe how phenomenal the ice cream was. The service was excellent too, we never once had an empty water glass, and staff were very attentive with checking in and seeing if we needed drinks. They also knew all the dishes incredibly well and were able to answer any questions we had about them which I think is impressive considering the menu changes often. Honestly, it was a spiritual experience eating here, thank you for a wonderful evening!
… moreAlexandra Sheri
Good. Lovely staff and food was well prepared and executed. The tuna with citrus starter was one of the best dishes I have had in a long time. Just lovely.
Two dishes we found were very under seasoned which is really disappointing.
Over all, the food was very tasty but a little lacking any edge or depth- bordering on a little boring.
… moreTwo dishes we found were very under seasoned which is really disappointing.
Over all, the food was very tasty but a little lacking any edge or depth- bordering on a little boring.
Andy Cheung
The carte blanche and a separate order of quail (and the best dessert I’ve had in… months? Years? As long as I can remember).
Tempura kale and buckwheat had a delicious, deep savoury flavour distinct to fried offerings from the Brassica family. Buckwheat added some bite and a meaty quality.
Cold cuts wowed with the smoked duck breast, but especially the ham. An INTENSE meaty pork flavour, bordering on almost gamey. The closest I’ve ever thought of the platonic ideal of pork, or as I could only articulate on the night, “the ham-iest ham”.
Following up on superlative pinnacles of flavour, the Savoy cabbage and pistachio took that same Brassica umami and heightened it with a savoury charredness reminiscent of wok hei. The pistachios edged out the sweet savouriness with a salty, briny hit.
Sweet and sour sweetbreads wasn’t my thing. Soft and voluptuous lipidity cut through with a balanced sauce.
But what really wasn’t my thing was the tuna with cedrat lemon and Jerusalem artichoke. Overwhelmingly citrus peel bitterness to me, drowning the tuna and other elements.
Again. The grilled mullet was magic; intensely flamed and charred exterior to the point of moreish Maillard crispness, but delicately flaking interior. Seafood rice was a wonder for my life of plain white rice. The sorrel leaf on top was impotent and fumbly.
The oft-mentioned quail was a delight, but on a Ratatouille-esque level. The quail with aromatic Vin jaune sauce harkened back to my mother’s drunken chicken. The toast topped with leek snapped my taste buds back to dim sum restaurants eating zha leung dipped in hoisin sauce.
The pommes boulangère was impressive for what seemed like a gimmick. Crisp potatoes at the top gives way to a soft meld of potatoes and onions, married together by a chicken stock officiant.
The aged duck breast was the role of classic fine dining – simple, straightforward, executed with precision to give you the essence of duck with each bite.
The baked celeriac was… fine. Passable, missable, forgettable. The addition of pak choi was a bit jarring and irrelevant.
At this point, it should be noted we had several dishes with ‘yeast sauce’, which amused.
Caramelised milk with olive oil and chilli powder (imperceptible) was a refreshing palate cleanser without being too sweet. A rounded, demure sweetness without sharp saccharine.
The pièce de résistance. The Mayan Red chocolate cheesecake with mezcal caramel and olive oil. There were flaws – overly rich, bordering on dry near the edges, no lightening elements. They don’t matter, because the sheer flavour journey this chocolate launched me into was intense. An incredibly complex, dark and fermented tang with earthy hints of coffee emboldened a rich cacao savouriness, salted and sweetened just enough to maturity.
… moreTempura kale and buckwheat had a delicious, deep savoury flavour distinct to fried offerings from the Brassica family. Buckwheat added some bite and a meaty quality.
Cold cuts wowed with the smoked duck breast, but especially the ham. An INTENSE meaty pork flavour, bordering on almost gamey. The closest I’ve ever thought of the platonic ideal of pork, or as I could only articulate on the night, “the ham-iest ham”.
Following up on superlative pinnacles of flavour, the Savoy cabbage and pistachio took that same Brassica umami and heightened it with a savoury charredness reminiscent of wok hei. The pistachios edged out the sweet savouriness with a salty, briny hit.
Sweet and sour sweetbreads wasn’t my thing. Soft and voluptuous lipidity cut through with a balanced sauce.
But what really wasn’t my thing was the tuna with cedrat lemon and Jerusalem artichoke. Overwhelmingly citrus peel bitterness to me, drowning the tuna and other elements.
Again. The grilled mullet was magic; intensely flamed and charred exterior to the point of moreish Maillard crispness, but delicately flaking interior. Seafood rice was a wonder for my life of plain white rice. The sorrel leaf on top was impotent and fumbly.
The oft-mentioned quail was a delight, but on a Ratatouille-esque level. The quail with aromatic Vin jaune sauce harkened back to my mother’s drunken chicken. The toast topped with leek snapped my taste buds back to dim sum restaurants eating zha leung dipped in hoisin sauce.
The pommes boulangère was impressive for what seemed like a gimmick. Crisp potatoes at the top gives way to a soft meld of potatoes and onions, married together by a chicken stock officiant.
The aged duck breast was the role of classic fine dining – simple, straightforward, executed with precision to give you the essence of duck with each bite.
The baked celeriac was… fine. Passable, missable, forgettable. The addition of pak choi was a bit jarring and irrelevant.
At this point, it should be noted we had several dishes with ‘yeast sauce’, which amused.
Caramelised milk with olive oil and chilli powder (imperceptible) was a refreshing palate cleanser without being too sweet. A rounded, demure sweetness without sharp saccharine.
The pièce de résistance. The Mayan Red chocolate cheesecake with mezcal caramel and olive oil. There were flaws – overly rich, bordering on dry near the edges, no lightening elements. They don’t matter, because the sheer flavour journey this chocolate launched me into was intense. An incredibly complex, dark and fermented tang with earthy hints of coffee emboldened a rich cacao savouriness, salted and sweetened just enough to maturity.
Ellen Lynam
Quail, potatoes and bread were divine! Would have loved the food more if I had forgone the starters which was extremely overpriced, underwhelming and lacked depth and flavour! The service was okay but compared to other restaurants in Dublin of its calibre doesn’t meet the standard required we were only asked about our dishes when we were paying! All in all overhyped, wouldn’t rush back at all but hopefully improvements can be made!
… moreDeirdre may Culley
Highly recommend this little gem of a restaurant. Food is incredible, hyper seasonal with the finest ingredients. Lots of unique flavors and surprises, great service and beautiful decor. Will definitely return and recommend!
… moreShane Dunne
The BEST restaurant in Dublin right now for relaxed fine dining. Food is outrageously tasty. Depth of flavours and the umami (Roscoff onions with pork shoulder ) is really superb. The consistent building spice of the charred cabbage is insane. Champagne menu is out of this world!! Will be back as soon as I can! A star must be coming their way next year
… morePat Macken
Wonderful evening of very interesting and tasty food .. very moreish. Great wine list and really lovely team of servers made this a “must return” experience. For the quality and variety it was value for money.
… moreR T (RPRT)
It doesn’t get better than this. The finest Irish ingredients along with exceptional cooking paired with fantastic service and an excellent wine menu. We’re lucky to have a restaurant of this calibre in Dublin. This is exactly the kind of place the Michelin Guide was made for. Considering the quality, attention to detail, and level of preparation in both the food and service, it was worth every penny. We can’t wait to come back!!
… moreOlaf00Zero
An excellent addition to Dublin’s food scene. Food was top drawer, not too complicated and served with a minimum of fuss.
The iberico pork was sensational, and the potato side probably the nicest potato I’ve ever eaten. You won’t be disappointed by that. Monkfish also worthy of mention.
We did the 4 course carte blanche, which is chefs choice and at €78pp very good value for the level of quality. Wine list on the night was very out there but some good choices by the glass. For a small restaurant the service could be better but they are only open 10 weeks so that will perhaps improve. Overall, great spot and certainly worth visiting.
… moreThe iberico pork was sensational, and the potato side probably the nicest potato I’ve ever eaten. You won’t be disappointed by that. Monkfish also worthy of mention.
We did the 4 course carte blanche, which is chefs choice and at €78pp very good value for the level of quality. Wine list on the night was very out there but some good choices by the glass. For a small restaurant the service could be better but they are only open 10 weeks so that will perhaps improve. Overall, great spot and certainly worth visiting.
Sabina Stanescu
I think its a nice new restaurant but overpriced for what it is and service is not included. Nice starters but nothing wow and I expect something more when I pay 22 euros for a starter. Monkfish Main was really good.
In the end we paid for 2 persons for lunch 180€ for olives, 2 starters one main to share and 2 deserts with a bottle of wine. So I went there because I like to try the new restaurants and it has a nice critique but I’m a bit disappointed by the value and in the end service not included.
… moreIn the end we paid for 2 persons for lunch 180€ for olives, 2 starters one main to share and 2 deserts with a bottle of wine. So I went there because I like to try the new restaurants and it has a nice critique but I’m a bit disappointed by the value and in the end service not included.