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Hours
| Wednesday | 5–11:30 PM |
| Thursday | 5–11:30 PM |
| Friday | 12:30–4 PM, 5–11:30 PM |
| Saturday | 12:30–4 PM, 5–11:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
Address and Contact Information
Address: D’Olier Street, Dublin, D02 H589, Ireland
Phone: +353 1 902 0720
Website: https://www.dolierstreetrestaurant.com/
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D’Olier Street Restaurant, Dublin, Ireland
Experience Michelin-starred D’Olier Street Restaurant’s 13-course tasting menu, wine or non-alcoholic pairing, and unparalleled hospitality today.
D’Olier Street – Dublin City – a MICHELIN Guide Restaurant
D’Olier Street. D’Olier Chambers, D’Olier Street, Dublin City, D02 H589, Ireland. €€€€ · Modern Cuisine. Chef’s Table Date night. Notes. Visited. Save. Favorite.
Explore Our Tasting Menu – D’Olier Street
Discover the 13-course tasting menu and wine pairing at D’Olier Street.
Reviews
Melanie Jensen
Dinner at D’Olier was an exceptional experience and quite honestly one of the best Michelin starred meals we have had. We opted for the 13 course tasting menu at €139 along with the wine pairing and every aspect of the evening exceeded expectations.
The meal began with four snacks and immediately set a very high bar. The crispy chicken skin sandwich and the prawn beignet were absolute standouts and had us hooked from the first bites. Each course that followed was executed with precision and confidence. The scallops in the starter courses were cooked perfectly with beautiful balance and restraint. For the mains, the lamb and the monkfish were both outstanding and it was genuinely difficult to choose a favorite, which says everything about the consistency of the kitchen.
Service was incredible from start to finish. The staff were extremely knowledgeable without ever feeling formal or rehearsed, and the sommelier was friendly, engaging, and clearly passionate about the pairings, which complemented the food beautifully. One of our favorite parts of the evening was sitting at the counter and watching the chefs in action. Being able to see the teamwork up close and even speak with some of them added a personal and memorable layer to the experience.
We were also celebrating a birthday and the lit birthday candle was a thoughtful and appreciated touch. Overall, D’Olier delivers an extraordinary Michelin starred dining experience without the uptight white glove feel. It is refined, warm, and focused on great food and hospitality. Highly recommend for anyone looking for an unforgettable dinner in Dublin.
… moreThe meal began with four snacks and immediately set a very high bar. The crispy chicken skin sandwich and the prawn beignet were absolute standouts and had us hooked from the first bites. Each course that followed was executed with precision and confidence. The scallops in the starter courses were cooked perfectly with beautiful balance and restraint. For the mains, the lamb and the monkfish were both outstanding and it was genuinely difficult to choose a favorite, which says everything about the consistency of the kitchen.
Service was incredible from start to finish. The staff were extremely knowledgeable without ever feeling formal or rehearsed, and the sommelier was friendly, engaging, and clearly passionate about the pairings, which complemented the food beautifully. One of our favorite parts of the evening was sitting at the counter and watching the chefs in action. Being able to see the teamwork up close and even speak with some of them added a personal and memorable layer to the experience.
We were also celebrating a birthday and the lit birthday candle was a thoughtful and appreciated touch. Overall, D’Olier delivers an extraordinary Michelin starred dining experience without the uptight white glove feel. It is refined, warm, and focused on great food and hospitality. Highly recommend for anyone looking for an unforgettable dinner in Dublin.
Dounia Nifa
Incredible experience – the service is lovely and impeccable, I loved the chef’s counter and being able to see the kitchen.
A full vegetarian menu is rare and very appreciated. Everything was delicious with the English menu and main fish dish being the highlights. The team is very accommodating and had lovely recommendations on the non alcoholic cocktails (a must).
… moreA full vegetarian menu is rare and very appreciated. Everything was delicious with the English menu and main fish dish being the highlights. The team is very accommodating and had lovely recommendations on the non alcoholic cocktails (a must).
Feargal Harrington
Gorgeous food from start to finish, amazing staff, great personalities, such interesting flavours, great explanations of courses, seamless service, spotless environment, not fussy for a Michelin but still elegant and enjoyable. Loved it and would it recommend it to anybody
… moreMaria Kiryukh
We had a truly exceptional dinner highlighted by a thoughtful selection of both wine and non-alcoholic pairings.
The staff was incredibly warm and engaging, making the entire evening feel special. We’ll definitely be returning!
… moreThe staff was incredibly warm and engaging, making the entire evening feel special. We’ll definitely be returning!
颖钊冯
13 courses Tasting menu at 139€ excluding drinks. We ordered the alcoholic (wines) and non-alcoholic drinks all homemade by the restaurant.
4 snacks:
1-Chicken & Stuffing Sandwich (kind of French pâté) with the chicken skin as bread. MY FAVOURITE snack here!
2-Venison Tartare with Pickled Onion & Rosemary. The balance of flavours was unbelievable.
3-Prawn Beignet topped with Fennel and Marie Rose. This was good but a bit disappointing and not on the same level as the other snacks.
4-Foie Gras Custard (similar to a spread) with a Pineapple gel accompanied by buttery English Muffin.
The combination of the bread and the custard created some sort of cheesy flavour and it was to die for!
As for the drinks we got a delicious and flavourful sparkling Pine drink which was light and refreshing & Sorrel Champagne.
Then we had 2 starters:
1-Scallop with Black Pudding underneath and Padron Pepper and an almond rayu if I didn’t mishear.
This was cooked to perfection and was superbly paired with the Mai Tai.
2-Seeded Pretzel (was unreal) with a Smoked Gubbeen “Obatzda” spread.
The pretzel was OMG so good I can eat 10 of those and daily! The Gubbeen spread was nice however a bit too cheesy and overpowering and it feels like there is less work on this dish compared to the previous one.
As for the drinks we got white wine and a Quince Bay Leaf Mai Tai (unexpectedly nice on the palate and a good cleanser after the spread).
Here comes the mains:
1-BBQ Monkfish with Jerusalem Artichoke and charred Leek accompanied by a Peppercorn sauce.
The fish was cooked to perfection and the sauce OMG! The whole dish worked perfectly together! This was my favourite main in here hands down to the execution and the details put by the chef!
This was paired with an Oxidised Pear Jerusalem artichoke martini (too sweet and did not go well with a white fish in my opinion and the hazelnut oil was fancy and smelled nice however this was unnecessary). The white wine was unreal, Or Blanc from Savoie region, it is semi-dry has a very deep flavour which paired superbly well with the fish.
2-Squab, Chanterelle, Truffle, Squash purée and a fondant potato.
The meat was cooked to perfection as well. Although the truffle was part of the dish we didn’t tasted at all which was a bit disappointing since it’s just here to sound great and fancy but doesn’t bring anything to the dish. The overall dish was really good though.
This came with a red wine and a Cherry & Beetroot Manhattan which was less sweet and was a very good surprise when paired with the squab. And hands down to the amarena cherry you can eat at the end of the drink by picking up the rosemary branch!
We got a snack after the mains a Ballylisk New York Roll with Truffle.
Too bad the puff pastry was not crunchy.
Here comes the desserts:
1-Orange Campari sorbet with White Chocolate pudding. It was good but not a wahou type of feeling.
2-Crunchy Pear with Pine Nut cake, Saffron Tamarind caramelised ice cream/sorbet & a lime jus.
3-Pineapple Pate de Fruit covered with Mint and Szechuan pepper.
Choux Bun Tobacco with a Whiskey dark chocolate ganache.
Black Forest Gateaux Bonbon.
The pate de fruit was not to my taste, the pineapple was covered by the peppercorns it was a great idea however it was too overpowering.
The Chou with the ganache was top notch!
The dark chocolate Black Forest was yum!
The last drinks were a Porto from the north of Portugal & a Tepache pineapple skin infused-with winter spices (sweet and semi heavy in taste type of drink loved it!).
Overall best Michelin restaurant we’ve had although the snacks were coming in way too fast at the beginning, the timing of the remaining courses were slower which left us time to fully appreciate the meal.
The ambiance started to become a bit more cosy and they started to dim the lights only from 7pm.
The service was excellent and one of our waitress Lola was very kind & took the time to answer all of our questions!
One small disappointment the desserts were not as elevated as the other courses.
And your hair will smell like food after dinner.
… more4 snacks:
1-Chicken & Stuffing Sandwich (kind of French pâté) with the chicken skin as bread. MY FAVOURITE snack here!
2-Venison Tartare with Pickled Onion & Rosemary. The balance of flavours was unbelievable.
3-Prawn Beignet topped with Fennel and Marie Rose. This was good but a bit disappointing and not on the same level as the other snacks.
4-Foie Gras Custard (similar to a spread) with a Pineapple gel accompanied by buttery English Muffin.
The combination of the bread and the custard created some sort of cheesy flavour and it was to die for!
As for the drinks we got a delicious and flavourful sparkling Pine drink which was light and refreshing & Sorrel Champagne.
Then we had 2 starters:
1-Scallop with Black Pudding underneath and Padron Pepper and an almond rayu if I didn’t mishear.
This was cooked to perfection and was superbly paired with the Mai Tai.
2-Seeded Pretzel (was unreal) with a Smoked Gubbeen “Obatzda” spread.
The pretzel was OMG so good I can eat 10 of those and daily! The Gubbeen spread was nice however a bit too cheesy and overpowering and it feels like there is less work on this dish compared to the previous one.
As for the drinks we got white wine and a Quince Bay Leaf Mai Tai (unexpectedly nice on the palate and a good cleanser after the spread).
Here comes the mains:
1-BBQ Monkfish with Jerusalem Artichoke and charred Leek accompanied by a Peppercorn sauce.
The fish was cooked to perfection and the sauce OMG! The whole dish worked perfectly together! This was my favourite main in here hands down to the execution and the details put by the chef!
This was paired with an Oxidised Pear Jerusalem artichoke martini (too sweet and did not go well with a white fish in my opinion and the hazelnut oil was fancy and smelled nice however this was unnecessary). The white wine was unreal, Or Blanc from Savoie region, it is semi-dry has a very deep flavour which paired superbly well with the fish.
2-Squab, Chanterelle, Truffle, Squash purée and a fondant potato.
The meat was cooked to perfection as well. Although the truffle was part of the dish we didn’t tasted at all which was a bit disappointing since it’s just here to sound great and fancy but doesn’t bring anything to the dish. The overall dish was really good though.
This came with a red wine and a Cherry & Beetroot Manhattan which was less sweet and was a very good surprise when paired with the squab. And hands down to the amarena cherry you can eat at the end of the drink by picking up the rosemary branch!
We got a snack after the mains a Ballylisk New York Roll with Truffle.
Too bad the puff pastry was not crunchy.
Here comes the desserts:
1-Orange Campari sorbet with White Chocolate pudding. It was good but not a wahou type of feeling.
2-Crunchy Pear with Pine Nut cake, Saffron Tamarind caramelised ice cream/sorbet & a lime jus.
3-Pineapple Pate de Fruit covered with Mint and Szechuan pepper.
Choux Bun Tobacco with a Whiskey dark chocolate ganache.
Black Forest Gateaux Bonbon.
The pate de fruit was not to my taste, the pineapple was covered by the peppercorns it was a great idea however it was too overpowering.
The Chou with the ganache was top notch!
The dark chocolate Black Forest was yum!
The last drinks were a Porto from the north of Portugal & a Tepache pineapple skin infused-with winter spices (sweet and semi heavy in taste type of drink loved it!).
Overall best Michelin restaurant we’ve had although the snacks were coming in way too fast at the beginning, the timing of the remaining courses were slower which left us time to fully appreciate the meal.
The ambiance started to become a bit more cosy and they started to dim the lights only from 7pm.
The service was excellent and one of our waitress Lola was very kind & took the time to answer all of our questions!
One small disappointment the desserts were not as elevated as the other courses.
And your hair will smell like food after dinner.
Chris Friedemann
Excellent. Exemplifies what Modern Michelin dining can be. Youthful, chill and casual vibe. Menu is a wonderfully creative riff among Irish classics, Western comfort foods and classic French techniques. The dishes were of a consistently high order among all the courses – if I had to choose one to eat forever…the buffalo chicken & Caesar salad small bite. Silver medal to the homemade pretzel and smoked fish + cream cheese bread course. Bronze to the foie gras mousse and English muffins.
Just an amazing meal. Service was wonderful.
D’Olier…if you ever get a call from the US saying someone has requested their last meal from D’Olier, you’ll know it’s me! 😉
HIGHLY RECOMMENDED
… moreJust an amazing meal. Service was wonderful.
D’Olier…if you ever get a call from the US saying someone has requested their last meal from D’Olier, you’ll know it’s me! 😉
HIGHLY RECOMMENDED
Peter Vandermolen
Excellent and well prepared and presented dishes. We had a non-alcoholic pairing and it matched the inventive dishes.
Chefs bring the dishes to the table most of the time, but the lovely staff just made the whole experience so much better.
… moreChefs bring the dishes to the table most of the time, but the lovely staff just made the whole experience so much better.
Ciaran McPhillips
Went here last week for a special occasion and we were completely blown away. D’Olier St rips up the script when it comes to Michelin star food and makes its own one. Totally chilled, non-stuffy, really friendly and relaxed atmosphere is waiting for you. The staff could not have been nicer. I’d been onto the website a few days in advance and was impressed that almost all staff members are mentioned on there and there’s a real feeling that there’s an exceptionally positive team vibe going on. Each course was served by the chef who created it and honestly it was impossible to pick a favourite dish of the 13. The menu changes regularly with seasonal produce too which is impressive as there’s so much work gone into perfecting each dish. We were sat at the chefs table and got an insight into how organised and efficient a professional kitchen is- and experience we’d never had before. From start to finish the meal was excellent and every member of staff we encountered had a positive impact on our dining experience. I literally cannot wait to return. Fabulous.
… moreKyle Rawson
Was this the best meal of my life? Quite possibly. Certainly top 3. Every single course – the amount of effort and time and intent put into each part of each dish was spectacular. That being said, hilariously, the very final course of dessert, my wife and I weren’t fond of. But that was just our taste. It was a bit tart and that’s not our thing. But I’m sure others love it!
… moreMetty Fisseha
Spectacular meal. Every course was well balanced with exciting flavors, fresh local ingredients (Irish Sunchokes !) and such a creative play on textures and tastes. Didn’t do the wine pairing but had a glass of a Chenin then a Nebbiolo, both of which I very much enjoyed. The service was attentive without being overbearing, each dish was sat down and picked up right on time as if orchestrated by a silent conductor – I saw the staff communicating to each other with nods and smiles. Such a special meal. Thank you to everyone, especially Jane for the magic you have made here. I’ll definitely be back
… more