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✔️Lunch ✔️Dinner ✔️Dine in
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Liath is an expression of new Irish cuisine that focuses on showcasing this island’s special and unique ingredients from both its land and sea. We hope you experience the essence of what we aim to achieve at Liath Restaurant and we look forward to seeing you.
Hours
| Wednesday | 7:30–11:30 PM |
| Thursday | 7:30–11:30 PM |
| Friday | 7:30–11:30 PM |
| Saturday | 7:30–11:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
Address and Contact Information
Address: 19A Main St, Blackrock, Dublin, A94 C8Y1, Ireland
Phone: +353 1 212 3676
Website: http://www.liathrestaurant.com/
Menu Photos
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Liath – a Two Stars: Excellent cooking restaurant in the 2026 MICHELIN Guide … Liath. Blackrock Market, 19a Main Street, Blackrock, A94 C8Y1, Ireland.
Reservations – Liath Restaurant
We look forward to welcoming you! View More. 19a Blackrock Market, Dublin, D, A94 C8Y1.
Reviews
Sharon Bell
Fantastic dining experience. We had the lunch menu and non alcoholic drinks pairing. It was two vegetarian, two fish, one meat, dessert and petit fours. Everything was presented beautiful and tasted delicious. It’s our first time going for a non alcoholic drink pairing and it did not disappoint, so much effort was put into each drink, they were complex and they all paired well with the food.The dining room is very small, there is only 5 tables and the kitchen is open and at the end of the room, you wouldn’t even know the chefs were there, they worked quietly and meticulously. Damien Grey was friendly and interacted with all diners, bringing food to the tables as did the other chefs for the last course. With regards atmosphere,there is no music playing but its not needed and while the space is small there is enough room between the tables. The whole experience from start to finish was wholesome and relaxed. The lunch was great value for money.
… moreRedThread
Liath Restaurant has quietly become my family’s go-to spot in Dublin. Not because it’s flashy, but because it’s consistent, thoughtful, and genuinely comfortable to be in.
They remember you. Not in a performative way, but in a calm, reassuring one, they remember what you like, what you don’t, and they don’t make a big deal out of it. The service is solid and confident without hovering, and the space itself feels calm and unforced, which is rare in fine dining.
The food is where the care really shows. Almost everything is made from scratch, yes, even the salt, and you can taste the difference. Nothing feels rushed or lazy. Every dish feels considered, not precious, just done properly. You’re aware that someone paid attention here.
It’s fine dining without the stiffness. No theatrics, no ego, just a place that takes its work seriously and lets the food do the talking.
… moreThey remember you. Not in a performative way, but in a calm, reassuring one, they remember what you like, what you don’t, and they don’t make a big deal out of it. The service is solid and confident without hovering, and the space itself feels calm and unforced, which is rare in fine dining.
The food is where the care really shows. Almost everything is made from scratch, yes, even the salt, and you can taste the difference. Nothing feels rushed or lazy. Every dish feels considered, not precious, just done properly. You’re aware that someone paid attention here.
It’s fine dining without the stiffness. No theatrics, no ego, just a place that takes its work seriously and lets the food do the talking.
James Farrell
An absolutely stunning experience. Nestled in the narrow back alleys of the Blackrock Market, it truly feels as if you stumble across a hidden gem. With a sleek, unassuming exterior, we immediately felt at home upon entering the restaurant. The interior is absolutely gorgeous & so well designed. It contains a tiny seating area, so you’ll only be there with a handful of other diners, and the service runs like clockwork with each table receiving the same dish around the same time. Each dish was amazing, but the lobster, bread and pigeon dishes stood out to me the most. Certainly the best restaurant I have ever dined at in Dublin, while priced at a heavy premium, the food is certainly worth it, although for special occasions only. The service was amazing, with a very kind and knowledgeable team that do their best to make you feel accommodated. I particularly enjoyed how Chef Grey came around to the table multiple times to introduce dishes and just chat, a really unique experience all-round!
… moreKazim Buyukboduk
I had truly hoped this would be a glowing review, full of praise. Instead, my translation of Liath into Turkish will have to be: “İçi Boş Balon”.
I’ve eaten in top-end restaurants from Paris to Tokyo, Istanbul to Taipei, San Francisco to Singapore, and I’ve learned that disappointment is sometimes part of the journey. Sadly, this was one of those times.
If not for the thoughtful wine pairings (compliments to the sommelier), a few of the sweets, and the excellent stout bread, the meal would have been unforgettably bland from beginning to end.
The langoustine was lost in its role as a filling. The “pollan” fish was overly pickled. The pata negra drowned in vinegar. The eel cone —Liath’s signature— stood out as a spectacular exception, a rare highlight. Frozen cheese may be an intriguing idea, but here it didn’t land (save for its marvellous match with the 2018 Domaine Rolet Côtes du Jura).
We left feeling we needed a second dinner — which, in fact, we went and had.
… moreI’ve eaten in top-end restaurants from Paris to Tokyo, Istanbul to Taipei, San Francisco to Singapore, and I’ve learned that disappointment is sometimes part of the journey. Sadly, this was one of those times.
If not for the thoughtful wine pairings (compliments to the sommelier), a few of the sweets, and the excellent stout bread, the meal would have been unforgettably bland from beginning to end.
The langoustine was lost in its role as a filling. The “pollan” fish was overly pickled. The pata negra drowned in vinegar. The eel cone —Liath’s signature— stood out as a spectacular exception, a rare highlight. Frozen cheese may be an intriguing idea, but here it didn’t land (save for its marvellous match with the 2018 Domaine Rolet Côtes du Jura).
We left feeling we needed a second dinner — which, in fact, we went and had.
Murali Krishna Sayana
Tastes, flavours explode
The interplay of the tastes with drinks is great too.
Great experience & its theatre on a table!
Thanks to the great team in Liath
… moreThe interplay of the tastes with drinks is great too.
Great experience & its theatre on a table!
Thanks to the great team in Liath
Jo O’Connor
A culinary journey, an assault on the taste buds in the best way possible! Still not sure about olive oil with the plums! A thoroughly enjoyable evening. Great food and attentive service from Mr G and the team. Very special occasion territory! Privileged to have had the experience.
… moreLisa O’Shea
We were lucky enough to eat in Liath yesterday evening and it was a truly spectacular experience, extraordinary food and a truly incredible atmosphere. Each dish, which all look like art work, were served by the same incredibly talented chefs who created them in the kitchen that you can see from your table. We’re were lucky enough to be served in a number of occasions by Damien, which was very special. Ailish, the restaurant manager, is wonderfully helpful, and has a great warmth and balance between friendly and professional. I couldn’t recommend this restaurant enough.
… moreRob F
I really enjoyed our meal here, it’s a cozy spot with tasty food. The bravas are awesome. Maybe a lack of options on dishes but the kitchen is small. All the dishes tasted lovely, one was on the small side for what we paid but very tasty. Staff were lovely. The wine which was recommended was really good as well. We will return.
… moreJohn Luca
When you dine at a 2 star Michelin restaurant you expect exceptional food; that much is taken for granted; and, of course, unique carefully considered wine pairings, but what you don’t often get is a clear view of the kitchen and a head chef that brings the food out, chats about his decision making; his experimentation; and how your night is going, like you’ve known him for years. He didn’t seem to have the big ego that often comes with this level of culinary mastery. My date couldn’t make it, so I was forced to dine alone, which was a huge shame, however in some ways it allowed me to pay more attention to the smaller details of the evening. The Michelin award ceremony comes to Dublin in February 2026, could this be Ireland’s moment to finally claim an elusive third star—with Ozzy chef Damien Grey at the helm; I wouldn’t bet against it. I feel blessed to have a restaurant of this calibre only a stone’s throw from where I live. Niall O’ Connor, the sommelier, is a walking encyclopaedia of under the radar wines, you really have to try his classic wine pairing. Maybe next time I will try the private cellar wine pairing—just need to visit the Louvre first for some unfinished business . Bonne chance for February.
… moreBarbara Galluzzi
Finally made it to Liath, each dish was a flavor explosion, beautifully presented and expertly cooked. The service was impeccable, and the ambiance was perfect. If you’re looking for an unforgettable dining experience in Ireland, this is the place to go.
… more