What are the five best Dublin food experiences?

Answers from Our Experts (1)

Jennifer Wholey

When it comes to comfort food in Dublin, no one does it better than the Irish. Here are Forbes Travel Guide editors’ five favorite Dublin food experiences, from pub grub to farm-fresh:

1. An Irish breakfast. As ubiquitous as the color green, it’s difficult to not spot some form of Irish breakfast on a menu. Complete with fried eggs, sausage, black pudding and white pudding, bacon rashers, toast and sometimes fried tomatoes and mushrooms, a full Irish is not for the faint of heart. The Kingfisher on Parnell Street is a fortifying favorite after one too many pints the night before.

2. Milk, butter and cheese. Farms positively cover Ireland, so the dairy could hardly be fresher. Most cows graze outside on grass, which lends richness to their milk; even bargain dairy brands are a step up from what you may be used to. For a real treat, pack yourself a hamper at Sheridans Cheesemongers on S. Anne Street full of tart Cashel Blue, smooth and creamy Cooleeney Farmhouse Cheese and oakwood-smoked Knockanore.

3. Seafood. On an island in the Atlantic, it should come as no surprise that seafood reigns supreme. Any pub worth its salt will have homemade chowder, chock-full of salmon, cockles and mussels and served with a slice of brown bread. You may be stunned at the low price of smoked fish compared to back home, so get it while you can. Visit a chipper for smoked haddock and chips or for lighter pub fare, grab some smoked salmon.

4. Baked goods. Irish sweet-makers are liberal with their butter, so be sure to make room for afternoon tea. Tea brack, similar to fruitcake, is studded with raisins and spices. Dublin has a love affair with scones, spread with butter and jam as a morning essential. If you’ve been especially good, sample a caramel square. Bewley’s Grafton Street Café, KC Peaches adjacent to Trinity College and Lollys and Cooks’ stall in S. Great George’s Street Arcade will help you get your fix.

5. Pub grub. Many foods often dubbed as “Irish” in American pubs actually hail from the United Kingdom. Keep things local with a Dublin coddle, a slow-cooked dish of Irish sausages and potatoes; Irish stew, made with tender roast lamb and often doused liberally with Guinness; or bacon and cabbage. (You won’t see corned beef.) Word to the wise: “Bacon” in bacon and cabbage is most similar to American ham, whereas rashers more closely resemble Canadian bacon.

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