The Best Restaurants In Ranelagh, Dublin, Ireland

This atmospheric brasserie concentrates on offering a modern take on French classics. Under the guidance of chef-proprietor Jérôme Fernandes, the team at La Réserve create simple yet perfectly executed dishes that are authentically French: expect coq au vin (braised red wine chicken), steak frites, French onion soup, oven-baked brie and classic crème brûlée. Their seasonal ‘market menu’ capitalises on the freshest produce to be found locally.

This comfortable restaurant, specialising in Pakistani and Eastern cuisine, won Best Ethnic Restaurant in Ireland at the Good Eating Guide Awards. The tantalising à la carte menu at Kinara Kitchen includes popular dishes like gosht rogan (tender lamb with tomatoes, onions and garlic with a touch of yogurt) and murgh tikka masala (barbecued chicken breast mellowed in a creamy cashew and almond nut sauce). Make an evening of it and enjoy an award-winning cocktail on their roof terrace before dinner; you won’t regret it.

Pinocchio was the late Italian food writer and Michelin star-winning chef Paulo Tullio’s favourite Italian restaurant in Dublin. Though its location beneath the Ranelagh Luas station might not be the most glamorous, their flavourful menu of delicious antipasto, homemade pasta, pizza and other authentic Italian recipes earned their food top marks from the respected critic. This is genuine Italian cooking that won’t break the bank: Pinocchio offers a value early-bird-style dinner menu option seven days a week.

Housed in a converted butchers’ shop, The Butcher Grill does beef better than anyone else in Ranelagh, possibly better than any other restaurant in the whole of Dublin. This place is a meat-lover’s paradise: they even host a Beef World Cup event on the first Wednesday of every month, where cuts from different countries are cooked on their wood-fired grill, tasted and voted upon.

Chef and patron of Brioche Gavin McDonagh trained at some of Dublin’s finest restaurants, working at the Michelin-starred L’Ecrivain and Restaurant Patrick Guilbaud before setting up on his own. His comprehensive training shines through at Brioche, where his modern Irish cuisine consists of carefully selected ingredients prepared using classic French techniques. He travels the country sourcing the highest-quality ingredients, like Hereford beef, wild sea bass and seasonal Irish cheeses, for a delectable tasting menu that brings the diner on their own culinary tour of the four provinces.