Gloria Osteria

Big, bold and endlessly glam - your guide to the best time at Gloria

Posted:

13 Jan 2026

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Written by:

Lisa Cope

What should we know about Gloria?

There's a good chance you know it all at this point, but in case you've just awoken from a coma that you entered in November 2025, here's a recap. Gloria Osteria is the first Irish opening from the French-owned Big Mamma group. The group currently owns and operates 35 Italian restaurants across Europe and the UAE, and you've got to admire the cohones of two French dudes opening an Italian restaurant in Milan (the reviews are excellent).

We're not usually one for chains and/or international imports, which tend to come in all watered down and tin man-esque (in sore need of a heart), but after seeing the drama-filled, ultra glam, always fun restaurants these guys have opened in London, where by some sweet miracle the food doesn't seem to suffer as we'd expect, we were feeling buoyant that Dublin was getting in on the action.

We managed to secure access to a three day soft launch for ATF Insiders, where our lovely readers let them test the breaks before going full speed ahead, and feedback was overwhelmingly positive, with a few kinks to be ironed out. We let them get ironing for a month before returning for a full once over.

Are there any "best seats"?

This is a sprawling, 180-seater restaurant, with so many different areas depending on what you're after. The centre of the room (above) feels the most dramatic, with it's striking red chandeliers, and 'Bambi chairs', modelled on the deer in the Phoenix Park. These all sit two - four.

Walk straight to the end of the room and you'll find the best natural light, with a large window looking out towards Trinity College. There's a nice round group table in here, as well as some very cute booths for two with (for once) plenty of table space for whatever you order.

Cute booths for two at the back; a more private dining option on the left side of the room behind the bar

Then there are two slightly more private spaces, on the left and right sides of the room when you walk in. To the left would be perfect for groups of 8-10, hidden away behind the bar where clandestine talking might be easier. To the right is another larger space that's screaming out for a massive group gathering, with tables and banquettes that can easily be adjusted for whatever size your booking is (check out the €64 group menu on their website if this appeals).

The dining space in Gloria to the right of the main room when you walk in

There's also a fully private space with a curtain in front of it, but we didn't get a picture as it was still being worked on, so the options here really are endless, and groups are very well catered for.

What's our first drink?

A cocktail, naturalmente. You'll find all the Italian classics and more, each with a 'classico' or a 'twist' version. We can recommend the twists on a Bellini (peach and raspberry purée, bergamot foam), the Gin Gizz (creme de cassis and aranciata rossa), and the Spritz (grapefruit liqueur and homemade cream soda).

The Margarita might not be Italian, the twist involves Limoncello and infused green peppercorns, and it's a Tequila-laced, spicy delight. After something stronger? Try the Penicillin, with Bourbon, Irish Whiskey, Cognac and Cynar, as well as a homemade honey and ginger concoction, cleverly served in a vessel on ice so you can keep it chilled while you slowly sip.

We got very excited at the sight of an Espresso Martini flight (€25 for three minis, or a single for €9.50), and while we're on board for the Guinness and Pistachio twists, truffle oil has no business in an Espresso Martini - it took a while to expunge that sip from our minds.

Let's get down to business, what should we order?

Between us we've had four visits to Gloria (two during the soft launch) and tried most of the menu. We have definite standouts, and while we wouldn't critique something from a soft launch period, we do feel obliged to tell you about dishes we tried during those visits that we definitely think you should order. So prepare yourself - here's a run through of most of the menu...

ANTIPASTI/STARTERS

Focaccia della casa with herb and garlic ricotta (€5): This is not the best focaccia in town, but the crumb was good and it's a perfectly acceptable vessel for scarpetta. The filling gives it some needed moisture. — **Focaccia della casa with herb and garlic ricotta (€5)**: This is not the best focaccia in town, but the crumb was good and it's a perfectly acceptable vessel for scarpetta. The filling gives it some needed moisture.

Prosciutto Crudo Gran Riserva (€18): 30-month aged ham which will melt in your mouth. Huge portion, order one for the table. — **Prosciutto Crudo Gran Riserva (€18)**: 30-month aged ham which will melt in your mouth. Huge portion, order one for the table.

Datterini tomato tatin with Pecorino cream (€16): Order this! Sweet, confit tomatoes on deeply flavoured and coloured pastry, lifted by a splodge of cheesy cream on each spoon. If you don't love it, we quit. — **Datterini tomato tatin with Pecorino cream (€16)**: Order this! Sweet, confit tomatoes on deeply flavoured and coloured pastry, lifted by a splodge of cheesy cream on each spoon. If you don't love it, we quit.

Burrata alla pesto Genovese (€17): Another example of letting the best Italian produce speak for itself. Slice through the burrata ball and let it flow, piling it into the crispy carasau crackers, topped with excellent pesto. — **Burrata alla pesto Genovese (€17)**: Another example of letting the best Italian produce speak for itself. Slice through the burrata ball and let it flow, piling it into the crispy carasau crackers, topped with excellent pesto.

Stracciatella con girolles (€16): Another cheesey winner from Gloria. The heart of burrata is spread across the plate, with what we thought were slightly pickled, cooked down girole mushrooms, and herb oil. This is where you need that focaccia. — **Stracciatella con girolles (€16)**: Another cheesey winner from Gloria. The heart of burrata is spread across the plate, with what we thought were slightly pickled, cooked down girole mushrooms, and herb oil. This is where you need that focaccia.

Crocchette di Vitello Tonnato (€18): Vitello tonnato in croquette form, complete with all the veal/tuna/capers flavours you would expect, wrapped in the crunchiest coating. One to share as five would be overkill. — **Crocchette di Vitello Tonnato (€18)**: Vitello tonnato in croquette form, complete with all the veal/tuna/capers flavours you would expect, wrapped in the crunchiest coating. One to share as five would be overkill.

Truffle French Toast (€21): Warm, buttery brioche topped with shavings of raw (i.e. cold) mushrooms and (real) truffle, for a self-indulgent start to dinner. We loved it, but did find the raw mushrooms slightly jarring. We'd share this due to richness, rather than over-doing it so early in the meal. — **Truffle French Toast (€21)**: Warm, buttery brioche topped with shavings of raw (i.e. cold) mushrooms and (real) truffle, for a self-indulgent start to dinner. We loved it, but did find the raw mushrooms slightly jarring. We'd share this due to richness, rather than over-doing it so early in the meal.

PRIMI PIATTI

Sideways lasagne (€27): The kind of lasagne you constantly crave but don't have a spare 12 hours to put into it. A glorious beef and veal ragu with those San Marzano tomatoes almost jumping off the plate. Tender, fresh pasta, a perfectly cheesy béchamel, no notes here. — **Sideways lasagne (€27)**: The kind of lasagne you constantly crave but don't have a spare 12 hours to put into it. A glorious beef and veal ragu with those San Marzano tomatoes almost jumping off the plate. Tender, fresh pasta, a perfectly cheesy béchamel, no notes here.

Agnolotti with lamb ragu and minty salsa verde (€28): A plate straight out of a Piedmontese osteria on a cold winter's day, that's crying out for a glass of Barolo. So rich, so comforting, such meaty depth of flavour, with that salsa verde saving it from veering into "too rich". Lobster and caviar spaghettoni (€45): The seafood flavours in this sauce tell you how many hours of cooking went into it - it's like a thicker bisque. You don't get a lot of lobster, and barely a teaspoon of caviar, but this was another favourite. (This was actually better at the soft launch - the second time we tried it the pasta was undercooked. Always send it back if this happens - any good restaurant would rather know and fix the problem at the time). — **Agnolotti with lamb ragu and minty salsa verde (€28)**: A plate straight out of a Piedmontese osteria on a cold winter's day, that's crying out for a glass of Barolo. So rich, so comforting, such meaty depth of flavour, with that salsa verde saving it from veering into "too rich". **Lobster and caviar spaghettoni (€45)**: The seafood flavours in this sauce tell you how many hours of cooking went into it - it's like a thicker bisque. You don't get a lot of lobster, and barely a teaspoon of caviar, but this was another favourite. (This was actually better at the soft launch - the second time we tried it the pasta was undercooked. Always send it back if this happens - any good restaurant would rather know and fix the problem at the time).

Fazzoletti al 3 Formaggi (€26): A surprise star. We thought a three cheese pasta (Roccolo, Strachitunt and Taleggio fondue) would be too much, but we ended up fighting over the freshly rolled little handkerchiefs. The herby oil brought the freshness it all needed. — **Fazzoletti al 3 Formaggi (€26)**: A surprise star. We thought a three cheese pasta (Roccolo, Strachitunt and Taleggio fondue) would be too much, but we ended up fighting over the freshly rolled little handkerchiefs. The herby oil brought the freshness it all needed.

SECONDI

La Gran Milanese, €36: If you're after something meatier, please order this (to share - it's enormous). That butter soft veal, the perfect, grease-free crumb, the squeeze of lemon, aioli, radicchio and carrot shavings giving it all a heavenly flavour boost. — **La Gran Milanese, €36:** If you're after something meatier, please order this (to share - it's enormous). That butter soft veal, the perfect, grease-free crumb, the squeeze of lemon, aioli, radicchio and carrot shavings giving it all a heavenly flavour boost.

Tagliata di Manzo (€28): Kildare rump steak in a shallot sauce. We asked for it to be cooked however the chef recommended (medium rare), but it was too tough, and we felt like cows chewing on cud. We sent it back, the chef agreed, they offered to bring a new one, we declined, it was taken off the bill. — **Tagliata di Manzo (€28)**: Kildare rump steak in a shallot sauce. We asked for it to be cooked however the chef recommended (medium rare), but it was too tough, and we felt like cows chewing on cud. We sent it back, the chef agreed, they offered to bring a new one, we declined, it was taken off the bill.

Turbot with fennel, cockles and beurre blanc (€38): The King of fish never comes cheap, but this was cooked to the exact point of doneness, with milky soft flesh in a rich but zippy beurre blanc with chewy fennel. We wouldn't come just for this, but those people who always want to order the fish should be happy. — **Turbot with fennel, cockles and beurre blanc (€38)**: The King of fish never comes cheap, but this was cooked to the exact point of doneness, with milky soft flesh in a rich but zippy beurre blanc with chewy fennel. We wouldn't come just for this, but those people who always want to order the fish should be happy.

SIDES

Compared to the other menu sections, we found the sides weak, and would skip most of them next time we return.

Crispy potatoes (€6.50): They certainly are crispy, but too small for our liking without enough inner, soft potato for the texture contrast we wanted. Insalata verde (€6): A faultless, green, bistro-style salad. Nice and crisp with a nicely balanced dressing. — **Crispy potatoes (€6.50)**: They certainly are crispy, but too small for our liking without enough inner, soft potato for the texture contrast we wanted. **Insalata verde (€6)**: A faultless, green, bistro-style salad. Nice and crisp with a nicely balanced dressing.

Carotine al Parmigiano (€7): Like something out of Peter Rabbit, but under-cooked and forgettable. Garlicky spinach (€7): The worst of the lot. As if someone had boiled frozen spinach, forgotten to drain it, and given it a cursory spin in a pan. Not good enough for €7. — **Carotine al Parmigiano (€7)**: Like something out of Peter Rabbit, but under-cooked and forgettable. **Garlicky spinach (€7)**: The worst of the lot. As if someone had boiled frozen spinach, forgotten to drain it, and given it a cursory spin in a pan. Not good enough for €7.

Desserts

A total highlight of dinner at Gloria so save space! And order as many as you can possibly fit in. A note on tiramisu: We tried two types during the soft launch, one pre-made, one assembled at the table. We only snapped the one made at the table, and they ended up ditching that idea, so now it's all pre-soaked. We tried it, and it's benchmark, so you won't be disappointed.

The Incomparable Lemon Pie (€12): Yes it's ridiculous, yes it's too much meringue, but you need the photo of you holding it next to your head! Full marks for all three elements here. Italian chocolate tart (€14): An even crazier dessert price than the lemon pie, but worth it. A salted caramel chocolate tart sits on crispy coffee praline, which sits on a plate of cream (you might not spot it until you dig in), and this is one of the best desserts in Dublin - we'll fight anyone who says otherwise. — **The Incomparable Lemon Pie (€12)**: Yes it's ridiculous, yes it's too much meringue, but you need the photo of you holding it next to your head! Full marks for all three elements here. **Italian chocolate tart (€14)**: An even crazier dessert price than the lemon pie, but worth it. A salted caramel chocolate tart sits on crispy coffee praline, which sits on a plate of cream (you might not spot it until you dig in), and this is one of the best desserts in Dublin - we'll fight anyone who says otherwise.

Soufflé al cioccolato e pistacchio (€16): Up there with the most expensive desserts in Dublin! And yet again, worth it. Chapter One and One Pico have had the soufflé market cornered, until now. Everything you will be hoping for and more. — **Soufflé al cioccolato e pistacchio (€16):** Up there with the most expensive desserts in Dublin! And yet again, worth it. Chapter One and One Pico have had the soufflé market cornered, until now. Everything you will be hoping for and more.

Caramel apple torta (€11): The colour on this tart tatin tells you everything you need to know, and that lemony buffalo ricotta with olive oil is magnificent. — **Caramel apple torta (€11):** The colour on this tart tatin tells you everything you need to know, and that lemony buffalo ricotta with olive oil is magnificent.

Vanilla cheesecake (€9): This can happily sit amongst the great Basque cheesecakes of the city. Not technically Italian, but when it's this beautifully burnished and creamy, do we care? — **Vanilla cheesecake (€9)**: This can happily sit amongst the great Basque cheesecakes of the city. Not technically Italian, but when it's this beautifully burnished and creamy, do we care?

What about wine/other drinks?

There's an incredible spirits list in here, laden down with vermouth, grappa, amaro and everything else you can think of, and there's some nice softs if you're not drinking. The all Italian wine list is a nice size too, with most styles and regions covered, and bottles starting at €34.

Staff were happy to let us try anything that was open by the glass before committing to a bottle, and we found the quality variable, but we really liked the Zullo Primitivo for a rich, full red; and the Tenuta Pule for a medium-bodied Valpollicella with great acid to stand up to any tomato-based dishes. Our absolute favourite thought that we ordered again on subsequent visits was the Villa Regis Montepulciano from Cascina del Colle. The perfect Italian red if you're asking us, working beautifully with everything we were eating.

How was the service?

Almost every report we've had about Gloria raves hard about the service - staff have been exceptionally well trained, with most coming from other Big Mamma sites, and they really go out of their way to look after customers. If you have a special occasion they'll put a little magnet on your table so everyone knows; if you don't like your wine they'll change it; if there's an issue with your food they'll whip it away and replace it; if you tell them the issue after you've eaten, they'll take it off the bill.

We never had to ask for a water refill, a menu, to have an empty plate or wine bottle lifted from the table. We never had to get out of our chairs, try to make eye contact with staff or wave anyone down. They knew what we wanted before we did. With none of these friction points, it makes it easy to just focus on having a great time, but we'll insert one caveat. Many staff told us they were only here for a few months to get the restaurant up and running, so it remains to be seen whether they can find and train up new staff to a similarly high level by spring.

What should we budget per person?

Easily €100 a head (and rising if you like lobster and expensive wine), but you could share two antipasti, a couple of pastas, that lemon meringue pie and have a glass of wine each for €60 a head.

What's the verdict on Gloria?

Gloria isn't Grano, and it's not trying to be. You won't find the owner's Nonna hand-rolling pasta in the dining room, wines from a cousin's vineyard, weekly changing specials that have been passed down through the family for generations, but there's room for both intimate dining rooms in Dublin's suburbs, and a big, bold whack of glamour to the face. Sometimes you just want to sit in a stunning room taking in the obscene amount of money that's been spent on it, drinking a Limoncello spritz while you decide which pasta to order, while (sometimes) boisterous staff do more for your energy levels than eight hours sleep would have.

It's fun, flamboyant, and they could get away with much worse food than this (plenty in Dublin do), but that's not their MO. Get glammed up, go in and let them do what they do best, and use everything you've learned here to navigate the menu to full effect, and we're pretty sure you'll have a grand old time.