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As you sit trying to remember what the sun looks like, and wondering whether you'll ever have dry shoes again, just think - we could be dropping into your inbox with a brilliant prize this Wednesday . If you're already an Insider , you’re automatically entered into our monthly draws, with nine of the best prizes handpicked by us, from some of the best restaurants, hotels and food businesses around. February’s draw will take place on Wednesday 18th , with the winners announced on social media and contacted directly by email. If you’re not an Insider yet, you can join before midnight tomorrow, Tuesday 17th and you’ll be in the running too! Along with other benefits like getting access to exclusive content, weekly insider intel, invites to the best restaurant events in Dublin and more. Here’s what's up for grabs this month… 1) €200 voucher for The Stapleton The Stapleton has just opened in Powerscourt Townhouse on South William Street (where Farrier and Draper used to be), and while the street has no shortage of places to drink, they're not trying to compete on noise. The handsome two-floor bar has been built for people who want to enjoy "Georgian elegance with modern mixology", and their signature cocktails include the Cantaloupe Vodka Smash, and the Fig Bourbon Old Fashioned. It works just as well for a quick pint as it does for a long evening that accidentally runs late, and while the main bar is walk in only, you can book into the lounge upstairs if you've got a cocktail-worthy occasion coming up. Winning a €200 voucher to spend there would be the icing on the margarita cake. Check out The Stapleton here . 2) Weekend roast for two at The Shelbourne There are roasts, and then there's The Shelbourne 's roast. Served in The Saddle Room , the main event is served from a trolley and carved tableside, for old-school theatre in the best possible way. With all the comforting excess you’d hope for from a grand hotel dining room, we're talking about the sort of lunch that encourages you to cancel any ambitious plans for the rest of the day, i.e. our perfect Sunday (or Saturday as they serve it both days). We've got a weekend roast for two with a bottle of wine to give away this month, and if you're feeling tempted you can check out the menu here . 3) A Chinese New Year feast for two at Kaizen Kaizen is marking the Chinese New Year with a one-night, eight-course tasting menu designed for lingering, on Thursday 26th February. Expect refined Cantonese cooking, thoughtful dishes, and an evening that feels like an occasion without the formality. Starting at 18:00, the €60 tasting menu includes a glass of Prosecco and live Chinese harp music, and reservations can be made before Wednesday 19th February by calling them on 01 824 3388. Check out the menu here . 4) A supper club experience for two at Overends Kitchen in Airfield Estate Overends Kitchen at Airfield Estate , Dublin’s only working urban farm set across 38 acres in Dublin 14, is launching their new supper clubs this March, with a carefully curated menu led by what the land is producing that month. Starting on Saturday 14th March, tickets are €80 for a three course menu including a welcome drink, with ingredients sourced from their farm, dairy and vegetable gardens, alongside some other carefully chosen local producers. There are also optional wine pairings and a cheese course, and the restaurant's team will be there to guide guests through the evening. Tickets are limited and available through Eventbrite , but we've got two to give away for the March event worth €160. Check out the Overends Kitchen website or follow them on social media for more. 5) A €100 voucher for Twist Bakery Twist is a brand new bakery in the middle of Temple Bar, focusing on handcrafted pastries, laminated viennoiserie, and specialty coffee. Everything in here is homemade, even the syrups for their coffee, and there's also gluten-free, vegan, and vegetarian options, so no one's left out. Founded by Cleidiane and Patrick, the star bakers in house are Marija Lacic and Laura Munroe, both bringing years of skills and pastry knowledge to Dublin's newest addition. We've got a €100 voucher to give away this month so someone can head in for the full Twist experience. See what they're up to on Instagram here . 6) A Premium AeroPress worth €190 The AeroPress  has long been a favourite among coffee lovers for good reason -it's fast, forgiving, and consistently excellent. The French Press alternative now has a premium version, keeping the same clever simplicity but adding glass and metal components to make it feel reassuringly substantial .  It's ideal   for anyone who likes only the best coffee without the complicated rituals, and a great present for any coffee drinker. We've got a Premium AeroPress  to give away to one lucky winner this month, and you can check it out here . 7) Al Dente pasta at home experience for two Al Dente ’s pasta kits are essentially a very good excuse to stay in and cook something much nicer than normal, at a fraction of the price of going out. Fresh pasta, proper sauces, tiramisu, and even the tools to put it together, all designed to recreate the sort of meal that reminds you why Italian food is so hard to beat. This month's prize includes fresh lasagna sheets; ravioli filling; a wooden-handled ravioli cutter; a signature sauce; two jars of tiramisu, an Al Dente tote bag, and recipe instructions for the full Italian dining experience at home. They're throwing in a €50 voucher too so you can throw in some add ons of your choice. Check out their shop here , 8) €100 voucher for patisserie from The Sugar Dealer Caketopia ’s cakes prioritise flavour over theatrics, which is the correct order of things, although who could argue with their looks either? These are the kinds of cakes people remember eating — bright, balanced and unexpected — and having tried their Christmas selection, we can honestly say we were WOWED by what was on the inside. We've got a €100 voucher to give away to one lucky Insider this month to spend on anything you'd like from their shop , and this could be a very useful prize with Mother’s Day approaching. 9) A Dublin Food Chain hamper worth €120 Dublin Food Chain  was created to champion and encourage the flourishing Co Dublin food sector, with all four Local Enterprise Offices involved in showcasing and supporting the county's most innovative new food producers. They've hand-picked a hamper full of products for one of our Insiders this month with a value of €120, featuring brand new drinks, ethically crafted bean-to-bar chocolate, traditional Mexican salsas, authentic West African cooking sauces, award-winning sweet treats and more. Check out Dublin Food Chain here . If you want to be in the draw you know what you have to do - sign up to ATF Insiders  by midnight on Tuesday 17th February. We’ll be picking winners on Wednesday 18th February , so keep an eye on your inbox, and if you’re not an ATF Insider yet, this is your sign to jump on board. If you are an ATF Insider , then keep your fingers crossed . Sign up here .

While it was a night of big celebrations for Forest Avenue in Dublin and The Pullman in Galway, the only two new stars for Ireland in the 2026 Michelin Guide, it was otherwise a damp squib of a ceremony, for a country certain that its time in the spotlight had come. There was widespread feeling across the industry that the guide holding the culinary industry's most prestigious awards in Dublin for the first time was symbolic, and that it was going to be a bonanza year for our little island. Instead we walked away with our worst result in years, and a feeling that yet again the playing field between us and the UK's mainland restaurant is nowhere near level. Last night's new UK and Ireland Michelin award winners

Bang 3.0 has risen from the ashes of its former incarnations with the new guard running the show. Eric Matthews and Richie Barrett made their name with Kicky's, and have now taken over Richie's family restaurant (where the pair originally met) to do it all again, this time with a focus on all things Spanish. Bang Website bangrestaurant.com Address 11 Merrion Row, Dublin, D02 KW61, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Bang 3.0 has risen from the ashes of its former incarnations with the new guard running the show. Eric Matthews and Richie Barrett made their name with Kicky's, and have now taken over Richie's family restaurant (where the pair originally met) to do it all again, this time with a focus on all things Spanish. Where It's At Nearby Locales Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery

Recommendations, information, and advice on where to eat and drink in Dublin. Find Dublin restaurants, pubs, and bars. Find a Restaurant in Dublin Dublin Restaurant Listings Find A Restaurant Navigate ATF's recommended Dublin cafés and restaurants by the neighbourhood you want to eat in, a particular type of cuisine, or what it should be 'good for', like brunch, cheap eats, or special occasion dining. To view everything in one neighbourhood just head back to the drop down in the menu. Neighborhoods Cuisine Good For Reset Filter Oh No! Looks like we don't have any results for that search. But don't worry - good food is out there! Search again to find something wonderful. 3 Leaves Loading... 3fe Five Points Loading... 64 Wine Loading... 777 Loading... A Do Loading... A Fianco Loading... Achara Loading... Afanti Loading... Allta Loading... Alma Loading... Amai by Viktor Loading... Amuri Loading... Amy Austin Loading... Ananda Loading... Andhra Bhavan Loading... Angelina's Loading... Aobaba Loading... Aperitivo Loading... Arty Baker Loading... As One Loading... Join ATF Insiders Make the Most of Every Meal. Join Us

Bang A bang-on ode to Iberian flavours and hospitality Posted: 10 Feb 2026 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Bang? Many of us have been passing these doors for years without the temptation to darken them, as Joe Barrett’s old institution mopped up Merrion Street’s office crowd clientele and corporate lunches, but stayed firmly off the city's hot lists. After bringing the brand back from the (cr)ashes in 2010, he’s made the very good decision to pass the Bang baton onto son Richie and business partner Eric Matthews, who together cooked up quite the storm with Kicky's just over two years ago. It’s a shrewd move on the part of a place in need of a kicking, this time taking cues from the Iberian peninsula - a more homogenous area than the broad “Mediterranean” brief they brought to George’s Street. Barrett and Matthews have brought in Bang 3.0, a different kind of reinvention - this is less a rethink for tighter times, than a glow-up amidst a glut of increasingly good options. instagram.com/bangrestaurant_ Where should we sit? Swapping out cool blues for splashes of red with copper accents, the instantly warmer vibe registers all the more inviting on the kind of miserable mid-winter night it feels like we’re never going to escape. A few steps up from the street, the airy mezzanine has a livelier energy from a restored wall mural and high ceilings, a space to start the night if ever there was one. bangrestaurant.com Downstairs, dimmer lights and cosier crannies are all about finishing things off – you would need to be prised out of here even before the feasting that follows. Thoughtful acoustics and low lamps ensure that for all their relatively dense population, the two-tops have a set-apart sense. Groups will get the benefit of the two larger wraparound booths, all the better to sink into with each passing plate. What should we have? Make right for mussel escabeche (€9.50) to complete the relaxing effect – we practically slid from our seats at first bite. Slathers of stracciatella are pressed with the pickled shellfish, the toast so top-heavy it threatens to topple. There’s no such imbalance in taste, with onion teased to a pre-caramelised point and the herbal hint of fresh fennel tops tempering the tang. The Portuguese dub their steak sandwiches “prego” for the way garlic is studded into the beaten-thin meat like a nail. Bang's "Prego" (€16) hits it right on the head. Super-soft bread greedily sopped in the rare meat’s juices mingles with the nostril-flaring fire of a house mustard, to big up best-in-the-biz beef in the form of Peter Hannan’s 40-day aged fillet. Leaning hard into quality, Bang’s elevation makes every cent of this premium price tag tasteable. From one homage to another, in the instantly iconic tortilla tribute to Barcelona’s Cal Pep (€14.50), from whose owner Matthews says he teased the textural secret of glorious gooiness. Good news for Dublin that he did - this is the best take on an omelette española you’re likely to get without a boarding pass in hand. Gubbeen chorizo flies the flag for local produce, studded in small dice among wafer-thin spuds and sticky-sweet caramelised onions. The pungent potency of a house alioli that isn’t playing around is all that kept us collapsing into a coma with each added bite. It's a choice to have made the fideuà (€14.50), a Valencian pasta paella, sans socarrat – but not, we would argue, the right one. The crunchy crust layer best achieved by a cast iron pan and the confidence not to stir it may have been omitted here to better highlight the perfectly crisp skin of the red mullet perched atop, but in the absence of it the stock-soaked noodles feel a little stodgy. A simple fix in this case is not a quick one. Mains are more akin to Kicky’s than the rest of the menu, courtesy of the wood-fire grill. The sight of secreto (€29) among the options set our eyes wide – in Spain el gato may be long out of la bolsa on this prize cut of Iberico pork, but its rarity on Irish menus had us huddled in hope. Pairing the nutty sweetness of the acorn-fed pig with the lush, buttery tenderness of marbled fat, the cut comes to life with a suitably simple treatment – seared to a crisp and sprinkled with flaky salt. Only over-iced radicchio losing a little bitter balance held this plate back from perfection. Monkfish (€32) can’t bring the same nudge-wink novelty, for all the good the grill’s heat gets out of it. The zing of chimichurri lifts the butter-basted medallions still threaded to the bone, smoky charred skin and soft, sweet meat to the fore in every wrestled forkful. With turbot and red mullet also among the bone-in bounties of the sea gracing the grill since opening, seafood lovers will be thrilled. The battle of Ballymakenny has raged for years as Dublin’s chefs seek to make the best side of these superb spuds, from Coppinger ’s hash brown-style chunky cuts, to Hera ’s taramasalata-topped crisps. For all its menu largely resists the obvious choices, Bang couldn’t but do bravas (€7) with them. They readily yielded the requisite crisp crags, but the interiors were just a little too firm - a shame as our mains sauces were crying out for some mopping. Bang will make a popular date spot so assertive desserts matter – all that alioli will take plenty of masking. The one-two punch power of Jamón ibérico fat caramel and a tooth-clogging hazelnut praline rises to the task, a tableside splash of Pedro Ximénez helping to cut through the intensity of 85% chocolate mousse (€12). This is near indecent stuff, dessert that taps deep reserves of gastric pleasure. Burnt Basque cheesecake (€12) is a dessert so often done a disservice that we’re never inclined to order outside Euskadi for fear of pale and chalky imitations. We rejoiced three years ago to find San Sebastian’s La Vina in the capital by way of Mr Croqueta – Bang's is just as good and better again. Enhanced even more by a baked pear, both cheesecake and fruit are so velvety soft they practically slice themselves at the mere mention of a spoon. The only-in-Ireland creaminess of Ballylisk cheese, and the floral depth of a heather honey sum up the singular appeal of this Hiberno-Iberian hybrid. What’s good to drink? Other than an obligatory glass of Pedro Ximénez to wash down that mousse? The family-focused wine list abandons the all-Iberian theme in favour of some French fancy, but there's plenty of fine stuff on there. BTG options are limited with the better stuff to be had for those sharing a bottle, though Juvé & Camps Gran Reserva 2021 cava (€16) is a brut beauty, even at a hefty margin. This seems to be the case everywhere these days, but we did spot some names that (slightly) undercut Bar Pez , so that's something. House cocktails are on the punchier side at €15 a serve, though there’s enough novelty in the likes of Kerrygold-washed whiskey and onion syrup to turn heads. Happy to see Wicklow’s Móinéir wines in the running we sampled a 'Strawberry Silk Road', and found its Saint Germain pushed things just a little too sweet. How was the service? Parachuting the Kicky’s model into the Bang business brings the advantage of two well-oiled machines in perfect harmony – there wasn’t a hiccup here. With the staff keen to know everything is landing right in the first few weeks, we won’t begrudge the immediate check-ins after every (no, really every ) first bite. Despite the inevitable public transport hurdles at the first hint of rain holding one of us up well into our reservation time, we’d never have known from our unrushed treatment that time was ticking down to the next booking. In a city where such things happen a lot, a little understanding goes a long way. What should we budget? Wining and dining to your heart’s – if not your belt buckle’s – content will see you rack up a €150-€200 bill for a table of two easily, especially with a better bottle. On the dry, you could have a shared main and side, two of the small plates and that all-important escabeche for closer to €40 a head. But life’s too short to be spent staring longingly at the food you didn’t order. Our advice is to round up a gang and get as close to ordering the lot as you can. What’s the verdict on Bang? If you're anything like us your meal here will end with a defeated whimper rather than a Bang, as heavy-lidded eyes proven bigger than now bulging bellies look hopefully upon ice cold digestifs planted down before us to soften the bill's blow. In Spain they call the post-prandial lingering over drinks "sobremesa", meaning "over the table", and that's how you're likely to be sprawled after this Spanish feast. This new ode to the flavours and the fulsome hospitality of the Iberian peninsula is totally bang-on. New Openings & Discoveries More >>