5 things we want to eat in Dublin this week

Scallop tartare; barbecued tomatillos; peach on pizza - you don't even need to go outside to tell you what season it is, the plates this week are screaming it...

1) Scallop tartare, Mister S

Mister S are sporadic Instagrammers, but their announcements are always worth waiting for. They're seeing summer out in lip-smacking style with this scallop tartare with charred piquillo pepper, shallot and cucumber brunoise (tiny dice), tarragon, smoked Chardonnay vinaigrette and grated horseradish. Anyone got a fan handy?

2) Peach and pancetta pizza, Bambino

Since our transcendent peach and lardo experience in Rome in June, we've pledged to eat only this on pizza forever more. Bambino must have heard our internal pleas, as their new special is a very close peach and pancetta. We're not convinced it needs the gorgonzola, mozzarella, fior di latte, crème fraîche, grana padano and basil (four different cheeses!?) but we'll give them the benefit of our stomachs.

3) Lamb kofte, Note

Note's new chef Sam Kindillon seems to be bringing new additions to the wine bar/bistro's menu every week, and his latest Turkish-inspired handiwork features Bazlama - a fluffy flatbread usually cooked outside over open-fire (not sure the fire safety officer has okayed that so it might be on the griddle). They're plating it up with spiced lamb köfte, mint yoghurt and Aleppo pepper - stick a glass of Syrah on the side and you're off to the races.

4) Tomatoes, tomatillos and buffalo milk, Forest Avenue

We had a visceral response to the sighting of these crushed tomatoes with barbecued tomatillos and buffalo milk from the current menu at Forest Avenue. Could you imagine a more fitting dish for the best Irish summer since the 80's?

5) Homemade pastries, Flower & Bean

After four years of baking, Flower & Bean have graduated to making viennoiserie from scratch, under the mentorship of Pearce Heffernan from The Rock Bakery. We see flaky croissants, we see sugary cinnamon rolls, we see puffed up pain au chocolats - we see it all going down our food tubes.