The Best Autumnal Dishes In Dublin Right Now

In Ireland especially, it’s always so hard to let go of summer – not least because it never seems to last as long as advertised. As with so much else in life, we turn to food for consolation, so as the evening light dwindles and the mercury plummets precipitously, we take solace in all the good that autumn brings. From an early glimpse at game season to a first peek of pumpkin spice, tons of tomatillos to a feast of fresh figs, here’s where to go to fully embrace autumn’s onset...

Burrata with figs and grilled courgettes, Brighton Road

We sometimes like to think of the seasons as a kind of relay race, with produce that spans the gaps handing off to each other in a constant, comforting cycle. Courgettes and figs are are a prime example, and as the former’s peak season comes to a close, the latter is just starting to be at its best. Brighton Road celebrate them both with a big ol’ ball of burrata.

Scallops and salsa verde, Sea Shanty

The giddy yelp out of us at first spotting tomatillos at the farmer’s market in recent weeks must have resounded all around Dublin - nothing eases the passage from summer into autumn quite like them. Sourcing theirs from Abercorn farm and pan-searing before the salsa verde treatment, Sea Shanty serve them with scallops and a mango puree. We don’t need a wine pairing to twist our arm – but it helps.

Venison Loin, Richmond

It’s early days yet for game season but Richmond are quick out of the traps with this roast venison loin. Pumpkin puree amps up the autumnal airs of things, with a bone marrow mash (surely no better trio of words exists) adding to the comfort food vibes as the nights close in. All we’re short of is a roaring fire and a large glass of red.

Autumn focaccia, Scéal

The sensual squidge of focaccia is a year-round treat we never deny ourselves, but something about the plummeting temperatures bring its comforts to the fore. Scéal’s thin-sliced and crisp-edged potato slices layered over tangy taleggio make for the exact indulgence we need at this time of the year.

Pumpkin spiced halloumi melt, Tír Deli

Just when we thought we’d reached peak pumpkin spice, along comes Tír Deli to bring us right back to the table. Toonsbridge halloumi goes a long way to help, studded amidst a squash and pumpkin pâté (!) and roast mushrooms, slathered with fermented hot honey. Nobody does veggie sambos quite like these guys, and while you're in there be sure to grab a pumpkin spiced latté - we've yet to find better.

Courgette and aubergine parmigiana, Urbanity

One of our favourite things about season-spanning produce like courgettes and aubergines is seeing their use slowly transition from lighter summer salads to heavier autumn fare, and what better dish to sum it up than Urbanity’s parmigiana. We can practically taste this from the intensity of colour alone.

Fig and burnt honey danish, Elliot’s

Rapidly rising up the ranks to become one of the most cited bakeries in our seasonal surveys is Elliot’s, and with drops like these it’s really no wonder. We would stuff our faces with any one of these pastries, but sweet lord above - that fig and burnt honey Danish may have triggered the most indecent yelp of pleasure out of us on sight.

Thai sausage and tomatillo relish, Chubby’s

Barry Stephens’ gleeful embrace of each season’s givings has long been a hallmark of his cooking style, and with the glitzy kitchen fitout at latest venture Chubby’s he’s getting to really let loose. Look at the skin blistering on that smoked tomatillo and tell us you’re not dripping drool down your chin. It’s for reasons like this there’s not a single table to be booked as we write, but look out for the weekly releases of late-night tables.

Kelly’s native oysters, The Seafood Café

The old adage that months with an R are the only ones to eat oysters in only holds true for wild ones (praise be for farmed gigas to get us through the summer), so when September rolls around we can’t get our greedy hands on Kelly’s natives quick enough. Rightly famed the world over for their distinctive taste, we’re very lucky to have these plump beauties right on our shores, so get shucking.

Apple hand pies, Bread Naturally

Nothing says autumn like the scent of Irish apples wafting from the oven, and we’re big on bringing in the season with simple treatments. Bread Naturally and their staff favourite hand pies seem to feel the same – with ingredients this good, who needs anything more than flaky pastry and a little Demerara sugar coating to make it sing.

All things Autumn, BaaBaa

Chapelizod café BaaBaa lean into every seasonal change with admirable aplomb, and this new menu drop is delightful - boughs weighed down with ripe-and-ready apples, burnt-edged wedges of spaghetti squash, bulging blackberries topping thyme and walnut tarts. Fresh figs heaped on their chai spiced waffles seal the deal - here’s the place to hurtle headlong into harvest season.