Ranked by TableJourney editorial score.
A cream-and-fish-stock chowder of Atlantic haddock, mussels, smoked salmon and prawns from Howth's daily landing, finished with parsley and served with brown soda bread.
Seafood chowder is the modern Dublin coastal signature: the dish drew on Atlantic Canadian and New England chowder traditions but built on Howth's fresh haddock landings from the 1990s onwards. Every Dublin restaurant with a seafood pretension now runs a version, but The Winding Stair, Klaw and the Howth quay-side seafood bars serve the most credible. The smoked salmon trim that goes in is the Dublin twist on the New England recipe; the parsley garnish came from the Wicklow herb tradition.
2 editor picks for Howth seafood chowder in Dublin, ranked by editorial score. All Dublin signature dishes · Howth seafood chowder across every city.
The Winding Stair on Ormond Quay in Dublin 1, Elaine Murphy's upstairs dining room above the bookshop overlooking the Ha'penny Bridge and the Liffey.
OrderSmoked Burren salmon, then a bowl of Irish stew with brown bread.
TipWindow seats face the Ha'penny Bridge; book three weeks ahead for the four river-view tables. Walk through the bookshop and up.
The Brazen Head on Bridge Street Lower in Dublin 8, established 1198 as Ireland's oldest pub, the present 1754 coaching inn serves Irish stew and trad.
TipFood served until 21:00 daily; nightly trad music sessions from 21:00. The back snug holds eight; the courtyard runs summer only.
Howth seafood chowder makes more sense with someone from Dublin explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 3 hours
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Guided tour · 3 hours
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