What is in season in Dublin. and what to order when the market changes.
Spring
- Wild garlic: Wicklow wild garlic floods Dublin restaurant menus in March to May; chefs use it raw in salads, in pasta, and as a pesto to spread on Irish soda bread.
- Wicklow lamb: Early-spring Wicklow lamb arrives on Dublin menus around Easter; the Old Spot Sunday roast and Spitalfields slow-cooked lamb shoulder are the dishes to order.
Summer
- Dublin Bay prawn (langoustine): Dublin Bay prawns peak May to August off the Howth coast; Klaw counter in Temple Bar and Howth's harbour-side seafood bars serve them raw with mayonnaise or grilled with garlic butter all summer.
- Garden peas and broad beans: Wicklow garden peas and broad beans arrive in late June through July; Etto, Forest Avenue and the Fumbally run the broad-bean dish across the summer menu.
Autumn
- Wild Atlantic mussels and oysters: Oyster season opens 1 September with Carlingford and Galway Bay landings into Dublin; Klaw, Fish Shop and Davy Byrnes serve the autumn shellfish through to April.
- Game from Wicklow: Wicklow pheasant, partridge and venison appear from late October on Dublin menus; Chapter One, the Old Spot and L. Mulligan Grocer run the autumn game tasting.
Winter
- Dublin coddle and Irish stew: Coddle and Irish stew come back to Dublin pub menus from November to March; Spitalfields, the Brazen Head and L. Mulligan Grocer run the city's working stew.
- Spiced beef and smoked salmon: Cork spiced beef and Burren smoked salmon dominate Dublin Christmas menus; Sheridans Cheesemongers and Asia Market deli counters sell the festive stocks.
Seasonal in Dublin, FAQ
When is the best time to eat in Dublin?
Peak food season in Dublin is year-round.
What time do people eat in Dublin?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Dublin?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Dublin?
Ask the next local you meet what they would order. Dublin rewards trust.