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Dylan Restaurant

Contact Information

Dylan Restaurant
Grainne Ross
Eastmoreland Place, Dublin 4,
Co.Dublin

Telephone: 00 353 (0)1 660 3000
Email: justask@dylan.ie
Web: dylan.ie

Since first opening its doors, tucked away on the exclusive Eastmoreland Place in Dublin’s D4, the Dylan Hotel has been one of Dublin’s hottest destinations.  Ap...

Dylan Restaurant
  • Dylan Restaurant
  • Dylan Restaurant
  • Dylan Restaurant
  • Dylan Restaurant

How to get there

From St. Stephen’s Green, go down Baggot Street. Cross Grand Canal and take left after Searson’s Pub on to Eastmoreland Place.

Good to know

Opening Hours:
Lunch: Tues - Sun 12.30pm to 2.30pm
Dinner: Tues - Thurs 6pm to 10
Fri & Sat 6pm - 10.30pm
Sunday 6pm - 9pm
Cuisine: Modern Irish
A La Carte: From €24.50 - €32.00
Table d’Hote: From €39.50 - Group bookings only
Early Bird: 2 Courses - €21.50
3 Courses - €26.00
Sunday Lunch: Yes
Children’s Menu: €12.50 - 2 Courses
Number of Covers: Up to 60 or 80 for events
Wheelchair Facilities: Yes
Credit Cards: Yes
Private Dining Facilities: Yes
Wifi: Yes

About The Restaurant

Since first opening its doors, tucked away on the exclusive Eastmoreland Place in Dublin’s D4, the Dylan Hotel has been one of Dublin’s hottest destinations.  Apart from it being a great place to stay, it’s Restaurant, Cocktail Bar and terraces have attracted the who’s who of Dublin society in droves for top notch food and cocktails in a sophisticated buzzy environment.

The restaurant is total luxury in dusty purples and browns, with attentive top notch service to match its surroundings.  I have had many cracking meals here and I have never been disappointed in any way.  You know it is a place that you can reliably bring people you want to impress, or just have a fun night with friends or family at decent prices.

Chef Glenn Murphy is at the helm in the kitchen and his food has all the culinary tweaks to delight any serious foodie.   Starters include a ham hock and chicken terrine with Port & Madeira gel, spiced plum chutney, toasted brioche, and apple and watercress.  An Assiette of Heritage Beetroots is paired with Ardsalagh goats cheese mousse, smoked beetroot puree and savoury crumb, whilst cured Clare Island organic salmon is with shaved fennel and orange, and a yuzu gel.  On my last visit I had a superb leek and Parmesan Risotto with a fricassee of duck, with a Parmesan tuille, whilst himself had the Heritage Beetroots.

The menus changes seasonally, but on my recent visit included seared cannon of Wicklow lamb, perfectly pink and delicious, paired with peas, broad beans and wild mushrooms, with wild garlic puree and buttermilk potato.  A 28 Day Dry Aged Fillet of Irish beef, for himself, was divine served with salt baked celeriac, onion ash, black truffle and a Pedro Ximinez reduction.  Other mains included pan fried fillet of Sea Bream, another favourite of mine, with cauliflower cream, Savoy cabbage, pan fried micro vegetables and black sesame puree.  Pan fried fillet of cod was with turnip puree, figs, Iberico ham, wild mushrooms and chestnuts whilst supreme of Irish Free Range Chicken had a black pudding gratin, asparagus, bacon lardons, baby carrots with Calvados cream.   Vegetarians are also well catered for here with a caramelized shallot and mushroom tartlet involving Mount Callan cheddar and served with herb mash and organic leaves.  The other vegetarian choice was butternut squash and sage risotto.

Desserts are to die for. Think of rich sinful chocolate fondant, pistachio puree, and salted ice cream, or chocolate and orange brulee tart with an orange and Cointreau compote.  I went with plum and frangipane tart with plum jam, yogurt sorbet and maple syrup cream – Heavenly!

They also do a lovely well priced lunch menu with dishes such as confit duck leg with parsnip, Beluga lentils and Port jus, or a melt in the mouth daube of beef with caramelized shallots, celeriac and vanilla puree, and herb potato.   Also check out their great Early Bird menu – and they have a children’s 2 course menu.

It’s the perfect place for a party – I know – I’ve had two book launches at the Dylan. 

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