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Alfama

Contact Information

Alfama
Paulo Miguel & Edelaine Nunes
39 Dundrum Road, Windy Arbour, Dublin 14, D14 PR60,
Co.Dublin

Telephone: +353 (0)1 296-7655
Email: portugalindublin@gmail.com
Web: https://alfamarestaurant.ie/

With a wave of new restaurants opening, I was in the mood for a taste of Portugal, so I made my way to the delightful distinctive blue and white tiled Alfama at Windy Arbour in D...

Alfama
  • Alfama
  • Alfama
  • Alfama
  • Alfama

Good to know

Opening Hours:
Wed 10am-4pm
Thurs-Sat 10am-10pm
Sun 10am-5pm
Cuisine:
Portuguese
A La Carte:
Mains €11-€24
Brunch:
Daily
Children’s Menu:
Not an exclusive menu, but choices are available
Number of Covers:
20
Wheelchair Facilities:
No
Credit Cards:
Yes
Private Dining Facilities:
No
Wifi:
Yes

About The Restaurant

With a wave of new restaurants opening, I was in the mood for a taste of Portugal, so I made my way to the delightful distinctive blue and white tiled Alfama at Windy Arbour in Dundrum. A narrow container shape stand-alone restaurant, named for one of the oldest most characterful districts in Lisbon, it’s bigger inside than you first realise with an atmospheric comfortable seating area to the rear, and a shelf style seating, opposite the service counter, which is packed with the most delicious giant croissants and rolls you’ve ever seen – not to mention Pateis de Nata – freshly baked each morning.

The Full Breakfast sports the usual culprits of rashers, sausages, fried eggs, white pudding, sauteed mushrooms, but also has Paolo’s smoked meaty beans. There’s also a breakfast sandwich on organic bread; smashed avocado on toast with mushrooms, fried eggs, grilled asparagus and cherry tomatoes; and Croque Monsieur. Or if you’re really in need of a ‘mighty feed’ there’s Francesinha – Meatlovers Paradise – or the Porto classic ‘hangover cure’- a massive sambo of steak, sausages, ham, salami, and melted cheese, topped with a fried egg and six hours spiced prawn and meats tomato sauce, served with chips!

I was interested in the lunchtime dishes, which included Sopa de Pedra, a robust smoked pork meat and beans soup; and Caldo Verde soup of potato and kale. The stalwart cataplana of carne de porco Alenteja with fried potato cubes, pork and clams topped with coriander also featured. I had a longing for Bacalhau Com Natas which proved a very satisfying and plentiful dish of creamy cod with potatoes and herbs piping hot out of the oven. One would really serve two people if you were having a side. Arroz de Pato – Duck Rice – was tasty, with plenty of pieces of the quacker, and topped with crispy bacon and chorizo along with black and green olives. We followed up with two Pasteis de Nata.
A lovely addition to the D14 environs.

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