Fitzers Bar & Bistro
Contact Information
Fitzers Bar & Bistro
33 Exchequer Street, Dublin 2, D02 A620,
Co.Dublin
Telephone: +353 (0)1 255-4499
Email: info@fitzers.ie
Web: https://fitzers.ie
The Fitzers family have been in the food and restaurant industry in Ireland for over 75 years, all beginning with the enterprising, Frank Fitzpatrick Snr, who in 1949 established...
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Good to know
Opening Hours:
Mon/Tues 5pm-10pm
Wed-Sun 12.30pm-10pm
Cuisine:
Modern Irish
A La Carte:
Mains €28-€47
Children’s Menu:
No
Number of Covers:
80
Wheelchair Facilities:
No
Credit Cards:
Yes
Private Dining Facilities:
Yes
LUAS: Dawson Street Stop (Green Line)
About The Restaurant
The Fitzers family have been in the food and restaurant industry in Ireland for over 75 years, all beginning with the enterprising, Frank Fitzpatrick Snr, who in 1949 established a pioneering fruit, vegetable, wholefood, and delicatessen business on Camden Street, with the ultimate dream of opening a welcoming restaurant in the heart of Dublin. His nine children were raised in the trade, and there isn’t a thing they don’t know about the food biz and hospitality.
Gerry Fitzpatrick is a very successful restaurateur already having Jamie’s Italian in Dundrum, and Chequer Lane on Exchequer Street, and now fulfilling his father’s dream with Fitzers Bistro.
There’s a vibe, an atmosphere here, not to mention good food sur le table. From a selection of starters including the likes of dressed Castletownbere crab with homemade Guinness brown bread; grilled nduja & garlic prawns; as well as Irish scallops mornay, I kicked off with a really good plate of Clare Island organic gravlax, with cucumber, seaweed mayo and crispy sourdough, while my friend Trish, loved the flavour of her trio of braised beef croquettes with a parsley & confit garlic aioli.
Mains might include dishes like prawn & scallop linguini; crisp chicken parmigiana; or perhaps braised beef cheek with colcannon and crispy onions. There’s great dishes from the grill too, such as beef Wellington; Irish striploin steak Diane; or a chateaubriand for two, all being served with a choice of sides.
I couldn’t resist the allure of courgette flower & stracciatella ravioli contrasted with black olives, pine nuts, and a Herbs de Provence butter sauce. Across the table monkfish, queen scallops, pepper, balsamic and EVOO was equally well received.
For dessert, I opted for a vanilla crème brulee enhanced with strawberries, and a sable biscuit, while Trish had a citrusy, floral, Tequila Spritz.
A perfect place for Dublin dining.
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