To say I was impressed by the food scene in Dublin is an understatement of epic proportions. In four days we had really good burritos, a lovely bistro meal, proper beef burgers, and two excellent breakfasts (no, not the White Moose café). There is a thriving independent scene of people passionate about feeding customers well. I loved it a lot more than the beer prices, which for a country with an alleged drink problem are bordering on scandalous. Still Dublin has a lot more going for it than three whisky museums and a street filled with stag parties. I loved it, and when I’ve saved for another twenty years to afford it, I’ll be back.
One of the reasons I loved it was The Greenhouse, a smart restaurant on the corner of St Stephens Green. It comes with a big reputation, with many in the know describing it as Ireland’s best kitchen. The interior is smart and compact, with tables a little closer than ideal. It allows us to get acquainted with the couple either side of us; both convivial and possessive of that Irish charm; both celebrating a special occasion. We order a bottle of txakoli from a list that offers little value and take to the nibble that is placed before us. The ball of deep fried pigs head has dense meat lifted by a little apple. Nice enough, though hardly setting the world alight. The sourdough bread that follows is pretty much perfect, with a crumb that snaps and a light texture onto which we smear butter an inch thick. It is a bread we would request more of as the meal progressed to ensure every trace leaves the plate.
The first course is a dish of exceptional balance. On the base of a bowl is a foie gras royale, silky and rich, covered in a green apple jelly. Layered on to the jelly are dots of apple puree, walnut, smoked eel, a powdered foie, and finally a green apple sorbet. There is a lot going on, though everything is complementary to the foie gras that remains the star throughout. For main we both take the suckling pig, loin served sideways with glass-like skin to one edge. The accompaniments are pure Spring; fresh peas, asparagus as spears and a puree, morels, and discs of crisp potato. An aerated vin juane provides the necessary acidity, whilst a glossy reduction of the pig’s meat juices is classic at its finest. This is stellar work, reminiscent of Phil Howard when he cooked at The Square. My kind of cooking.
Dessert is a passion fruit soufflé standing proudly from the ramekin, where we carve a little hole out and pour in a ginger and white chocolate sauce, before crowing it with a passion fruit ice cream. It is dreamy, the prominent flavour of the fruit livened by the slightly spicy sauce, the difference in heat a lovely contrast. Petit fours consist of a citrus and jasmine tea tart topped with finger lime, and a choux bun filled with chocolate cream. Both are excellent.
The above is from a set lunch, which is excellent value at 42 Euros for three courses, to which we add a good amount on top with drinks. To me this is excellent value for a meal that quickly hit top gear and stayed there. I enjoyed the style of cooking here; the strong technique, the restraint, and the occasional modern flourish. It’s a restaurant that very much puts flavour first. Michelin presently bestows The Greenhouse with one star, it seems only a matter of time before a second follows.
9/10
The menu at Bunsen is a simple one; burger, either with or without cheese, one or two patties. Three types of fries, two of those potato, the other the big orange thing that should be banned. That is it. No silly toppings of crisps or waffles soaked in gypsy tears. No dehydrated acorn bark or rehydrated racoon faeces. Just a straight up burger with no frills or gimmicks. I like this, it shows a confidence in the produce, where if done right highlights the quality of the beef. But it has to be good. There is nowhere to hide with this, the salad has to be fresh, the lettuce still crunch between the teeth. Most importantly the beef has to be knockout good.
