Dublin Coddle
A classic Dublin comfort dish made with sausages, rashers, potatoes, and onions boiled in broth.
The must-try food that defines Dublin, IE's culinary culture
A classic Dublin comfort dish made with sausages, rashers, potatoes, and onions boiled in broth.
Traditional hearty stew made with mutton or lamb, potatoes, carrots, and onions.
Traditional Irish potato pancakes made from a mix of grated raw potato and mashed potato.
Creamy mashed potatoes mixed with kale or cabbage, butter, and salt.
Traditional boiled bacon served alongside cabbage and often accompanied by a white sauce.
Fresh battered and deep-fried fish served with thick-cut chips, a seaside favorite.
A massive plate including sausages, bacon, eggs, black and white pudding, mushrooms, and beans.
A dense, yeast-free bread made with flour, buttermilk, and baking soda.
A rich, dark stew where the gravy is flavored with Ireland's iconic stout.
A type of blood sausage made from pork, fat, and cereal, commonly sliced and fried.
A thick, creamy soup loaded with fresh local fish, shellfish, and vegetables.
Savory minced meat topped with a thick layer of golden-brown mashed potatoes.
Fresh, briny oysters sourced from the cold Irish waters, often served raw on the half shell.
A sweet yeast bread with sultanas and raisins, traditionally associated with Halloween.
A Dublin bakery staple consisting of a thick fruit filling sandwiched between two layers of pastry.
Hot coffee, Irish whiskey, and sugar, topped with a thick layer of chilled cream.
Mashed potatoes blended with scallions, butter, and milk.
High-quality Atlantic salmon cured and smoked, often served on brown soda bread.
Fresh Irish mussels typically steamed in a broth of garlic, herbs, and white wine.
A baguette filled with various components of a full Irish breakfast for on-the-go eating.