L'Ecrivain

Frommer's Review

This is one of Dublin's truly exceptional restaurants, from start to finish. The atmosphere is relaxed, welcoming, and unpretentious, and chef Derry Clarke's food is extraordinary. Most dishes consist of Irish ingredients, prepared without dense sauces. You might find, on the constantly changing menu, seared wild Irish venison loin with caramelized pear, or seared Bere Island scallops with lobster strudel. Dinner prices are terrifying (and regularly raised), but the two-course lunch menu allows a chance to try the menu for slightly less.

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