Best Steakhouses in Dublin 2

The Mansion House, Dawson Street, Dublin 2 (D02 XK40)

Dublin’s number one steakhouse, set inside the historic Mansion House on Dawson Street.

51 Dawson St, Dublin 2

Dublin’s original MPW steakhouse, open since 2008 at the same Dawson Street address. TripAdvisor 2025 Travelers’ Choice “Best of the Best,” with chefs trained under Marco Pierre White in London.

51b Dawson St, Dublin 2

Compact Dawson St steak specialist built around a single cut, done brilliantly, since 2014. Founded with the explicit mission of making quality steak accessible to more people, sourcing grass-fed Irish beef.

2 Crow St, Temple Bar, Dublin 2

The Temple Bar outpost of Dublin’s favourite steakhouse group, billed as “our second restaurant, but not second to any.” Open-kitchen concept with 100% Irish beef dry-aged a minimum of 28 days.

1 Crow St, Temple Bar, Dublin 2

Boeuf’s Temple Bar sibling. A fixed-price steak-frites concept with bottomless fries, right in the tourist heart of the city. Uses 100% grass-fed Irish beef and publishes a dedicated coeliac/gluten-free menu.

34 College Green, Dublin 2

The acclaimed UK steakhouse group’s Irish flagship, occupying the former National Bank building with a restored 40-foot cast-iron dome. Opened May 2023. Hawksmoor’s first location outside the UK and US. Beef dry-aged 35 days.

The College Green Hotel, 35-39 Westmoreland Street, Dublin 2

Art Deco-styled steakhouse inside The College Green Hotel on College Green, next to Trinity College. Josper-grilled steaks from a fourth-generation Dublin butcher.

1a Lower Pembroke St, Dublin 2

Classic Georgian-street steakhouse celebrated for its Irish dry-aged beef and old-school service. The Buckley family’s first steakhouse, opened 1987, beef dry-aged on the bone for a minimum of 28 days.

5-7 Lord Edward St, Christchurch, Dublin 2

F.X. Buckley’s Christchurch steakhouse and craft beer bar, opposite Christ Church Cathedral. A dual-concept building with a ground-floor steakhouse and an upstairs beer hall known for its Irish and international craft selection.

63 South William St, Dublin 2

South William St steakhouse with a French bistro edge, opened 2017 as the original flagship before the group expanded to Boeuf & Frites and Boeuf & Coq. Candlelit, exposed-brick, Parisian-bistro styling.

141 Baggot St Lower, Dublin 2

Baggot Street steak and seafood spot, serving Dublin’s finest Irish beef since 2014. Loved for its Sunday roast. Beef is 100% Irish grass- and grain-fed, dry-aged and butchered in-house; has a private “Club Room” for up to 16.

80 Aungier St, Dublin 2

Aungier St steakhouse founded by butcher Michael Smith in 2004 and relaunched in 2026 as Darwins Tavern, with Geoff Nordell as partner and executive chef; interior themed around Darwin’s “On the Origin of Species.”