Planning Your Trip to Dublin - Dublin - page 28

Dining Bargains Value

Restaurant prices in Ireland have gone up dramatically--in
many cases by 20% to 25%--in recent years. Nobody is
more aware of this than the Irish themselves, who are furi-
ous. Some people blame the price hikes on the changeover
from the punt to the euro, some blame general inflation,
and still others cite bold-faced greed on the part of restau-
rateurs. But there are some strategies you can use to keep
your meal costs down:
If you want to try a top-rated restaurant but can't afford
dinner, have your main meal there in the middle of the day
by trying the table d'hôte set-lunch menu. You'll experi-
ence the same great cuisine at half the price of a nighttime
meal.
Some restaurants offer a fixed-price three-course tourist
menu during certain hours and days. These menus offer
limited choices but are usually lower in price than the
restaurant's regular table d'hôte menu. Look for a tourist
menu with a green Irish chef symbol in the window, listing
the choices and the hours when the prices are in effect.
As a final suggestion, try an inexpensive lunch of pub
grub. Pub grub is usually a lot better than its name sug-
gests; the menu usually includes sandwiches, stews,
quiches, and salads. In recent years, many pubs have con-
verted or expanded into restaurants, serving excellent,
unpretentious meals at prices to which you can lift a pint.

The price categories used in this topic are based on the price of a
complete dinner (or lunch, if dinner is not served) for one person,
including tax and tip, but not wine or alcoholic beverages:
Very Expensive: € 50 ($60) and up

Expensive: € 35 to € 50 ($42-$60)

Moderate: € 17 to € 34 ($21-$41)

Inexpensive: Under 17 ($21)

DINING TIPS Don't be surprised if you are not ushered to your
table as soon as you arrive at a restaurant. This is not a delaying

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