Travel Reference
In-Depth Information
elegant restaurant has been faultless. The wonderful Irish menu - creamy fish pie, bacon
and organic cabbage, steamed mussels, and Irish farmyard cheeses - coupled with an ex-
cellent wine list makes for a memorable meal.
MORRISON GRILL €€€
INTERNATIONAL
( 01-878 2999;
www.morrisonhotel.ie
; Morrison Hotel, Lower Ormond Quay; mains €18-30; dinner; all
city centre)
The main eatery of the newly refurbished Morrison Hotel is really a very fancy
grill whose specialties are meats cooked in Ireland's only Josper indoor barbecue oven. If
you don't fancy steaks, burgers or grilled fish, there's a selection of other main courses,
but the real treat here is food cooked at over 500 degrees.
WORTH A DETOUR
ONE FOOT IN THE GRAVE
A contender for best pub in Dublin is
John Kavanagh's
(Gravediggers; 01-830 7978; 1 Prospect Sq; 13,
19 or 19A from O'Connell St) of Glasnevin, more commonly known as the Gravediggers because the employees
from the adjacent cemetery had a secret serving hatch so that they could drink on the job. Founded in 1833, it is
reputedly Dublin's oldest family-owned pub: the current owners are the sixth generation of Kavanaghs to be in
charge. Inside, it's as traditional a boozer as you could hope: stone floors, lacquered wooden wall panels and all.
In summer time the green of the square is full of drinkers basking in the sun, while inside the hardened locals en-
sure that ne'er a hint of sunshine disturbs some of the best Guinness in town. An absolute classic.
