Dax

The story

Dax Dublin: Modern Irish Fine Dining in the Georgian Quarter

Since 2004

Dax opened its doors in November 2004 in Dublin’s historic Georgian quarter, bringing a refined approach to modern Irish cuisine. The restaurant’s name comes from the birthplace of owner Olivier Meisonnave – Dax, a town in southwest France near Bordeaux. Here, the kitchen uses the finest local produce to create dishes that balance French technique with Irish ingredients. The result is a dining experience that feels both grounded and polished, whether for a business lunch, a special occasion, or a relaxed evening out.

Olivier Meisonnave and Graham Neville

Olivier Meisonnave grew up in the French countryside where food, wine, and rugby shaped his youth. He trained at the three-Michelin-starred Alain Chapel near Lyon, then worked in Michelin-starred kitchens across St Tropez, Monaco, and Paris before moving to Dublin in 1995. That same year he met Kevin Thornton and helped open Thornton’s Restaurant, earning a Michelin star in 1996 and a second in 2000. Dax is his own project, and he remains at the front of house, welcoming guests with a philosophy summed up in his own words: “Life is too short to show off so, seat down, relax and enjoy.”

Head Chef Graham Neville brings a stellar career to the kitchen. After training at DIT’s Culinary School, he worked in Chicago, at Heston Blumenthal’s Fat Duck, Le Caprice in London, La Pyramide in Lyon, and seven years with Kevin Thornton. At Restaurant FortyOne he was named Best Chef in Dublin and Best Chef in Ireland by Food & Wine. He later served as Commissioner General of Euro-Toques Ireland. In 2019 he was awarded “Best Chef Ireland” at the Irish Restaurant Awards, and Dax itself was named “Best Restaurant Dublin” that same year. The restaurant’s consistent excellence has also earned it a Michelin Recommended distinction for 2026.

The Experience

Dax’s dining room is marked by professional service and a warm, unhurried atmosphere. The menu changes seasonally, drawing on Irish producers – Tipperary beef, Wicklow venison, Clogherhead crab, Toonsbridge mozzarella – and presenting them with precision. A group dining menu might begin with homemade sourdough and an amuse-bouche, followed by a starter of Port Oriel smoked salmon with dressed crab, then a main of fillet of Tipperary beef with early spring vegetables and bordelaise sauce, finishing with a Valrhona chocolate crémeux. The wine list is extensive, with a 2026 vintage selection, and the team is adept at pairing. Dax is open for lunch and dinner Wednesday through Saturday, with last orders at 2pm and 9pm respectively. It is a place where the food speaks clearly, and the welcome is genuine.