The story
On the second floor of The Fitzwilliam Hotel, overlooking St. Stephen’s Green, Glovers Alley takes its name from the city’s glove-makers who once worked in the neighbouring alley. The dining room is chic and contemporary, with subtle 1930s overtones and soft pink and green hues softened by pretty flower arrangements.
Chef Andy McFadden, a winner of Best Chef in Ireland at the 2018 Food & Wine Awards, leads the kitchen. His cooking is characterised by boldness in both flavour and texture. He draws on the finest Irish produce to create creative, modern dishes that are skilfully prepared and artfully presented. The experience earned the restaurant a Michelin star, which it retains in the 2026 guide.
The menus change with the seasons and availability. Lunch might begin with a Beet “Tartare” with hazelnut and mustard, or a scallop with Iberico ham and white asparagus. Dinner includes dishes like Dublin Bay prawns with lardo and peanut rāyu, or Wicklow Sika deer with black curry and carrot. The tasting menu offers a longer journey through the kitchen’s work, with options for classic or prestige wine pairings. A vegetarian tasting menu and a vegan tasting menu are also available.
The team is detailed in its approach but refreshingly lacking in pomposity, bringing dishes to the table at a smooth pace. It is a refined, elegant dining experience that celebrates Irish ingredients with confidence.
Recognition
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