The story
Since opening in September 2017, Host has built a reputation for a concise, curated menu built on excellent, seasonal ingredients. The cooking is pared back and direct, letting the quality of each component speak. A strong Italian influence runs through the menu, with handmade pastas taking a central role.
The dining room is informal and relaxed, featuring a mix of high stools, bar seats, and regular tables. It is a space designed for sharing, and the menu reflects that ethos: everything from small plates to heartier grilled meats is intended for the table.
The constantly changing wine list focuses on small, natural winemakers, chosen to complement the food. This approach, combined with the restaurant's consistent quality, has earned Host a place in the Michelin Guide as a Recommended restaurant in Dublin.
The menu changes daily to reflect the freshest seasonal produce, but the structure remains constant. Begin with snacks and small plates, such as Cantabrian anchovy with tomato and aubergine, or a classic beef carpaccio with guindillas.
Fresh pasta is a highlight, with options like pappardelle with lamb shoulder ragu, pumpkin cappellacci with walnut and sage, and gnocchi with girolle mushrooms. The grill section offers substantial cuts, including a Galician 40-day aged striploin on the bone, organic pork chop, piri piri chicken, and whole black sole.
A Chef's Menu is also available, offering a curated selection of dishes from the evening's offerings, designed to be shared by the table. Desserts like tiramisu and burnt ricotta cheesecake provide a sweet finish to a meal defined by its simplicity and depth of flavour.
Recognition
Ambience
Details
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