Osteria Lucio

The story

Osteria Lucio Dublin – Italian Restaurant with Michelin Recommendation

Osteria Lucio: A Meeting of Two Culinary Worlds in Dublin

In Dublin’s Grand Canal Dock, inside a restored stone tower that once belonged to the Guinness Brewing Company, Osteria Lucio brings together the best of Irish hospitality and Italian cooking. The restaurant is the result of a long friendship between Irish chef Ross Lewis and the Michelin-starred Italian chef Luciano Tona. Their shared passion for terroir and exceptional produce led to the opening of Osteria Lucio in 2016—a place where Italian cuisine is expressed through simple, uncompromising dishes that let the ingredients speak.

The guiding principle is sprezzatura, an Italian Renaissance concept of “studied carelessness”—making the complex appear gracefully simple. That translates to food that is uncomplicated in its presentation yet deep in flavour, built from slow-grown ingredients sourced from both Ireland and Italy. The menu includes homemade pasta, wood-fired pizzas, arancini, antipasti, and more, all reflecting a philosophy of clean flavours and careful sourcing.

The setting is equally compelling. The Malting Tower, built around 1860, has a storied past—it was even used as a decoy target during the 1916 Easter Rising. Today, its stone walls house a warm, welcoming space where the spirit of friendship is palpable.

Osteria Lucio has earned a Michelin Recommended distinction, a fitting nod to the quality and conviction of the cooking. The wine list is entirely Italian, sourced from small producers whose love for their vineyards is evident in every glass. Whether for lunch or dinner, the restaurant offers a genuine taste of Italy, rooted in Dublin.

This is Italian food made with care, knowledge, and a true sense of conviviality—the food of friendship indeed.