The story
On a quiet corner of Portobello, Richmond has been earning its reputation as one of Dublin’s most reliable tables. The kitchen works in a modern idiom, drawing on Irish produce and classical technique to create food that is precise, generous, and never overwrought. The dining room is warm and unpretentious, a setting that lets the cooking speak for itself.
The menu changes with the seasons, but certain signatures recur. Starters might include glazed pork cheeks with tempura razor clam, artichoke, and green apple, or a grilled brill with tomato, green olive, and a spiced bone sauce brightened with orange. Mains range from seared duck breast with a leg sausage roll, rhubarb, and salsa verde to a carefully aged beef striploin paired with ox tongue, carrot, and café de Paris jus. There is always a vegetarian option — gnocchi with white asparagus and hazelnut, for example — and a market fish that changes regularly.
Desserts lean towards the comforting: a date pudding with toffee sauce, salted peanuts, and gingerbread ice cream; a strawberry tart with white chocolate and yoghurt ice cream; or grilled Wicklow brie with crackers, chutney, and honey.
Richmond holds a Michelin Bib Gourmand, an award given for good quality, good value cooking. It is a fitting recognition for a restaurant that delivers thoughtful modern cuisine without fuss or pretension. An early evening menu — two courses for €44 or three for €55 — is available until 6.30pm, and on the first Tuesday of each month, the kitchen offers a five-course tasting menu.
The restaurant serves dinner Wednesday through Saturday and lunch on Sundays. Children are welcome for lunch but not dinner.
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