The Pig's Ear

The story

The Pig's Ear, Dublin: Michelin-Recommended Irish Fare with Modern Flair

Return to Nassau Street

The Pig’s Ear is back in its original home at 4 Nassau Street, with a view across the playing fields of Trinity College. The welcome is warm, the setting quietly elegant, and the cooking rooted in Ireland’s culinary past.

Sixteen Years of Irish Cooking

Founded in 2008, the restaurant earned a Michelin Bib Gourmand the following year. For 2026 it has been awarded the Michelin Recommended distinction, confirming its place among Dublin’s most reliable tables. The team—Andrea Hussey, Stephen McAllister and restaurant manager Carlo Mori—bring decades of collective experience to the kitchen and dining room.

Food with a Dublin Accent

The menu looks back over the last hundred years of Irish food, reviving old classics with a modern touch. Starters like Dublin Lawyer Lobster Omelette and a “Famine” Soup with bone marrow toast set the tone. Main courses are hearty and precise: Dublin Coddle, Tongue ’n’ Cheek Kidney Pudding, and the Jammets Mixed Grill are standouts. For two, the Mulligatawny Chicken Pie or a Beef Delmonico steak make for a generous share. Desserts stay true to tradition—Gur Cake ice cream, rice pudding with plums, and the restaurant’s own cheesecake.

Three Private Rooms

The restaurant’s three floors can be booked for private dining. The first floor holds up to 40 guests, the Mirror Room up to 50, and the Library on the third floor seats ten. Each room overlooks the college and offers a discreet setting for events or corporate dinners.

The Pig’s Ear serves dinner Tuesday to Saturday from 5.00 to 9.30 pm, and lunch on Saturday from 12.00 to 2.00 pm. Reservations are held with a credit card; no-shows are charged €40 per person. For larger groups, email info@thepigsear.ie.