The Best Sunday Roasts in Dublin: 2026 Edition
By the iWay Magazine Culinary Team | Location: Dublin, Ireland
In Ireland, the Sunday Roast is far more than a meal; it is a deeply ingrained cultural ritual. For generations, Sunday afternoons were defined by the scent of roasting meat wafting from domestic kitchens, signifying a time for families to gather after church or a busy week. Today, while fewer people have the time to dedicate an entire Sunday to slow-cooking a joint of beef and perfecting the notoriously difficult Yorkshire pudding, the appetite for this comforting feast has only grown stronger.
Consequently, the Dublin gastropub scene has stepped up to fill the void. In 2026, the city is experiencing a true renaissance of the traditional roast. The overcooked, grey meats and boiled-to-mush vegetables of decades past have been entirely banished. In their place, a new wave of chefs is championing dry-aged Irish beef, organic, seasonal root vegetables sourced from local farms, and rich, complex gravies that take days to prepare.
Whether you are a Dublin local seeking refuge from the inevitable winter drizzle or a visitor looking to experience authentic Irish hospitality, securing a table for a Sunday Roast is an absolute must. Here is our comprehensive, thoroughly tested guide to the finest roasts in Dublin right now.
1. The Old Spot, Bath Avenue (The Gastropub Benchmark)
Nestled in the leafy, affluent suburb of Dublin 4, just a stone's throw from the Aviva Stadium, The Old Spot is widely regarded as the gold standard for gastropub dining in Ireland. Consistently recognized by the Michelin Guide with a Michelin Plate, this establishment manages to balance the cozy, welcoming atmosphere of a traditional local pub with the exacting standards of fine dining.
The Plate: The centerpiece of their Sunday offering is the Pat McLoughlin dry-aged sirloin of beef. Sourced from one of Ireland's most respected butchers, the beef is roasted to a flawless medium-rare, meltingly tender and packed with the deep, nutty flavor that only extended dry-aging can provide. It is served alongside duck fat roast potatoes—a non-negotiable requirement for a top-tier roast—which boast a glass-like crispness on the outside while remaining impossibly fluffy within. The plate is finished with honey and thyme roasted carrots, seasonal buttered greens, a towering, perfectly puffed Yorkshire pudding, and a robust red wine jus that demands to be mopped up with whatever bread you can find.
The Vibe: Sophisticated yet unpretentious. On match days, the atmosphere is electric, filled with rugby fans dressed in tweed and team colors. Booking weeks in advance is strictly essential.
2. L. Mulligan Grocer, Stoneybatter (The Locavore Champion)
Located in the trendy, bohemian neighborhood of Stoneybatter in Dublin 7, L. Mulligan Grocer is a pioneer of the Irish locavore movement. From the outside, it retains the faded, historical facade of an old-school grocery store and pub. Inside, it is a haven for craft beer aficionados and lovers of hyper-local, ethically sourced produce.
The Plate: What sets L. Mulligan Grocer apart is its unwavering commitment to Irish provenance and its refusal to rely solely on the standard beef roast. Their menu changes depending on what is best from their suppliers that week. You might find a spectacular slow-roasted free-range pork belly from a nearby Wicklow farm, served with crispy crackling and an apple cider compote, or organic Irish lamb cooked low and slow until it falls off the bone.
Crucially, this is the best destination in Dublin for vegetarians. Their vegetarian roast—often an intricate wild mushroom and chestnut wellington or a decadent stuffed heritage squash—is treated with the same culinary respect as their meat dishes. Furthermore, they eschew the traditional wine list entirely, instead offering expertly curated pairings of Irish craft beers and ciders for every dish.
3. Hawksmoor, College Green (The Opulent Feast)
When the renowned British steakhouse group Hawksmoor announced they were opening in Dublin, expectations were astronomically high. Housed within the breathtaking, cavernous former National Bank building on College Green, complete with soaring 40-foot cast-iron domes and ornate plasterwork, the setting alone is worth the visit. However, it is their Sunday Roast that has truly captured the city's attention.
The Plate: Hawksmoor's approach to the roast is rooted in historical cooking methods. They take large cuts of prime beef (often a rump or prime rib) and slow-roast them on a spit over real charcoal. This imparts an incredible depth of smoky flavor and a beautiful charred crust that cannot be achieved in a standard oven.
The sides here border on the decadent. The beef is accompanied by beef dripping roast potatoes, sweet roasted shallots, and a Yorkshire pudding cooked in the traditional manner. However, the true star is the bone marrow and onion gravy—a rich, gelatinous, intensely savory sauce that is poured generously over the meat. We highly recommend ordering their legendary cauliflower cheese as an additional side; it features a blend of mature cheddars and Ogleshield cheese that creates a glorious, bubbling crust.
Essential Tips for the Dublin Sunday Roast
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The Early Bird Gets the Beef: Sunday Roasts in Dublin generally commence service at 12:00 PM or 1:00 PM. Many top kitchens will cook a specific amount of meat and simply stop serving when it runs out (often by 4:00 PM or 5:00 PM). Never book a table for 6:00 PM expecting a roast.
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Reservations are Mandatory: The days of walking into a good pub on a Sunday and finding a table are long gone. For places like The Old Spot or Hawksmoor, you need to book at least 3 to 4 weeks in advance, especially during the winter months.
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The Perfect Pairing: While a heavy red wine (like a Malbec or Cabernet Sauvignon) is the traditional pairing for beef, do not overlook the local pairing. A perfectly poured, creamy pint of Irish Stout cuts through the rich fat of the beef beautifully and complements the savory gravy.