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It’s not that often that I get truly enthused about a new restaurant. In this price bracket I’ve got excited in the past couple of years about The Winding Stair and Alexis, and now I can add Seagrass to that list. We’re not talking haute cuisine here, we’re talking well-made food using good ingredients. It’s the kind of simplicity that’s so easy to get wrong and so hard to get right. Definitely one of the year’s high points.  Paolo Tullio, Irish Independent.

Sean Drugan is a genius. Seagrass is probably my favourite restaurant in Dublin, The food is imaginative, service impeccable, and it has the ability to blow your socks off. Taste of Ireland 2012.

Showing real skill in the kitchen his menu is packed with original and creative dishes, many with European influences....there’s a great variety of ingredients and - priding himself on cooking well-flavoured food at affordable prices - Séan delivers exciting and tasty cooking with real flair and panache. Georgina Campbell Guide

As we said, Seagrass is all about the food. Other dishes that the tables around us were enjoying included Lamb Shank, Fillet Steak, and Trio of Game.  They also make their own Chicken Liver Pate which looked popular.  You get the feeling that most of the diners are regulars, which is not surprising at all.  With food of this standard, at such reasonable prices and a generous BYO policy, Seagrass has to be a great hit in the neighbourhood, and an excellent addition to the Dublin dining scene.  Hotel Reviews Ireland    

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