Pescegrande Take Away in Dublin

22/08/2025: Wow! What an experience we had at Liath last night. The food and wine pairings were imaginative, gorgeous and delicious. We'll 100% be back come the winter season to see what Chef Damien creates. The restaurant is small although manages to feel spacious while intimate. The service is impeccable without feeling pretentious and still feeling welcoming and friendly. Johnny created interesting and delicious wine pairings. Ailish was warm, passionate and attentive. The flow of service was quite natural and the restaurant clearly operates like a highly experienced and qualified team. Best meal of our life! We'll see you all soon!

16/08/2025: I had truly hoped this would be a glowing review, full of praise. Instead, my translation of Liath into Turkish will have to be: “İçi Boş Balon”. I’ve eaten in top-end restaurants from Paris to Tokyo, Istanbul to Taipei, San Francisco to Singapore, and I’ve learned that disappointment is sometimes part of the journey. Sadly, this was one of those times. If not for the thoughtful wine pairings (compliments to the sommelier), a few of the sweets, and the excellent stout bread, the meal would have been unforgettably bland from beginning to end. The langoustine was lost in its role as a filling. The “pollan” fish was overly pickled. The pata negra drowned in vinegar. The eel cone —Liath’s signature— stood out as a spectacular exception, a rare highlight. Frozen cheese may be an intriguing idea, but here it didn’t land (save for its marvellous match with the 2018 Domaine Rolet Côtes du Jura). We left feeling we needed a second dinner — which, in fact, we went and had. 🙂