What can you eat and drink in Dublin? Dishes on Irish pub menus can be confusing, especially if you are a first-time visitor to this country. To avoid ordering incorrectly, you will need to understand terms such as boxty, coddle, stew, and chowder. Most traditional Irish dishes consist of potatoes, meat, and vegetables, so they are quite rich and hearty. This post will help clarify what each traditional Irish food in Dublin contains, their sizes and tastes, and how they are served. Our information is based on the years of experience our Generation Tours guides have gained. So, read it and send the info below to whoever you are travelling with so you don't get lost when ordering food.
Must-Try Local Dishes
Locals take real pride in Irish food in Dublin, and it is easy to understand why: these are simple, filling plates that taste like home.
Pick two or three of these Irish dishes to try in Dublin, and you will understand what the city has been eating for generations. Most of them are cheap and served in pubs, so you rarely need a reservation or a dress code.
Dublin coddle
- Main ingredients: sausages, bacon, sliced potatoes, onions in a pale broth
- Taste and texture: mild, salty, soft; comforting rather than punchy
- Typical serving: main-sized bowl, usually with bread
Irish stew
- Main ingredients: tender meat on the bone, potatoes, onions, sometimes carrots
- Taste and texture: savoury and mellow, falling apart on the fork
- Typical serving: deep main bowl
Boxty
- Main ingredients: raw and mashed potatoes, plain flour, buttermilk
- Taste and texture: soft, a little chewy, earthy
- Typical serving: main; shape depends on the kitchen (wrap, dumplings, loaf)
Soda bread
- Main ingredients: flour, buttermilk, bicarb
- Taste and texture: dense, crumbly, slightly tangy
- Typical serving: slices on the side
Seafood chowder
- Main ingredients: fish, shellfish, potato, cream
- Taste and texture: rich, smoky, creamy
- Typical serving: small cup or big bowl, so check
A note on cost before we go on: if you are counting euros, our breakdown on
budgeting for food in Dublin shows what a typical day of eating out actually costs.
Which Dishes Are Specifically Associated with Dublin?
Strictly speaking, only one of these five dishes actually originated here. Coddle is a working-class dish from the city’s past. Irish stew, boxty and soda bread are hearty national staples from rural Ireland that seamlessly found a home on every capital pub menu. Seafood chowder is a staple of coastal communities up and down the island. Consequently, the list of strictly traditional Dublin dishes is quite short.
Dublin Coddle: Sausages, Bacon and Potatoes
What is Dublin coddle?
Coddle is a traditional food in Dublin. The name comes from coddling, a term that means “to cook gently in a covered container” or “to stew.” So, it is a slow-cooked stew made with pork sausages, rashers (in Ireland, "rashers" refers to thick slices of cured back bacon), onions, and potatoes. It is a hearty and inexpensive meal that is perfect for a cold winter’s day.
Despite containing similar ingredients, coddle has very little in common with English "bangers and mash." Instead of serving sausages over mashed potatoes, sliced potatoes are simmered directly in the broth alongside the meat.
Cooks in the 1700s made many variations of this dish, and one of the first recorded fans of coddle was Jonathan Swift. There is very little factual information known about Dublin households of this time, so the claim that they simmered this stew with leftover meats of the week is hard to prove. However, it is easy to see why people believe this to be true because it has remained a staple for centuries.
Where to try coddle in Dublin
There are plenty of places to find this classic meal. Located on Stephen Street Lower, The Hairy Lemon serves traditional coddle priced around €20.00. This iconic pub has been featured in food guides for many years (though checking current menus before ordering is always recommended).
The Gravediggers (John Kavanagh) in Glasnevin, which is another good place to experience
local pub culture, located near the Botanic Gardens, lists it simply as "Coddle" on their food board. Like The Hairy Lemon, it is a traditional, unpretentious establishment.
Irish Stew: How It Differs from Coddle and Guinness Stew
What goes into traditional Irish stew?
Stew is arguably the easiest and most well-known traditional Irish food in Dublin. It includes lamb (or mutton), potatoes, onions, water, and seasoning. This is a very basic recipe, and as with most Irish dishes, seasoning is to be adjusted to one’s preference. If the meat in the stew is from Irish livestock, you may see Bord Bia (Irish Food Board) stamps of approval on the menu or supplier list.
Modern cooks incorporate a variety of ingredients into Irish stew, often adding carrots and other root vegetables, even pearl barley. Traditionalists bemoan this. Irish pubs don’t care.
Irish stew has a mild and subtle flavor, so it is best not to expect a rich, heavy broth. However, it remains a deeply comforting choice when wet or chilly Irish weather sets in.
Coddle, Irish stew and beef-and-stout stew compared
Some people are sure that all Irish stew has Guinness in it. Not so.
Dublin coddle
- Primary meat: sausages and bacon
- Core difference: pale, brothy, nothing browned
- Role of stout: none (never add Guinness here)
- Liquid: thin broth
- What it feels like: gentle and salty
Traditional Irish stew
- Primary meat: sheep meat on the bone
- Core difference: plain, potato-thickened
- Role of stout: none (no Guinness used)
- Liquid: light, starchy stock
- What it feels like: homely and soft
Stout-based stew
- Primary meat: beef
- Core difference: dark, browned, gravy-like
- Role of stout: Guinness gives the rich dark colour and the signature bitter edge
- Liquid: deep, glossy sauce
- What it feels like: heavy and rich
Screenshot it and pass it to the friend who has been insisting otherwise. The stout version is a pub favourite, but it is the newer version.
Where to find Irish stew in Dublin
The Brazen Head pub, which claims to be Dublin’s oldest (est. 1198), serves both a classic Irish stew and a rich, authentic Beef & Guinness stew made with tender chunks of Irish beef, potatoes, and root vegetables. This place, by the way, makes a fantastic stop to add to your
one-day Dublin itinerary.
Boxty: Ireland’s Potato Pancake and Its Variations
What is boxty made from?
Boxty is a popular Irish potato pancake. But what makes it unique? It is a 50/50 blend of finely grated raw potato and smooth mashed potato, bound together with flour, buttermilk, baking soda, and a pinch of salt. People often misidentify boxty as potato farls or potato cakes, but potato farls are larger and flatter, and potato cakes are generally breakfast food. Boxty and both potato farls and cakes are different from champ and colcannon, which are side dishes made from potatoes and cabbage or scallions/spring onions. The widespread adoption of potato-based dishes like boxty grew significantly across Ireland during the 19th century.
Pancake, loaf or dumplings: check the serving style
This is where people get confused. Boxty can be prepared several ways: boiled, baked, or pan-fried. It is usually indicated on the menu if you know what to look for.
- “Boxty wrap” or “boxty pancake” means a thin, folded pancake wrapped around a filling such as chicken or a stew.
- “Pan boxty” or “griddle boxty” points to a thicker, golden round, often with a topping.
- “Boxty dumplings” are soft rounds that come in a sauce and feel more like a hot dinner than a pancake.
Save this guide or take a screenshot before ordering so you don't end up with a plate of dumplings when you were expecting a thin pancake wrap.
Where to try boxty in Dublin
Gallagher’s Boxty House in Temple Bar has been specialising in this Irish staple for decades. Their menu explicitly labels each variation. It offers everything from thin, filled Boxty Wraps to classic Pan Boxty rounds and tender Boxty Dumplings served in cream sauces. There are also Boxty Fries and a Boxty Platter. The price ranges from around €18 to €28.
Irish Soda Bread: White, Brown and Served on the Side
What makes soda bread different?
Soda bread was typically made first thing in the morning, before the rest of the house was awake. The bread rises due to a chemical reaction between baking soda and acidic buttermilk. Since the reaction begins immediately when the ingredients are mixed, this dough must be baked immediately; otherwise, the gas will escape, and the bread will turn out flat and dense.
Soda bread is quick and inexpensive to make, traits that likely contributed to the increase in its popularity during the 19th-century. Historically, it was everyday household bread — quick to bake over an open griddle and inexpensive for feeding a family. Traditional versions come in two main varieties: White soda bread offers a mild, slightly tangy taste, while Brown soda bread (often called wheaten bread) uses wholemeal flour for a rich, nutty flavour, sometimes sweetened with a touch of treacle.
Where to find soda bread in Dublin
You will rarely find soda bread listed as an individual menu item in Dublin pubs. Instead, it is almost always served as an included side alongside a bowl of hot soup, seafood chowder, or traditional Irish stew. So, always check the menu description first. If your main dish states it is "served with Irish brown bread," don’t order an extra one.
Seafood Chowder: What’s in the Bowl?
What is Irish seafood chowder?
Traditional Irish seafood chowder features a rich milk and cream base thickened with potatoes and root vegetables. It combines smoked haddock and salmon with fresh catches, often elevated with mussels or Dublin Bay prawns. The fishing districts of Ringsend and Howth, in particular, played a major role in providing the fish for Dublin Bay chowders. Bacon (usually smoked) is often added to this soup, although strict classic or coastal versions may omit pork. It is almost always served alongside thick slices of soda bread or crackers.
Starter or main course?
Portion sizes vary wildly across Dublin, so always check whether chowder is listed under "Starters" or "Mains" on the menu before ordering. A starter portion paired with the included soda bread is often rich enough to work as a light lunch.
Where to try seafood chowder in Dublin
For a central spot, head to popular Temple Bar seafood venues like The Seafood Café, where their thick seafood chowder is served with homemade brown soda bread included. The menu is simply positioned as Seafood Chowder. If you take a day trip to the coast, visit The Brass Monkey (the name of the dish on the menu appears as Traditional Seafood Chowder) or harbour pubs in Howth. Daily-catch chowder comes fresh off the boats and is always accompanied by buttered soda bread.
How to Order Traditional Food in Dublin
Three questions before you order
Keep this open on your phone in a moment when you decide what to eat in Dublin:
- What meat or seafood is used in this version? (Crucial for stews, as recipes switch between lamb, beef, and pork).
- Is this a starter or a main-sized portion?(Pub portions vary wildly, and starter bowls paired with sides are often filling enough).
- Does it come with bread or another side included?(It varies. Avoid ordering extra soda bread if a portion already accompanies your bowl).
If you have dietary restrictions regarding gluten, dairy, or specific meats, be sure to inform your server. Boxty and soda bread contain gluten and dairy, and coddle and chowder include pork and seafood.
What to Try If You Have Time for Only One Meal
If you have time for only one meal in Dublin, match your order to your dining mood:
- If you want true Dublin history: Order Coddle, the unpretentious slow-cooked staple locals grew up with.
- If you want slow-cooked comfort: Choose traditional Lamb Stew to warm up on a chilly day.
- If you want seafood: Find a coastal pub serving fresh, velvety Seafood Chowder.
For picky eaters, Boxty is a great alternative with customizable fillings. If you are still undecided, you can share two different dishes across the table.
Frequently Asked Questions
Is Dublin coddle the same as Irish stew?
No. Irish stew is made with lamb or other meats and veggies. Coddle is made with pork sausages, rashers (Irish bacon), and potatoes in a clear broth.
Does traditional Irish stew contain Guinness?
Traditional Irish lamb stew doesn’t contain Guinness. However, beef-and-stout stews made with Guinness are very common in Dublin pubs as a modern alternative.
Is boxty vegetarian or gluten-free?
The batter itself has no meat, but fillings and cooking fat vary, so ask. It is made with wheat flour, which means it isn’t safe for coeliacs unless the kitchen says otherwise.
Is seafood chowder a starter or a main course?
It depends on the venue. Some serve a small cup, others a full bowl, so check how the menu lists it.
Do you have to eat in the touristy cobbled quarter to try traditional Irish food?
No. The dishes in this guide are on menus across the city and in neighbourhood pubs like Glasnevin’s, often at lower prices and with fewer crowds.
Conclusion
In short: coddle for Dublin’s own story, stew for slow comfort, boxty for something unexpected, chowder for the sea, and soda bread on the side of almost everything. You can try one dish from this list or order everything and share if you are with your friends. Once you have eaten your way through a few traditional dishes, join Generation Tours on one of our
Dublin walking tours to walk off the calories and explore the historic streets where these recipes first originated.
