Olivier Meisonnave’s Dax restaurant is one of the best loved rooms to eat in Dublin. Two thirds of Dax customers are regulars, and one third followed M. Meissonave to Dax following his time working with Kevin Thornton, and they’ve been coming back time after time since Dax opened in 2004. This concentration of regulars explains the calm, comfortable atmosphere of the basement room, and the restaurant’s cult status. That cult status is helped by the fact that Graham Neville, one of Ireland’s most singular chefs, runs the kitchen, producing a rigorous yet rustic selection of classic dishes: prawn raviolo with lemongrass and ginger; turbot with lobster sauce; Sean Ring’s chicken en croute with cep sauce; Salter’s free-range pork loin and belly with plum and poitin sauce; blood orange Vacherin. Dax is not cheap, but everything is worth your money.
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