This Dublin restaurants hidden away near Merrion Square and is something of a Dublin institution, run since 1978 by the late John O'Byrne and manager Patrick Walsh.
Afew years a ago major revamp transformed the restaurant - gone were the famous old Nissen hut and sawdust-strewn floors of old, replaced with a sleek modern look with smart leather banquettes and chairs, and contemporary lighting.
But fans were glad to find that the fundamentals remained in place. A visit to this unique oasis has always been a treat for great hospitality, food which was consistently delicious in a style that showed an awareness of current trends without slavishly following them, and a love of wine.
Now, while old hands may miss the cosiness of the previous Dobbins, the professionalism has not changed and, although the presentation may be slicker, the cooking should still please.
Ingredients are sourced with care, and reflect the locality: Dublin Bay prawns (not the ubiquitous tiger prawns found in so many establishments that should know better), Castletownbere crab, organic salmon and pork that is served with crackling indicate the philosophy.
And you'll find good value here too - although often described as 'expensive', Dobbins offers great value on their early dinner menu (€27.50 for 3 courses plus coffee or tea, with plenty of choice on each course) and lunch menus. Lovely wine list and good choice of wines by the glass.