The Lord Edward

Drink & Eat

Character Pub / Restaurant

2 euro A selection of establishments outside the standard categories that should enhance the discerning travellers experience of Ireland Serious About Seafood The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade
The Lord Edward
23 Christchurch Place, Dublin 8 Dublin City
Contact The Lord Edward
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4 votes
Tel: +353 1 454 2420

Please mention when enquiring.

Old-fashioned cooking and retro style seafood dishes are the order du jour at Dublin’s oldest seafood restaurant
  • Seafood
  • Informal
  • Traditional Pub

The Lord Edward

Dublin's oldest seafood restaurant/bar spans three floors of a tall, narrow building overlooking Christchurch Cathedral.

Traditional in a decidedly old-fashioned way, The Lord Edward provides a complete contrast to the current wave of trendy restaurants that has taken over Dublin recently - which is just the way a lot of people like it.

If you enjoy seafood and like old-fashioned cooking with plenty of butter and cream (as nature intended) and without too many concessions to the contemporary style of presentation either, then this could be the place for you.

While certainly caught in a time warp, the range of fish and seafood dishes offered is second to none (sole is offered in no less than nine classic dishes, for example), and the fish cookery is excellent, with simplest choices almost invariably the best.

There are a few non-seafood options - traditional dishes like Irish stew, perhaps, or corned beef and cabbage - and desserts also favour the classics.

This Dublin restaurants a one-off - long may it last.

Bar food is also available Mon-Fri, 12-2.30.

Seats 40. L Wed-Fri, 12.30-2.30, D Wed-Sat 5.30-10.15. Early bird D €30 Wed-Fri 5-7pm; 5 course D €35; also à la carte. House wine from €20. Reservations required; children welcome; SC 12.5% on groups 8+. Closed L Sat and all Sun-Tue, 24 Dec-2 Jan, bank hols. Amex, Diners, MasterCard, Visa, Laser. abbreviations
Last Updated: 28-04-2013
Author: Georgina Campbell

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