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Grano

Restaurant

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For Cooking & Service Well Above Average Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. Previous Georgina Campbell Guides Award Winner The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade

Grano

Grano brings authentic rustic Italian cooking to Stoneybatter. Following a Slow Food ethos, with organic produce brought from Italy and exceptional pasta made from scratch in the kitchen, the cooking is extraordinary. Casual and relaxed, Roberto Mungo's buzzy little joint also offers an all-Italian wine list from small, organic and biodynamic producers - another thing to get excited about. A casual, relaxing gem and one of Dublin’s most exciting recent openings, Grano is the perfect neighbourhood restaurant.
Seats 26. Open: L Wed-Fri 12.30pm-3pm, 1 or 2 courses €9/€12. Early D Tue-Thu 5pm-7pm, Sun 12pm-7pm, 2/3 courses €19/€24. D Tue-Sun, 5pm-10pm. Sat-Sun all day, 12.30-10pm. Wine from €26. MasterCard, Visa abbreviations

Since opening in late 2018, the unassuming Grano in Stoneybatter has become one of the hottest properties on the northside. Serving up simple, ingredient-focused cooking with Slow Food credentials, diners come to enjoy the kind of southern Italian flavours rarely seen this side of Calabria.


Run by Roberto Mungo, whose mother, Mamma Roma, occasionally features in the kitchen hand rolling pasta, there’s care and love poured into every dish on the menu. Much of the seasonal produce arrives daily from Italy – wild Sicilian fennel, Amalfi lemons, salty bottarga, dry cured Capocollo ham, smoked N’duja, Calabrian black pig ham – ensuring superb flavour in every dish, while respecting the roots and traditions of Italian cooking.


Pasta choices might include homemade pappardelle with slow cooked wild boar ragù, or perfectly understated house spaghetti with sardines, saffron, pine nuts, raisins and wild fennel.


It’s easy to be distracted by the exceptional pasta choices, but dishes like bombette di Martina Franca – tender pork neck stuffed with caciocavallo cheese, rolled in smoked Puglican pancetta – and Parmigiana di Pesce Spada – deep fried layers of organic violet aubergine with swordfish, capers, pine nuts and tomato – are sensational.


Wine is important here, and strictly Italian, with the list separated into areas: North, South and Central Italy, plus orange wines, a low-intervention wine. Most come from small biodynamic and organic vineyards and there’s a blackboard with additional styles on offer by the glass.


The décor is simple, comfortable with plain wooden tables and chunky farmhouse chairs, fairy lights, a low ceiling and jauntily tiled counter with a glimpse into the small kitchen. The vibe is relaxed and attentive – a welcoming neighbourhood spot that has to turn away passers-by most nights.


Desserts are the essence of simplicity – an outstanding tiramisu, deconstructed Sicilian cannolo or a maybe a strawberry cremoso, zesty with the juice of fresh strawberries. Coffee, as you’d hope, is top class too, as is the informed and well-judged service.


 


 

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2020 Award Winners ETHNIC RESTAURANT OF THE YEAR 2020
Last Updated: 23-09-2020
Author: Georgina Campbell
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+353 1 548 2003
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Grano
5 Norseman Court, Manor Street , Stoneybatter , Dublin 7 Dublin
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