Bastible
Dublin City, Ireland
⭐1 Star
The Experience
From Michelin Guide
This vibrant little restaurant with a lively spirit features an open kitchen in which you’ll find the chefs crafting their modern set menu around top-class Irish produce at the height of its season. This is cooking that comes from the heart, with the stripped-back dishes allowing each main ingredient to shine next to a few bold and beautifully judged accompaniments – such as butter-poached cod with an intense shellfish bisque or Anjou pigeon with a potent madeira jus. Start with an aperitif while you enjoy the delicate snacks.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Bastible in Dublin City, highlighted by their titles:
1. Open Kitchen with Visible Fermentation Jars
Bastible features an open kitchen where diners can watch the chefs at work. Uniquely, jars of fermented and pickled ingredients are displayed on the dining room-facing side of the kitchen counter, emphasizing the restaurant’s focus on fermentation as a key element of its culinary style.
2. Relaxed, Inclusive Atmosphere Without a Dress Code
Unlike the typical Michelin-starred restaurant stereotype, Bastible prides itself on a relaxed and inclusive atmosphere with no required dress code. The service is friendly and knowledgeable but informal, making fine dining approachable and comfortable.
3. Focus on Irish Ingredients with Modern, Non-Traditional Cooking
Though named after a traditional Irish cast iron pot, Bastible’s cooking is modern and not traditional in style. However, it takes direct inspiration from Irish ingredients, placing them front and center on the menu, which is a distinctive approach that merges local sourcing with contemporary culinary techniques.
Ingredient Stars
From Visitor Experiences
Here are the most honored or signature ingredients at Bastible, the Michelin-starred restaurant in Dublin City, along with their significance and use in signature dishes:
Beef: Featured notably in a beef tartare dish, where the beef is paired with beetroot and lovage, highlighting the ingredient's quality and allowing it to shine with complementary grassy and anise notes.
Mackerel: Used in a sharing course as mackerel tartare, combined with preserved gooseberry and red meat radishes, served with smoked sour cream, showcasing a balance of fresh, preserved, and smoky flavors.
Scallop: Presented as cured scallop paired with seaweed custard, mussel, and caviar, emphasizing the restaurant's focus on refined seafood and Irish coastal ingredients.
Wild Bass: Served with heirloom tomatoes and other accompaniments, this dish highlights fresh, local fish with seasonal vegetables.
Curragh Lamb: Roasted lamb from the Curragh region, served with preserved ramson (wild garlic), green beans, and turnips, often finished with a table-side sauce, illustrating Bastible's use of premium Irish meat and foraged flavors.
These ingredients reflect Bastible's philosophy of letting high-quality Irish produce and seafood take center stage, often enhanced by pickling, fermenting, and preserving techniques to add depth and complexity.