Glovers Alley

Set in a prime spot on the second floor of The Fitzwilliam Hotel, overlooking St Stephen’s Green, is this chic, elegant restaurant with subtle 1930s overtones. Pink and green hues and pretty flower arrangements bring a certain softness to the surroundings; in contrast, Andy McFadden’s cooking is characterised by boldness – both in its flavours and textures – and his experience shines through in skilfully prepared, artfully presented dishes that put subtle creative twists on the classics, such as a mini 'pastilla' of squab pigeon or île flottante with the addition of delicate forced rhubarb.

What stands out

• Second-floor dining room at The Fitzwilliam Hotel, overlooking St Stephen’s Green, with a softly 1930s-inflected look.
• A clearly tiered menu structure, including GA Classics, plus vegetarian and vegan versions rather than a token single dish.
• Caviar and foie gras supplements used as optional escalators rather than baked into the base pricing.

Ingredients and dish anchors

• Dublin Bay prawns: served with lardo di Colonnata, peanut rayu and radish, plus an optional Oscietra caviar supplement.
• Scallop: appears across menus, paired with apple, cucumber, wild garlic, shellfish bisque and seaweeds such as dulse.
• Wild turbot and brill: fish mains built around aromatic sauces, crab and Chinese-style XO depth.
• Irish wagyu sirloin: used in a BBQ-led beef course, paired with celeriac, wild garlic and truffle.
• Wicklow sika deer and Comeragh Mountain lamb: game and lamb anchors that lean into spice, date sweetness and pepper heat.
• Valrhona chocolate and île flottante: classic dessert structures, pushed with tropical fruit, vanilla and citrus.

Glovers Alley runs a modern tasting-led operation with lunch, dinner and full tasting formats, plus vegetarian and vegan equivalents. Prices listed on the restaurant’s menu page:

• Lunch: 3 courses €75, 4-course lunch tasting €95.
• Dinner: 3 courses €130, 4-course surprise €145, GA Classics €235.
• Tasting: €170, with wine pairing options.

Representative dishes currently listed include Dublin Bay prawns with lardo and peanut rayu, scallop with shellfish bisque, Wicklow sika deer with black curry, and wild turbot with crab and XO sauce.