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Marco Pierre White Steakhouse & Grill, Dublin 2

Marco Pierre White Steakhouse & Grill, Dublin 2

Marco Pierre White Steakhouse & Grill

51 Dawson Street
Dublin City Centre
Dublin 2
T: +353 1 6771155

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Following on the success of his London restaurants, Marco Pierre White‘s first Irish venture is located on Dawson Street in Dublin city centre.

The venue is flamboyant, entertaining and full of character. All chefs in have been trained in London by Marco himself. Marco began his classical training under Albert Roux and Michel Roux at Le Gavroche. At age 24 Marco became head chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay & Heston Blumenthal.

Dubbed ‘The Godfather of Modern Cooking’, Marco became the first English chef to win 3 coveted Michelin stars at the tender age of 33.

Located just around the corner from Dublin’s most exclusive shopping district, Marco Pierre White Steakhouse & Grill on Dawson Street boasts elegant and airy surroundings that compliment a menu best described as ‘contemporary European’. Chefs use only the finest ingredients to create simple, classic fare like Hereford Steak with Bearnaise Sauce or Halibut Steak à la Provencal.

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MARCO PIERRE WHITE’S INTERVIEW – “I’m not being controversial, I’m being honest”

“When I get the chance, I slip out to Burdock’s,” cooes Marco Pierre White, when pressed on his favourite Dublin eatery. Ross Lewis’ Chapter One and the Grand Old Dame The Shelbourne, where he often stays, rank highly in Marco’s opinion, and the memory of an afternoon in Dalkey enjoying lobster and our fine seafood springs immediately to his mind.

While Marco is known not to mince his words when he dislikes something, he is quick to point out when he is very taken by a place, and Dublin has won a place in his heart – “there’s a lot of very honest food in Dublin, you go to a lot of cities and the food is very ‘fluffy’ but when you’re in Dublin they actually feed you and feed you well, you always get service with a smile,” he says.” Read the full interview on


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