Westmoreland Street has just received its newest addition – Hellfire restaurant. Heat meets flavour at this contemporary European spot, with influences from Italy.
Executive Chef Roberto Rapisardi has brought his global kitchen experience to Dublin to deliver a menu of smoked, flamed and roasted foods at Hellfire Restaurant. Chef Roberto grew up in Umbria, Italy, and has been working in award-winning restaurants since he was 14. Years of experience have brought about a talent for creating delicious dishes using locally sourced produce.
Hellfire Restaurant is also home to Ireland’s first Hornos HBE® charcoal oven and you’ll find a range of dishes on the Hellfire menu, from steak, to seafood, to pizza, and much more, with a contemporary twist.
Chef Roberto uses his knowledge from the range of restaurants he has worked in all over the world to bring the dishes of Hellfire to Dublin. From creating his own unique style of pizza in Naples, to cooking up innovative seafood dishes in Seville and Algarve, to grilling rare cuts of meat in Texas and Mexico, Chef Roberto is combining his culinary experience to offer “globally inspired fusion dishes’ at Hellfire Restaurant.
Chef Roberto utilises only organic, fully traceable ingredients soured from suppliers like Higgins Butchers and Kish Fish, as well as sourcing authentic ingredients directly from Italy.