• 48 hours in Dublin

    by  • February 1, 2014 • - Europe / Scandinavia, Travel + Places • 0 Comments

    This trip was inspired by Anthony Bourdain’s layover series. It’s not the best way to see a new place, but if you’re short of time, it’s better than not getting there at all.

    The Irish are a naturally friendly lot. Everyone I met had a ready smile. There’s generally a good vibe around here.

    The smiley blond at The Temple Oyster Bar.

    Felix, the affable spice guy at Temple Bar Market.
    Arthur and his daily pint. He’s 82 and doesn’t look a day over 60. Must be the Guinness.

     

    Dublin is a great city for walking. I put up in Frederic Handel Hotel, off Temple Bar Area. This charming hotel is clean, spacious, and location is perfect – near enough to everywhere and yet far enough from the din of Temple Bar.

    River Liffey splits the city into two parts – the more residential north side and the tourist friendly south side.

    Temple Bar

     

    No queueing for cronuts here.

     

     
    Left: Christchurch.  Right: Ha’ Penny bridge – toll of half penny was initially charged when the bridge opened in 1816.

     

    Food wise, Dublin did not disappoint. My only gripe is not having enough time (and stomach) to take it all in.

    My first stop was at The Vintage Kitchen, a very reasonably priced eatery specialising in local ingredients. Reservation is a must as this place seems perpetually packed.
    Irish breakfast with black and white pudding at Slatterys, one of the last few remaining early public houses serving food and pints from 7 am.
    Wickedly fresh oysters at Temple Bar market, harvested from the Atlantic off Co Clare.

     

    Sweet treats at The Pepper Pot Cafe

     

    One of my most memorable meal was at Kavanagh ‘Gravediggers’, so called because it’s next to the cemetery. This 180-year-old pub oozes with character. It has remained pretty much the same as when it first opened and serves one of the best pint of Guinness.
     
    Ask for the coddle, an Irish dish often made to use up leftovers and taste pretty awesome especially on a cold day.
     
    Left: Bulmers is one of the most popular cider in Ireland, made with 17 different types of apples.

    Guinness beef stew — at O’Neill’s.

     

    Though the weather was wet and gloomy, the awesome beers, pub grub and friendly Irish more than made up for it.

     

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