It rained. Heavily. Dublin’s historic Merrion Square transformed into a vibrant culinary haven as the Taste of Dublin festival kicked off its 20th anniversary with a spectacular opening day. Against the backdrop of Georgian elegance, food enthusiasts descended on the square for the first of four food-fueled days, marking the festival’s debut at this iconic new location.
The afternoon session (12:00-16:30) and evening session (18:00-22:30) buzzed with energy, showcasing Ireland’s culinary prowess and setting a jubilant tone—though the day was not without its challenges, as organisers and exhibitors contended with logistical hurdles and the shadow of a tragic event unfolding elsewhere in the world.
The festival opened at noon with a sensory explosion. Visitors, clutching tickets starting at €20.50, streamed through Merrion Square West to discover a sprawling layout featuring 18 of Ireland’s finest restaurants, over 100 artisan producers, and interactive masterclasses. The air was thick with tantalizing aromas—Hyderabadi chicken dum biryani (€12) from Andhra Bhavan, hella hot chicken tacos (€7) from Chimac, and the indulgent Black Dragon lobster bun (€12) from Big Fan, which earned murmurs of being the festival’s most decadent dish. The Salt Project’s chicken and waffles (€7), made with Feighcullen free-range Irish chicken, drew long queues, as did Little Gino’s Philly cheesesteak (€12), a crowd-pleaser for its hearty soakage. Seafood lovers flocked to King Sitric’s oyster bar for freshly shucked oysters and Parilla’s crab tostadas (€7).
The SuperValu Real Food Kitchen was a highlight, where Ireland’s top chefs, including Mark Moriarty and JP McMahon, delivered live cooking demonstrations that captivated audiences. Attendees marveled at the chefs’ finesse, with Moriarty’s Scandinavian-inspired dishes at Volvo’s Fika Lounge sparking particular excitement. Masterclasses, from O’Briens wine tastings to Tony’s Chocolonely chocolate workshops, offered hands-on engagement, while the JYSK-sponsored Around the Table sessions provided styling inspiration for foodies with an eye for aesthetics. The Bulmers Music Stage set the mood with performances from Smash Hits and The Swing Cats, their lively sets encouraging impromptu dancing despite overcast skies.
The Häagen-Dazs VIP Suite, priced up to €82.50 for evening slots, offered a luxurious escape with fast-track entry, Laurent Perrier champagne, and Glendalough gin and tonics. VIPs lounged in unreserved seating, savoring treats like Häagen-Dazs ice cream, though some noted the high cost stretched budgets when paired with signature dishes. For general attendees, the €7 price point for most dishes made sampling accessible, though savvy festival-goers followed advice from The Irish Times to opt for substantial pasta or sandwich options and share bottles of wine to avoid drink queues.
Despite the festive atmosphere, the day faced challenges. Organisers navigated the complexities of a new venue, with some exhibitors like Skibbereen Food Co. expressing relief at smooth setups after days of preparation. Long queues for popular stalls tested patience, and the larger festival footprint, while immersive, occasionally felt crowded, particularly during the evening session. The mood was also tempered by news of the Air India Flight 171 crash in Ahmedabad, which broke during the day, casting a somber note for some attendees aware of the tragedy unfolding globally. This juxtaposition of local celebration and distant sorrow underscored the fragility of joy in a connected world.
Yet, the first day of Taste of Dublin 2025 was a triumph of culinary innovation and community. From the gunpowder masala dosa (€7) at Dosa Dosa to the cacio e pepe (€7) from Bar Italia, the festival delivered on its promise to “tour the world on a plate.” As the evening session closed under Merrion Square’s twinkling lights, attendees left with full bellies and plans to return, cementing the event as a cornerstone of Dublin’s summer. With three days left, the festival was poised to build on this vibrant start, proving Ireland’s food scene is bolder than ever.
