Dish finder in Dublin

Rashers, sausages, black and white pudding, eggs, grilled tomato and toast or brown bread. Served all morning in cafés and many pubs.

Sausages, bacon, potatoes and onion slow-cooked in stock. A Dublin dish above all, and a few traditional pubs still serve it in winter.

Lamb or mutton with potatoes, onions and carrots in a thin broth. Pub lunches serve it with brown bread and butter.

Beef braised in stout under a pastry lid, with mash or chips. The default hearty pub dinner.

Boiled bacon joint with cabbage, potatoes and a parsley or white sauce. Home cooking that turns up on carvery menus.

Battered cod and chips from a chipper, ordered as ‘a one and one’. Salt and vinegar, eaten out of the bag.

A creamy soup of smoked fish, white fish and mussels with brown bread. Excellent in Howth and along the coast.

Irish rock oysters with lemon, brown bread and a pint of stout. Native oysters are in season in the colder months.

Irish smoked salmon on buttered brown soda bread with lemon. A light lunch in any café.

A breaded chicken fillet in a baguette with mayo and whatever else you point at, made to order at the deli counter of any shop. The national lunch.

Chips, crispy chicken strips, peppers and onions tossed in a salt-and-chilli mix, sold in a paper bag by Chinese takeaways. A Dublin invention and a late-night staple.

A potato pancake of grated and mashed potato, fried and often folded round a filling. Ask for a vegetable filling for a meat-free plate.

Mashed potato with kale or cabbage, spring onion and plenty of butter. Traditional at Halloween and a side all year.

Wholemeal bread raised with buttermilk and bread soda, dense and nutty. Every soup and chowder comes with it.

A fruit loaf soaked with tea, toasted and buttered. At Halloween a ring is baked inside.

Plain or fruit scones with butter, jam and whipped cream, and a pot of tea. Every café and garden centre sells them.