I will be visiting Dublin for a week in October and was wondering if perhaps some Dubliner's on this Forum, or people who know the City like their own pockets, could tell me where the nice places are, (not too posh please) to go out and eat something very typically Irish, and what to drink with it of course too, please !!!

Guinness - see my avatar for where - there's both eating and drinking in it. Failing that they do a very good sausage (Georges willy - for those in the know) and mash.

I know there is mashed potatoes, bacon, cabbage and the like, it is food I very much like to eat here in CH too, I was just wondering whether this kind of meals are also served in Restaurants there?
I am not sure I can handle an Irish Breakfast, but I will give it a try

While in Dublin, I always like to eat the local delicacy stony batter. This is a delicious confection, made from a kind of sweet batter, sprinkled with small pieces of grit.

Stony batter, or stoneybatter, as it's frequently spelt in the northern suburbs of Dublin where it is mostly eaten (the residents of the southern suburbs preferring caviar, truffles and the candied earlobes of peasant children from Wicklow), was originally made by the notorious baker and confectioner Bernard Fitzpatrick-Goolihooligan-o'Toole of Cabra, whose chief claim to fame, other than his invention of the aforementioned pudding, was an unfortunate incident involving the mayor's wife, a vat of currants and an impoverished young writer by the name of Seamus Joyce.

Mr Fitzpatrick-Goolihooligan-o'Toole created the recipe in response to a request by a local group of dentists, who were concerned about the improvements in the quality of food available to the citizens of the Irish capital, and the potential loss of earnings that would inevitably follow.

Motivated by the promise of free dental care for life, a fresh horse every Sunday and a big house in Kiliney in which he'd be able to maintain his many mistresses, the immoral munchie-maker set to work with a bucket of fine sieved sugar, three dozen eggs, a gallon of milk and a sack of builders' grit.

The end result was guaranteed to ruin the teeth of the entire city: Mr Fitzpatrick-Goolihooligan-o'Toole got his fresh horse the following Sunday (although the free dental care and big house in Kiliney turned out to be figments of his sugar-saturated imagination), the dentists were assured of their future livelihoods, and the boys and girls of Dublin had a new sweet into which they might get their teeth and lose them.

Modern stony batter uses a much finer grit than that originally used by Mr Fitzpatrick-Goolihooligan-o'Toole, and, in addition to being a much-loved local delicacy, is also used by local psittacophiles to maintain the digestive health of their foul-mouthed and feathery charges.

You should try it!

Aha, you are looking for authentic Irish food. Now there is a challenge. The difference between an Irish breakfast and an English one - apart from the fact that the former is more authentic? I think we do black/white pudding whereas the Brits do baked beans and Hash Browns.

There is a boxty restaurant somewhere in Temple Bar (?) which serves authentic Irish boxtys with sun-dried tomatoes and other authentic Irish ingredients - seriously though, I was there for the first time at Christmas, (Mrs. HTD wanted some authentic Irish food) and it was good, if pricy.

Burdocks up by Christchurch does an authentic Irish Fish and Chips (Beschoffs seems to have closed - anyone?). Apart from that I can't seem to think of anything else - authentic Irish food is not the reason people visit Ireland, drink yes, food, no.

The bad ass pizza parlour is the only place left of all the places I brought various girls in an attempt to ... well lets leave that ... which has an old cash-pully-thingy which has become a tourist attraction in it's own right.

McDonalds serve a green burger on St. Patricks day, and on other choice occasions and Abrakebabra O'Connell street is a must-eat place after midnight.

When you get there you'll see what I mean.

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Pot Kettle Black

While in Dublin, I always like to eat the local delicacy stony batter. This is a delicious confection, made from a kind of sweet batter, sprinkled with small pieces of grit. (quote Dougal's Breakfast)

Two 13 year old boys just walked past the screen while I was reading this and they just made the wildest comments and laughed their heads off, because of that picture. So I explained them what all this was about. "Dougal's Breakfast? What kind of breakfast is this?" they asked.
I love Saturday afternoons

Lots of Dubliners procure their victuals from Abrakebabra on O'Connell Bridge, a purveyor of food which, while not indigenously Irish, is certainly typically Irish.

Or so I've been led to believe...

Don't know how widely available it is but I had an "Irish breakfast in a roll" - egg, bacon, sausage, black and white pudding in a roll about 7" long. This was on Cape Clear, an island off the West Cork coast.

Pedigree chum, usually.

I wanna do a bit of drinking too of course !!! I've asked someone, Irish that is, "How do I behave in a Bar in Dublin?" He had the biggest grin on his face and said only one word "Badly" !!!

I am afraid, good Sir, you have been led astray - more than once I suspect but certainly in this matter. Various experts are undecided whether the kebab from Abrakebabra is indeed based on the oriental kebab or whether the high pork content qualifies it as a successor to the Kebabragh, a delicacy from Silgo which is in fact shaved pork crackling on a bed of Arran-algea, wrapped in a pancake. The experts debate concerns the validity of “conveniencising” the Kebabragh by replacing the pancake with Brennans pita-bread and Chinese Lettuce, also not found in the authentic kebab - The shortening of the original Kebabragh to Kebab is a marketing ploy designed not to remind Dubliners that Sligo is, in fact, beyond the Pale.

Dr. Tom MalleyOMalley SC, the renowned trade-mark expert since his call to the International Bar, has stated, categorically, no less, that the word kebab originating as it did from the now defunct Ottoman empire, may not be trademarked and so the kebabs from Abrakebabra may be said to both typically and indeed indigenously Irish.

Dublin has, due to a ready supply of corpses and a tradition, unlike our Scottish cousins, of remarkably lazy grave diggers, been a centuries old center of the surgeons skills whose apprentices are to be found congregating, after midnight in Abrakebabra to celebrate their trade. The indigenously Irish skill is in precision cuts in tight situations with a unique folding scalpel, anciently and quaintly called a "****er gutter".

It is to witness this ancient tradition that I recomend Abrakebabra as a must-see eatery

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Pot Kettle Black

The problem with Irish cuisine, is that we don't really have any.

Think about it, an island nation that had a potato famine which starved a large portion of the population. Nobody ever thought about going fishing...?

Most restaurants in Dublin are similar to those in big cities around the world, you'll get Italian (wont be as good as Italian's here), Chinese, Indian, Thai, Japanese and some places with a mix of everything. In Temple Bar (the tourist "quarter"), most of the bars/restaurants offer stuff with an Irish flavour, fish and chips, smoked salmon, "irish" beef burgers etc etc. The standard of the food is surprisingly good in most places, the high prices are equally as surprising, even for a resident of Switzerland.

For cheap, qood quality fish and chips I recommend Leo Burdock's on O'Connell Street. Expensive places I recommend "Fire" on Dawson Street and "Shanahan's on the Green" which is a steak house off Stephen's Green (at the top of Grafton Street, Dublin's main thoroughfare).

Most people go for the Guinness and the people ahead of the food, but if you keep your eyes open you wont go hungry.

A statement like that could get you into hot-water in some quarters - but there is a strong element of truth about it - my mother did extensive, but unpublished, research on Ireland in this period and pointed out that even if the authorities hadn't shipped corn to England the effect would probably have been much the same as the native Irish didn't actually know what to do with the stuff.

As it is going to be October and probably getting a bit fresh in Ireland,
I would like to eat a Dublin Coddle, try the Boxty, have some Rhubarb Crumble, I love bread so I will have lots of Irish bread or Soda bread, have never eaten a Soda bread, and an Irish Stew I'd like to eat too.

This is all traditional or typically Irish is it not ??

And then all the Irish beverages ...
I would like to try the Cider which one is the Best ?

When I was your age cider was something I bought from petrol stations in 2 litre bottles (flagons?) to get plastered on in the shortest possible time - I've brewed better apple beer.

Soda bread is "Irish" bread and soda, if your digestion isn't used to it, will not make you friends on the bus. But go for the butter - creamy salted butter it's so good you will want to spread it on your ... enough of that

Quite a cider fan myself, would love to get recommendations too.

Barbra.

Bulmers cider is the only way to go, in the apple department (or Magners as it is here). Does anyone know how the UK compay managed to come up with a very different cider called Bulmers and not have a trademark battle on their hands? Its awful stuff as well, and they sell it here in some Coops - steer clear.
I used to work in a nice bar near Trinity College called MacTurcaills, on Tara Street Dart Station side. They do some good nosh too.

Because HP Bulmer were there first?

I agree, though, that Magners/Bulmers is superior to the English product.

Dulice (more NI) Dublin bay prawns, Oysters, mussles are all delicious Irish fayre.
Try the Wheaton bread and soda bread too to help mop up a hang over and goes well with a good Irish breakie but don't eat too many, else your arteries might complain.

A good Jamesons or Black Bushmills will give you a quick fix if the Guinness gets too much!

Thanks much Galatea Anyway I might give a little report on this thread about my week in Dublin

Just had a look at your Website - I did not know that the "fear of being laughed at" was called Gelotophobia - or that research was being done about this. I do realize though, that for some people "being laughed at" is something quite unbearable... !!!