A modern fine-dining room in the heart of Dublin, where seasonal Irish produce meets the quiet craft of the open kitchen. Every reservation is an occasion.
Lumière started out as a single counter and a wood-fired hearth. Two decades on, we still cook the way we always did: slowly, seasonally, and with our own two hands. The menu shifts with the markets, the wine list with our curiosity, and sure the welcome never changes at all.
"We don't serve food. We serve the memory of an evening you'll want to live again."
Walk-ins are always welcome at the bar. For a table, it's best to give us a shout 48 hours ahead.
Reserve a tableOur card is rewritten each morning around what the farmers and fishmongers bring to the door.
Single-origin Irish beef, day-boat seafood, and herbs cut from our own rooftop garden.
A young brigade trained across Europe, plating dishes that surprise without showing off.
Dry-aged Hereford, bone marrow butter, charred shallot, watercress.
Roast breast, confit leg, blackberry, celeriac purée.
Carnaroli, spring peas, mint, aged pecorino, lemon.
Twelve-hour Wicklow lamb, rosemary jus, smoked aubergine.
Heritage tomato, basil oil, toasted sourdough, aged balsamic.
Wild mushroom, truffle, chestnut cream, chive oil.
Hand-cut fillet, cured yolk, capers, smoked oil, rye crisp.
Caramelised onion, walnut, honey, micro herbs.
Day-boat scallops, cauliflower, brown butter, capers.
Pan-roasted, brown shrimp, samphire, beurre blanc.
Half native lobster, chilli, garlic, tomato, basil.
Carlingford rock oysters, shallot mignonette, lemon.
70% Valrhona, salted caramel, vanilla bean ice cream.
Sicilian lemon curd, torched meringue, raspberry.
Madagascan vanilla, caramelised sugar, shortbread.
Irish artisan selection, quince, oat crackers, honeycomb.
Barrel-aged gin, Campari, sweet vermouth, orange.
Grower Champagne by the glass, brut nature.
Single-origin espresso, vodka, coffee liqueur.
Elderflower, cucumber, mint and soda, alcohol-free.
Two decades and a Michelin star, still happiest at the pass on a Friday night.
Rolls every sheet by hand. Trained in Bologna, obsessed with semolina.
Turns Irish honey and bitter chocolate into the desserts people book ahead for.
An evening menu paired with grower wines, hosted at the chef's counter.
A late session in the bar with a quartet and our barrel-aged classics.
Roll, shape and cook with Marco, then sit down to the spoils with a glass in hand.
"From the first amuse-bouche to the last spoon of dessert, every plate told a story. Easily the best meal we've had in Dublin."
"The service was warm without ever hovering, the wine pairings inspired. We left already planning our next visit."
"I booked the pasta masterclass on a whim and it was the highlight of our trip. Marco is a gem and the room is stunning."
"Candlelight, jazz, and the finest scallops I've ever eaten. Lumière knows that dinner is a bit of theatre, and they have it down to a tee."
Tell us when you'd like to dine and we'll confirm by text within the hour.