EVERY YEAR, DIFFERENT food, drink and dining trends capture the public’s imagination. Gin, doughnuts, and burritos are just some of the foodie fads that have taken hold over the last few years.

This year saw countless new bars, cafés and restaurants open around Dublin, each offering something unique and dynamic. Think cheese toastie cafés, natural wine bars and bubble tea rooms. Food consultant and writer Ali Dunworth says there was a marked rise in the number of high-end casual restaurants opening in Dublin.

“You’re still getting that level of sourcing and great ingredients and on-trend cooking that you expect from a new restaurant but you don’t have to get dressed up to go out and you don’t have to spend a fortune,” she says of the shift.

“I think that has finally started to happen in Dublin. It’s been in London or New York for a long time. Look at Pi, Hey Donna and even Host in Ranelagh. It’s incredible food, but you don’t feel like you have to put on heels to go there.” 

So what can we look forward to seeing more of in 2019?

Food markets 

For a long time, Dublin has failed to get a food hall off the ground. That’s all set to change. Next year, a new food hall akin to the Time Out Market in Lisbon or Foodhallen in Amsterdam is set to open in St Andrew’s Church, Suffolk Street with exciting chefs and vendors set to take part. “I think it’s going to be done properly,” says Dunworth. “Getting good names and people cooking proper food with loads of Irish ingredients.”

Indeed, Dunworth points to the success of Eatyard, Pender’s Market in Stoneybatter and The Fumbally’s series of Sunday markets that we might be entering a new age of food markets in Dublin. “I think markets are on the up. We had such a nice summer last year, it gives people the confidence to say, ‘Okay, let’s do this.’” 

Grill cooking 

Having spent most of September bopping around London, Dunworth says one trend stood head and shoulders above the rest. “Everywhere has live fire in the kitchen,” she says, pointing to hip eateries like Temper, Black Axe Mangal and Michelin-starred Brat. “All the cool places are cooking over charcoal and wood.”

Non-alcoholic booze (and low-alcoholic booze) 

With more and more venues beginning to properly embrace non-alcoholic drinks, it looks like the trend is only going to get bigger over the next year. “I just did No Booze November and I do it every year and for the first time I was able to go out and have non-alcoholic options,” says Dunworth.

She points to the availability of non-alcoholic spirits like Seedlip and Silk Tree as well as the prevalence of mocktails in various venues around Dublin. Likewise non-alcoholic beer and low-alcoholic beer are growing more and more popular. One only needs to look at Bodytonic’s extensive no-alcohol/low ABV menu. Expect it to hit your local soon. 

And another note on beer…

Dunworth says that high-end eateries are finally beginning to embrace beer.

“In the last few years the craft beer companies have gone all out with their design,” she says. “They look beautiful and in a lot of the nicer restaurants in London, I found they were putting those on the menu. You could be choosing from ten or twelve beers in a restaurant, which is unheard of.” Dublin restaurants, take note.

Coffee shops mature 

Many of Dublin’s coffee maestros are beginning to diversify and dip their toe into the world of evening dining. First Draft Coffee on Lennox Street and Grantham’s on Camden Market now operate as wine bars in the evenings while 3fe‘s Colin Harmon is set to open his first restaurant Gertrude on Pearse Street. 

“I think it’s quite cool what the cafés are doing now,” says Dunworth. “I’m a big coffee fan and I’m excited to see what the coffee guys are doing next.”

More: How burritos and doughnuts took over Dublin – and what you’ll be eating next>