Fallon & Byrne

There’s always something going on at Fallon & Byrne. The background buzz of over one hundred guests and the huge mirrors on the walls have lent this large restaurant a lively atmosphere since it opened in 2006. Forty tables perch on the old floorboards, with two long, red benches aside the white-topped tables running across the room. Three columns divide the room further, while globe lamps provide pleasant lighting and wine racks add a touch of relaxed chic. Pre-meal cocktails are a good start, one of the best is the Bees Knees, made from Jameson, Lime & Grapefruit Juice, Pepper Syrup and Basil. Meat eaters will love the Pressed Lamb Shoulder Terrine, Tomato & Mint Compote and Toasted Brioche (9,95 Euro) as an appetizer, while fish lovers can go for the Salmon Ceviche with Avocado Mousse, Wasabi Caviar, Citrus Dressing (10,50 Euro). For a main dish, we can recommend the Grilled Lemon Sole Veronique, Green Grapes, Fine Beans, Jersey Royals & Parsley Emulsion (23 Euro). The burgers are also famous at Fallon & Byrne.