Restaurant in Dublin, Ireland
Daytime tasting menu, serious cooking, easy to book.
Mae is a Michelin Plate-recognised tasting menu restaurant in Ballsbridge, operating exclusively during daytime hours above the French Paradox wine shop. Chef-Owner Gráinne O'Keeffe's flavour-forward cooking — including standout dishes like sika deer in game season — makes it one of Dublin's most focused lunch investments at €€€. Book ahead; the small room fills quickly on weekends.
Mae is a Michelin Plate-recognised tasting menu restaurant in Ballsbridge that operates on daytime hours only, closing at 5 pm every day. If you are looking for an evening tasting menu in Dublin, this is not the booking — but if you are free for a long, considered lunch or a late-morning session, it is one of the more focused and satisfying ways to spend €€€ in the city. Book it. Just know the window is narrower than you might expect.
The scarcity here is real. Mae holds the Michelin Plate (2025) and an Opinionated About Dining ranking (Gourmet Casual Dining, Recommended 2023; Casual Dining #769, 2024), yet it operates out of a small first-floor room above the French Paradox wine shop on Shelbourne Road. The seat count is not published, but the room is described in the awards record as small and clubbable. That means availability moves quickly, especially on weekends when the room opens at 7 am and the kitchen is running a deliberate, structured menu. Book as far ahead as you can; this is not a walk-in spot.
The physical set-up matters to your decision. The fact that mae sits directly above a wine shop is not incidental. The awards record specifically flags that opting for a wine pairing here is a smart call, given the direct access to the French Paradox list below. For food and wine travellers who want context and specificity in what they are drinking alongside a tasting menu, this arrangement is more considered than most Dublin restaurants at this price point. The setting has a quiet, tucked-away quality that suits a long, unhurried meal rather than a quick stop.
Mae's daytime-only hours (Monday to Friday 6:30 am–5 pm, Saturday and Sunday 7 am–5 pm) make this a lunch or brunch proposition, full stop. That is not a drawback if your schedule allows it; tasting menus at lunch tend to cost less in most cities, and the experience at mae is structured as a proper tasting format with snacks, daily-made sourdough, a choice of main, and dessert. Compared to the evening tasting menu format you would encounter at Bastible or Chapter One by Mickael Viljanen, mae delivers a tighter, more compact version of the same ambition. Whether that trades favourably depends on your appetite and your afternoon schedule.
For food-focused travellers planning a Dublin itinerary around meals, mae works exceptionally well as the main event of a day in Ballsbridge, building in time for the wine selection from the French Paradox downstairs before or after. Pair it with an evening at Glovers Alley or D'Olier Street for a fuller day of eating. If you only have one meal slot and want dinner, look elsewhere in this guide.
The Michelin Plate is a meaningful signal: it indicates cooking that is good enough to watch closely, even if it has not yet landed a star. The Opinionated About Dining listing reinforces that assessment from a different, diner-driven angle. Chef-Owner Gráinne O'Keeffe's approach, as described in the awards record, centres on ingredient pairings that reward the palate directly: whiskey and chocolate, scallops and brown butter, Wicklow venison with boudin noir. These are not experimental combinations for their own sake; they are flavour-led decisions that the kitchen executes with consistency.
In game season specifically, the awards record singles out the sika deer as the dish not to skip, and the tarte Tatin as the signature dessert that the kitchen has built its reputation around. If you are visiting in autumn or winter, time your booking to catch the venison. That is the kind of timing detail that separates a good meal from the meal you remember.
For comparison with other Irish chefs operating at a similar level of recognition, Liath in Blackrock, Aniar in Galway, and Terre in Castlemartyr are all worth benchmarking against. Further afield, Bastion in Kinsale and Campagne in Kilkenny operate in a similar register. Mae is the only one in this group running exclusively on daytime hours, which makes it genuinely different in format even if the cooking ambition is comparable.
Address: 53 Shelbourne Rd, Ballsbridge, Dublin 4. Hours: Monday–Friday 6:30 am–5 pm; Saturday–Sunday 7 am–5 pm. Booking difficulty: Easy in principle, but the small room means availability goes fast at peak weekend slots , book ahead. Price range: €€€. Dress: No dress code is published; the room is described as cosy and clubbable, so smart-casual is a reasonable call. Wine: Pairings are available and worth taking, given the French Paradox wine shop directly below. Google rating: 4.8 from 163 reviews. Awards: Michelin Plate (2024, 2025); Opinionated About Dining Recommended (2023, 2024).
If you are building a broader Dublin trip around food and drink, our full Dublin restaurants guide covers the full range of options, from quick lunch spots to multi-course evening menus. For where to stay, see our Dublin hotels guide. Our Dublin bars guide, Dublin wineries guide, and Dublin experiences guide are also available for planning purposes.
| Venue | Awards | Price | Value |
|---|---|---|---|
| mae | This cosy first-floor restaurant is hidden above the French Paradox wine shop, which not only gives it an appealingly secretive feel but also makes opting for one of the interesting wine pairings a wise move. The tasting menu begins with delicate snacks and fine daily-made sourdough, before offering a choice of main course and dessert. In game season, you'd be foolish to miss the exquisitely cooked sika deer and the tarte Tatin is Chef-Owner Gráinne's crowd-pleasing signature. The chefs show not just skill but generosity, so you'll leave feeling full and satisfied.; Michelin Plate (2025); Grainne O’Keeffe is the matchmaker and she knows the ingredients that like to marry for love: whiskey and chocolate, scallops and brown butter, Hegarty’s cheddar and tortellini pasta, Wicklow venison with boudin noir, baked apples with calvados. As a chef she has always known how to cook the sort of food that rains flavour bombs on your reward system, and the ergonomic efficiency of the little space of Mae allows her to orchestrate the room to deliver her dopamine hits with enviable consistency. Mae delivers a greatest hits selection of these classic couplings with every service and, to be perfectly honest here, we are helpless to resist its assay of flavours. The upstairs room is sweet, petite and clubbable, with good wines from the French Paradox wine shop downstairs.; Opinionated About Dining Casual in North America Ranked #769 (2024); Michelin Plate (2024); Opinionated About Dining Gourmet Casual Dining in North America Recommended (2023) | €€€ | — |
| Patrick Guilbaud | Michelin 2 Star | €€€€ | — |
| Bastible | Michelin 1 Star | €€€€ | — |
| Host | €€ | — | |
| Matsukawa | €€€€ | — | |
| One Pico | €€€ | — |
A quick look at how mae measures up.
Mae is described as a small, 'petite and clubbable' upstairs room, which limits capacity for larger parties. It works well for pairs or intimate groups of three to four, but if you are planning a group of six or more, the size of the space makes this a difficult fit. check the venue's official channels to confirm availability before committing a larger party.
Mae runs a tasting menu format, so ordering is largely handled for you. The database record flags the sika deer during game season as a dish not to skip, and the tarte Tatin is noted as chef-owner Gráinne O'Keeffe's signature. If wine pairing is on the table, the proximity to the French Paradox wine shop downstairs makes opting in a practical choice rather than an afterthought.
At €€€ with a Michelin Plate (2025) and an Opinionated About Dining recommendation, Mae delivers serious cooking at a price point that sits below Dublin's full-star tasting menu restaurants. The daytime-only format means you are getting this standard of cooking at lunch prices rather than dinner rates, which improves the value equation considerably compared to peers like Patrick Guilbaud or One Pico.
Mae's upstairs room is described as cosy and clubbable rather than formal, and its daytime hours and casual dining recognition from Opinionated About Dining point toward a relaxed dress expectation. Neat, presentable clothing fits the tone — this is not a black-tie setting, but it is a considered restaurant rather than a drop-in café.
For a step up in formality and Michelin credentials, Patrick Guilbaud is Dublin's two-star benchmark, but at a significantly higher price and booking difficulty. Bastible on South Circular Road offers a similarly ingredient-focused approach at a comparable or lower price point and is worth considering if you want an evening slot. Host and One Pico both operate dinner service, making them practical alternatives when Mae's daytime-only hours don't suit your schedule.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
