Mae Restaurant Dublin, tucked away above the modest French Paradox wine shop in Ballsbridge, doesn’t entice you in with gaudy banners or flashing lights. Rather, it murmurs. It extends an invitation. Then it sparkles. Since its August 2021 opening, it has subtly established itself as a shining example of contemporary Irish cuisine that is sophisticated yet grounded, self-assured yet approachable.
It’s like entering a carefully curated culinary journal every time you visit. There is a sense of almost silent respect for the area, as though all diners are aware that they are about to partake in something much more intimate than a meal. Chef Gráinne O’Keefe uses seasonal Irish produce as her prose to create stories in addition to cooking.
| Mae Restaurant Dublin – Profile Summary | |
|---|---|
| Restaurant Name | Mae Restaurant Dublin |
| Location | 53 Shelbourne Road, Ballsbridge, Dublin 4, D04 XC66, Ireland |
| Opened | August 2021 |
| Chef & Owner | Gráinne O’Keefe |
| Cuisine Style | Modern Irish Cuisine |
| Notable Dishes | Sika Deer (game season), Tarte Tatin, House Sourdough |
| Michelin Recognition | Featured in Michelin Guide 2022, 2023, 2024 |
| Dining Format | Tasting menu with optional wine pairings |
| Wine Program | Curated from The French Paradox wine shop below |
| Dining Capacity | Intimate – limited tables for elevated service |
| Price Range | €100+ per person |
| Reservations | Required – www.maerestaurant.ie |
| Phone | +353 1 231 3903 |
| @mae_restaurant |
In addition to repurposing real estate, O’Keefe has redefined intimacy in fine dining by erecting her restaurant above a boutique wine cellar. Ascending the stairs seems almost ritualistic to visitors, as if they are entering a room designed to foster comfort, curiosity, and creativity. The soft murmur of conversation and the quiet clink of glasses are remarkably effective at setting the mood and serve as the background music for a tasting experience that is both significant and unforgettable.
Like a handwritten letter, the menu unfolds. It begins with freshly baked sourdough, which is light but earthy, and then moves into seasonal highlights that are precise and easy to understand. The Sika deer is a notable arrival during game season. This dish, which is anchored by rich jus and balanced by root vegetables, exemplifies discipline without compromising soul.
Each course is co-authored by the wine list through careful pairing. Mae’s front-of-house maestro Julien enhances the experience by making recommendations that are not only knowledgeable but also naturally suit the tastes of each visitor. He takes a particularly creative approach, transforming wine tasting into a communal exploration rather than a didactic experience.
The ethos of the restaurant is deeply rooted in this spirit of inclusivity and adaptation. The kitchen creates thoughtful alternatives rather than providing substitutions for pescatarians or people with dietary restrictions. It’s getting harder to find that kind of focus, but at Mae, it comes naturally.
More diners have compared the experience to “dining in someone’s home—if that someone was a Michelin-level chef” in recent months. It is a fitting analogy. Every movement feels deliberate yet easy, from plating to pacing. The service choreography is exceptionally clear in its intent and enhances rather than detracts from the food.
Mae is distinguished by her restraint rather than her extravagance. O’Keefe avoids theatrics and over-garnishing. Rather, she lets the ingredients do the talking, frequently enhancing them with deft, nuanced touches. A charred leek purée here, an apple gel there. Each component has a function. The end result? Foods that are satisfying, whole, and honest.
Under the direction of chefs who view food as both tradition and opportunity, Ireland’s culinary identity has been subtly developing over the past few years. Mae is a good fit for this shift. In addition to establishments like Liath or Aimsir, it is a prime example of the type of dining that is advancing Irish cuisine—not with a lot of fanfare, but with elegance.
Gráinne O’Keefe brings a remarkable rarity of vision, having developed her skills at Clanbrassil House and under the guidance of Neven Maguire. She is one of a growing number of female chefs who are redefining culinary leadership through example rather than ego by taking control of the kitchen and the story.
Artists, visiting actors, and creative professionals who reside in the Dublin 4 area have already taken notice of Mae. The restaurant doesn’t make a big deal out of serving the quietly famous. Everyone at the table is treated equally here, united not by name but by a love of delicious food prepared to a high standard.
The meal’s emotional resonance, flawless hospitality, and thoughtful pacing are frequently praised in customer reviews. Significantly enhanced over time, the experience has grown up without losing its allure. In addition to being fed, guests are frequently seen, heard, and cared for when they depart.
Mae preserves culinary heritage and supports local economies by working closely with Irish producers. This deliberate decision is profoundly meaningful in addition to being sustainable. Mae represents a space where purpose is important amidst fast food and ephemeral trends.
The restaurant’s signature dish, tarte Tatin, is a perfect representation of Mae’s philosophy. It’s complex but reassuring, rich but never heavy. It comes as a love letter from the kitchen rather than as a finale, served warm with softly caramelized apples resting on flaky pastry.
The charm is in the little things for visitors who come back, which is common. Even though there isn’t much seating, it only adds to the exclusivity. When compared to the quality of the ingredients, service, and overall experience, the price point is surprisingly reasonable despite being premium.
Mae has subtly changed the definition of great dining in Dublin with her deft restraint, genuine hospitality, and love of produce. It’s all about voice, not volume or visibility. Additionally, Mae has a voice that is worth hearing.
