Cirillo's

Since opening its doors in May 2016, Cirillo’s has carved out a reputation as one of Dublin’s most faithful ambassadors of southern Italian cooking. Founded by James Cirillo, who was born into a family steeped in Italian food and wine, the restaurant is rooted in heritage, but executed with the polish and confidence of a modern city trattoria.

At its heart, Cirillo’s is about authenticity without compromise. Everything that can be made in-house, is: pasta rolled fresh daily, sourdough breads baked on site, and pizza dough slow-proved for 30 hours using a recipe from head pizzaiolo Daniele Accardo. The result is a menu that feels considered and craft-led rather than convenience-driven.

The centrepiece of the restaurant is its Naples-imported wood-fired oven, fuelled by a blend of Irish oak and ash - a detail that nods to both tradition and locality. Cirillo’s adheres to the strict standards of Vera Pizza Napoletana, using San Marzano tomatoes, 00 flour and fresh mozzarella. Classics like the margherita and diavola showcase restraint and balance, while options such as the salsiccia and friarielli or truffle-laced norcina add depth and indulgence. 

Beyond pizza, Cirillo’s leans confidently into Italy’s regional comforts. Starters such as polpette della nonna (meatballs in spicy tomato sauce with pecorino and house sourdough) and a generous Burrata DOP sharing board set the tone for convivial dining. The pasta offering is equally robust: rigatoni bolognese made with McLoughlin’s dry-aged beef and aged parmesan fondue, or a sharply balanced spaghetti amatriciana with guanciale and pecorino romano, underline the kitchen’s commitment to proper technique and produce.

Drinks are another quiet strength. Cirillo’s curates regional Italian wines from boutique producers, alongside craft beers and traditional Italian aperitifs.