Boozy Brunches in Dublin

Parties, catch-ups and celebrations, whatever the occasion... there's a brunch for that. And when you've spent the whole week working, why not get the party started early when the weekend rolls around? From eggs Benedict with a side of prosecco through to full Iris breakfasts with a cocktail, we've rounded up the best boozy brunches in Dublin.

Last updated on 11th August 2021




Bow Lane

651 user reviews 4

Not messing around when it comes to brunching, Bow Lane is the place to get your party started every darn weekend. Tuck into breakfast plates and a long list of cocktails, plus the last Sunday of the month brings Davina Devine and her posse of queens for a notorious drag extravaganza.

Farrier & Draper

161 user reviews 4

This smart townhouse is putting an Italian twist on their brunch in Dublin. Taking place downstairs in La Cucina, their weekend offering of a main dish, side and cocktail comes in at €20, meaning you can munch on parma ham pizzas, avocado toast and more without a worry.

Zozimus Bar

19 user reviews 5

Zozimus on Anne's Lane is bringing a slice of Hong Kong to Dublin with its enticing Asian-inspired plates. Tuck into pork belly ramen, dumplings and waffles topped with eggs, all washed down with bottomless G&Ts or cosmopolitans from 12pm until 4pm every weekend.

Café en Seine

0 user reviews 5

Café en Seine is one of the best places for brunch in Dublin, from its Art Deco-style interiors through to dedicated cocktails. Ease a Friday night hangover away with the prettiness of this spot, while dishes such as baked eggs with merguez sausage will heal you from the inside out.

Adding to Dublin's bottomless brunch roster, Wigwam is a top choice for those looking to get a little loose on a Saturday or Sunday. The quirky venue kicks things off at midday, and alongside a whole range of breakfast dishes, you can add bottomless cocktails for €30.

Loretta's is a stylish haunt for brunch in Dublin, from the wooden panelling through to the plush leather booths. Meals are a fancy affair, with an outstanding chorizo (made by the chef-patron himself), topped with eggs and sour cream, and paired perfectly with a bloody Mary or two.