Proven not Promised

33 Years of taste and tradition

Roly’s bistro restaurant & Roly’s terrace restaurant in Ballsbridge, Sublin since 1992 finest Irish food | best Irish steaks, lamb & seafood

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Outstanding food and excellent value

Where tradition

Where tradition meets taste

meets taste

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Roly’s Bistro opened in Dublin in November 1992 and quickly became one of the city’s busiest and best loved restaurants. Almost 33 years later its ethos of reasonably priced menus and wine lists together with a casual, light-hearted atmosphere remains a hit with everybody from romantic couples to families, from business executives to local and visiting celebrities. With the passage of time the original first-floor Bistro was joined by the Terrace Restaurant on the ground-floor; Angie’s Bar; the Roly’s Café Shop and most recently the addition the Roly’s Cellar Wine Collection.

wine & cocktail

Angie’s Bar

Choose from a pint of Dublin’s finest Guinness to the best value cocktails in the city; over a dozen fine wines by the glass and a range of whiskies and gins from Ireland’s refound distillery heritage.

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Roly’s

Terrace Restaurant

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Welcome to

Roly's Bistro

SPRING, The year starts with lighter cooking, sauces are lighter too. We think of salmon with apricot salsa, lamb with herbs, fresh asparagus. SUMMER follows - It’s the time of year when Irish produce is at its best. People tend to eat more fish - like cod, monkfish or skate. The fresh prawns are at their best at this time. We serve them with garlic, chilli and ginger butter which is fresh and summery. AUTUMN - many chefs favourite time of the year! The season of guinea fowl, venison, quail and seabass. Halibut the ‘prince of the sea’ comes into season now. At Hallowe’en we make pumpkin soup and celebrate Thanksgiving later that month with pecan and new season’s apple pies. WINTER is the month for comfort food which we love, like robust game pies with chestnuts and cranberries, roast turkey and baked Irish ham or braised shanks of lamb. CHRISTMAS follows with traditional favourites and Roly’s Plum Puddings.

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Director & Chef de Cuisine

Paul Cartwright
Co-Founders & Owners

John & Angela O’Sullivan

Born in Dublin, he trained in Ireland and France, and worked in The Savoy Hotel with chef and author Anton Edelman and La Tante Claire in London before returning to Dublin in 1996 to join the bistro - bringing so much of what he's learned to the Roly's table!
We are very proud of the three and thirty years of Roly’s Bistro Ballsbridge From that first day in the autumn of 1992, we have had an amazing team of Chefs and Service Leaders We strive each day to remain true to the original vision – a ‘value-for-money’ restaurant with ‘the best of food’ created by the finest professionals - John & Angela O’Sullivan *Photo credit: Mediahuis

Tradition reimagined

Proven, not promised

Roly’s, a beloved Dublin 4 institution for over three decades, has been a steadfast supporter of Irish food producers. Our commitment to fresh, local ingredients shines through in every dish we serve. Whether you’re craving a classic Irish stew, a modern twist on a traditional favourite, or simply a delicious meal made with care, Roly’s is the perfect choice.

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