Delicious Dublin Tours

"The fries were perfection, skinny, crispy, golden and I loved dipping them into the sauce. I asked for my meat to be cooked rare and it was as requested and also very tender."

Wenda Witrasari

"The meat already cut into chunks, it's quite tender and the sauce is the star. So so so delicious. The frites are crispy in a skinny cut."

Jennifer Che

"The steak smells incredible, partly because of that delicious secret herb-butter sauce. The steak was cooked perfectly."

The Tour Guy

"This restaurant has become synonymous with steak frites, because that’s all they serve! That’s right – Le Relais de l’Entrecôte owes its reputation to its single course menu: a walnut salad followed by an extra tender sirloin steak with its famous secret sauce, and delicious homemade french fries."

Cindy Wang

"An especially good choice when all you want is steak, sans reservation."

Barbra Austin

"The meat is great—it’s actually a thin contrefilet, not an entrecôte—but the sauce is ridiculous. Herb-laden (I tasted tarragon, for sure) and buttery, it would probably make anything taste good."

Shannon George

"Your server will next appear with platters of melt-in-your-mouth, thinly sliced entrecôte (a thin rib-steak or sirloin or, in French, a contre-filet) and heaping piles of steaming hot frites."

Ed Gilbert

"Here are 3 of the most memorable places I ate: Le Relais de l'Entrecote - More restaurants should take note of Relais de l’Entrecôte’s ethos that one thing done well is far better than lots of mediocre dishes. Profiteroles (€7) were light, stuffed with creamy vanilla ice cream and topped with a richness balancing bitter hot chocolate sauce."

Daisy Wong

"The profiteroles still had a slight crispiness to it and when biting into it vanilla ice-cream will gently ooze out. While the chocolate sauce was not overly sweet and made from dark chocolate which complimented it very well. Highly recommend you ordering this if you go to Le Relais de L’Entrecote!"

Ale Wilkinson

"It would have been impossible not to try the restaurant’s famous profiteroles, particularly after they came so highly recommended by the maître d’. These, fortunately, were filled with ice cream, which was much more enjoyable, particularly when smothered in the molten chocolate sauce."