Exceptional Iberian cooking at Dublin’s newest opening – The Irish Times

Dublin’s dining scene has a new destination for Iberian cuisine with the reopening of Bang on Merrion Row. The restaurant, now under the direction of the team behind Kicky’s – Eric Matthews as chef and Richie Barrett managing the front of house – aims to deliver a sophisticated yet approachable dining experience.

A Taste of Iberia

Bang distinguishes itself with a menu deeply rooted in Iberian flavors, but avoids relying on predictable tropes. While staples like jamón, croquettes, and tortilla are present, the approach is nuanced. A standout example is the Lissadell cockles escabeche with fresh cheese, served on crystal bread, which immediately establishes a complex and savory profile. The precise recipe for this initial offering remains a closely guarded secret.

Did You Know? Bang’s menu features a tortilla dish inspired by Cal Pep in Barcelona, substituting Gubbeen chorizo for traditional jamón.

Atmosphere and Design

The restaurant’s interior is divided across two levels. The upstairs mezzanine offers a lighter atmosphere with a semi-open kitchen and standard seating. Downstairs, the ambiance is moodier, featuring terracotta walls, red wallpaper, and a wooden chequerboard wall adorned with ceramics and album covers – ranging from David Bowie to Meatloaf. Deep, dark brown banquettes contribute to a comfortable and inviting space.

Culinary Highlights

The menu showcases dishes like fideuà with red mullet, prepared with a restrained approach to avoid overpowering the seafood. The morcilla, made in-house with bomba rice, is paired with borlotti beans and quince, balanced by a 10-year-old sherry vinegar sauce. A half piri piri chicken from Ring’s Farm is also featured, alongside Ballymakenny Markies potato “bravas.”

Expert Insight: The emphasis on restraint and balance in Bang’s dishes suggests a deliberate effort to elevate Iberian cuisine beyond simple replication, focusing instead on showcasing quality ingredients and thoughtful preparation.

Desserts include an 82 percent chocolate mousse served with jamón Ibérico fat caramel and a hazelnut tuille. The wine list, curated by sommelier Victor Baquero, focuses on Iberian producers, with most bottles ranging from €55 to €75.

Provenance and Accessibility

Bang prioritizes sourcing ingredients from reputable suppliers, including Peter Hannan, Glenmar, Wrights of Marino, Ballymakenny, and Artisan Foods. Vegetarian options are available, such as winter leek with smoked Ballylisk and watermelon radish, and roast sweetheart cabbage with lentils and delica pumpkin. However, the restaurant currently lacks wheelchair accessibility, with no accessible room or toilet.

Frequently Asked Questions

What type of cuisine does Bang specialize in?

Bang specializes in Iberian cuisine, with a focus on dishes from Spain and Portugal.

Who is leading the culinary team at Bang?

Eric Matthews is the chef at Bang, and Richie Barrett manages the front of house.

What is the approximate cost of a dinner for two at Bang?

Dinner for two with a bottle of wine costs approximately €152.50.

Given Bang’s commitment to a refined yet comfortable dining experience, how might this approach influence the broader culinary landscape in Dublin?