Luna reopens in the heart of Dublin, two years after its abrupt closure


Luna, the Italian restaurant next to Drury Street car park in Dublin 2 that John Farrell open in 2015 and firm four years later reopened under new owner. Declan O’Regan’s Telfer company, which also operates Hogan bar and The Gueuleton restaurant, acquired the property some time ago. Ben Dineen, chef at L’Gueuleton, will lead the kitchen.

The restaurant has been subtly reworked, but the decor and name remain the same. “It’s her daughter’s name, so we really didn’t want to take her off the wall.” It was a wonderful thing and a beautiful place. John Farrell had put a lot of effort, time and love into it, and we didn’t want to desecrate that. We wanted to bring it back but make a few adjustments – and hope it works for us, ”says Dineen. “We recognize that Luna was a great restaurant before and that many eyes will be on us. We want to create a warm, intimate and exciting environment and let our food do the talking. “

First Look: Luna. Photography: Nick Bradshaw

First Look: Luna.  Photography: Nick Bradshaw

First Look: Luna. Photography: Nick Bradshaw

First Look: Luna.  Photography: Nick Bradshaw

First Look: Luna. Photography: Nick Bradshaw

First Look: Luna.  Photography: Nick Bradshaw

First Look: Luna. Photography: Nick Bradshaw

The menu, with Italian accents but with what Dineen calls cosmopolitan touches, breaks down into Piccolo (small plates), Primi (starters), Mare (fish) and Terra (poultry, meat and vegetables). A nine-course tasting menu (€ 79) is also available. Fresh pasta and focaccia are prepared daily on site. Irish suppliers are checked, including McLoughlin, M&K and Jane russel for meats, Wrights of Marino for fish, Bowling for vegetables, Small watercress shoots, Larousse and Italian for dry products and dairy products, and Lilliput for olives, oil and cheese.

While the play looks pretty much like its previous incarnation, a lot of work has been done behind the scenes, including upgrades to plumbing, electrical, and fire safety. In addition, the open kitchen has been doubled and is now fitted out for meals at the counter. “The boss” – O’Regan – “has this idea of ​​spreading the drama in the restaurant from the kitchen, of having the passion and the sounds and the smells and the smoke that goes around the restaurant,” Dineen says.

The cocktail bar has been preserved and the comfortable leather seats remain in place. An elevator has been added to make the place fully accessible.

First Look: Luna's chef, Ben Dineen.  Photography: Nick Bradshaw

First Look: Luna’s chef, Ben Dineen. Photography: Nick Bradshaw

First Look: Luna.  Photography: Nick Bradshaw

First Look: Luna. Photography: Nick Bradshaw

First Look: Luna's halibut with shrimp bisque, langoustine, truffle and cauliflower.  Photography: Nick Bradshaw

First Look: Luna’s halibut with shrimp bisque, langoustine, truffle and cauliflower. Photography: Nick Bradshaw

Dineen, who has been the chef at L’Gueuleton for the past three years, has moved into the kitchen at Luna but will continue to oversee the other restaurant. “I have invested every minute in L’Gueuleton since I took the reins three years ago. I built an amazing team there. I’m really focusing on that now. I’ll give it my all.

The facade will be managed by Sabrina Brun, formerly at John Farrell’s 777.

The restaurant is open to visitors today and tomorrow. His website will go live on Monday and reservations will be available from Tuesday.