Grano

"Open for: Dinner daily and weekend brunch Price range: $$ The best durum wheat is produced by an ancient grain called senatore cappelli, according to Roberto Mungo, who ensures that all of the handmade pasta at his wonderfully convivial restaurant in the hip enclave of Stoneybatter follows his mother’s recipes precisely. Grano is incredibly popular, so you’ll want to book your table here well in advance. Know before you go: If you fail to secure a table, you’ll find lighter food and plenty of wine at Afianco, Mungo’s vineria next door." - Corinna Hardgrave

"To the northwest of the city, you’ll find this lovely little Italian restaurant specialising in homemade pasta. Unfussy dishes like spinach balanzoni or cavatelli with venison ragu are expertly cooked and deliver great flavours thanks to their quality ingredients. It’s a friendly and passionately run place, with an owner and chef who hail from Calabria and regularly import produce from their home town for an authentic touch. The all-Italian wine list features some organic and biodynamic options." - Michelin Inspector