Uno Mas
Modern European restaurant · Rathmines ·
Spanish-inspired tapas, seasonal dishes, sherry & vermouth cocktails
Spanish-inspired tapas, seasonal dishes, sherry & vermouth cocktails
"Spain informs the overriding theme of the food at this perennial favorite spot in a long narrow space on Aungier Street. Uno Mas's menu kicks off with small tapas-inspired plates such as moreish croquetas, padrón peppers, and squid à la plancha and moves on to more substantial starters: rabbit rice with aged Manchego or wild sea bass crudo with chili, perhaps. Mains follow the same cue—the salt-aged Delmonico steak for two accompanied by béarnaise, beef dripping potatoes, and Bordelaise sauce is a favorite, and there is an extensive list of lesser-known Spanish and Portuguese wines and sherries. The modest-sounding flan de queso is the standout choice among the desserts." - Aoife O'Riordain
"This sexy little date spot is always at a low hum, which makes it perfectly suited for a candlelit night of deep conversations. Take a break from asking your dining partner all about their hopes, dreams, fears, and regrets to pick out a bottle of Spanish wine (any of Uno Mas’ light, citrussy white wines from the Canary Islands will be outstanding), and order a few plates from the ‘para picar’ section, like the paper-thin jamón ibérico or the mound of perfectly charred padrón peppers. The bigger plates change often with the seasons. We tried a particularly excellent plate of pillowy goats cheese agnolotti with hazelnuts, parmesan, and kale." - daisy meager, jake missing, ciera velarde
"This sexy little date spot is always at a low hum, which makes it perfectly suited for a candlelit night of deep conversations. Take a break from asking your dining partner all about their hopes, dreams, fears, and regrets to pick out a bottle of Spanish wine (any of Uno Mas’ light, citrussy white wines from the Canary Islands will be outstanding) and order a few plates from the ‘para picar’ section, like paper-thin jamón ibérico or a mound of perfectly charred padrón peppers. The bigger plates change often with the seasons. We tried a particularly excellent plate of pillowy goats cheese agnolotti with hazelnuts, parmesan, and kale. Bookings are recommended for dinner, but swing by during lunch on a weekday for a better chance of walking in. And if you’re a solo diner, the counter in the back, with a view of the bustling kitchen, is the best seat in the house. photo credit: Dena Shearer photo credit: Dena Shearer photo credit: Dena Shearer photo credit: Dena Shearer Pause Unmute" - Ciera Velarde
"The best seats in the house are at the counter in this buzzing, good value restaurant run by enthusiastic, personable staff. Start with some Spanish-inspired nibbles from the ‘para picar’ section before choosing one of the well-executed, unfussy main dishes which come with many layers of flavour and texture. A dedicated sherry list and a vermouth-based cocktail selection offer appealing additions to your visit." - Michelin Inspector
"When the clock strikes lunch, Dublin presents you with plenty of options. At Uno Mas, a Bib Gourmand gem, lunch becomes a Spanish escapade. Begin with moreish para picar snacks like salted almonds and the obligatory jamón Ibérico, then consider splashing out on one of the sharing dishes if you’re feeling flush – like the suckling pig. The knowledgeable staff will guide you through an enviably extensive, European-heavy wine list." - The MICHELIN Guide UK Editorial Team
