Etto Merrion Row

This compact Merrion Row institution operates with a cuisine-identity thesis rooted in the intersection of Italian simplicity and rigorous French technique. The daily-changing menu is anchored by a commitment to small producers, evidenced in the signature red wine-soaked prunes that arrive with a cloud of vanilla mascarpone, offering a deep, vinous aroma and a luxurious, velvety texture. Precision defines the kitchen’s output, from the wood-fired char of a shared côte de boeuf to the delicate lamination of flavors in their pork belly and smoked eel croquettes. Each small plate, such as the sea bream crudo dressed in rosemary oil and blood orange, balances acidity with mineral depth. The technical execution extends to the hashed potatoes, which are triple-fried to achieve a glass-like exterior over a fluffy, aerated core. This is a space where the ingredient is the protagonist, supported by a wine list that celebrates the idiosyncratic and the artisanal with scholarly intent.