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For now, restaurants still aren’t back to full capacity, face masks are mandated, and proof of vaccination (or recovery from COVID in the last six months) is required for indoor dining. While hours and offerings are ticking back up, many in the restaurant community remain committed to ensuring a healthy work-life balance for hospitality workers. It has emerged with fewer closures than expected, but hasn’t been immune to the staffing shortages that have hit other hospitality sectors, forcing some restaurants to limit their hours, open fewer days per week (often Wednesday to Saturday), and reduce lunch services. Like most large cities, Dublin was seriously impacted by the COVID-19 pandemic with a long period of lockdown. Meanwhile, for a city known for beer, some of Dublin’s most exciting meals can be found at the many small wine bars opening up, where tasty small plates come paired with carefully selected low-intervention wines. There is still plenty of global culinary exchange, though, and the city is constantly seeing overseas chefs coming to work in top kitchens and opening places of their own. That influence has faded, as incredible local produce has become the driving force of restaurants in town. There was a time when young chefs had to leave the country to get experience, and for years Dublin’s leading restaurateurs looked to fashionable Nordic cuisine for inspiration. But these days, Dublin is where you go to eat. Most notably, Dublin has always been a great place to drink, whether you’re grabbing a pint at a local pub or touring the Guinness Storehouse. The Irish capital, which is bisected by the scenic River Liffey, has much to offer travelers: Its streets were once wandered by literary stars like James Joyce, while Trinity College houses centuries-old texts like the famous Book of Kells. Dublin has long been a must-stop on any proper European trip.