Opened first in 2006 The Porthouse realised they had something special in their little cave on South William Street in Dublin 2! Twelve months later, they opened another little cave in Temple Bar and their third in a cottage in Dundrum Town Centre’s Pembrook District.
Since the initial concept of the restaurant, providing their own source of wine was key. This allows them to control quality, to buy from small producers across Spain and Portugal cutting out the middle man to give value to their customers.
Their food sourcing is something they take very seriously. Their acorn fed Iberian pigs grazed in open woodland in Extremadura which contribute to the wonderful flavours you will experience in their jamon Ibericos, chorizo and lomo meats. From Northern Spain, black pudding and txistorras are hand-made in La Rioja and Alavesa regions. Their cheeses range from manchego to garrotxa, a semi cured goat’s cheese to the wonderful warm flavours of their picos de europa blue cheese.
They bring to you their carefully and well sampled collection of Ports and Sherries. From the smallest Port House, Kopke, to the upstarts of Niepoort and Churchills to the grandiose grand daddy’s of Grahams and Warres.