The Port House

Opened first in 2006 we realised we had something special in our little cave on South William Street in Dublin 2! Twelve months later, we opened another little cave in Temple Bar and our third in a cottage in Dundrum Town Centre's Pembrook District.

Since the initial concept of the restaurant, providing our own source of wine was key. This allows us to control quality, to buy from small producers across Spain and Portugal cutting out the middle man to give value to our customers.

Our food sourcing is something we take very seriously. Our acorn-fed Iberian pigs grazed in open woodland in Extremadura which contribute to the wonderful flavours you will experience in our jamon Ibericos, chorizo and lomo meats. From Northern Spain, black pudding and txistorras are hand-made in La Rioja and Alavesa regions. Our cheeses range from manchego to garrotxa, a semi-cured goat's cheese to the wonderful warm flavours of our picos de europa blue cheese.

We bring to you our 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.