Modern Irish and Spanish Tapas by chef Matt Fuller
'In THe Heart of Stoneybatter'
Boqueria food market in La Ramblas, Barcelona is not just a place to visit, it's an experience. Famous for spices, fresh fruit, vegetables, meat/fish, amazing tapas and all things related to the best of Spanish Food, 'Boqueria' seemed like the perfect name for a restaurant which aspires to offer it's own unique experience in great tapas, carefully chosen Spanish wines, and in an informal setting. Add to that our knowledgeable and friendly staff, any visit here should be. one to remember.
Boqueria is situated in the heart of Stoneybatter, Dublin 7 and is part of a growing community of great restaurants, coffee shops and amenities opening in the area. It's essentially old Dublin but with a renewed modern vibrancy, and with a new generation appreciating its eclectic charm and wealth of facilities all within within walking distance of the city centre. We feel Stoneybatter was a perfect spot for Boqueria, and the other way around.
Boqueria has recently been nominated by the Restaurant Association of Ireland for 'Best New Dublin Restaurant' and 'Best World Cuisine'. We'd like to thank everyone who came to dine with us or who nominated us, we couldn't be more proud.
Sample Menu. Subject to Change*
To book a table, please call us on 01 868 3575, or use our booking form at the bottom of the page. (Menus are subject to change & availability.)
matt fuller - About me
From as young as 11 years old I knew what I wanted to do, and that was to be a great Chef.
From then on I began helping in my Mothers restaurant and have been in love with the kitchen and food ever since.
In 1994 I began working and training in number of the finest restaurants around Dublin including L’Ecrivain and Peacock Alley. These opportunities taught me about good food while also sparking my interest and creativity into to make interesting and diverse dishes. I am proud to say I have achieved this.
In 2002 after 6 years in professional kitchens I left Ireland to further my knowledge in Spain, the home of some of the greatest restaurants in the world . Working in Valencia provided me with a knowledge of genuine Spanish cuisine and experience in managing busy restaurants. I consider my time spent in Spain invaluable to my progression as a chef.
In 2010 I returned to Ireland and was offered the role of Head Chef in Conrad Gallagher’s Salon Des Saveurs. It was here that I was nominated for Irish Chef of the Year by the RAI (Restaurant Association of Ireland), eventually losing out to Ross Lewis of Chapter One. I still consider this a great achievement given my short time in the role, the newness of the restaurant, and the great reputation of Chapter One.
In 2012 I took the helm at Citron, the restaurant at the five star Fitzwilliam Hotel on St. Stephens Green. Here I was again nominated by the RAI, this time for Best Hotel Restaurant and Citron was declared Best Hotel Restaurant 2012 by Paolo Tullio.
Over the past six years I have gathered and trained a group of skilled chefs and staff who fully agree with my ethos. This group have displayed outstanding ability and shown a talent for creating top quality dishes.
My next big goal is to set up and run a respected, financially sound restaurant with a reputation for great food and wine. I want Boqueria to be one of the sought after places to go in Dublin.