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OverviewCavistons Seafood Restaurant sits beside its impressive food hall, an emporium central to the fabric of life in Glasthule village. Fish is delivered each morning from Dublin’s best fish suppliers. Simple is the name of the game here. Fish cooking skills are impeccable. Presentation is down to earth with artful touches.
Cavistons Seafood Restaurant is a landmark and a benchmark. Everyone knows of this wonderful food store and seafood restaurant in the heart of one of Dublin’s trendiest neighbourhoods such is its popularity.
The Caviston’s story begins in 1948, when Peter’s uncle James had a casual pint with Glasthule’s then-fishmonger. We don’t know quite how many pints he had, but when he woke up the next morning, he found he’d bought the business for the equivalent of €300. Cavistons was born, and Peter’s father eventually inherited it. Now, it’s in the hands of the good man himself and what a tradition he is carrying on. Today, the small and vibrant seafood restaurant sits beside an impressive food hall, an emporium central to the fabric of life in Glasthule village.
Cavistons Seafood Restaurant is intimate and chic. Furnished with wooden tables and chairs and artifacts from Peter’s travels. Sea-themed art adorns the walls. Oh, and the awards. There are quite a few of those. No wonder. A daily-changing seafood-only menu which sources the freshest fish from Cavistons Food Emporium next door. Fish is delivered each morning from Dublin’s best fish suppliers. Simple is the name of the game here, and the fish-cooking skills are impeccable.
With every mouthful you can taste the freshness – from the huge crab claws in garlic butter to seasonal mackerel and Irish white fish. Come here at lunch and eat with the residents of Glasthule – mums with school-age children, friends, business colleagues. Cavistons has the feel of a restaurant that truly serves its community. There’s an a la carte offering plus good value two-course menus running at lunch and early bird and dinner on Friday and Saturday evenings takes on a more intimate feel. Two sittings operate, so book the later one if you want to make a night of it. When ever you go, keep an eye out for Peter, he’s the host with the most who has been known to break into a song or two with a little encouragement. His larger than life personality precedes him. As a convivial host and connoisseur of great food and wine, Peter has secured and built on the gourmet reputation of this fabulous seafood restaurant.
“Living in such a beautiful seaside area, we are particularly conscious of the need to protect our ocean. The issue of plastic pollution is something that needs to be addressed and it’s exciting to be part of a group of businesses taking real, meaningful action on this issue,” said Mark Caviston. Cavistons has switched to biodegradable containers and wooden cutlery, the team is encouraging customers to bring their own container to its fish counter and the switch is being made away from non-recyclable coffee cups, all in the name of sustainability.
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