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Leo Burdock
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L'ambiance
Leo Burdock isn't just a chip shop—it's a Dublin institution serving up coal-fired fish and chips since 1913. You'll find the original location near Christ Church Cathedral where the secret's been out for over a century: their coal-fired pans (until 1991) and fresh-from-the-market catch create a crisp, golden batter that no modern fryer can match. Skip the tourist traps and grab a portion here, then find a bench nearby to enjoy what locals call a "great oul feed"—it's the kind of simple, honest food that's kept Dubliners coming back for generations.
Known For
- •coal-fired fish and chips (until 1991)
- •Dublin's oldest chip shop since 1913
- •fresh daily catch from Dublin markets
- •Anthony Bourdain endorsement
Best For
Location & Hours
Mo-We 11:30-22:00; Th-Sa 11:30-04:00; Su 12:00-22:00
Avis (1)
Dublin's Oldest & Most Authentic Fish & Chips
Leo Burdock is the real deal when it comes to Dublin's fish and chip scene. This isn't some trendy gastropub trying to reinvent the wheel—it's a no-frills institution that's been doing one thing exceptionally well for over 110 years. The fish is always fresh (they've been sourcing from the Dublin markets since the 1910s), and while they've moved away from coal-fired pans, the quality hasn't slipped. You'll find a mix of locals grabbing a quick bite and tourists checking off their "must-try Dublin food" lists. The portions are generous, the batter is perfectly crisp, and yes, it's worth the hype.
What sets Leo Burdock apart is the sheer consistency and history. Rick Stein called it "the best fish and chips I've ever had," and Anthony Bourdain was honored enough to have his name on the wall. It's not fancy—you won't find white tablecloths or wine pairings—but that's exactly the point. This is where Dubliners go for reliable, no-nonsense comfort food. Grab your fish and chips, find a bench outside Christ Church, and enjoy one of the city's most authentic culinary experiences.
Lire en français
Leo Burdock, c'est l'institution absolue du fish and chips à Dublin. Fondé en 1913, ce n'est pas un de ces établissements branchés qui tentent de réinventer la roue—c'est un endroit sans chichis qui fait une chose exceptionnellement bien depuis plus de 110 ans. Le poisson est toujours frais (ils s'approvisionnent sur les marchés de Dublin depuis les années 1910), et même s'ils ont abandonné les poêles au charbon de bois en 1991, la qualité n'a pas baissé. Vous y trouverez un mélange de locaux qui prennent un repas rapide et de touristes qui cochent leur "must-try" culinaire dublinois. Les portions sont généreuses, la pâte est parfaitement croustillante, et oui, ça vaut la peine.
Ce qui distingue Leo Burdock, c'est cette constance et cette histoire. Rick Stein l'a qualifié de "meilleur fish and chips de ma vie", et Anthony Bourdain a été suffisamment honoré pour avoir son nom sur le mur. Ce n'est pas chic—pas de nappes blanches ni d'accords mets-vins—mais c'est exactement le point. C'est là que les Dublinois vont pour un réconfort simple et honnête. Prenez votre fish and chips, trouvez un banc devant la Cathédrale Christ Church, et profitez d'une expérience culinaire authentiquement dublinoise.