at Restaurant Guru
Once the promenade around the Solomon Fine Art is over, visit Dada. African and Moroccan cuisines are recommended to taste at this bar. Mouthwatering chicken skewers, fried lamb and kebabs are among the dishes to be ordered at Dada. Try nicely cooked cheesecakes, brownies and chocolate cakes.
The wine list is versatile, every visitor will find something that suits their taste. Delicious mint tea, lemonade or moroccan tea are waiting for you at this place. A number of reviewers find the staff patient. If you want to enjoy terrific service, you should visit this spot. In accordance with the reviewers' opinions, prices are attractive. At this bar, people can enjoy the pleasant atmosphere and divine decor. Dada was rated on TripAdvisor, it got 4.
WE ONLY USE SPRING IRISH LAMB FOR OPTIMUM FLAVOUR AND TENDERNESS, WHILE OUR SPICES ARE ROASTED AND BLENDED IN OUR KITCHEN, AND OUR FISH AND SEAFOOD IS BOUGHT FRESH – EVERY SINGLE DAY . OUR VEGETABLES COME FRESH FROM THE MARKETS DAILY, AND ARE WASHED AND PREPARED BY US.
AND THAT'S WHY OUR LAMB SHOULDER, OUR HOMEMADE KOFTA, OUR PROWNS, OUR SUCCULENT CHICKENS, OUR MONKFISH, OUR TAGINES, OUR COUSCOUS, OUR HOMEMADE SPICED POTATES, OUR DIPS, ALL TASTE SO GOOD.
OUR GUARANTEE TO YOU: DADA USES ONLY THE FINEST AND FRESHEST INGREDIENTS IN THEIR KITCHEN.
EARLY BIRD MENU
Available all week 5pm till 6.30pm
2 courses from the Dinner menu €19.90
3 courses €22.90
• Available all week 5pm till 6.30pm (order has to be in the kitchen by 6.30pm)
• For king prawns, pastela, couscous Royal and lamb tagines add €3
• For Dada's Dishes add €5
Please note table has to be vacated by 7.45 Fri and Sat.
What said about us
" We thought Dada one well-serious restaurant- confident and authentic (as far as we could tell) ethnic cooking. Every dish, every course, had something to commend it. There were fixed-pricers and early birds. Properly marketed Dada could do for Moroccan food what Rasam, Kinara and Jaipur have done for Indian. "
" The menu also included the Moroccan speciality of Pastela, which is filo pastry stuffed with pigeon, chicken, almonds, cinnamon and eggs. Carmen had lamb tagine with apricots, walnuts, almonds and cinnamon, which arrived piping hot. I was delighted with my tagine of hake and ginger which had two big chunks of delicious snow-white fresh hake topped with a ginger chermoula of mixed herbs, cooked to perfection with Kalamata olives, tomatoes, peppers and potatoes and the Moroccan staple of preserved lemon. It was really delicious. "
" I went straight for the tagine of spicy lamb with sautéed French beans, preserved lemons and harissa, and my companion had the lamb tagine with apricots, walnuts, almonds, and cinnamon. Each dish was set down with the distinctive conical tagine clay lid and then dramatically removed in a flourish so great clouds of richly scented steam filled the air. "
" Menupages, Lovely decor, relaxed atmosphere, very good service, tasty food, very good prices, great little restaurant. "