Few words about us
Moroccan cuisine is considered to be one of the richest in the world: inspired by many cultures and civilizations across Africa, Europe and further East, and in particular the flavours of the Moorish kitchens of Northern Africa and Southern Spain.
In keeping with this rich heritage, dada restaurant was established to offer a unique fusion of authentic Moorish-inspired dishes in beautiful moorish surroundings. In the kitchen meet our chef Jalal Belmaati and his team, he applies his years of experience cooking in some of the finest restaurants in North Africa. Jalal started his career in Casablanca´s five star hotels, before working in Spain finest restaurants in the cities of Bilbao and San Sebastian, where he deepen his knowledge of Spanish and Central Mediterranean cuisines. In Ireland Jalal worked in the exclusive clanard and Herbert park hotel and now in Dada he is excited about introducing the authentic flavors of Moroccan and Moorish dishes to the people of Ireland and go back to his cooking roots.
Dada Moroccan restaurant is the latest addition to South William Street variety of restaurants and cafes. Come and try our delicious tagines and couscous!
Restaurant capacity : 150 p
Ziryab Bar capacity : 60 p
Private rooms also available for groups.
What said about us
Evening Herald, HQ. Ernie Whalle
"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."01.
Sunday Independent, LIFE. Lucinda O’Sullivan
"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."02.
The Sunday Business Post, AGENDA. Ross Golden-Bannon
"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."03.
"Menupages, Lovely decor, relaxed atmosphere, very good service, tasty food, very good prices, great little restaurant."04.