"Graeme Reynolds grills Thai over live charcoal in one of Dublin's smallest rooms — a Bib Gourmand worth booking weeks ahead."
About Achara
Achara is the small, charcoal-scented Thai room on Aston Quay, at the Temple Bar edge of the river, where chef and co-owner Graeme Reynolds cooks almost everything over live fire. The restaurant is named for the woman who ran the Bangkok food stall that first taught him Thai cooking, and the kitchen runs on a custom charcoal grill built by Pat and Jim of Smokin' Soul in Co. Wexford. The Irish Times reviewed it in August 2024 and called a meal there one where "everything is spot on," and Michelin lists it with a Bib Gourmand for good cooking at a fair price. Most plates sit between €8 and €16, so two people eat well for around €30 to €40 a head. For the standard we hold it to, see our seven signs of a great restaurant.
The Kitchen
Graeme Reynolds built Achara around a single idea: take the open-fire grilling he watched across Thailand and run a tight, seasonal Dublin menu off one charcoal grill. He works with small farmers, butchers and fishmongers, so the card changes as produce moves in and out of season.
The dishes people come back for are the Killary Fjord mussel skewer — mussels shucked, threaded on a wooden skewer, brushed with lime and satay, then charred over the coals — the chicken wings glazed in fish-sauce caramel, and the wagyu basil-and-chilli beef krapao. A whole chargrilled sea bass and the beef-cheek panang round out the bigger plates, and the XO mushroom larb is the one vegetarians order twice. Small plates run about €8 to €16 (baby-kale fritters €8, the basil-chilli aubergine €14, four flame-grilled Argentinian prawns €15), with cocktails around €13, so a full table lands near €30 to €40 a head. The 2024 Irish Times review and the Michelin Bib Gourmand are the dated proof that the cooking punches well above the room's size.
The Room
It is genuinely one of the smallest dining rooms in Dublin — a couple of dozen seats, a counter, and the grill doing the heavy lifting on warmth and noise. The mood is buzzy and casual rather than hushed; this is Temple Bar, and the crowd skews young and loud. There is no dress code worth the name, tables turn briskly, and the kitchen is close enough that you smell the charcoal before the first plate lands. Book ahead — walk-in space is scarce, especially at weekends.
Best for a First Date
Book Achara for a first date because the shared, fire-cooked plates give you something to talk about, the bill stays friendly at around €30–40 a head, and the buzz fills any awkward silences without forcing you to shout. It is fun rather than formal, which takes the pressure off. For more ideas see the best restaurants for a first date and, for groups, the best team-dinner tables; it also sits on our guide to the best Thai restaurants.
Not for
Not for a quiet, lingering dinner or a large group — Achara seats only a couple of dozen, runs loud and buzzy, and turns its tables briskly.
Frequently Asked
What should I order at Achara?
Start with the Killary Fjord mussel skewer and the chicken wings in fish-sauce caramel, then the wagyu basil-and-chilli beef krapao and the whole chargrilled sea bass. The XO mushroom larb is the standout vegetarian plate. Everything comes off the charcoal grill, and most plates are €8 to €16, so order broadly and share. See the wider Dublin dining guide for more.
How much does dinner at Achara cost?
Small plates run roughly €8 to €16 — baby-kale fritters €8, basil-chilli aubergine €14, four grilled prawns €15 — with cocktails around €13. Two people sharing several plates land near €30 to €40 a head before drinks, which is why Michelin gives it a Bib Gourmand for value.
Do you need a reservation at Achara?
Yes, in practice. It is one of Dublin's smallest rooms, with only a couple of dozen seats, so weekend tables go quickly and walk-in space is scarce. Book through the restaurant or OpenTable a week or so ahead, and aim for an early or late sitting if you want a quieter table.
Is Achara good for vegetarians?
Yes. The charcoal grill does as much for vegetables as it does for meat and fish — the XO mushroom larb, the basil-chilli aubergine and the kale fritters are all built to stand on their own, and the kitchen is happy to steer a vegetarian table through the menu.
Where is Achara in Dublin?
Achara is on Aston Quay, on the Temple Bar side of the River Liffey in Dublin 2, a couple of minutes from O'Connell Bridge. It is open Monday to Friday from 12:30 and weekends from 1pm, running through to about 11pm.
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Reserve at Achara
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Practical Information
AddressAston Quay, Temple Bar, Dublin 2, Ireland
NeighbourhoodTemple Bar / Aston Quay
CuisineLive-fire Thai
Average spend~€30–40 per person, ex-drinks
Signature dishKillary Fjord mussel skewer
ChefGraeme Reynolds (chef / co-owner)
RecognitionMichelin Bib Gourmand · Irish Times, 2024
ReservationDirect or via OpenTable
