Est. 2022
Where the earth meets the table. Seasonal ingredients, wood-fired craft, and wines that tell a story.
Every dish at Ember & Vine begins with the land. We work directly with small farms, foragers, and fisheries who share our reverence for ingredient integrity. Our menu changes with the rhythm of the seasons — not out of trend, but out of respect.
The hearth is our heart. Wood-fire cooking imparts a depth that gas cannot replicate — a primal connection to the element that has gathered humans around meals for millennia. Each ember, each vine, carries the memory of the sun that grew it.
Elena Voss learned the language of ingredients on her grandmother's farm in Tuscany and refined her craft in Michelin-starred kitchens across Copenhagen, San Sebastian, and Melbourne. At Ember & Vine, she brings that global perspective to a single, essential question: what does this season taste like?
Her cooking is intuitive yet precise — each plate a quiet composition of texture, temperature, and memory. She believes the best meals are the ones that make you pause, breathe, and notice the world around you.
— Elena Voss
Executive Chef & Founder
"Ember & Vine redefines what farm-to-table can mean. The wood-fired ribeye alone is worth the journey — deep, smoky, impossibly tender."
"The wine list reads like a love letter to small producers. Every pour has a story, and the sommelier tells it without pretension."
"I have dined in forty-three countries. The chocolate fondant at Ember & Vine is the best dessert I have had in a decade."
We welcome guests for dinner Wednesday through Monday. For parties larger than eight, please contact us directly and we will curate a bespoke experience for your group.
Nestled in the heart of Dublin's creative quarter, our dining room seats forty-eight guests around tables made from reclaimed Irish oak. The open hearth anchors the space — a reminder that fire, food, and fellowship are among humanity's oldest pleasures.