Modern Irish food takes centre stage at Simmons Restaurant Dublin, the new dining destination at the InterContinental Dublin in Ballsbridge. Evolving from the former Seasons restaurant, Simmons combines seasonal Irish produce, polished hospitality and the atmosphere of a classic European grand café.
The restaurant officially opens for bookings on 1 September 2026, adding a high-end option to the Dublin food scene. With an experienced kitchen team, a menu shaped by local ingredients and a striking new interior, Simmons is already attracting attention from diners looking for a memorable evening in the capital.
Simmons brings contemporary Irish cuisine to Ballsbridge
Simmons takes its name from one of the area’s influential families and has been designed as a contemporary expression of Irish dining. Head chef Abhimanyu Behl leads the kitchen, working alongside Executive Chef Alberto Rossi. Behl’s background includes The Merrion, The Conrad and Carton House, giving the new restaurant a strong foundation in modern Irish cuisine.
The menu focuses on familiar Irish ingredients presented with international influence. Starters include Ballymakenny potato and garlic soup served with Guinness bread, Connemara scallops, dry-aged beef tartare and organic salmon gravadlax. For those beginning with something from the sea, Carlingford oysters and Oscietra caviar are also available as snacks.
What is on the Simmons menu?
Main courses offer a choice of meat and seafood, including dry-aged beef rib eye, magret duck fillet, pan-seared Dover sole, Atlantic halibut and pan-fried stone bass. The selection reflects the restaurant’s emphasis on quality produce while keeping the menu broad enough for different tastes.
Desserts have been created by Executive Pastry Chef Orna Larkin. Highlights include a dark chocolate and miso tart, warm pistachio doughnuts and a raspberry and peach rum baba. The combination of classic techniques and unexpected flavour pairings gives the final course a distinctly modern feel.
A glamorous new setting for Dublin dining
Simmons overlooks the InterContinental Dublin’s terrace and has undergone significant investment. Millimetre Design created the interior with the style of a traditional European grand café in mind, placing the bar at the heart of the room. Its veined Calacatta Viola stone creates a dramatic focal point.
The drinks offering is equally considered, with a dedicated Martini menu, Champagne cocktails, fine wines and liquid desserts. Maître d’ Nick Munier, known for appearances on The Restaurant and Irish MasterChef, as well as his work at Pichet, joins the team to lead the front-of-house experience.
Read more: Discover more Irish dining inspiration in the Ireland food guide and restaurant recommendations from Daily Digest.
Simmons will operate from Tuesday to Saturday, opening for dinner between 5.30pm and 10pm. Its location makes it a convenient choice for anyone exploring Dublin restaurants, Ballsbridge dining or a special-occasion meal close to the city centre.
Explore more: Find lifestyle, travel and food features in the Irish food news and dining coverage from Media Digest, and browse the latest luxury hospitality stories at Luxe Digest.
Why Simmons matters to Dublin’s food scene
The opening arrives at a time when Dublin diners are increasingly interested in restaurants that combine Irish provenance with creative presentation. Simmons aims to offer that balance through seasonal cooking, carefully selected produce and a hospitality team with experience across some of Ireland’s best-known restaurants.
For anyone researching where to eat Dublin, planning a celebration or seeking contemporary Irish food in a refined setting, Simmons is a new address worth watching. The key takeaway is simple: this Ballsbridge restaurant brings together local ingredients, confident cooking and grand-hotel glamour in one promising addition to Dublin’s dining guide.
Article/Image Courtesy: EVOKE.ie
