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11th February 2025
12:17pm GMT
Ireland has always been green but things have gotten a whole emerald tint level up since pistachios became Dublin’s biggest nut.In the past couple of years, the humble green nut has transcended its snack bowl status, infiltrating coffee menus, candle scents, and even the global fashion palette. Starbucks, Caffé Nero, and Insomnia have all launched pistachio-flavoured coffees, and TikTok has been drowning in videos of pistachio croissants, gelato, and the elusive ‘Dubai chocolate bar’—a pistachio-stuffed, knafeh-laced dessert that people are willing to drop €40 on in the EU just for the prestige. Even John Lewis has crowned pistachio green its ‘colour of the season’. It’s basically Gen Z’s rose gold (if pickles are their avocado).
In the face of an increasingly grim world, pistachios have become a symbol of personal decadence. As austerity bites and the cost of living crisis looms, indulging in a pistachio-laced treat feels like a small but meaningful thing you can do for yourself. It’s like a slap in the face to neo-feudalism. So here's where you can hoard pistachios like you yourself are the Queen of Sheeba.
A Lebanese milk pudding so silky it deserves its own ASMR channel. Perfumed with rosewater, draped in syrup, and dusted with pistachios, almonds, and coconut. The dessert equivalent of a deep breath. They also have a phyllo dough dessert filled with Cream Cheese and Pistachio. Chefs kiss for pistachio options!
Ladurée’s pistachio options as are endless as they are french. There's obviously the macaron, and ofcouse a pistachio croissant but it's the religieuse that takes the nut to Queen of Sheeba approved levels. It is a stuffed tower of choux pastry that has its life together. You might pretend to savour it, but let’s be honest—it's gone in two bites.
Again this is a spot with more than one pistachio permutation. There's a choux bun, macarons, and a sponge so light it probably floats. Theres also a cake that brings in the heavy hitters to go with it: the tartness of raspberries pulls pistachios back from their usual sweet-but-earthy leanings, and all of this served in a garden centre café. Make of that what you will.
A crisp shell. A ricotta filling. Chocolate chips that feel like a deliberate design choice rather than an afterthought. Finished with a pistachio flourish, because Rosa Madre knows better than to leave well enough alone.
Molten cheese encased in crisp kataifi pastry, soaked in syrup, and topped with pistachios. If you're eating this daintily, you're doing it wrong.
Vada saw the viral Dubai chocolate trend and said: let’s make it a cupcake. Layers of chocolate, pistachio cream, and golden crumbles combine for something that’s equal parts decadent and ridiculous. Buy two. Your Pilates friend can fend for themselves.
Soft, fried, and oozing green gold. This is the kind of doughnut that requires an emergency napkin situation and no witnesses. Crushed pistachios on top provide just enough crunch to make you feel slightly civilised.
New York Rolls: the shameless, croissant-based pastry that just keeps giving. Russell Street Bakery’s take is a tightly coiled, pistachio-laced sugar rush. Absolutely not for the faint of heart (or blood sugar levels).
Flaky, rich, and just messy enough to justify eating it in private. The raspberry’s sharpness stops the pistachio from getting too full of itself. You’ll regret not buying another, but that’s tomorrow-you’s problem.
Chewy, nutty, and loaded with white chocolate. You’ll swear you’re only eating half. You’ll be lying.
Pistachio croissants are beyond trend status at this point. East Road gets it right—golden layers, a pistachio paste that leans deep and nutty rather than just sweet, and the kind of flakiness that leaves a crime scene of crumbs.
Sicily has entered the chat. Arancini with a pistachio-laced, cheesy centre and a mortadella sandwich smeared with pistachio spread. This is what happens when carbs get the respect they deserve.
Tomato sauce? No thanks. Kodiak swaps it for a pistachio base, throws on salty, savoury toppings, and somehow pulls it off. Not one for the purists, but definitely one for the pistachi-hoes among us.
Emerald green pasta parcels filled with ricotta and mortadella, swimming in a buttery sage sauce and crowned with crushed pistachios. You’ll wonder why you haven’t been eating this your whole life. That’s on you.
Classic tiramisu but without the coffee. Instead, layers of mascarpone and sponge are stacked with pistachio, creating a dessert so rich you’ll need a moment of silence between bites.
Real baklava. No neon-green nuts, no shortcuts. Just crisp layers of filo pastry, syrup, and actual pistachios. They also have Turkish Delight with Pistachios and Hazelnut. If you’re looking for pistachio level MAX, this is it.
Bakewell tart, but refined. Pistachio frangipane meets tart blackberries inside a shortcrust base that deserves its own fan club. This is a no crumbs cos she ATE pistachio dish.
Burrata is already a flex. Add fresh figs and a pistachio dusting, and suddenly you’re rethinking all past cheese decisions. Creamy, salty, sweet—objectively perfect.
No artificial nonsense, no weirdly bright green colour—just pure pistachio flavour in frozen form. The gold standard. If you think you’ve had good pistachio gelato before, you might want to reassess.
A pistachio cocktail should, in theory, be unnecessary. And yet, here we are. Parilla’s Mai Tai swaps out almond for pistachio, creating a drink so smooth and dangerous you’ll be ordering a second before you finish your first. And a taxi shortly after.
Dublin is officially under pistachio’s spell, and honestly, it’s about time. Whether you’re scoffing pastries, demolishing ice cream, or sipping on nutty cocktails, one thing’s for sure—this green gold isn’t going anywhere.