Here are some of our more frequently asked questions.
For more information, contact us at firstname.lastname@example.org
We take bookings for bigger groups in our larger restaurants. The best thing is to call the restaurant you are looking to get a booking in.
Our menu is very limited to burgers but we do offer a grilled cheese sandwich to vegetarians!
Not at this time...
Indeed you can. Just call the restaurant you want to collect from and make an order.
We do not deliver.
We use a queuing app so people don't have to wait around at the door like suckers. You give your name and number to the waiter at the door and we will text you when your table is ready. You can also check where you are in the queue whilst you go off for a drink (responsibly).
If you come and see a few empty tables. Do not worry! These tables are being kept for people in the queue. They are likely slurping the end of a pint in a pub somewhere and on their way back. They are not being kept for VIP's
Unfortunately not for the moment.
We do! We offer a single burger/cheeseburger, shoestring fries and a soft drink for €10. This offer is valid Monday - Thursday from 2-5 with a valid student card.
Indeed we do. They are available on the website
Our meat is all provided by FX Buckley. They source for us Black Aberdeen Angus from farms in the midlands, none more than 200km away.
Our buns are made in our friends bakery in Nass, Co Kildare.
Our potatoes come from John Madden a veteran of the Smithfield fruit market.
After extensive research we decided that the only way to make our burgers was by hand. This maintains the integrity of the meant that mechanical production destroys. Also, it means that each burger is inspected by hand.
This is the best way. We control the production. We know exactly what goes in to every burger. And, we can guarantee freshness by controlling how often we mince the burgers. This is the key to tasty burger.
Needless to say it is hard to mince in every restaurant. We do all of our mincing in a cold room that is below 5 degrees. However, we feel this is essential to quality control.
Only salt and pepper, seconds before it goes on the grill. Adding salt any earlier can alter the texture of the meat.
We have gluten free buns. 50c extra.
Hopefully, we ensure all our staff earn a living wage and everyone is entitled to a free beer everyday they work!
100% to staff in that restaurant.
We carbon offset all of our beef. Once we had opened 3 restaurants we felt guilty about our success. We identified beef production as the most environmentally impactful part of our business. So, we assessed our impact and fully offset it for every burger we sell.
We are moving all our packing to be fully re-cyclable by 2019
Bunsen was started by cousins Tom and Finn who were born and live in Dublin. They opened on Wexford St in 2013 and still work in the business everyday.
Not for the moment. We enjoy running the business ourselves for now and have a great team.