Two-star restaurants
Dede Customs House, Baltimore, Co Cork P81 K291
The Michelin Guide says: “Chef Ahmet Dede’s Turkish heritage underpins his beautifully composed and exquisite cuisine. Skilful, judicious spicing hits all the right notes so never comes close to overpowering the fine local ingredients; purity and balance are never at the expense of flavour. The whole brigade of nine in the kitchen are all from Turkey, and Ahmet’s personality imbues every creative yet authentic dish. The room is always alive with atmosphere and contentment, with service coming from charming co-owner Maria and her delightful team. customshousebaltimore.com
Aimsir Cliff at Lyons, Lyons Road, Celbridge, Co Kildare
The Michelin Guide says: “Start with a cocktail in the lounge overlooking the garden, then head past hanging meats and jars of preserved produce to a wonderfully intimate diningroom with just a handful of tables. Here, Jordan Bailey calmly leads the chefs in the open kitchen, while his wife heads the delightful service team – and their infectious pride radiates through all who work for them. Having worked as Head Chef at Three-Starred Maaemo in Norway, Jordan brings together overwhelming passion, supreme craftsmanship and a great understanding of Nordic flavours, resulting in superbly balanced, original dishes which have real depth. The 18+ labour-intensive courses are all very different and make good use of preserved and fermented ingredients, with produce sourced from their raised beds and polytunnels, as well as from across Ireland. " aimsir.ie
Chapter One by Mickael Viljanen 18-19 Parnell Square North, Dublin 1
The Michelin Guide says: “Set beneath the Writers Museum, Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Cooking focuses on prime luxury ingredients and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation; book a seat at the chef’s table to watch him close-up. The superb service team ensures everyone is well-looked-after and the whole experience will longer long in the memory” chapteronerestaurant.com
Liath Blackrock Market, 19a Main Street, Blackrock, Co Dublin
The Michelin Guide says: “The room here at Liath sports a stylish, contemporary look – and when entering via the rustic market you’ll feel like Alice in Wonderland as you enter into this cosy, magical space. With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team explaining the dishes personally. The multi-course tasting menu showcases Liath favourites which have been continually reworked and perfected across the years. Bold, original dishes are centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony, and excellent wine pairings further enhance the experience.” liathrestaurant.com
Patrick Guilbaud 21 Upper Merrion Street, Dublin 2
The Michelin Guide says: “This iconic Irish restaurant celebrated 40 years in 2021 and, while a large part of its success is down to the eponymous chef himself – who has certainly earned his place in Irish culinary history – it is also due to the team Patrick Guilbaud has built around him over the years, each of whom elegantly plays their part in creating an extra special experience for each and every guest. The restaurant is hidden within a Georgian town house, and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and handcrafted marquetry. The accomplished cooking remains French at heart yet has evolved to show a restrained modernity and some bold yet superbly balanced flavours. Dishes showcase luxury Irish ingredients and the wine cellar and wine list are works of art.” restaurantpatrickguilbaud.ie
One-star restaurants
Terre Manor House, Castlemartyr Resort, Castlemartyr, Co Cork P25 X300
The Michelin Guide says: “In the Manor House of this breathtaking resort, you’ll be warmly welcomed by the kitchen team before enjoying a procession of original and elaborate snacks which more than hint at the quality of the surprise menu in store. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time and travels in Asia; the sauces are superlative. Dishes are often finished off at your table in the elegant diningroom. This is an experience to remember.” terre.ie
Aniar 53 Lower Dominick Street, Galway
The Michelin Guide says: “Both the decor and the cooking at this stylish, laid-back restaurant follow a ‘back-to-nature’ ethos, with wood and stone setting the scene and menus championing ingredients from Ireland’s Atlantic Coast. Aniar means ‘From the West’ and the majority of the ingredients come from the land and shores around Galway. Chef JP McMahon’s passion for the local larder and the changing seasons is well-known, and his micro-seasonal, multi-course set menus are only confirmed once the day’s ingredients have arrived. Cooking cleverly blends traditional and modern techniques, and contrasts in texture, temperature and acidity all play their part. With just 2 or 3 components, the delicate, well-balanced dishes have a certain purity to them; many are delivered to the tables by the chefs themselves; some with accompanying poems. There are great wine matches for every menu.” aniarrestaurant.ie
Bastible 111 South Circular Road, Dublin 8
The Michelin Guide says: “‘Bastible’ is the name of the cast iron pot which once sat on the hearth of every family home, and they still use it here to make the fabulous bread – but don’t let that give you the impression that this neighbourhood bistro is in any way old-fashioned; it is, in fact, a vibrant little spot with a lively spirit. Owner Barry Fitzgerald confidently takes the lead in the open kitchen, where you’ll find the chefs engaging with guests and delivering some of the dishes themselves. The modern set menu features top class Irish ingredients at the height of season and each main ingredient is given the space to shine. Dishes are stripped-back, flavours are bold, and servings are generous: this is cooking that comes from the heart. Start with an aperitif while you enjoy the delicate snacks – and look forward to dessert, which is always a highlight.” bastible.com
Bastion Main Street, Kinsale, Co Cork
The Michelin Guide says: “Set in the very centre of town, Bastion is a contemporary restaurant owned and run by a talented couple: Paul McDonald cooks, while his wife Helen looks after the service. A large bar splits the room in two and twinkling candles add a welcoming touch. Paul is Scottish born but his cooking has a strong Irish base. Natural flavours are kept to the fore and local seafood is a highlight. The skilfully prepared, exacting dishes take on a modern style and often exhibit a playful, innovative element, while at the same time showing depth in their flavours and textures.” bastionkinsale.com
Campagne 5 The Arches, Gashouse Lane, Kilkenny
The Michelin Guide says: “This long-standing restaurant is owned and run by experienced chef Garrett Byre – who really knows his craft – alongside his partner, Brid Hannon, who provides relaxed, friendly service. The modern interior is sleek, with curved banquettes, spot lit dark wood tables and striking local artwork hanging on the walls – and you can watch Garrett hard at work in the open kitchen. Top quality Irish ingredients are showcased in richly flavoured, classic dishes: you won’t find foams or smears on your plate here – just confidently cooked, skilfully balanced dishes, with proper plating, saucing and seasoning. The early bird menu is a steal, the wine list has something to suit every purse and it’s no surprise to know that they have a loyal following of local diners.” campagne.ie
Chestnut Staball Hill, Ballydehob, Co Cork
The Michelin Guide says: “Having travelled the world, locally born Rob Krawczyk (son of famous charcutier Frank) returned to his roots and, along with his partner Elaine, transformed this run-down old pub in the heart of West Cork into a sweet, intimate restaurant with a laid-back feel. It’s a small place, seating just 18, with the bar counter at the front hinting at its past, and shelves laden with wine, mead and all manner of jars, inside which produce which is marinating, curing or fermenting. Rob has a great understanding of textures and flavours and his dishes are skilfully prepared yet pleasingly understated, with a focus on pure, natural flavours. The constantly evolving tasting menu champions County Cork and, from the turf-smoked butter right through to the desserts, dishes reflect the local region. Chatty, amiable service – led by Elaine – fits perfectly with the food.” restaurantchestnutwestcork.ie
Eipic 28-40 Howard Street, Belfast
The Michelin Guide says: “Michael Deane’s flagship restaurant is an exclusive spot with a silver-grey colour theme. An impressive glass-walled wine cellar separates this and the lounge-bar, and the atmosphere is intimate yet relaxed. It’s all about tasting menus here, and flavours build as you progress through the courses. Top quality seasonal ingredients are sourced or foraged as locally as possible, and the assured modern cooking has a creative edge and some original flavour combinations. Service is charming and, in an interesting twist to the wine pairings, you can choose a glass or a shot.” deaneseipic.com
Glover's Alley 127-128 St Stephen's Green, Dublin 2
The Michelin Guide says: “Set in a prime spot on the second floor of The Fitzwilliam Hotel, overlooking St Stephen’s Green, is this chic, elegant restaurant named in honour of the city’s glove-makers, who once occupied the neighbouring alleyway. The room has a largely contemporary feel but with subtle 1930s overtones, and pink and green hues and pretty flower arrangements bring a certain softness to it. In contrast to the surroundings, Andy McFadden’s cooking is characterised by boldness – both in its flavours and textures – and his experience shines through in creative, modern dishes which are skilfully prepared and artfully presented. Dishes arrive at a smooth pace, brought to the table by a team who are detailed in their approach but refreshingly lacking in pomposity.” gloversalley.com
House Cliff House Hotel, Middle Road, Ardmore, Co Waterford
The Michelin Guide says: “The first challenge for a chef working here is for their food to be good enough to compete with the striking panorama viewed through the floor-to-ceiling windows of this restaurant set into a cliff. Fortunately, the current kitchen, under the leadership of Tony Parkin, is up to the challenge. His experience is clear to see in the dishes on the 7 course menu; they may not be showy but they do deliver plenty of depth, with well-judged flavours and contrasts in texture being the hallmarks of his food. Expect warm service from the experienced team.” cliffhousehotel.ie
Ichigo Ichie 5 Fenns Quay, Sheares Street, Cork
The Michelin Guide says: “Chef-owner Takashi Miyazaki spent three years tempting the taste buds of the diners of Cork with his small Japanese takeaway before eventually opening this smart restaurant in the heart of the city. It’s a dark, moody place with something of an industrial feel; a lucky few get seats at the small four-seater counter to watch the deft preparation close up. The interesting omakase menu changes every 6 weeks and mixes long-standing Japanese traditions with more modern touches. Irish ingredients – including supreme quality fish and shellfish – are cleverly balanced with time-honoured Japanese techniques. Colourfully presented dishes are artfully arranged on handmade crockery and are brought to the table by the chef and his knowledgeable team – they are also paired with sakes chosen by Takashi himself.” ichigoichie.ie
Lady Helen Mount Juliet Estate, Thomastown, Co Kilkenny
The Michelin Guide says: “Set on a 1,500 acre estate, this impressive country house is one of the best examples of Georgian architecture in Ireland; it still boasts its original stuccowork and hand-carved marble fireplaces, and its well-appointed bedrooms follow the period style. The luxurious restaurant comprises two high-ceilinged rooms which look out over the estate towards the river and come with all the comfort and elegance one would expect from such a historic place. John Kelly’s boldly flavoured, visually impressive dishes are skilfully prepared, and ingredients come from the estate, the county and the coast. Playful desserts make a memorable finish.” mountjuliet.ie
The Muddlers Club 1 Warehouse Lane, Belfast
The Michelin Guide says: “Hidden away in the Cathedral Quarter is this modern, industrial-style restaurant named after a 200-year-old secret society. It’s a simply furnished place with a dark colour scheme and an open kitchen, and the enthusiasm of the young team who run it is palpable. Chef Gareth McCaughey’s cooking has a modern touch with a nod to the occasional classic, like duck with ponzu or cod with sauce Américaine. His philosophy is to source top ingredients, mainly from Ireland, prepare them well, and not overcomplicate things. His Antrim beef with carrot, short rib and bone marrow is a case in point: the beef is perfectly cooked, the well-crafted sauce is delicious and the accompaniments are suitably unfussy. Gareth started out as a pastry chef, so it’s no surprise to find that the desserts are a highlight.” themuddlersclubbelfast.com
The Oak Room Adare Manor, Adare, Co Limerick
The Michelin Guide says: “The diningroom of the impressive 1830s Adare Manor exhibits all the comfort and grandeur you would expect – and the great Irish hospitality makes you feel like the most important person in the room. Named after the fine wood-panelled walls commissioned by architect Augustus Pugin, it comes with a dark green colour scheme, period artwork and lavish chandeliers; in summer, ask for a table on the small glass-enclosed terrace for wonderful views over the 850 acre grounds. Michael Tweedie’s assured, refreshingly understated cooking champions top ingredients from Ireland’s artisan producers, with dishes comprising just 3 or 4 components, allowing each the room to make an impression. Combinations are refined and well-balanced, and great attention to detail is in evidence. The wine list is a labour of love and offers a superb range by the glass.” adaremanor.com
OX 1 Oxford Street, Belfast
The Michelin Guide says: “Dining at this understated restaurant is such a pleasant experience. You start with an aperitif in the lovely wine cave next door, then it’s through into the main room which always has a great buzz. The starting point for the surprise tasting menus is the ingredients; chef-owner Stephen Toman and his team take great care in selecting – and even growing – the very best. Cooking has a refined, sophisticated style, with a great balance of tastes and textures. The well-matched wines also have a seasonal element, and warm service completes the picture.” oxbelfast.com
Variety Jones 78 Thomas Street, Dublin 8
The Michelin Guide says: “You’ll find charming chef-owner Keelan Higgs working calmly in the open kitchen of this tiny restaurant. The long, narrow room has a funky style and the relaxed atmosphere is helped along by brother Aaron and the laid-back service team. Highly original yet unfussy dishes burst with freshness and flavour, and many are cooked over the open fire; Keelan loves this concept, as no two dishes will ever be exactly the same. The 6 course ‘Chef’s Choice’ menu is divided into Snacks, Cold, Warm, Pasta, Mains and After, and the monthly changing, mostly organic wine list is passionately compiled.” varietyjones.ie
Wild Honey Inn Kincora Road, Lisdoonvarna, Co Clare
The Michelin Guide says: “This personally run inn set in the heart of The Burren started life as an 1860s hotel serving those visiting the town’s spas. For this reason, it doesn’t look much like a pub, but once inside it’s warm, cosy and full of pubby character. Tables are arranged around a central bar, all manner of bric-a-brac hangs on the walls and there’s a welcoming open fire for colder nights. Aidan McGrath is an experienced chef and his fixed price menu changes weekly – and sometimes daily – in line with which produce is at its best. Dishes have a classical French base and showcase the county’s produce in carefully prepared combinations which are beautifully balanced and packed with bold flavours. Comfy bedrooms have a fittingly traditional feel; the breakfastroom overlooks the pretty garden; and the whole place champions sustainable tourism.” wildhoneyinn.com
