The Michelin Guide has really shaken up Ireland’s dining scene with its tough evaluations and those coveted star awards. Since 1974, anonymous inspectors have roamed the country, checking out Irish restaurants using strict standards to find the best culinary experiences.
People in Ireland see the Michelin Guide as the gold standard for restaurant ratings. This famous publication judges places on food quality, consistency, and overall excellence.
Michelin stars are the highest honor you can get in Irish dining. Restaurants can earn one, two, or three stars depending on how they stack up. One star means “a very good restaurant,” two stars say “excellent cooking worth a detour,” and three stars? That’s “exceptional cuisine worth a special journey.”
But it’s not just about the stars. The guide also lists Bib Gourmand restaurants, which are all about great food at reasonable prices. These places make fine dining feel a bit more accessible, which is always welcome.
Right now, Ireland’s Michelin Guide includes 103 restaurants from all over the island. You’ll find everything from Dublin’s trendiest spots to old-school Irish kitchens in the countryside. The mix covers seafood, modern Irish cooking, and even international flavors.
The Michelin Guide landed in Ireland back in 1974. The original guide, created by a French tyre company in 1900, was meant to get people driving more (and, well, buying more tyres).
Ireland joined the Michelin family in the mid-70s, along with Great Britain. At first, the guide focused on big cities like Dublin and Cork, but it didn’t take long before they started including smaller towns and rural gems.
Things keep moving forward. The 2025 ceremony happened at Glasgow’s Kelvingrove Art Gallery & Museum in February, where they celebrated new additions and honored restaurants keeping their standards high.
Every year, the guide grows a little bit, adding new restaurants and reflecting the changes in Ireland’s food scene. Now, you’ll find traditional Irish spots right next to bold, international kitchens—it’s a pretty exciting mix.
Michelin inspectors always work undercover when they check out Irish restaurants. These folks are professional food critics who pay for their own meals, making sure they get the same experience as everyone else.
They judge every restaurant on five main things. First up is the quality of ingredients. Inspectors look at where the food comes from, how fresh it is, and whether it’s in season.
Next, they focus on how well the chefs cook. They want to see proper technique, perfect seasoning, and consistency across different visits.
The chef’s personality in the food matters too. Inspectors look for creativity, signature dishes, and anything that makes the place stand out.
Consistency is a big deal. Restaurants need to deliver the same high quality every time—one great meal isn’t enough if the next one disappoints.
Finally, they consider value for money. Inspectors weigh prices against portion sizes, ingredient quality, and the whole dining experience. Good value isn’t just about being cheap—it’s about feeling like you got your money’s worth.
The Michelin Guide uses a three-star system to honor top restaurants. Inspectors look at ingredient quality, cooking technique, flavor balance, the chef’s unique touch, and whether the place keeps up its standards. Besides stars, the guide also gives out Bib Gourmand awards for spots with great food and great value.
The Michelin star system has three levels. One star means “a very good restaurant in its category” with solid cooking and quality ingredients.
Two stars say, “excellent cooking, worth a detour.” These restaurants really stand out for their skill and creativity—you might even plan a trip around them.
Three stars are the top prize: “exceptional cuisine, worth a special journey.” Only a handful get there, and they set the bar for perfect technique and top-notch ingredients.
Each star is a big step up in culinary excellence. Going from one to three stars means more complexity, creativity, and a better experience all around.
Michelin inspectors visit restaurants anonymously all year, always paying their own way. They know their stuff, with years of experience in the food world.
During each visit, they check five main things. They look at ingredient quality—how fresh and well-sourced everything is. Cooking technique comes next, including how dishes are prepared and the skill involved.
They want to see flavors that work together and menus that feel balanced. The chef’s personality should shine through in the food, giving the place a unique feel.
Consistency is crucial. Restaurants have to hit the mark every time, not just once.
After all the visits, inspectors decide whether to give, keep, or take away stars. The results stay secret until the annual guide comes out.
Michelin doesn’t just hand out stars. The guide also gives awards for other kinds of excellence. The Bib Gourmand goes to restaurants serving good quality food at moderate prices—usually under €40 for a three-course meal.
Young Chef Awards spotlight talented chefs under 35 who are already making waves. These folks often go on to earn stars later.
The Service Award honors places where the front-of-house team really shines. Great service can make a meal unforgettable.
Sommelier Awards recognize wine experts who take the dining experience up a notch with their knowledge and pairings.
Green stars are a newer thing. They highlight restaurants that focus on sustainability—think responsible sourcing, less waste, and eco-friendly practices—while still delivering fantastic food.
Ireland now boasts 20 Michelin stars, with five restaurants earning two stars. In 2025, three new places joined the guide, bringing fresh talent to Kildare, Galway, and Laois.
Ireland’s five two-star restaurants sit at the very top of the country’s fine dining scene. These spots have nailed flavor, technique, and consistency, putting them in the same league as Europe’s best.
Chapter One by Mickael Viljanen in Dublin keeps impressing with innovative European cuisine touched by Irish influences. They focus on precision and seasonal ingredients.
Dede in Cork takes contemporary Irish cooking to another level, blending classic techniques with modern flair.
Liath in Dublin creates inventive tasting menus that put Irish produce in the spotlight. Chef Damien Grey is all about local sourcing and technical skill.
Patrick Guilbaud has been Dublin’s fine dining cornerstone for years. They’ve held two stars for ages, thanks to their steady French-inspired excellence.
Terre at Castlemartyr serves up luxury dining inside a resort, focusing on refined dishes that show off Cork’s local bounty.
Thirteen restaurants in Ireland currently hold one Michelin star. Each has its own personality and brings something special to the table.
Dublin leads the way with places like Bastible, Glovers Alley, and Variety Jones. Each one has a fresh take on modern Irish food.
Aniar in Galway stands out for its use of wild Irish ingredients and foraged flavors. They want diners to really connect with what Ireland’s land and sea have to offer.
Campagne in Kilkenny mixes French know-how with Irish ingredients. The small dining room lets them give each dish plenty of care.
House in Ardmore serves refined seafood menus with gorgeous coastal views. The ocean shapes what’s on the plate.
The Oak Room in Adare pairs elegant service with top-notch cooking, all inside a luxury hotel.
Other one-star spots include Bastion in Kinsale, Chestnut in Cork, and Lady Helen in Thomastown.
Three restaurants grabbed their first Michelin stars in 2025, showing how Ireland’s food scene just keeps getting better.
The Morrison Room at Carton House in Kildare wowed inspectors with chef Adam Nevin’s creative style. They use top-notch ingredients and aren’t afraid to try new things.
Ballyfin Demense in Laois earned its star under Richard Picard-Edwards. The restaurant serves sophisticated dishes in one of Ireland’s most beautiful hotels.
Lignum in Galway got its star for Danny Africano’s wood-fired cooking. They specialize in flame-grilled dishes that let the ingredients shine.
These new stars help spread Michelin’s reach beyond Dublin and Cork. Each one brings its own style, shaped by the region and the chef.
At the 2025 guide ceremony in Glasgow, Zsolt Lukács from Daróg wine bar in Galway picked up the Sommelier of the Year award.
Three restaurants really stand out in Ireland’s Michelin-starred scene. Each one offers something special, whether it’s bold techniques, amazing ingredients, or a chef with a clear vision.
Damien Grey’s Liath has become one of Dublin’s most talked-about two-star restaurants. Grey’s modern Irish cooking keeps people coming back.
Liath sits in Dublin and puts seasonal Irish ingredients front and center. Grey takes local produce and turns it into dishes that feel both new and rooted in tradition.
The tasting menu changes all the time, depending on what Irish farms and fishermen have to offer. Diners get a series of carefully crafted courses that blend creativity with classic flavors.
Service is just as impressive as the food. The team knows their wine pairings and takes time to explain the story behind each dish.
Getting a reservation isn’t easy—people book months ahead. The small dining room adds to the exclusive feel, and every detail gets close attention.
Patrick Guilbaud is Dublin’s longest-running two-star spot. Guillaume Lebrun leads the kitchen now, keeping up the restaurant’s French-inspired traditions.
You’ll find it inside the Conrad Dublin hotel. The dining room is elegant, making it perfect for special occasions.
Lebrun’s menu mixes classic French techniques with the best Irish ingredients. Dishes often feature Donegal lamb or Galway Bay scallops, prepared with a French touch.
Wine lovers are in for a treat. The cellar is huge, especially strong in French bottles, and the sommelier always has a great pairing in mind.
The service team knows their stuff, from how the food is sourced to how it’s cooked.
Variety Jones brings a creative spark to Dublin’s one-star lineup. The place is small, and the chef-owners put ingredients at the heart of every dish.
They build the menu around what’s best from Irish producers, letting natural flavors shine. The cooking style is all about enhancing, not hiding, the quality of each ingredient.
Seasonal changes shape what’s on offer. The kitchen adapts constantly, depending on what their suppliers bring in.
The wine list leans toward natural and organic picks. It fits the restaurant’s philosophy—minimal fuss, maximum flavor.
The vibe is relaxed but refined. Food lovers who want top quality without the formality will feel right at home, and counter seating lets you watch the action in the kitchen.
Three one-star restaurants really make their mark in Ireland’s fine dining scene. Aniar in Galway celebrates wild local ingredients, Bastion in Kinsale transforms regional produce in a historic setting, and Campagne in Kilkenny serves up French-inspired dishes in a medieval town.
Aniar keeps its Michelin star by celebrating the wild landscape of Galway in every dish. Chef JP McMahon puts foraged ingredients and local produce from the western coast at the heart of his cooking.
The name “Aniar” means “from the west” in Irish. That idea shapes everything coming out of the kitchen.
You’ll spot seaweed, wild herbs, and Atlantic seafood all over the seasonal menus.
Location: Galway city centre
Cuisine Style: Modern Irish with foraged elements
Key Features: Wild ingredient focus, local producer partnerships
McMahon wants diners to feel connected to Galway’s natural environment. The tasting menu shifts with the seasons and whatever’s foraged that week.
Each course tells a little story about the region’s landscape and food traditions.
Local fishermen, farmers, and foragers supply the kitchen directly. This network guarantees the freshest ingredients land on the plate every day.
Bastion sits in a converted townhouse in the historic centre of Kinsale. Chef Paul McDonald earned the restaurant’s Michelin star with his sharp focus on Irish ingredients.
The dining room feels cosy, with exposed stone walls and gentle lighting. That intimate vibe matches the sophisticated menu.
Only 30 guests fit in here, so service feels personal.
McDonald’s style is all about clean flavours and precise technique. You’ll find plenty of locally sourced seafood, thanks to his work with day boats from Kinsale harbour.
Signature elements include house-made charcuterie and artisanal breads. The wine list? Thoughtfully chosen to match the Irish-forward menu.
Bastion’s spot in Ireland’s gourmet capital means easy access to fantastic local producers. That includes nearby farms, cheese makers, and specialist suppliers.
Campagne brings French culinary techniques to Kilkenny’s medieval streets. Chef Garrett Byrne has kept the Michelin star shining here by focusing on seasonal Irish ingredients and consistent excellence.
The restaurant lives in a Georgian townhouse with elegant dining rooms. Stone walls and period features set the scene for refined food.
The service team knows their stuff when it comes to both food and wine.
Byrne’s French training shapes the way he handles Irish produce. Classic techniques lift local ingredients but don’t hide their true flavour.
The menu changes often to follow the seasons.
The wine list covers French regions and a few other countries. Each bottle feels carefully picked to fit the food.
Menu highlights usually include Irish beef, local game, and seasonal vegetables from nearby farms.
You can see the chef’s attention to detail in everything from the produce to the plating.
Campagne’s steady quality has kept it among Ireland’s top fine dining spots. Food lovers keep coming for expertly prepared Irish cuisine with a French twist.
Ireland’s countryside and historic estates hide several Michelin-starred restaurants in some pretty stunning spots. These places blend impressive architecture with top-tier food, whether it’s a Georgian manor or a cosy inn tucked into the landscape.
You’ll find Lady Helen inside Mount Juliet Estate in Thomastown, County Kilkenny. This place is a showcase of Georgian architecture, with original stuccowork and marble fireplaces in its two grand dining rooms.
Chef John Kelly runs the kitchen, focusing on bold flavours and striking presentation. The menu leans heavily on ingredients from the 1,500-acre estate, local Kilkenny producers, and Ireland’s coast.
Key Features:
Dining here feels luxurious and elegant, fitting for the historic surroundings. Service matches the grandeur but keeps that warm Irish hospitality.
Inside Adare Manor in County Limerick, The Oak Room serves fine dining in lavish surroundings. Wood-panelled walls and sparkling chandeliers set a grand mood.
There’s a glass-enclosed terrace with views over 850 acres of manicured grounds. The chef leads menus that champion Irish ingredients with refined, understated cooking.
Dining Philosophy:
The wine list stretches across international regions. The sommelier team helps you find the perfect pairing for each course.
Wild Honey Inn sits in the heart of The Burren, Lisdoonvarna, County Clare. This personally run spot blends rustic Irish hospitality with clever cooking.
The kitchen zeroes in on local Clare ingredients and seasonal Irish produce. Menus change often to show off the best from nearby farms and coastal suppliers.
The inn’s small scale means service feels personal, and guests get to interact directly with the kitchen. You’ll feel the authentic Irish welcome alongside carefully prepared dishes that highlight regional flavours.
Distinctive Elements:
The wine list matches the food philosophy, with thoughtful pairing recommendations to bring out the best in each dish.
Tucked away in Belfast’s Cathedral Quarter on Warehouse Lane, The Muddlers Club fills an urban, industrial-style space named after a 200-year-old secret society. The restaurant buzzes with energy from its young, dedicated team.
Chef Gareth McCaughey sources top-notch ingredients and keeps the preparation simple and honest. The surprise tasting menu lets Irish produce shine—think Kilkeel scallops and Wicklow venison.
Restaurant Characteristics:
The wine list leans toward low-intervention, natural, organic, and biodynamic bottles. Everything’s available by the glass, so you can try adventurous pairings throughout your meal.
Michelin-recognised restaurants in Ireland stretch from Dublin’s busy food districts to the seafood havens of Cork and Galway’s creative kitchens. Every region brings its own flavours and dining style, shaped by local ingredients and culinary traditions.
Dublin leads Ireland’s Michelin list with the most starred restaurants. The capital is full of places that have earned their stars with fresh takes on Irish cuisine.
Chapter One stands out as Dublin’s flagship, holding two Michelin stars. It’s near Parnell Square and serves up modern Irish cooking with technical flair.
Patrick Guilbaud is another two-star spot, blending French techniques with the best Irish ingredients.
Several one-star restaurants boost Dublin’s reputation. Liath does contemporary tasting menus focused on seasonal Irish produce. Aimsir reimagines traditional dishes in creative ways.
The city’s Bib Gourmand picks offer great food at more affordable prices. These places show that quality dining isn’t just about the stars.
Most of Dublin’s Michelin restaurants cluster in the city centre. That makes it easy to try several top spots in one trip.
Cork County shines with Michelin dining, thanks to its coastal location and rich farming tradition. Local seafood and artisan produce take centre stage here.
Ichigo Ichie in Cork city stands out for its Japanese-Irish fusion. The chef uses international techniques to bring out the best in local ingredients.
Bastion represents Cork’s modern dining scene, focusing on seasonal menus that showcase the region’s top-quality produce.
Coastal towns like Baltimore and Kinsale pop up in the Michelin guide, with restaurants specialising in locally caught fish and shellfish.
Munster’s farming wealth supports these kitchens with artisan cheese, organic vegetables, and premium meats. That strong local supply gives the region its own distinct flavours.
Many Michelin spots here sit in historic buildings or offer gorgeous coastal views. The setting adds to the experience—not just the food.
Galway’s Michelin restaurants echo the wild Atlantic coast and deep-rooted Irish culture. Chefs here mix innovation with a real respect for tradition.
Aniar leads the way as Galway’s Michelin-starred highlight. The restaurant earns its star by focusing on foraging and traditional Irish ingredients.
Loam brings another star to the city. The team takes a modern approach to Irish dishes, using current techniques.
Western Ireland’s rugged land supplies unique ingredients through foraging and small farms. Menus often feature seaweed, wild herbs, and rare native plants.
The Atlantic delivers fantastic seafood—Galway’s Michelin kitchens show off oysters, crab, and fish caught by local fishermen.
Even small places like Doolin make it into the Michelin guide, proving you can find quality dining across the west, not just in big cities.
Traditional Irish cooking still has a strong influence out west—maybe more so than in Dublin’s internationally minded kitchens.
Belfast tops Northern Ireland’s Michelin scene, blending Irish roots with global inspiration. The city’s food scene has really taken off lately.
EIPIC gave Belfast its first Michelin star by serving creative modern cuisine. The restaurant highlights Northern Ireland’s growing food culture.
OX adds another star to Belfast, focusing on contemporary cooking and local sourcing.
Northern Ireland’s Michelin spots draw on both Irish and British influences. That mix leads to unique flavour combinations you won’t find elsewhere.
Restaurants here serve ingredients from both land and sea. Local farms offer top beef and lamb, while the coast supplies fresh seafood.
Belfast’s compact centre makes it easy to visit several Michelin-recommended places in one trip. That convenience helps food tourism thrive.
Chefs often source ingredients from across the island, which only enriches what’s on the plate.
Michelin restaurants in Ireland go all out on service, food, and atmosphere. You’ll find a focus on premium Irish ingredients, whether you’re after an intimate tasting menu or a lavish, formal meal.
Each Michelin-starred spot in Ireland has its own vibe to match the food. Chapter One offers elegant basement dining with bold art, while Homestead Cottage feels rustic in a 200-year-old building by the Atlantic.
The Bishop’s Buttery sits in a Palladian manor, with vaulted ceilings and flagstone floors.
Service usually goes above and beyond. Staff explain dishes in detail, and sometimes chefs deliver plates themselves—like at Bastible and Aniar.
The Muddlers Club stands out for the sheer enthusiasm of its young team. Restaurant Patrick Guilbaud keeps things polished, a tradition since 1981.
Some places add interactive touches. Terre introduces guests to the kitchen team before service kicks off. OX starts meals with aperitifs in their wine cave.
Those details help create memorable experiences that go beyond just eating.
Irish Michelin restaurants put local ingredients front and centre.
Aniar sources most things from around Galway, building micro-seasonal menus based on what’s just come in. Wild Atlantic seafood is everywhere—think Kilkeel scallops at The Muddlers Club or prime cod at D’Olier Street.
In Cork County, Restaurant Chestnut serves Skeaghanore duck, and Lady Helen at Mount Juliet Estate uses produce grown right on the grounds.
Some places get creative with techniques—Homestead Cottage, for example, uses fermenting and curing to create signature flavour profiles.
Most dishes keep the focus on the main ingredient instead of overcomplicated prep. Liath builds menus around the five core tastes—salty, savoury, sweet, bitter, and sour.
House restaurant aims for depth with smart flavour and texture contrasts, not flashy presentations.
Michelin dining in Ireland covers a surprising range of prices and styles. If you’re watching your wallet, Bib Gourmand restaurants let you taste Michelin-level food without the stiff atmosphere or hefty bills you’ll find at starred places.
One-star spots like Bastible keep things generous and honest, focusing on big flavours and local ingredients. You’ll find bold, seasonal Irish produce served up in a lively, unfussy setting.
Two-star restaurants ask more from your wallet, but they really go all out with ingredients and creativity. Terre surprises diners with international twists on their tasting menus, while Dede brings Turkish-inspired dishes made with the best local produce. Sure, these meals cost a bit, but if you’re into food, the memories stick.
The Michelin Guide now highlights restaurants that really care about environmental stewardship through its Green Star program. Irish restaurants have started to step up, but so far, only one has earned this tough-to-get award.
Michelin doesn’t use a strict checklist for Green Stars. Inspectors look at how each restaurant handles sustainability in a way that fits their region and style.
Key assessment areas include:
They check where ingredients come from, looking for close ties with local farmers, fishers, and growers. Using what’s in season and close to home matters a lot.
Inspectors also look at how restaurants manage their footprint—energy, water, and resources. They want to see that places are actually reducing their impact, not just talking about it.
Food waste and recycling get a close look too. Kitchens need to show they’re cutting waste from prep to plate.
Communication counts. Michelin expects restaurants to tell guests about their eco-friendly efforts, raising awareness and maybe even inspiring others.
A lot of Green Star restaurants also go further, supporting local charities or community projects and thinking about ethics as well as the environment.
Kai Restaurant in Galway stands out as Ireland’s only Green Star recipient for 2025. That puts it in pretty rare company—just 36 places across Britain and Ireland have one.
Kai shows there’s no single way to be sustainable. Like other Green Star winners, they probably work closely with nearby suppliers, plan menus around what’s in season, and manage waste carefully.
Green Star spots usually buy directly from local producers, which helps the community and cuts down on food miles. They often bring in old-school preservation, fermentation, and creative ways to use every bit of an ingredient.
This recognition isn’t just about recycling or composting. The best Green Star restaurants make sustainability part of who they are, not just a box to tick.
Anyone in Ireland hoping for a Green Star has to show real, measurable impact—proving that great food and green practices can go hand in hand.
The Michelin Guide has shaken up Ireland’s food scene, sparking new ideas in the kitchen and shining a spotlight on local chefs. Its influence goes well beyond the restaurants themselves, touching hospitality and even tourism.
The Michelin Guide has pushed Irish chefs to rethink old-school dishes and bring in modern techniques. Restaurants now love to show off homegrown ingredients—think Irish lamb, Atlantic seafood, or handmade cheeses—on plates that look as good as they taste.
Chefs have left behind heavy, traditional cooking. Lighter, cleaner dishes now let Irish produce speak for itself.
The guide has nudged the whole country toward farm-to-table. More restaurants work directly with local farmers and producers, keeping things fresh and close to home.
Fine dining places have really embraced menus that shift with the seasons. That fits right in with Michelin’s focus on quality and sustainability.
Chefs are experimenting with global techniques—sous vide, molecular gastronomy—but always with an Irish twist.
The Michelin Guide has opened doors for Irish chefs. Young cooks now see a real path to fame without leaving the country.
Cooking schools have noticed more students signing up, driven by the dream of Michelin recognition.
Seasoned chefs have started to feel braver about using Irish ingredients in unexpected ways. They don’t have to copy French or Italian menus to get noticed anymore.
Irish cuisine has earned a new level of respect globally. Chefs from Ireland now compete on the world stage, proudly serving up dishes rooted in their own culture.
Restaurants across the country have invested in better staff training and new kitchen gear. That’s raised the bar for everyone, not just the fancy places.
Food tourism in Ireland has picked up since Michelin started paying more attention. Travelers actually plan trips around eating at starred restaurants now.
Hotels and tourism boards highlight Michelin-starred restaurants as must-visit spots. Ireland is becoming known as a food destination, not just a pretty place to visit.
The hospitality world has responded by upping its game. Even casual spots care more about how food looks and where it comes from.
Getting a table has become a bit of a competition, especially at newly starred places. This keeps standards high, since everyone wants to impress.
The benefits spill over to suppliers, wine folks, and local producers. When restaurants chase quality, everyone in the food chain wins.
Booking a table at Ireland’s Michelin-starred restaurants takes a bit of planning. Each place has its own quirks, from how they handle reservations to what you’re expected to wear.
Most Michelin-starred places in Ireland open reservations 30 to 90 days ahead. Chapter One in Dublin, for example, usually releases tables 60 days out, while smaller spots in Cork or Galway might stick to 30 days.
Online booking is the norm. Restaurants often drop new slots at midnight or 10am, so setting an alert or checking at odd hours can help.
Many keep waiting lists for cancellations. If you call and ask to be added, you might snag a last-minute spot—especially if you’re flexible.
Most places now ask for a deposit, usually €25-50 per person, which comes off your bill. If you need to cancel, you’ll usually have to give 24-48 hours’ notice to avoid charges.
Smart casual or formal is the safe bet at Ireland’s Michelin-starred places. Men should go for collared shirts and shoes, while women can pick dresses or neat separates.
Jackets are a good idea, though not always required unless you’re somewhere especially formal. Shorts, flip-flops, and sportswear? Best left at home.
Phones should stay silent, and snapping photos is best kept to a minimum. It’s about respecting the vibe and letting everyone enjoy their meal.
Arriving 15 minutes early helps you settle in and shows respect for the kitchen’s timing. If you’re more than 15 minutes late, they might give away your table.
If you have dietary needs, mention them when booking—not when you walk in. That gives the kitchen time to prep something special.
Menus at Irish Michelin-starred spots change often, depending on seasonal ingredients. Spring brings lamb and young greens; autumn leans into game and roots.
Most places offer tasting menus instead of à la carte. Expect a multi-course meal that takes a couple of hours and really shows off the chef’s ideas.
Weekends book up fast, especially Friday and Saturday nights. If you’re after a deal or more flexibility, try a weekday lunch.
A lot of restaurants close for holidays or training, usually in January or February. Check their website or call before planning your visit.
If you’re celebrating something special, mention it when you book. Many places add a little extra touch for birthdays or anniversaries.
People have plenty of questions about how the Michelin Guide works in Ireland. Knowing the basics—like how stars are awarded, how often the guide updates, and what the different awards mean—helps both diners and restaurant owners navigate the scene.
Michelin inspectors visit Irish restaurants anonymously, paying for their meals just like any other guest. They use the same criteria everywhere, so an Irish star means the same as one in Paris or Tokyo.
Inspectors never announce themselves. They visit each restaurant several times before making a decision.
A group of inspectors discusses and agrees on awards together. They want to keep things fair and consistent.
Inspectors look at five main things: ingredient quality, cooking technique, balance of flavours, the chef’s personal touch, and how consistent the food is across the menu.
They only judge what’s on the plate. Service and décor don’t affect star ratings, though they matter for other Michelin mentions.
Restaurants need to show serious skill, no matter the style. Even a gastropub can win if the food’s top-notch.
Yes! The Bib Gourmand award goes to restaurants serving great food at friendlier prices.
Plenty of Irish pubs, bistros, and casual spots have earned a Bib Gourmand. It’s for places where you get real value, not just fancy service.
The Michelin Plate covers even more ground, highlighting solid places that might not reach Bib or star level but still serve good food.
Michelin updates its Ireland guide every year, usually announcing new awards at a ceremony in the UK or Ireland.
Inspectors visit restaurants all year round. That way, they can keep tabs on quality and spot rising stars.
Awards can come and go. If a place slips, Michelin will take away recognition—so standards have to stay high.
The Michelin Plate is the starting point—it means good, well-cooked food, but not quite star level.
One star signals “very good cooking, worth a stop.” These places stand out for technique and ingredients.
Two stars mean “excellent cooking, worth a detour.” Ireland currently has five restaurants at this level, representing the very best the country has to offer.
Right now, Ireland boasts five two-star restaurants. These places really show off the best of Irish fine dining.
You’ll also find plenty of one-star spots scattered around Dublin, Cork, Galway, and Belfast. Some smaller towns across the island have starred restaurants too.
The exact number of stars shifts every year, since inspectors return to check out old favorites and try new contenders. In the 2025 ceremony, they handed out 31 stars to 26 restaurants across the UK and Ireland together.
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