Ireland now holds 20 Michelin stars. You’ll find most of these gems in Dublin, Cork, and Galway, but honestly, fantastic dining pops up everywhere from Belfast to Doolin.
As of 2025, Ireland can claim 20 Michelin-starred establishments. That’s no small feat for a country its size. Five restaurants have earned the coveted two Michelin stars, and 15 others sit proudly with one star.
The two-star spots really set the bar for Irish cuisine. In Dublin, Chapter One by Mickael Viljanen and Patrick Guilbaud both stand out. Cork’s Dede brings Chef Ahmet Dede’s Turkish roots together with local Irish ingredients in a way that’s just… wow.
Liath in Dublin and Terre in Castlemartyr round out the two-star group. These kitchens deliver on flavour, technique, and that rare consistency you only find at the top.
Three new restaurants snagged their first stars in 2025. The Morrison Room at Carton House showcases Adam Nevin’s creative touch. Ballyfin Demesne serves up memorable plates inside the Three MICHELIN Keys hotel. Over in Galway, Lignum got noticed for Danny Africano’s wood-fired cooking.
Dublin dominates the Michelin scene with seven starred restaurants. The city is home to both two-star Chapter One and Liath, plus one-star favourites like Bastible, Glovers Alley, and Variety Jones.
Cork follows with three Michelin-starred restaurants: two-star Dede and one-star Chestnut. This county proves you don’t have to be in the capital for a world-class meal.
Galway boasts two starred places—Aniar keeps its one-star, and Lignum joins the club. Out in the countryside, you’ll find Kinsale’s Bastion, Kilkenny’s Campagne, and Doolin’s Homestead Cottage.
The Michelin map stretches from Belfast to remote coastal villages. Homestead Cottage in Doolin shows that top-tier dining can pop up in the most scenic corners. It’s proof that Ireland’s reputation for regional food is only getting stronger.
Places like Ardmore’s House and Cashel’s The Bishop’s Buttery show you don’t need a big city address to catch Michelin’s attention.
The Michelin Guide relies on anonymous inspectors who travel the world, tasting their way through restaurants and handing out one to three stars for quality and consistency. Since 1900, this guide has set the standard for fine dining. Ireland got its first nod back in 1974.
Michelin started out as a clever way for a French tyre company to sell more tyres. In 1900, they published the guide to encourage road trips and point drivers toward good restaurants and hotels.
Now, it’s the gold standard for restaurant evaluation. Anonymous inspectors visit restaurants several times before making a call. These folks know their stuff—they’ve trained in kitchens and have real restaurant experience.
The guide keeps things simple with symbols. Stars mean a place is worth a trip. Bib Gourmand is for good food at a fair price. Some spots get recommended even if they don’t have a special badge.
Ireland joined the Michelin family in 1974. Today, the Republic has 18 starred restaurants and 21 Bib Gourmand picks. Northern Ireland adds three stars and six Bib Gourmands to the mix.
Inspectors stick to strict criteria, focusing only on food. They look at five things: ingredient quality, cooking technique, harmony of flavours, the chef’s personality in the food, and how consistent everything is from visit to visit.
One star means “a very good restaurant in its category.” Two stars? “Excellent cooking, worth a detour.” Three stars is the top: “exceptional cuisine, worth a special journey.”
Every year, the Michelin Guide ceremony announces new stars. Chefs and food lovers wait anxiously to see who gets added—or dropped.
Inspectors keep their identities secret and always pay their own way. They visit multiple times before deciding on a star.
Only the food matters for stars. Service, atmosphere, and décor don’t count (though they might affect other recommendations in the guide).
Four restaurants sit at the top of Ireland’s fine dining world, each holding two Michelin stars. They all take a different route to greatness, but each one delivers something special.
Chapter One stands out as Dublin’s flagship fine dining spot, led by Chef Mickael Viljanen. The team works out of a beautiful Georgian basement on Parnell Square, setting the stage for a truly intimate meal.
Viljanen leans into modern European cuisine with Irish twists. He lets seasonal Irish produce shine, using French techniques to elevate each ingredient. You’ll often see locally sourced seafood and top-notch Irish beef on the menu, all prepped with care.
The wine list feels curated but not stuffy, featuring both classics and some newer finds. Service follows the fine dining playbook, but the staff keep things warm and approachable.
Key Features:
Chapter One keeps its two stars by never letting standards slip. Locals and visitors alike come for what might just be Ireland’s best meal.
Restaurant Patrick Guilbaud is Ireland’s oldest two-star spot. It’s tucked inside Dublin’s Conrad Hotel and has been setting the bar since 1981.
Chef Guillaume Lebrun runs the kitchen, sticking to classical French cuisine but with a modern edge. Expect luxury ingredients and techniques that respect tradition.
The dining room doubles as an art gallery, with a strong collection of Irish contemporary pieces. Downstairs, the wine cellar is stacked with French vintages and a few surprises from other regions.
Signature Elements:
Patrick Guilbaud’s longevity speaks for itself. It’s the go-to spot for big celebrations and a taste of old-school glamour.
Dede quickly became Cork’s top fine dining destination after earning two Michelin stars. The kitchen celebrates the bounty of Cork’s countryside and coast.
Chef Ahmet Dede puts out inventive menus that let Irish ingredients shine in new ways. He works closely with local producers and foragers to source vegetables, seafood, and meats.
The space feels intimate, and you can watch the kitchen team in action. Menus change often, following the seasons and the chef’s latest inspirations.
Notable Aspects:
Dede shows off a new wave of Irish fine dining—global experience, but always rooted in local ingredients.
Liath brings two-star magic to Dublin’s Blackrock suburb, offering a break from the city centre scene. The name means “grey” in Irish, which suits its understated vibe.
Chef Damien Grey puts ingredients first, letting Irish produce lead the way. He uses both classic and modern techniques but never overcomplicates things.
The dining room is small, so every guest gets real attention. Tasting menus include a few surprises, and the kitchen happily adapts for dietary needs.
Distinctive Features:
Liath proves you don’t need to be downtown to create a destination restaurant. Foodies are happy to travel for this level of care.
These three restaurants really showcase the heights Irish chefs can reach. Michelin has recognized them for their ingredients, technique, and the kind of consistency you don’t see every day.
The Oak Room in Adare stands among Ireland’s most beloved fine dining spots, holding onto its Michelin star with skill and care. Set inside the luxurious Adare Manor, it gives guests a cozy, elegant experience that feels distinctly Irish.
Menus here celebrate seasonal Irish ingredients, shaped by modern European technique. The kitchen sources from local suppliers and lets the natural flavours do the talking. Dishes balance tradition and fresh ideas, keeping things interesting.
The dining space feels refined, with wood panelling and soft lighting setting the mood. Service is polished, but never stiff—just as you’d hope at this level.
The Oak Room’s wine list is well thought out, with pairings that really bring the meal together. Sommeliers help diners find the perfect match, making the meal feel complete.
Terre in Castlemartyr now holds two Michelin stars, putting it in rare company. Chef Mark Jennings leads the charge, focusing on exceptional ingredients and techniques that have caught even international eyes.
The menu changes with the seasons. Local farmers and producers supply the best of what’s available, and the kitchen turns these into thoughtful, elegant plates.
Inside the Castlemartyr Resort, Terre offers an intimate setting—ideal for special occasions or just a memorable night out. The dining room feels exclusive but welcoming.
Staff at Terre match the kitchen’s standards, delivering seamless service from start to finish. Every detail, from bread to petit fours, gets careful attention.
Campagne in Kilkenny keeps its Michelin star thanks to Chef Garrett Byrnes’ skill with French-inspired cooking using Irish ingredients. The approach blends classic French training with the best of Irish produce.
The menu shows off Byrnes’ French background and his love for local flavours. Each dish balances precise technique with the freshness of the season.
Campagne sits in a restored Georgian townhouse. The dining room mixes historic charm with modern comfort—think exposed stone, period details, and a relaxed vibe.
The wine list leans French but includes up-and-coming producers too. The beverage programme fits the Franco-Irish food perfectly, with pairings that make each course sing.
Ireland’s one-star Michelin restaurants really push the boundaries of Irish fine dining. Spots like Aniar put Galway’s local ingredients front and center, Bastible brings modern Irish techniques to Dublin’s creative quarter, and Glovers Alley serves up sophisticated plates right in the capital.
Aniar stands out in Galway as a beacon of modern Irish cuisine. Chef JP McMahon drives the kitchen with a focus on local ingredients and old-school techniques.
They source everything within a 25-mile radius. That means the menus reflect the wild Atlantic coast and the rich land around Galway.
You can gaze out over Galway Bay while you eat, which adds something special to the seafood-heavy tasting menu. They serve up foraged seaweeds, crab caught nearby, and vegetables grown just for them.
McMahon’s approach takes humble Irish ingredients and turns them into something elegant. It’s impressive, honestly.
Signature elements like house-made seaweed butter and fermented veggies nod to ancient Irish preservation. The wine list leans toward natural wines that really fit the restaurant’s philosophy.
If you want a table, plan ahead—especially during festival season in Galway.
Bastible sits in a converted Victorian pharmacy at Leonard’s Corner in Dublin. Chef Barry Fitzgerald cooks up contemporary Irish dishes, but he sticks to traditional methods.
They earned their Michelin star with creative spins on classic Irish ingredients. The open kitchen lets you watch as the team works over open flames and wood-fired ovens.
Fitzgerald’s resume includes time at some of Europe’s best restaurants. You can see that level of skill in every plate.
Menu highlights? Think dry-aged Irish beef cooked over embers, fresh Dublin Bay prawns, and whatever’s in season from local growers.
They take sustainability seriously. It’s not just about the food—they minimize waste and cook with energy efficiency in mind.
The space is pretty intimate, seating fewer than 30 guests. It feels exclusive, which only adds to the experience.
Wine pairings focus on organic and biodynamic bottles. There’s a lot of care in every detail.
Glovers Alley brings Michelin-starred dining to Dublin’s Fitzwilliam Hotel. Chef Andy McFadden puts refined Irish cuisine on the table in a classy Georgian setting.
He marries classical French techniques with top-quality Irish ingredients. The result? Sophisticated tasting menus that feel both familiar and fresh.
McFadden believes in honoring Irish produce but isn’t afraid to use modern methods. They bring in Carlingford oysters, Dingle Peninsula lamb, and artisan cheeses from all over Ireland.
Standout dishes often feature Irish seafood, cooked just right, or classic flavors reimagined with modern presentation. The wine cellar is stacked with both Old and New World bottles to match whatever’s on the menu.
Service hits the formal standards you’d expect at a Michelin spot, but it’s never stuffy. The décor is polished and intimate—great for celebrations or a fancy business dinner.
Chapter One by Mickael Viljanen is probably Ireland’s most celebrated fine dining spot. Here, precise French technique meets Irish luxury ingredients in a way that feels both technical and creative.
Chef Mickael Viljanen’s two Michelin stars didn’t just happen overnight. He transforms local produce into dishes that show off both skill and imagination.
Viljanen’s signature plates reveal his knack for taking luxury Irish ingredients and running them through classical French techniques. Donegal lobster makes regular appearances, cooked to highlight its natural sweetness.
Limousin sweetbreads are another staple. Viljanen treats these delicate organ meats with a lot of respect, creating dishes that really show his technical chops.
The Irish Coffee here is more than just a drink. They make it tableside, and it’s a bit of theater that sticks with you.
Every dish balances flavors and looks immaculate. Viljanen’s creativity pops in plates that keep the natural flavors front and center, but always with a modern touch.
These dishes have helped make Chapter One what many call Ireland’s top restaurant.
Viljanen’s philosophy is all about letting prime ingredients shine. He uses classical French technique, but he’s not interested in making things overly complicated.
His partnership with mentor Ross Lewis brings something unique. Viljanen brings energy and creativity; Lewis adds years of experience. Together, they’ve built one of Ireland’s most distinctive dining experiences.
The kitchen’s output feels clean and modern, with excellence always at the core. Every dish gets careful attention, from ingredient quality to how it lands on the plate.
That thinking extends to the whole meal. Service is just as precise as the cooking.
Chapter One picked up its second Michelin star in 2022. That put Viljanen among just four chefs in Ireland’s history to hit that mark.
The Oak Room at Adare Manor delivers contemporary Irish fine dining in a gorgeous oak-panelled room overlooking manicured gardens and the River Maigue. Chef Michael Tweedie leads with seasonal tasting menus that show off Ireland’s best produce.
The Oak Room only serves tasting menus, and they change them up based on what’s in season. Chef Tweedie sources ingredients from all over Ireland, aiming to capture the country’s landscape on each plate.
They work with farms in Ballyneety for vegetables and get quail from Birdhill nearby. Seafood comes in from Connemara, with Dooncastle oysters straight from the Atlantic.
West Cork’s Durrus cheese often makes an appearance. Before opening, the team traveled almost 3,000 kilometers across Ireland to build relationships with growers and farmers.
Adare Manor’s estate even provides honey from its own beehives. Foraged herbs and plants from the grounds find their way onto the menu, connecting diners to the land.
Each menu reflects both the Golden Vale’s lush countryside and the coastal vibe of the Wild Atlantic Way.
The Oak Room sits in the manor’s original family dining room, lined with ornate oak panels. Candlelight glows off silk curtains, and the windows look out onto formal gardens and the river.
The vibe is polished but not uptight. Sommeliers guide you through an impressive wine list made for tasting menus.
Table-side cheese service rolls out Ireland’s best artisan cheeses on a custom trolley. The service strikes a nice balance—elegant but still warm.
The light in the dining room changes with the seasons. Long summer evenings stretch golden across the estate, while winter brings a cozy, candlelit feel against the rich wood.
Ireland’s fine dining scene has changed massively over the past few decades. The country went from hearty, traditional fare to sophisticated dishes that can stand up to anything worldwide.
This shift happened because chefs started celebrating local ingredients and experimenting with modern techniques.
Things really started to shift in the 1980s. Restaurant Patrick Guilbaud in Dublin grabbed its first Michelin star in 1989, and that moment basically kickstarted Ireland’s journey into fine dining.
After that, Irish chefs began moving away from old methods. They brought in international influences but kept their Irish roots.
Through the 1990s and 2000s, more fine dining spots opened. Chefs who trained abroad came home with new ideas and skills.
Modern Irish cuisine took off as chefs found ways to make simple ingredients shine. Root veg turned into elegant sides, and seafood from the Irish coast finally got the spotlight on restaurant menus.
Now, the Republic of Ireland boasts 18 Michelin-starred restaurants, and Northern Ireland adds three more. It’s wild to think how far things have come.
Irish diners expect more now. Creativity and quality matter, and restaurants answer with menus that surprise and delight.
Local ingredients drive Ireland’s fine dining scene. The country’s climate and landscape provide chefs with top-notch raw materials.
Irish seafood takes center stage in many kitchens. The Atlantic offers up fresh catches like oysters, mussels, and premium fish for starred menus.
Artisan producers have popped up everywhere. Specialty farmers and small producers supply chefs with unique ingredients, which really gives modern Irish food its edge.
Seasonal cooking shapes every menu. Chefs build dishes around what’s available—spring lamb, summer berries, autumn root veg.
The farm-to-table movement has picked up serious momentum. Many restaurants name their suppliers right on the menu, which builds trust and gives credit to the people behind the food.
Regional specialties keep things interesting. Cork’s food scene feels different from Galway’s, and Dublin restaurants pull from all over Ireland for variety.
Quality standards have soared. Producers now meet strict demands from fine dining kitchens, which has lifted the quality of food across the board.
Ireland’s Michelin-starred restaurants show their creativity through tasting menus packed with seasonal ingredients and inventive techniques. These experiences can be anything from an intimate eight-course meal to an epic twelve-course journey, usually with carefully chosen wine pairings.
Most Irish Michelin restaurants serve tasting menus with 8 to 12 courses. Prices start around €85 at Bastible and reach up to €245 at places like Glovers Alley.
A typical tasting menu kicks off with canapés made from Irish artisan ingredients. Early courses often feature local seafood—maybe Galway Bay scallops or Cork harbour mussels.
Midway, you’ll probably get premium Irish beef or lamb. Later, the menu moves into cheese and dessert.
Some restaurants, like Terre, mix French technique with Asian flavors using local Cork produce. Aniar brings back old Irish preservation methods like curing and pickling. Chestnut uses West Cork ingredients, serving things like turf-smoked butter and freshly gathered cockles.
Vegetarian options are just as creative as the meat dishes. Many spots even offer plant-based tasting menus that celebrate Irish veggies and artisan dairy.
At places like D’Olier Street, you can watch the chefs work in an open kitchen. Sometimes, the chef will even come out to explain a dish—especially in smaller venues like Liath in Blackrock Market.
Wine pairing programs usually tack on €100-150 to your meal, though premium selections can climb to €295 at the fanciest spots. These pairings don’t just complement each course—they show off international varietals and some up-and-coming Irish wines, too.
Classic pairings lean on traditional European wines, which just seem to work with all the French-influenced techniques you find in Irish fine dining. Prestige programs offer rare vintages and champagnes, which feel right at home with premium ingredients.
A lot of places now offer Irish whiskey flights, letting you sample what local distilleries are up to. Some restaurants also bring in craft beer pairings from Irish breweries, especially with seafood.
Non-alcoholic programs have really stepped up, with house-made cordials, artisan teas, and creative fruit blends. These options get just as much attention for flavor matching, so you won’t feel like you’re missing out.
Sommeliers often chat with diners, explaining where wines come from and how they’re made. Their insights help guests understand why certain pairings shine with particular dishes.
If you want a table at one of Ireland’s Michelin-starred restaurants, you’ll need to plan ahead. Good etiquette goes a long way, too, making sure you and the staff both have a great dining experience.
Book early for the top spots—think Chapter One or Patrick Guilbaud in Dublin. You’ll usually need to reserve 4-6 weeks in advance.
Most restaurants use online booking on their websites. If you have dietary needs or a special occasion, give them a call.
Prime times (7:00-8:30 PM on Fridays and Saturdays) fill up fast. Lunch or early evening might be easier to snag.
Always give the right contact info and party size. Many places need your credit card details to hold the reservation and will charge cancellation fees if you don’t show.
Confirm your booking a day or two before. It’s polite and helps the restaurant plan.
Ireland’s Michelin restaurants expect smart casual to formal dress. Men, go with collared shirts, tailored trousers, and proper shoes. Jackets are often a must for dinner.
Women can pick elegant dresses, smart separates, or tailored suits. Steer clear of trainers, shorts, or sportswear.
Fine dining etiquette means showing up on time, silencing your phone, and letting the servers set the pace. Michelin-starred places pride themselves on service as much as the food.
Staff appreciate when guests engage with wine presentations and course explanations. Tipping 10-15% is the norm for great service at these restaurants.
The 2025 Michelin Guide ceremony in Glasgow put a real spotlight on Irish restaurants. Three places earned their first Michelin stars, which is huge for Ireland’s culinary landscape.
The 2025 ceremony happened at Kelvingrove Art Gallery & Museum in Glasgow on February 10th. Ireland cheered for three new one-star winners at the event.
The Morrison Room near Maynooth wowed inspectors with top-notch produce and Adam Nevin’s creative cooking. They mix modern techniques with traditional Irish flavors.
Ballyfin in County Laois got the nod for Richard Picard-Edwards’ impressive cuisine in the gorgeous Ballyfin Demesne hotel. The restaurant matches the luxury of the hotel with exceptional dining experiences.
LIGИUM in County Galway landed its star thanks to Danny Africano’s wood-fired style. He uses local produce and open flames to create flavors that really stood out to the Michelin judges.
These new stars mark a big moment for Ireland’s restaurant scene. The awards show that Ireland’s moving up as a serious food destination.
Now, these three join the country’s other Michelin-starred spots. You can see real talent spread from Kildare to Galway to Laois.
After a Michelin win, restaurants usually see bookings skyrocket. Diners expect even more, and other chefs get inspired to aim higher.
Ireland’s reputation on the world food stage keeps growing. Food travelers now seek out these starred restaurants, which could help local economies, too.
Ireland’s Michelin dining scene features five two-star restaurants and plenty of one-star spots in Dublin, Cork, Galway, and beyond. There aren’t any three-star restaurants here yet, but you’ll find some truly top-tier dining from Belfast all the way down to West Cork.
Dublin leads the way for Michelin stars in Ireland. Chapter One by Mickael Viljanen has two stars and sits in a Georgian basement on Parnell Square North.
Restaurant Patrick Guilbaud also holds two stars on Upper Merrion Street. This iconic establishment has been around since 1981 in a Georgian townhouse.
Liath in Blackrock Market earned two stars for its intimate tasting menu. They focus on the five basic tastes in beautifully balanced dishes.
At the one-star level, D’Olier Street is set in a restored landmark. Glover’s Alley overlooks St Stephen’s Green from The Fitzwilliam Hotel.
Bastible on South Circular Road offers a relaxed Michelin experience. The open kitchen and chef interaction make it lively and fun.
Ireland’s got about 25 Michelin-starred restaurants right now. That includes five with two stars and around 20 with one star.
Numbers can change each year as places get added or drop off. Ballyfin Demesne in Laois and Lignum in Galway are some of the newer additions.
The Morrison Room at Carton House in Kildare is a fresh entry, too. Ireland’s culinary reputation is definitely on the rise.
You’ll find Michelin stars from Belfast in the north to West Cork in the south. Counties like Dublin, Cork, Galway, Tipperary, and Waterford all have starred spots.
Galway has two standout Michelin-starred restaurants. Aniar on Lower Dominick Street has one star for its “back-to-nature” style.
Aniar builds its menu around micro-seasons and local produce. Sometimes, the chef even reads poetry with the courses.
Lignum in Loughrea, County Galway, also holds a star. They run the restaurant out of Slatefort House in Bullaun.
Lignum specializes in wood-fired cooking. The ancient flame techniques give the tasting menu a unique smoky flavor.
Both places use local ingredients and push culinary boundaries. They really put Galway on the fine dining map.
Five restaurants in Ireland currently hold two Michelin stars. Chapter One by Mickael Viljanen in Dublin mixes French technique with Irish luxury ingredients.
Restaurant Patrick Guilbaud remains Dublin’s longest-running two-star spot. They serve French-inspired dishes made with Irish produce in a Georgian setting.
Liath in Blackrock is all about intimate dining and surprise tasting menus. They keep it small, so every meal feels personal.
Dede in Baltimore, West Cork, brings Turkish flavors to Irish coastal ingredients. Chef Ahmet Dede uses local produce to create something pretty special.
Terre at Castlemartyr Resort in Cork offers Asian-inspired dishes. The Manor House setting adds a touch of elegance and international flair.
No, Ireland doesn’t have any three-star Michelin restaurants—at least not yet. The highest any spot has reached is two stars.
Five restaurants currently hold that two-star honor, spread between Dublin and Cork. They’re the best of the best in Ireland right now.
Getting a third star is incredibly tough. Only a handful of places in the world manage it.
Still, Ireland’s food scene is growing fast. With more starred restaurants every year, who knows? Maybe a three-star will pop up soon.
You’ll find an interactive map of all Michelin-starred restaurants on the official Michelin Guide website. It lets you zoom in on exact locations all over Ireland.
The map covers everything from spots in Belfast to hidden gems in West Cork. You can filter by star level or restaurant type, which honestly makes the search a lot easier.
Dublin, Cork, Galway, Waterford, and plenty of other counties have starred restaurants. Some are tucked away in the countryside, while others sit right in the middle of busy cities.
The guide lists contact details and booking info for each place. Michelin inspectors also share their own descriptions, which can help you decide where to go.
Michelin keeps the map up to date with new restaurants and any changes. If you’re planning a Michelin dining adventure in Ireland, this map is pretty much essential.
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