The Michelin Guide Ceremony 2026 will take place in Dublin on Monday, February 9, 2026, at the Convention Centre Dublin (CCD), marking the first time the event has been held in Ireland to announce new stars, Bib Gourmands, and Special Awards. Ireland currently has five Michelin two-star restaurants, Chapter One, dede, Liath, Patrick Guilbaud and Terre.
- Antrim, Belfast: Gareth McCaughey’s Muddler’s Club (since 2019; one star): A relaxed yet accomplished spot in Belfast’s Cathedral Quarter, it focuses on honest, seasonal cooking with excellent meats, fish, and vegetables. Chef Gareth McCaughey delivers refined plates with attention to detail and sustainability, in an approachable, modern environment.
- Antrim, Belfast: Stephen Toman’s Ox (since 2016; one star): Overlooking the River Lagan, Ox offers understated elegance with a menu centred on superb ingredients, particularly meats and sustainable seafood. Chef Stephen Toman’s cooking is precise and flavour-focused, with seasonal vegetables playing a key role in balanced, thoughtful dishes.
- Clare, Doolin: Robbie McCauley’s Homestead Cottage (County Clare; one star since 2024): A charming, intimate venue in scenic Doolin, it focuses on exceptional seasonal cooking with an emphasis on local produce and natural flavours. Chef Robbie McCauley’s dishes are refined yet approachable, contributing strongly to the area’s gastronomic reputation.
- Cork, Ballydehob: Rob Krawczyk’s Restaurant Chestnut (County Cork; one star since 2018): In the heart of West Cork, this intimate spot highlights hyper-local, seasonal ingredients through creative, modern techniques. Chef Rob Krawczyk’s dishes are artistic and thoughtful, often featuring fermentation and bold pairings, in a relaxed yet refined atmosphere that celebrates the region’s producers. Reopening in February 2026
- Cork, Baltimore: Ahmet Dede’s dede (County Cork; one star since 2019 originally as Mews, two stars since 2024): This acclaimed venue blends Ahmet Dede’s Turkish heritage with exceptional Irish produce, using foraging, minimal waste, and vibrant flavours. The tasting menus are personal, inventive, and deeply rooted in locality, earning praise for their creativity and warmth in a remote, scenic coastal setting. Reservations are available through June 2026 (dinner Thursday–Saturday.
- Cork, Castlemartyr: Vincent Crepe’s Terre (Castlemartyr Resort, County Cork; one star 2022, two stars 2024): Described as a “culinary journey,” Terre combines French elegance with dynamic Asian influences, using the finest local and seasonal produce. Chef Vincent Crepel crafts innovative tasting menus that celebrate nature’s brilliance in a luxurious resort environment.
- Cork, Kinsale: Paul McDonald’s Bastion (since 2019; one star): A husband-and-wife-run gem in colourful Kinsale, Bastion pays homage to its seaside location with an emphasis on seafood in an 8-course tasting menu (plus vegetarian options). Chef Paul McDonald blends traditional and modern techniques with smoky wood-fired elements, creative contrasts, and personal touches like accompanying poems.
- Dublin: Andy McFadden’s Glovers Alley (since 2022; one star): Located in the elegant Fitzwilliam Hotel overlooking St Stephen’s Green, Glovers Alley provides skilfully prepared modern dishes with robust, punchy flavours and artful presentation. Chef Andy McFadden focuses on high-quality ingredients in a chic, subtle setting that combines comfort with refined execution.
- Dublin: Barry Fitzgerald’s Bastible (since 2022; one star): A vibrant, lively spot in the heart of: Dublin, Bastible offers confident modern Irish cuisine in a relaxed, contemporary setting. Chef Barry Fitzgerald celebrates Ireland’s natural larder through a seasonal set menu, where carefully sourced ingredients shine with balanced flavours, clean presentation, and a sense of fun in both food and service.
- Dublin: Damien Grey’s Liath (Blackrock; two stars since 2022, previously one star as Heron & Grey 2017–2018): An intimate, artistic venue known for bold, inventive tasting menus featuring fermentation, foraging, and surprising textures. Chef Damien Grey’s approach is personal and boundary-pushing, creating memorable journeys through flavour in a relaxed, contemporary setting.
- Dublin: James Moore’s D’Olier Street (since 2024; one star): In central Dublin, this restaurant impresses with visually stunning, technically accomplished plates that draw on premium ingredients and creative flair. Chef James Moore (with experience from high-end kitchens abroad) delivers precise, modern cuisine in a welcoming space.
- Dublin: Keelan Higgs’ Variety Jones (in Thomas St; since 2024; one star): This intimate, creative venue in central Dublin impresses with inventive, flavour-driven cooking using top-tier seasonal produce. Chef Keelan Higgs delivers thoughtful tasting menus in a relaxed yet accomplished space, earning praise for technical skill and a lively, personal approach to modern cuisine.
- Dublin: Mickael Viljanen’s Chapter One (two stars since 2022, one star since 2007 under Ross Lewis): Housed in a historic basement near Parnell Square, this enduring two-star favourite delivers exceptional modern Irish cuisine with precise technique and elegance. Chef Mickael Viljanen creates refined tasting menus that highlight premium seasonal produce, blending innovation with classical foundations in a welcoming, sophisticated atmosphere.
- Dublin: Restaurant Patrick Guilbaud (Merrion Hotel; one star 1990–1995, two stars since 1996): One of Ireland’s most enduring fine-dining institutions, it offers refined French-influenced cuisine with classical foundations and impeccable balance. The focus is on the finest seasonal produce, executed with skill and elegance in a sophisticated, timeless atmosphere.
- Galway, Loughrea: Danny Africano’s Lignum (since 2025; one star): In a modern barn conversion near Loughrea, Lignum centres on wood-fired cooking (lignum means “wood”) to enhance seasonal Irish and Italian-influenced ingredients. Chef Danny Africano delivers a changing, no-set-menu tasting experience with smoky dimensions, purity of flavour, and a welcoming Scandic vibe.
- Galway: JP McMahon’s Aniar (since 2013; one star; chefs included Enda McEvoy 2013, Ultan Cooke 2014, JP McMahon from 2015): Deeply rooted in the west of Ireland, Aniar distils local bounty into pure, flavour-focused dishes with clever blends of traditional and modern techniques. Chef JP McMahon emphasises contrasts in texture, temperature, and acidity, often incorporating foraged and regional elements in an understated, ingredient-led style.
- Kildare, Maynooth: Adam Nevin’s Morrison Room (since 2025; one star): Housed in the historic Carton House near Maynooth, this restaurant showcases first-rate estate and local produce through inventive, precise cooking. Chef Adam Nevin brings creativity and skill to elegant tasting menus in a luxurious, endearing setting that delights with both quality and innovation.
- Kilkenny: Cormac Rowe’s Lady Helen (since 2014; one star): Set within the luxurious Mount Juliet Estate in Thomastown, the Lady Helen offers elegant, high-quality cooking in a grand country-house setting. It highlights premium produce through refined, skilful preparation, delivering a sense of occasion with balanced, indulgent plates and impeccable service.
- Kilkenny: Gareth Byrne’s Campagne (since 2014; one star): In the heart of Kilkenny city, Campagne provides indulgent French-inspired cuisine elevated by superb local Irish ingredients. Chef Gareth Byrne (with Chapter One pedigree) creates rich, flavour-packed dishes like foie gras and wild venison in a warm, unflashy environment that prioritises quality and depth.
- Laois, Ballyfin: Ricard Picard-Edwards (Ballyfin Demesne, County Laois; one star since 2025): Housed in a magnificent Regency-era manor with its own estate produce, the restaurant offers impeccable classical cooking elevated by top-quality ingredients from the walled gardens and surroundings. Chef Ricard Picard-Edwards brings precision and luxury to tasting menus, making it a highlight of Ireland’s country-house dining. Reservations for non-residents
- Limerick, Adare: Mike Tweedie’s Oak Room (Adare Manor, County Limerick; one star since 2019): Set within the luxurious Adare Manor hotel, this elegant restaurant offers refined, modern Irish cuisine with classical techniques. Chef Mike Tweedie emphasises premium seasonal ingredients, often from local suppliers, resulting in beautifully presented dishes that balance tradition and innovation in a grand, opulent setting. The restaurant welcomes residents and non-residents (Wednesday–Sunday, subject to availability)
- Tipperary, Cashel: Stephen Hayes’ Bishop’s Buttery (Cashel Palace Hotel, County Tipperary; one star since 2024): Within the historic Cashel Palace, this restaurant serves top-quality produce with natural, vibrant flavours in a sophisticated setting. It highlights regional ingredients through skilful preparation, offering a sense of occasion and excellent execution.
- Waterford, Ardmore: Martijn Kajuiter’s House (Cliff House Hotel, County Waterford; one star since 2010): Famously located on the cliffs overlooking the sea, House delivers inventive, produce-driven cooking with a strong focus on local and foraged elements. Chef Martijn Kajuiter creates precise, flavour-forward tasting menus that showcase Ireland’s coastal bounty, paired with stunning views and attentive service.
Former Michelin Star restaurants
Many o these restaurants were pioneers in elevating Irish cuisine during the early years of the Guide’s coverage in Ireland (from 1974 onward). Darina Allen is the matronly mother-figure for Ireland’s fine dining revolution.
- Antrim, Belfast: Michael Deane’s (one star 2001–2010, and earlier): Michael Deane’s flagship venue (initially on Howard Street) offered refined modern cuisine and helped establish Belfast’s fine-dining scene. It held a star for many years before a temporary loss (post-flooding), with Deane later regaining recognition elsewhere.
- Antrim, Belfast: Michael Deane’s Eipic (one star 2016–2022): A fine-dining evolution of Deane’s empire in the same Howard Street location, it focused on inventive, high-end tasting menus under head chefs. It retained a star for several years but closed in late 2023 amid rising costs and shifting dining trends.
- Antrim, Belfast: Paul Rankin’s Roscoff (one star 1991–1998): A pioneering Belfast restaurant under chef Paul Rankin, it brought contemporary, eclectic cooking to the city with influences from California and beyond. It was one of Northern Ireland’s early starred venues before closing.
- Clare, Lisdoonvarna: Aidan McGrath’s Wild Honey Inn (2018–2020; one star): Ireland’s first Michelin-starred pub, a cosy 19th-century inn with refined bistro-style cooking using local, seasonal produce under chef Aidan McGrath. It lost the star after 2020 amid changes, though the inn continues, following sale of the business and chef Aidan McGrath stepping away, but the inn/pub itself is open for dining and accommodation. It is no longer classified as a Michelin-starred venue.
- Clare: Jean Baptiste Molinar’s Dromoland Castle (one star 1995): The grand castle hotel’s restaurant delivered classical French-Irish cuisine in an opulent setting. It held a star in the mid-1990s as part of Ireland’s growing luxury dining scene.
- Cork, Ahakista: Kei Pilz’s Shiro (County Cork; one star 1996–2001): This intimate Japanese restaurant, run by Japanese chef Kei Pilz and her husband Werner in their own home (a gothic villa), offered refined, authentic Japanese cuisine including sushi and kaiseki-style dishes. It was a trailblazing spot for Asian fine dining in rural West Cork, earlier earning a “Red M” (good food at reasonable prices) from 1988–1995, and closed after Kei Pilz’s death in 2001.
- Cork, Ballylickey: Ballylickey House (County Cork; one star 1975): Part of the historic Ballylickey Manor House (a former shooting lodge), this early fine-dining spot provided elegant, quality cuisine in a luxurious country-house setting. It was among Ireland’s very first starred restaurants but the award was short-lived, with the venue later operating as guest accommodation.
- Cork, Ballymaloe: Myrtle Allen’s Ballymaloe House (County Cork; one star 1975–1980): The iconic country-house hotel and restaurant (The Yeats Room) pioneered modern Irish cuisine under Myrtle Allen, focusing on fresh, seasonal, estate-grown produce in simple yet elegant preparations. As Ireland’s first female Michelin recipient, it championed local ingredients and farm-to-table ethos before losing the star.
- Cork: Declan and Michael Ryan’s Arbutus Lodge (one star 1974–1983, 1987–1988): One of Ireland’s very first starred restaurants (Declan Ryan earned the inaugural Irish star in 1974), this family-run hotel venue championed local produce and classical techniques, holding the award intermittently over years.
- Cork: Takashi Miyazaki’s Ichigo Ichie (one star 2018–2022): A modern Japanese restaurant focusing on kaiseki-inspired tasting menus with Irish ingredients, it brought innovative Asian cuisine to Cork under chef Takashi Miyazaki before closing.
- Down, Bangor: Robbie Millar’s Shanks (County Down; one star 1996–2005): Located at the Clandeboye Estate golf centre, this Californian-influenced restaurant delivered eclectic, disciplined cooking with strong local produce emphasis under chef Robbie Millar. It held the star for a decade (the longest in Northern Ireland at the time) until Millar’s tragic death in a 2005 car accident led to its closure.
- Down, Gilford: Barry Smyth’s The Oriel (2004–2005; one star): A fine-dining restaurant in rural County Down, it delivered refined, quality cooking under chef Barry Smyth, gaining recognition as one of the UK’s top 25 restaurants in 2005. It closed in 2006.
- Down, Helen’s Bay: Dean’s on the Square (1997; one star): A converted railway station restaurant offering accomplished modern cuisine, it marked Michael Deane’s first Michelin star in Belfast before he expanded his empire elsewhere.
- Dublin, Malahide: Oliver Dunne’s Bon Appétit (2008–2015; one star): A stylish Georgian townhouse restaurant offering creative contemporary French/Euro cuisine with local produce under chef Oliver Dunne. It held the star for several years in a bustling neighbourhood setting.
- Dublin: Aiden Byrne’s The Commons (one star 2002): A short-lived but acclaimed venue offering contemporary fine dining, it earned a star in the early 2000s under chef Aiden Byrne.
- Dublin: Conrad Gallagher’s Peacock Alley (originally in Baggot Street, then Fitzwilliam Hotel; 1998, 2001–2002; one star): A fine-dining venue known for contemporary haute cuisine blending global influences, it made Conrad Gallagher the youngest Irish chef to earn a Michelin star at age 26. It held the award intermittently before closing in 2002 amid financial issues.
- Dublin: Derry and Sally Clarke’s L’Ecrivain (one star 2003–2020): A long-established favourite known for seasonal, ingredient-driven modern Irish-French cooking in a warm, welcoming atmosphere under the Clarkes. It held a star for many years before closing in 2020.
- Dublin: Dylan McGrath’s Mint in Ranelagh (2008–2009; one star): A modern, seasonal restaurant in Ranelagh run by celebrity chef Dylan McGrath, it focused on high-quality Irish ingredients with innovative preparations. Featured in the documentary The Pressure Cooker, it gained a star amid controversy but closed due to economic pressures in the downturn.
- Dublin: Kevin Thornton’s (originally on Portobello Road, then Fitzwilliam Hotel; 1996–2015; one star 1996–2000 and 2006–2015, two stars 2001–2005): Ireland’s first restaurant to achieve two Michelin stars under chef Kevin Thornton, it emphasised classical techniques with premium seasonal produce in an elegant setting. Thornton was a pioneering figure, but the venue closed in 2016.
- Dublin: Matt Dowling’s Russell Hotel (1974; one star): One of Ireland’s earliest starred restaurants, housed in the historic Russell Hotel on St Stephen’s Green, it offered high-quality classical cuisine under head chef Matt Dowling. The star was awarded just before the hotel’s closure and demolition in 1974.
- Dublin: Mickael Viljanen’s The Greenhouse (one star 2016–2019, two stars 2019–2022): An intimate, creative spot blending Nordic influences with local produce through precise, innovative tasting menus under chef Mickael Viljanen. It achieved two stars remarkably quickly but closed in 2022.
- Dublin: Rory Carville’s Locks Brasserie (2013; one star): Located on the Grand Canal in Portobello, this chic brasserie offered refined French-influenced dining with fresh, organic Irish and French produce under head chef Rory Carville. It earned its star shortly after his arrival but lost it following his departure in 2013 to pursue other ventures.
- Galway, Ballyconneely: Stefan Matz’s Erriseask House (County Galway; one star 2000–2001): A hotel-restaurant in scenic Connemara, it offered refined European cooking with local influences under German chef-owner Stefan Matz (with his brother). It was the first Michelin-starred venue in the west of Ireland during its brief starred period before the property was sold in 2002.
- Galway: Enda McEvoy’s Loam (2016–2022; one star): A forward-thinking venue specialising in native West of Ireland ingredients with a strong sustainability focus, it earned a star under chef Enda McEvoy (previously at Aniar). It closed in 2022 due to rising costs and staffing challenges.
- Kerry, Kenmare: Fergus Moore’s Sheen Falls (1993–1998; one star): Housed in Sheen Falls Lodge (now known as La Cascade), this fine-dining venue offered refined European-Irish cuisine in a scenic estate location, earning consistent recognition before the award lapsed.
- Kerry, Kenmare: Park Hotel (1983–1990 and 1994–1999; one star): The elegant restaurant in the historic Park Hotel Kenmare provided classical fine dining with various head chefs (including Colin O’Daly, Brian Cleere, Bruno Schmidt, and Matthew d’Arcy). It held the star for extended periods in a luxurious hotel setting.
- Kildare, Ardclough: Jordan Bailey’s Aimsir at Cliff at Lyons (two stars 2019–2022): A modern, ingredient-focused fine-dining venue in a historic estate setting, it emphasised Irish produce, foraging, and seasonal weather influences through an ambitious tasting menu. Run by husband-and-wife team Jordan and Majken Bailey, it achieved two stars remarkably quickly after opening in 2019 but closed in 2023 following the chefs’ departure.
- Kildare, Straffan: Michel Flamme’s K Club (1993–1994; one star): The Barton Restaurant at the luxurious Kildare Hotel and Golf Club (K Club) delivered French-influenced fine dining under French chef Michel Flamme, gaining brief recognition in this prestigious estate setting.
- Meath, Navan: Catherine Healy’s Dunderry Lodge (1986–1989; one star): A converted farmhouse restaurant run by chef Catherine Healy and husband Nick, it provided accomplished, high-quality cooking and was hailed as one of Ireland’s finest. It earned a star but closed after Healy’s terminal illness.
- Tipperary, Cashel: Declan Ryan’s Cashel Palace Hotel (one star 1982–1983): Within the historic Cashel Palace, this early venue provided refined hotel dining with emphasis on quality ingredients, earning one of Ireland’s inaugural stars before the award lapsed.
- Tipperary, Cashel: Hans Peter Matthiae’s Chez Hans (one star 1983): A beloved, long-running restaurant in a converted church, it offered classic French-influenced cooking with local Irish produce under chef Hans Peter Matthiae. It held a star briefly in the early 1980s.
- Wicklow, Annamoe: Peter Robinson’s Armstrong’s Bar (County Wicklow; one star 1977): A converted rural dwelling turned restaurant, it provided classical, high-quality cooking under chef-owner Peter Robinson. It gained Ireland’s attention as an early Michelin recipient but lost the star after Robinson sold it (to Paolo Tullio) shortly after the award, per Michelin’s change-of-ownership policy; it later earned a Red M before closing.
