30 editor picks across Ireland.
30 irish restaurants worth the trip across Ireland, editor-ranked. All cuisines in Ireland.
Aniar in Galway has held one Michelin star since 2012; JP McMahon serves tasting menus built on foraged herbs, cured west-coast fish and smoked meats.
OrderThe full tasting menu; courses change daily with what is foraged and landed
TipBook Tuesday to Saturday evenings; closed Sunday and Monday.
The Pullman at Glenlo Abbey Galway earned its first Michelin star in 2026; Angelo Vagiotis serves seven Irish courses in two Orient Express carriages.
OrderThe seven-course tasting menu at €150; wine pairing at €90 adds depth across every course
TipThe Wednesday-Sunday dinner service allows a long three-hour meal; Glenlo Abbey grounds are worth arriving early to walk.
Lady Helen has held one Michelin star since 2013, chef John Kelly cooking modern Irish tasting menus at Mount Juliet Estate, 18km south of Kilkenny.
OrderSeasonal tasting menu drawing on the estate's produce and local Co. Kilkenny suppliers.
TipOvernight stays on the estate complete the experience; the house grounds and river walks are reward enough the next morning.
Lady Helen at Mount Juliet Estate has held one Michelin star since 2013, chef John Kelly serving modern Irish tasting menus 18km south of Kilkenny.
OrderSeasonal tasting menu built entirely on Irish produce from the estate and local suppliers.
TipStaying on the estate makes the dinner experience complete; room rates include access to the grounds and morning walks by the river.
Kai Restaurant in Galway earned a Michelin Green Star in 2024; Jess Murphy posts a daily-changing menu from the Murphys Moycullen farm each morning.
OrderWhatever the farm delivered that morning; the fish plate and the greens are always the point
TipLunch is walk-in only from Tuesday to Saturday; dinner reservations are essential.
Kai Restaurant in Galway earned a Michelin Green Star in 2024; Jess Murphy posts a daily-changing menu from the Murphys Moycullen farm each morning.
OrderThe daily fish plate and whatever the farm delivered that morning
TipLunch is first-come-first-served; dinner reservations are essential and fill quickly, especially at weekends.
Delahunt on Camden Street in Dublin, Darren Free's modern Irish dining room with head chef Dermot Staunton inside a restored Joycean grocer.
OrderThe squab pigeon course and a glass of natural Riesling from the wine list.
TipFriday and Saturday book three weeks ahead. The upstairs bar serves the full menu and is the walk-up option.
Bastible on the South Circular Road corner at Leonard's, the Barry FitzGerald-owned one-Michelin-star neighbourhood room with head chef Killian Walsh.
OrderThe set menu only, designed around what FitzGerald has from Irish growers and the Atlantic that week.
TipThe bar seats book up later; if the dining room is gone, ask if the four counter seats are open for the same kitchen.
Perched above the English Market on its own gallery, the Farmgate Cafe serves Cork's most traditional dishes with produce bought from the stalls directly.
OrderTripe and drisheen, Seasonal market plate, Soda bread with Kerry butter
Perched above the English Market on its own gallery, with produce bought from the stalls below each morning. Tripe, drisheen and soda bread are the anchors.
OrderTripe and drisheen; Cork's native offal dish prepared as the city has always eaten it.
TipArrive before noon or after 13:30 to get a table; the gallery fills quickly at peak lunch.
Spitalfields on The Coombe in Dublin's Liberties, a Michelin Bib Gourmand pub-set kitchen serving the city's most considered classical Irish menu.
OrderThe seasonal stew with soda bread, and the coddle when it lands on the daily card.
TipTuesday to Saturday dinner only, 17:00-21:00. Walk through the public bar and ask for the back dining room.
Arán on Barrack Street is the most-awarded brunch address in Kilkenny, winner of Ireland's Best Brunch at the Georgina Campbell Irish Breakfast Awards.
OrderStone-baked sourdough; the seasonal brunch plates that change with what the farm.
TipClosed Tuesday. Last brunch orders at 15:15. Private evening dining available with advance notice.
Chef Brian Murray's Michelin Guide listed room inside the former Thompson's Bakery on MacCurtain Street, with a short menu of prime Irish produce cooked.
Hayfield Manor's signature dining room is Cork city's most formal fine-dining option, with corniced ceilings overlooking the manor's private gardens.
The Winding Stair on Ormond Quay in Dublin 1, Elaine Murphy's upstairs dining room above the bookshop overlooking the Ha'penny Bridge and the Liffey.
OrderSmoked Burren salmon, then a bowl of Irish stew with brown bread.
TipWindow seats face the Ha'penny Bridge; book three weeks ahead for the four river-view tables. Walk through the bookshop and up.
Anthony Smith's Parnell Square basement room in Dublin 1, modern Irish bistro a short walk from Chapter One, Michelin Guide listed since 2017.
OrderThe pig's-head croquettes if they are on, and the eight-hour bavette with bone-marrow sauce.
TipThe room runs Tuesday to Saturday from 17:00; the early sitting is the calm one before the post-theatre push.
Ard Bia at Nimmos is Galway's most moody venue at the Spanish Arch, serving North African-influenced Irish menus in a medieval stone building.
OrderThe mezze plate at lunch; at dinner, whatever the chalkboard shows from the Gairdín Bia garden
TipWeekend brunch without a reservation is fine; dinner sittings fill quickly so book ahead.
Ard Bia at Nimmos in Galway keeps its 18th-century Custom House stone building at the Spanish Arch as the city's most evocative casual dining room.
OrderThe mezze plate at lunch; dinner menus are written on the chalkboard and change with the garden
TipThe organic and natural wine list is shorter than the Westend wine bars but all are well-chosen.
Greenes on MacCurtain Street turns a waterfall-backed 18th-century warehouse into a farm-to-table dining room, with menus built on English Market sourcing.
OrderSteak on the Stone, English Market Chicken Supreme, Beef and Beamish stout stew
A converted waterfall-backed Cork warehouse on MacCurtain Street with menus built on English Market sourcing, local beef and seasonal Irish produce.
OrderSteak on the Stone; prime Irish beef cooked to your preference on a heated lava stone at the table.
TipWaterfall tables on the ground floor are the most moody; request when booking.
A converted 18th-century warehouse on MacCurtain Street with a waterfall backdrop and a kitchen that brings English Market sourcing to a more formal setting.
The Pig's Ear on Nassau Street in Dublin, Stephen McAllister's modern Irish room on three floors overlooking Trinity College, the city's reliable mid-tier.
OrderShepherd's pie at lunch with a glass of red; Irish coffee soufflé to finish.
TipFirst-floor window seats face Trinity's playing fields. The set lunch at €30 for three courses is the value play.
Dela on Lower Dominick Street Galway runs seven-day brunch from a Moycullen-farm kitchen, blending Modern Irish produce with Nordic and Asian notes.
OrderBrunch is the headline; the seed-to-feed seasonal plates at dinner reward a Thursday evening visit
TipThe natural wine list and craft beer selection are taken as seriously as the food.
Blackrock Cottage beside Salthill's diving tower has Galway Bay views and locally sourced Atlantic seafood plates in a relaxed cafe-restaurant.
OrderThe chowder with soda bread and whatever the daily seafood special shows
TipArrive early at weekends; the combination of sea views and quality food means it fills within an hour of opening.
Dela on Lower Dominick Street Galway runs seven-day brunch from a Moycullen-farm kitchen, blending Modern Irish produce with Nordic restraint and Asian notes.
OrderThe daily brunch is the most consistent expression of the kitchen's philosophy
TipThe natural wine and craft beer list is carefully considered; worth exploring beyond the house.
Blackrock Cottage on Salthill Promenade serves breakfast, brunch and lunch walk-in only, with acai bowls and a kids menu; dinner is reservation-only.
OrderThe chowder is the best in the area; the daily seafood special changes with the catch
TipArrive early at weekends; the combination of sea views and quality food means it fills within an hour of opening.
Lyla's on William Street pairs a 46-seat dining room with a cocktail bar, the third venue from the family behind Petronella and Mountain View Estate.
OrderCrispy duck salad to start, miso black cod or signature shepherd's pie for mains.
TipReserve the six-seat Table Six counter for the chef-led tasting; standard dining runs Wednesday through Saturday evenings only.
Two-floor Cork institution on Oliver Plunkett Street, open seven days with menus pulling directly from the English Market and an in-house coffee blend.
OrderDaily fish from English Market, Seasonal game board, House-blend coffee
Two-floor Cork institution on Oliver Plunkett Street seven days a week, with English Market menus and a house coffee blend made exclusively for the bar.
OrderDaily market fish board with soda bread; changes with each morning's English Market delivery.
TipThe lunch blackboard is shorter and better value than the dinner menu; arrive before 13:00 to get the fish.
Gallagher's Boxty House on Temple Bar in Dublin, Pádraic Óg Gallagher's three-room canon of boxty, coddle and smoked salmon, the boxty reference in town.
OrderThe boxty pancake stuffed with beef and Guinness, with a half pint of stout.
TipThe middle dining room is the calm one; the front bar fills with traffic from Temple Bar Square after 19:00.
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