Michelin Guide: Three new Irish restaurants get the nod

Three restaurants in Ireland are included in the Michelin Guide's new monthly updates to its UK and Ireland website and app, introduced for the first time last month and revealed on the final Wednesday of each month. Ten additions are announced today, two of them in the Republic and one in Northern Ireland.

Inclusion in the monthly updates means that a restaurant makes it into the guide, but at what level is not disclosed. “The annual Michelin Guide distinctions for 2022 – Stars, Bib Gourmands and Green Stars – will be unveiled at the annual launch ceremony as usual. But you never know – they might include some of these newly recommended restaurants, so why not try them now before reservations become even harder to secure?” the publisher says.

Unsurprisingly, the newly launched Chapter One by Mickael Viljanen, on Parnell Square in Dublin 1, makes the cut; the only remaining speculation here is at what level the new entry will debut when the 2022 awards are revealed. Its chef-patron, Mickael Viljanen, previously headed the kitchen at the Greenhouse in Dublin 2, which had two stars, while Ross Lewis, who remains a partner in Chapter One, had one star. Does two plus one make three? That remains to be seen when the 2022 awards are revealed, at a date yet to be disclosed.

“The cooking focuses on prime ingredients and uses classic French techniques to create dishes that offer bold and sometimes quite daring flavour combinations. If you want to see it all up close, then book the Chef’s Table in the kitchen,” the updated Guide says.

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Mae, Gráinne O'Keefe's new restaurant in Dublin 4, is also among the 10 new entries. As it is a collaboration with the French Paradox wine shop downstairs, Michelin says, it "makes sense therefore to go for the well-priced wine pairings to accompany the set price menu. Modern, boldly flavoured dishes are produce-led and have an Irish theme: some are homely and comforting, while others are more elaborate and eye-catching. Friendly, efficient service completes the picture."

In Belfast, Stock also makes the cut. "Local chef Danny Millar's latest venture is a spacious, buzzy brasserie which oozes charm and character. It's set on the first floor of the delightful covered Victorian Market, and tables on the 'terrace' overlooking the stalls are a real draw. Sourdough pizzas are available at lunch, while the main menu offers carefully cooked classic dishes like traditional Irish crubeens, côte de boeuf with 'proper' chips or whole market fish on the bone."