The Dublin restaurant takes first place in National Geographic’s top 10 list

A Dublin restaurant has topped the list of the 10 best restaurants on the island of Ireland.

he National Geographic published its list of the 10 best restaurants north and south of the border

Chapter One by Mickael Viljanen, Dublin

Mickael Viljanen’s Chapter One in Dublin has been ranked number one and has been dubbed not only the ‘Gem’ of Dublin’s north side, but also the ‘North Star for Irish Fine Dining’.

“For three decades, Chapter One has delighted foodies while tickling the tummies of well-heeled regulars, and a recent reboot under chef Mickael Viljanen moves the scale deliciously,” reads the article.

“He’s a Finn who knows Irish food inside and out, a technical wizard who composes like an artist, and madly ambitious (many expect this to be Ireland’s first three Michelin star restaurant).”

The article states that Chapter One is “expensive but essential.”

Pilgrim, Co Cork

Described as a “deceptively simple restaurant,” the article said that Pilgrim’s menus change daily and feature the “best local produce the kitchen can get their hands on.”

“Menu items can include a light but pleasantly autumnal pork belly served with apple, blackberry and pickled beetroot, or albacore tuna with tomatoes and crispy kale,” the article reads.

“White walls and wooden tables are elevated by wildflowers and curated accents – an old tree branch above the fireplace here, a Patrick Scott print there. When we visited, even a simple side of oak-smoked potatoes with wild garlic mayo made for a happy smile.”

The Muddlers Club, Belfast

Chef Gareth McCaughey’s Muddlers Club has been likened to “a gourmet geocache hidden down its back streets.”

“Named after a secret society that met here over 200 years ago, it’s a social space with a post-industrial vibe softened by beautiful ceramics, large windows, and a small cocktail bar.

“The open kitchen, meanwhile, serves a sophisticated balance of confident, Michelin-starred cuisine that never feels overbearing — think morne lamb with aubergine and dukka, or duck with charred carrot, miso and almonds (you’ll ask how they cook these chips too).

The Olde Glen, County Donegal

The Olde Glen, ranked fourth, is described as ‘a cozy bar and restaurant’ by Donegal resident Ciarán Sweeney, who has returned from Forest & Marcy in Dublin.

“The room is a former dance hall; the pub next door; and the chef refines ingredients such as house-smoked Atlantic salmon, oysters or market fish – for example, Greencastle cod filet or hake paired with cauliflower and coconut, crab fregola and a light curry velouté.

“Don’t miss his Fermented Potato Bread with Bacon and Cabbage – it might sound a bit stereotypically Irish, but it comes as a trio of bread, a casserole dish with crispy bits of cabbage and bacon, and a small copper pot filled with bacon essence. They devoured it in Dublin, just like here.”

Quay, County Galway

The article states that Quay is the perfect restaurant for a ‘peach town’ like Galway. Chef Jess Murphy is from New Zealand, and Kai is a Maori word meaning eat, consume, nourish, partake, devour.

“Cosy interiors, a chalkboard menu, pickle-and-peel delights on the shelves, and friendly staff flipping between wooden tables…all set the scene for strongly seasonal and creative food.

“Dishes include Roscommon lamb chops with beetroot picada and tahini or Rossaveal hake with burnt butter cauliflower (there is also a burnt butter ice cream on the dessert menu).”

Beach House, County Waterford

Sixth-placed Jumoke Akintola and Peter Hogan’s Beach House is credited with “rebooting” Tramore’s reputation.

“Alongside rising stars like Seagull Bakery and Mezze, Tramore is back in fashion.

“Open only for lunch in a Victorian town house, you can detect a touch of St John’s in its low-key atmosphere, although the daily menus are Irish seafood songs – with short, enticing descriptions of fried mackerel, say, clam ravioli or oysters served with shallot and fennel pollen (two to three plates per person are recommended).”

MacNean House, Co. Cavan

The MacNean House of Neven Maguire, one of Ireland’s most famous chefs, is in the tiny border village of Blacklion.

“The dining room is a formal affair, upholstered in white linen; The ‘Prestige Menu’ is an Irish classic expertly anchored in French technique – from a ‘Study of Shellfish’ combining seared scallops, shrimp kataifi and crab ravioli, to braised short ribs slathered in jus. “

Aimsir, Co Kildare

The article states that Jordan Bailey and Majken Bech-Bailey spent months “touring the island before opening the restaurant at this luxurious village-style country resort.”

“The 18-course tasting at two-Michelin-starred Aimsir is a meticulous testament to what they found.

“Galway mussels can be smoked over hickory and served with fermented cabbage and roasted kombu dashi, with Bailey adding the finishing touches on an island in the center of the room. A small farm and gardens have also been added.”

Pyke ‘N’ Fries, Derry

Guests are told that at Pyke ‘N’ they can tuck into a “deliciously soggy” Legenderry burger made with local Wagyu beef, charcoal-cooked market fish, or tacos with treats like porter-braised brisket or breaded pickled cauliflower. Fries.

The restaurant started with a food truck and grew into a shipping container and a double-decker bus (both of which are on the Foyle riverside).

“But now there’s also a brick-and-mortar edition on Strand Road, with Kevin Pyke bringing some serious foodie chops. Expect bare lightbulbs, school chairs and student discounts – as well as doership and artery-clogging bliss.”

Maes, Dublin

Also ranked 10th, a Dublin restaurant, Mae’s offers a four-course tasting menu that ‘bursts with sophistication without ever sacrificing comfort or fun’.

“Service at Mae’s begins with three upscale snacks — perhaps a rich, tender piece of chicken thigh on a skewer with surprising slices of gherkin, or a crumbled flavor bomb mixing lamb, dates and Gruyere.

“Irish produce like Durrus cheese and Abernethy butter take pride of place, and dishes are prepared by chefs who can add a spoonful of sauce (or sweet Calvados syrup for Chef Gráinne O’Keefe’s signature Tart Tatin). Offering guests their selection of handcrafted knives also adds a sense of theater.” The Dublin restaurant takes first place in National Geographic’s top 10 list

Fry Electronics Team

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