This elegant fine-dining spot wows with a unique tasting menu, stellar service, and food that transforms dining into an artful celebration.
"Open for: Lunch Thursday to Saturday, dinner Tuesday to Saturday Price range: $$$$ The celebrated chef Mickael Viljanen took over Chapter One as chef/patron in 2021, and now many consider the restaurant to be the best in Ireland. The cooking is precise and detailed, with top-quality produce given the classic French treatment. There is of course a tasting menu, but you can dine for a reasonable sum if you opt for the excellent lunch; unlike many daytime menus at top-end restaurants, this one actually does reflect the kitchen’s abilities. Know before you go: Bookings open on the first of each month, and you need to be lightning quick to snag one. Otherwise, ask to be added to the cancellations list." - Corinna Hardgrave
"Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember." - Michelin Inspector
"Regarded as one of Europe's most creative fine dining experiences, Chapter One is a much-lauded Michelin-starred restaurant where seasonal Irish ingredients are presented like art on a plate (or an elaborate sculpture, in the case of the canapés). The vibe is authentic and remarkably unpretentious for its caliber (although, it’s not a place for children). Go for the five-course tasting menu and the sommelier’s wine pairing recommendations."
"Chef Ross Lewis continues to wow by merging carefully sourced Irish ingredients with more exotic flavors at this refined dining room in the basement of the Dublin Writers Museum. The Michelin-starred menu might include a feta cheese mousse with salt-baked beets, or brown crab with pickled dulse, a native seaweed."
