Modern British kitchens cook seasonal produce with French technique — and the best value in the category is very often lunch at a starred pub rather than dinner in town.
In Dublin the British list is led by Chapter One by Mickael Viljanen in Parnell Square (Two MICHELIN Stars, €160-€200 / $175-$220 per person). If you want the same cooking for less, Forest & Marcy at €70-€90 / $76-$98 is the value pick.
- 1.
Chapter One by Mickael Viljanen
Two MICHELIN StarsModern Irish · Parnell Square · €160-€200 / $175-$220
Mickael Viljanen
Chef Viljanen’s cooking is a masterclass in precision and flavour, showcasing premium Irish ingredients with Scandinavian finesse. The elegant, understated dining room provides a refined backdrop for an experience of true culinary artistry, where every dish is a meticulously composed statement of seasonality and skill.
Order: Ligurian Octopus, Roast Scallops with Smoked Eel, Aged County Kildare Duck
- 2.
Variety Jones
One MICHELIN StarModern Irish · The Liberties · €90-€120 / $98-$130
Keelan Higgs
Variety Jones delivers a relaxed yet sophisticated dining experience, centred around wood-fired cooking. Chef Higgs masterfully extracts depth and nuance from high-quality Irish produce, often cooking dishes over embers for distinctive smoky aromas and textures. The industrial-chic interior fosters an inviting, convivial atmosphere perfect for sharing innovative plates.
Order: Wood-Fired Roast Chicken, Celeriac with Truffle
- 3.
Bastible
One MICHELIN StarModern Irish · Portobello · €80-€100 / $87-$109
Barry Fitzgerald
Bastible is celebrated for its confident, imaginative approach to Irish ingredients, presented in a bright, contemporary dining room. Chef Fitzgerald's dishes are characterised by clarity of flavour and thoughtful composition, often featuring unique ingredient pairings that surprise and delight. It's a consistently excellent neighbourhood gem with serious culinary credentials.
Order: Cod with Fermented Potato, Lamb Shoulder with Wild Garlic
- 4.
Forest & Marcy
MICHELIN SelectedModern Irish · Ranelagh · €70-€90 / $76-$98
Ciaran Sweeney
This vibrant neighbourhood restaurant is known for its creative small plates, designed for sharing, in a buzzing and contemporary setting. The menu features inventive dishes rooted in Irish ingredients but with global influences. The wine list is equally adventurous, offering natural and biodynamic selections.
Order: Smoked Hake with Leeks, Pork Belly with Apple and Celeriac
Booking a British table in Dublin
- · For MICHELIN-starred restaurants, book 1-3 months in advance. Cancellation policies vary but often require 48-72 hours' notice to avoid charges.
- · Many fine-dining establishments require a credit card guarantee or a non-refundable deposit for bookings, particularly for larger parties or peak times.
- · Consider weekday lunch menus at top restaurants; they often offer a more accessible price point for tasting the chef's cuisine, typically €40-€70.
- · Be aware of strict no-show policies. Failure to cancel within the specified window can result in significant charges per person, often the full menu price.
And the local dishes in Dublin
Irish Stew
A hearty, comforting stew typically made with lamb or beef, potatoes, carrots, and onions, slow-cooked to perfection. It's a staple of Irish cuisine, often served with soda bread. Find an authentic bowl at The Brazen Head, Dublin's oldest pub, which prides itself on traditional dishes.
Fish and Chips
Crispy battered fresh fish (usually cod or haddock) served with chunky, golden-fried chips. A quintessential takeaway meal in Ireland. For a classic, satisfying portion with a rich history, head to Leo Burdock's, a Dublin institution since 1913.
Full Irish Breakfast
A substantial morning meal featuring bacon, sausages, black pudding, white pudding, eggs, toast, baked beans, and sometimes fried tomato or mushrooms. It’s the perfect fuel for a day of exploring. Try it at The Fumbally for a modern take or at O'Neill's Pub & Kitchen for a traditional version.
Boxty
A traditional Irish potato pancake, often pan-fried or boiled, and can be served as a side dish, wrapped around fillings, or as a main course. It has a distinctive, slightly chewy texture. The Boxty House in Temple Bar specialises in various delicious boxty dishes.
Other cuisines in Dublin
Seven days in Dublin
Pair these British tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Dublin travel guide