The real story isn’t about who wins: it’s what the guide reflects about an Irish dining scene that has matured, diversified and found confidence on its own terms …
Love it or loathe it, a Michelin star (or three) remains the ultimate culinary currency. Exclusionary? Possibly. Outdated? Debatable. Still capable of shaping careers and reputations? Undoubtedly. But as Dublin hosts the Michelin Awards, the focus is shifting beyond the winners’ list. What matters more is what Michelin now reflects about Irish dining and how assured it has become.
There was a time when Michelin’s presence in Ireland felt aspirational, even slightly anxious. Recognition mattered. Comparisons were inevitable, with the measuring stick often pointed in the direction of London, Paris or Copenhagen. Inspiration from culinary hubs still matters, but this year the tone feels notably different. Less concerned with external validation, Dublin’s food scene has evolved steadily rather than dramatically. A generation of chefs who trained abroad have returned home with technical confidence and a clearer sense of identity. The result is a cultural hub where produce, seasonality and balance take precedence over excess.
Dining rooms are polished yet relaxed, ambitious without being stiff. Menus highlight both skill and simplicity, with fire-led cooking, fermentation, native seafood and exceptional Irish dairy no longer framed as trends, but as a given.
Head chef and owner of Dede Baltimore, Ahmet Dede and co-owner of Baba’de
Stars In Their Eyes
Inevitably, Michelin’s arrival fuels the whispers about a potential third star and raises the question: can Ireland support a three-star restaurant? Chapter One in Dublin is frequently cited as the benchmark – internationally respected, technically rigorous and operating with long-term discipline rather than overt pursuit. Further afield, Dede in Baltimore, Co Cork offers an equally compelling proposition, embracing its remoteness while expressing Irish ingredients with global execution. Ahmet Dede has made no secret of his ambitions, which is refreshingly honest at a time when feigning disinterest appears to be the stance du jour. Meanwhile, Terre at Castlemartyr in Cork represents a modern Irish-European sensibility, combining elegance and precision without slipping into formality for formality’s sake.
Whether a third star materialises is almost beside the point. What matters most is the fact that Ireland is finally part of the conversation; something that would have felt fanciful not too long ago.
Head chef and co-founder of Big Fan Bao, Alex Zhang
The Bib Gourmands
Perhaps the clearest signal of Michelin’s evolving relationship with Ireland lies not in the stars, but in the Bib Gourmand selections. Borgo, Big Fan Bao and Uno Mas in Dublin are just some of the rooms that reflect how people actually eat: lively, informal, produce-driven restaurants where atmosphere matters as much as technique, and where value isn’t an afterthought. The recent Bib recipients underline a dining culture that prioritises generosity, personality and accessibility – places run by chefs who care deeply about sourcing and flavour, but not at the expense of warmth and the all-important conviviality of dining out. In many ways, the Bibs now feel like the beating heart of the Irish food scene as they’re busy, democratic and joyfully unfussy. Michelin recognising this isn’t a concession – it’s an acknowledgement.
Terre at Castlemartyr Resort
Modern Michelin, Irish Style
What’s striking about this moment is how little desperation surrounds it. Chefs still care, of course, as stars open doors, fill rooms and change careers. But there’s a sense that Irish restaurants are no longer bending themselves out of shape to fit a mould. Fine dining has finally loosened its collar. White tablecloths are optional. Storytelling matters. Sustainability isn’t a badge, it’s a baseline. And success is increasingly defined on local terms. A dining culture that’s stopped looking over its shoulder, comfortable holding both three star ambition and packed Bib rooms in the same breath. The awards may shine their light for one night, but Irish food no longer depends on it. The city has learned how to glow on its own and we all reap the benefits.