restaurant

Move will involve a revamp of Bang, which has been a fixture on the Dublin dining scene since 1999

Sometimes, the time it takes to get to a great spot just enhances the pleasure that awaits

This is one of Chapter One chef-patron Mickael Viljanen’s favourite places for Sunday lunch so it's no surprise that the cooking is worthy of a Michelin star

Some restaurants take very justified breaks at this time of year, while others are offering special treats

Get in the queue for a reservation immediately – none of these stylish spots will disappoint

When you’re treating yourself or others, do it properly in one of these very fine spots

The menus here present an edible record of Dublin’s long education in Japanese food

Comet in Dublin and Beau in Belfast among newest listings in restaurant bible

You won’t find a tasting menu in any of these wonderful spots, just loads of options and plenty of clever flavours

Eat well without even a hint of formality in these 11 brilliant places

As he settles into the Michelin-starred Terre, Lewis Barker talks Michelin ambitions, Irish food and the beauty of connections

Consider lunch or afternoon tea if dinner reservations prove elusive

The skilled menu, including several must-orders, simply tastes of celebration

The ‘Irish Hox’ offers Dubliners and tourists alike a chance to drink in a revamped old haunt and dance at the site of the fabled, now defunct, club

From Berlin-style kebabs to a new generation of fish and chips and salad bowls, our grab and go market is looking healthier than ever

If you enjoy meeting people in a foodie setting but like leaving the organising and guest list to someone else, a ticketed event could be for you

The latest outpost of the Big Mamma group opens in a listed building on Westmoreland Street next week

I’ve repeatedly eaten for Ireland over the past 12 months and these are the places where I had my best meals

Pat yourself on the back if you manage to get a reservation in one of these clever spots

Four chefs from modern and traditional restaurants tell us what producing Chinese cuisine for an Irish-based audience means for them

Irish abroad: What’s your favourite food in your corner of the world?

The deal to sell the popular lunch and brownie spot was completed quickly

The Lebanese- and Mediterranean-influenced spot is now in a smart new D4 premises

Dave Hannigan says Goatsbridge trout showcases the quality we have on our doorstep

Plus, the ultimate in nose-to-tail dining and a Greek restaurant that wants the adults to draw pictures

From Michelin dining to casual bites and new openings to beloved classics, this is a list to bookmark

What began as handwritten recipes is now a heartfelt kitchen, where cooking is memory and survival

Trevor Moran was awarded the star for his Nashville restaurant Locust

Seven foreign diplomats share their Irish dining experiences, their favourites and the tastes they miss from home

Grano is built on simplicity, strong family bonds, a sense of social solidarity and community

Phones and iPad kids at the table have become a part of how we eat but etiquette is about creating an environment that everybody can enjoy

Diners may baulk at smaller portions, slimmer menus and higher bills, but owners have little choice

Restaurant documents shows tens of thousands of euro in tips for wait staff but kitchen workers see only a fraction of that

The star turn promise of Sunday lunch comfort food is not quite delivered

McNally Family Farm turned their backs on big supermarkets 30 years ago, opting to sell directly to consumers instead. Now, it’s where top Dublin chefs source their produce

Could we please persuade the Capparellis to open a branch in Dublin?

Michelin ceremony has never been held in Ireland, so choice of location is seen as symbolic

Resident chef Richard Picard-Edwards says consistency with the offering is the key quality Michelin inspectors seek

Still steaming in Temple Bar after 30 years, this Dublin classic should be cherished

Event on future of restaurants told the best of fine dining could become the ‘ultimate luxury’