Michelin Reveals Three New Irish Additions to its Restaurant Guide

Not one, not two, but three Irish restaurants have just been announced as the latest additions to the MICHELIN Guide – Great Britain & Ireland.

While The MICHELIN Guide distinctions – Stars, Green Stars and Bib Gourmands – are only revealed at the annual MICHELIN Guide Ceremony which usually takes place for Ireland and the UK in February, the Inspectors add restaurants to the selection year round.

A total of 23 new restaurants made the cut this month, with MICHELIN commenting that “it’s clear to see that despite all the challenges they face, the UK & Ireland’s chefs and restaurateurs show no sign of slowing down”.

Here’s the latest restaurants to add to your must-visit list:

Matsukawa, Dublin

The first Omakase-style restaurant in Ireland, Matsukawa in Smithfield has been pretty much solidly booked out since opening in September 2023.

MICHELIN commented “don’t be put off if you can’t secure a reservation at this sweetly run sushi restaurant at the first time of asking… The omakase menu is based around fine seafood produce, some of it Irish, with multiple servings of nigiri forming a large chunk of the experience – the hamachi and the salmon are particular highlights.”

Rare, Kinsale

Inspired by the South Indian flavours of Tamil Nadu, Rare’s Executive Head Chef Meeran Manzoor incorporates bold ingredients like chilli, coconut, tamarind, and date, all paired with West Cork’s finest local produce.

MICHELIN describes Rare as as “understated and engaging,” and the guide highlights Rare’s rustic-chic dining room and open kitchen, offering a personal touch with chefs delivering dishes to the table.

Saga, Belfast

Saga in Belfast has an ethos of “Eat Local, Think Global”, with owner and executive Head chef Jonny Taylor dedicated to supporting the community’s farmers and producers.

The menu “shines in its quality execution of classic dishes – like a fantastic version of Portavogie scallops with black pudding and apple”, according to MICHELIN, and the guide recommends you “sit in the rear to soak up the buzz of the kitchen, or ask for one of the semi-private booths in the front”.