The ceremony took place at the Convention Centre where the biggest names in British and Irish gastronomy gathered to learn if their restaurants would gain, keep or lose the most-coveted symbol of recognition in the restaurant world: Michelin Stars.
It was the first time the prestigious annual launch of the Guide to Great Britain and Ireland happened on Irish shores since it began in 1974.
As part of the ceremony, the most-deserving dining establishments are recognised with various awards including Michelin Stars, Green Stars and Bib Gourmands.
Angelo Vagiotis’s The Pullman was the first restaurant awarded a first-time Michelin Star. It is set in two converted Orient Express train carriages nearly 100 years old on the Glenlo Abbey Estate and is described by the Michelin Guide as producing “exquisite cooking” while “showcasing the best Irish produce in beautifully balanced dishes like wild turbot with Oscietra caviar and a champagne and vanilla sauce”.
The Pullman is located inside two restored Orient Express train carriages of nearly 100 years in age. Pitcure: Gleno Abbey
Rónán O’Halloran, general manager at The Pullman, expressed his gratitude on behalf of the restaurant for recognition of their work after reopening less than a year ago.
“We are incredibly proud to be recognised in this prestigious guide, so soon after reopening The Pullman after its loving restoration following a major investment commitment by our owners.
“It certainly is a very proud moment for both the front and back of house teams who have worked incredibly hard to achieve our ambitious goal.”
Sandy Wyer and John Wyer of Forest Avenue, Dublin 4.
News in 90 Seconds – 9th February 2026
The Michelin Guide praised The Pullman for its “absolute splendour”.
“Stepping inside was like a portal to another time and place,” it said. “The cooking lived up to the surroundings, with outstanding produce and skilful execution.”
An emotional owner, John Wyer later took to the stage alongside co-owner Sandy Wyer to accept their star on behalf of his Dublin 4 restaurant Forest Avenue which has won its first-ever Michelin Star.
“When you love what you do, it’s easy, and we love what we do,” he told those gathered in the Convention Centre.
Forest Avenue restaurant in Dublin 4. Picture: Michelin Guide
“We run a lovely, authentic restaurant in Dublin 4 and that’s what gets us up in the morning.”
Another notable Irish winner on the night was Barbara Nealon of St Francis Provisions in Kinsale, Co Cork, who accepted the Michelin Service Award which is given in recognition of front-of-house teams who demonstrate exceptional service and professionalism. When asked what the secret is to great service, Ms Nealon joked: “liking your customers”.
Coming into tonight, Dublin restaurant’s Bigfan, Borgo and Foret, Farmgate Lismore in Waterford and Beau in Belfast had last week been awarded prestigious Bib Gourmand prizes, awards given to establishments who provide “value for money without skimping on flavour”.
Meanwhile, all 10 three-Michelin Star restaurants – all located in the UK – retained their status at this year’s ceremony.
There are five strict criteria that must be met in order to gain Michelin Stars: ingredient quality, mastery of flavour, expression of the chef’s personality in their cuisine, harmony of flavours and consistency between visits.
One Star means that the restaurant has exhibited “high quality cooking” that is “worth a stop”. Two Stars means the restaurant has demonstrated “excellent cooking” that is “worth a detour”, while three Stars indicates “exceptional cuisine” that is worthy of “a special journey”.
There was particular Irish interest in this year’s instalment of the highly anticipated ceremony as five restaurants in Dublin and Cork entered into contention with two of the globally coveted stars already to their names, hoping to gain more.
All five retained their two stars: Chapter One (Dublin), Liath (Dublin), Restaurant Patrick Guilbaud (Dublin) Dede (Cork) and Terre (Cork).
The “iconic” dining location – as described by the Michelin Guide – Restaurant Patrick Guilbaud on Merrion Street, Dublin 2, has been cooking up French dishes since its establishment by its namesake in 1981. The restaurant has held two stars since 1996, eight years after it gained its first.
The Michelin Guide credits it with a dining experience that “oozes sumptuousness and sophistication”, going hand-in-hand with its “restrained modernity”.
Mickael Viljanen of Chapter One hoped to win a third star at the ceremony. Photo: Nina Val
Fellow Dublin-based restaurant, Mickael Viljanen’s Chapter One on Parnell Square in Dublin 1, earned its two stars in 2022 owing to its “truly top-drawer cooking” comprising Donegal lobster, Limousin sweetbreads and Irish coffee, combining to make “an experience to remember”, according to the guide.
Dede in Baltimore, Co Cork is run by chef Ahmet Dede and is commended in the Guide for its “superb local produce” used to create authentic Turkish flavours.
There were 15 other Irish restaurants who retained their one-star rating under the Michelin Guide for 2026.
These include The Oak Room, Limerick’s first Michelin Star restaurant, fine dining location D’Olier Street in Dublin, 200-year-old cottage Homestead Cottage in Doolin, Co Clare and The Bishop’s Buttery in Cashel, Co Tipperary.