Chef Mikael Viljanen's Dawson Street dining room applies Scandinavian methods — fermentation, smoking, foraged garnishes like sea buckthorn — to premium Irish ingredients such as lobster and aged beef. It has held a Michelin star since 2013 and is one of the harder reservations in the city to get on short notice.
| Price | €€€–€€€€ (lunch €55, dinner €100–€140 / ~$60.50 / ~$110–$154) |
|---|---|
| Hours | Wed–Sat 12:00–14:30 & 18:30–21:30; closed Sun–Tue |
| Reservations | Essential; book 4–6 weeks ahead at thegreenhouserestaurant.ie |
| Address | Dawson Street, Dublin 2, D02 Ireland |
Signature dishes
- Irish lobster with sea buckthorn
- Aged beef tartare with smoked marrow
- Beetroot with fermented dairy
Good to know
- Known for
- 1-Michelin-star; Finnish chef Mikael Viljanen applies Nordic technique to premier Irish produce
Weather through the year in Ireland
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Ireland.
Location
Dawson Street, Dublin 2, D02 Ireland
53.3403, -6.2574 View on map
Highlights
- Michelin star held continuously since 2013
- Fermentation and foraging techniques applied to Irish ingredients
- Set lunch menu offers a lower-cost way to experience the kitchen
Tips for visiting
- Book 4–6 weeks ahead for dinner; the lunch tasting menu is easier to get on 1–2 weeks' notice
- Mention any dietary restrictions when booking, not on arrival — several courses build on shared bases that are hard to adapt last minute