2026 is already shaping up to be a bumper year for new openings, some long-awaited and others freshly announced. Food writers and restaurant critics Patrick and Russell of GastroGays list some of the most exciting new openings across Ireland’s hospitality scene in 2026, alongside a handful of the openings you might have missed in late 2025.
Ómós, Abbeyleix
Celebrated Irish chef Cúán Greene — formerly of Michelin-starred kitchens such as Noma and Geranium in Copenhagen and Bastible here in Dublin — will open his long-awaited 16-bedroom guesthouse and 30-40-seat restaurant called Ómós in Abbeyleix in summer 2026.
The project is based around a renovated Victorian home with a purpose-built contemporary restaurant, sitting on 4.2 acres of land just outside the heritage town in Co. Laois.
“I’ve been lucky enough to be part of some of the most incredible kitchens in the world,” says Cúán, “I suppose everyone is the sum of their experiences, and Ómós is, in a way, the sum of mine so far — as personal and ambitious a home for me as I could imagine, Ómós is what I’m bringing home”.
Guests and customers will also find a one-acre millpond, landscaped and walled gardens, a regenerative farm, outdoor seating areas, walking paths and at least one house dog.
From 26 November 2025, gift vouchers will be available to purchase at www.omos.co, an option for early supporters to become part of the Ómós story before doors open, while also timely as a thoughtful and exciting Christmas gift for food lovers, curious explorers, and supporters of Irish craft and hospitality.
Wilton Park: New Dublin Dining Destination with Mark Moriarty Studio & More
Mark Moriarty
Another top chef with a long-awaited new opening will be Mark Moriarty with Mark Moriarty Studio set to open in early 2026 at Wilton Park by the Grand Canal.
A first-of-its-kind for Dublin, the space will be a permanent base for the award-winning chef, author and presenter as both a media production studio for his cookbooks, TV shows and test kitchen as well as a restaurant space with weekly restaurant nights, pop-ups and public and private dining events.
“This will be a home for everything I do,” says Moriarty, “I’ll be bringing my work to life in a dedicated space unlike any other in Ireland, in the stunning Wilton Park development between Leeson St. and Baggot St. bridges.”
Big plans are in progress to make the Wilton Park development a new dining ‘destination’ in Dublin. A base for the likes of Stripe, EY and LinkedIn, all set around a restored Victorian park, IPUT Real Estate has announced that by the end of 2026, several units within the development will be operated by “exciting food and beverage offerings”.
Mowgli Street Food to open in Dublin and Belfast
In an international arrival, Mowgli Street Food, the restaurant group founded by Nisha Katona, has its sights set on international expansion for the first time, with two sites in Ireland planned in Belfast and Dublin city centres.
Announced earlier in 2025, Mowgli Street Food is set to open in the Victoria Square shopping centre on the upper ground floor, combining two units. However, this has been pushed back to 2026.
Dublin has also long been in the group’s sights, and it has been reported lease has been signed to open at 41-46 South Great Georges Street. This unit was formerly home to Jaipur but has been idle for much of the last decade. First opened in Liverpool in 2014, Mowgli Street Food now operates more than two dozen sites across the UK, serving Indian home-style food.
No definitive opening date has been announced for either Irish location, but both are expected to launch in 2026.
Boland’s Mills: Marée, Ringsend Road Bakery
Also amongst the top chef new openings will be Karl Whelan’s Boland Mills restaurant Marée is scheduled to open in spring 2026. Housed in the 150-year-old Millers Lodge overlooking the canal, the restaurant — spread across two floors — will comprise a dining room, lounge and private event space with a menu that screams “modern Irish” while subtly woven through will be a love letter to French cuisine reflecting Whelan’s time spent cooking there. Whelan is well known for his time manning the stoves at the likes of Luna, Hang Dai and the popular but short-lived Saltwater Grocery in Terenure.
Nearby, Thibault Peigne’s bakery group will open Ringsend Road Bakery in 2026 at the Boland’s Mills development. The new bakery-cafe will join sister sites Russell Street Bakery and Parnell Street Bakery with the same line-up of daily-baked pastries and breads.
Stoked to open second site in Bundoran
After massive success in Strandhill, Stoked will cross county lines with the opening of a second Stoked, this time in the seaside town of Bundoran. Scheduled to open around Easter 2026, it will be familiar to the Strandhill original “but with some new added twists” says chef-owner Shane Meehan, adding “the restaurant space on Bundoran’s west end has a killer view overlooking some of the best waves in the country and myself and Angie (his partner, herself also a chef), cant wait to open!”
Volumes comes to the Dublin Quays
A new cafe and bakery is coming to the Quays in Dublin at the redeveloped 15 Georges Quay site. Volumes will be rooted in a slower pace and a more considered, calculated and intentional way of gathering, designed around three pillars: food, coffee and community.
A venture co-owned by Mark Cashen (As One) with Paddy Kirk leading brand direction and Fionn Dwyer Hyland as Head of Kitchen, the food offering will centre on bagels, pastries and sandwiches, all crafted in-house in the open-style bakery and kitchen.
“We want to bring a new, exciting space to Dublin with a slower, more intentional way of gathering,” Paddy Kirk says, “as a team, we’ve visited coffee shops and bakeries in Copenhagen, New York, London, Madrid and Berlin, pulling inspiration from multiple aspects of the world’s leading spaces and bringing them back to Dublin.” The fit out is crafted in collaboration with Copenhagen design outfit FRAMA, while, for coffee, the house roaster will be Belfast-based Bailies.
MANI moving on Drury Street
Big news for pizza fans as MANI continues to expand. Ciaran McGonagle’s popular Roman-style pizza al taglio spot opened a second site at Kildare Village in October 224 and now has outgrown its original location.
The team will move across the road to a much bigger premises at 35 Drury Street in early 2026. The expanded footprint will allow a much bigger output of slices and spritzes with a larger kitchen, more seats inside and a better, faster flow of service.
McGonagle is also planning a series of guest chefs, pop-ups and collaborations while holding on to the original smaller premises for a new concept, of which details will be revealed in 2026.
Sprout & Co to open tenth location in Dundrum Town Centre
Fresh from opening their ninth store and first outpost in Munster in Cork city, Jack and Theo Kirwan will open Sprout & Co.’s tenth location in early 2026. “Dundrum Town Centre has been our most requested location by customers,” Jack says, adding, “it is a natural next step in our plan to expand into suburban areas”. The new Dundrum location will focus on takeaway with additional outdoor seating for up to 30 people and will run seven days a week from 11am to 9pm.
Further Dundrum Town Centre Openings: BAH33°, Nut Butter, Slim Chickens
Also arriving to Dundrum Town Centre in spring 2026 will be Brazilian gaucho BBQ spot BAH33°. First opened in Dublin city centre in 2020 by Riccieri Telo Galvan from Rio Grande do Sul in Brazil, BAH33° celebrates fire, flavour and togetherness through a traditional BBQ RodÃzio-style dining experience.
The Authentic Gaucho BBQ will bring the spirit of Gaucho barbecue to Dundrum Town Centre in an expansive 120-seater restaurant in the centre’s Pembroke district with a modern, fire-inspired interior. Guests can expect premium Irish meats slow roasted over charcoal and carved tableside by Passadores, alongside an extensive salad bar, hot dishes, traditional sides, and the signature Costela.
Also soon to land at Dundrum Town Centre will be the third outpost of Nut Butter, which already operates two sites in the city centre (Smithfield; Grand Canal) while American fast food chain Slim Chickens, known for its hand-breaded, buttermilk-brined chicken tenders and 15 different dipping sauces, will land beside the recently-opened Lane 7 within the centre’s dining district.
Long-standing Aungier Street steakhouse Darwins Rebranded
Geoff Nordell has had a busy few years. First, he rebranded and relaunched Bow Lane on Aungier Street as Egan’s during the summer of 2025, while also playing a part in transforming a former chain coffee shop on Drury Street into a bustling Brazilian restaurant and bar Rei Momo alongside Rob Hayes of BigFan and Thom Lawson of Sprezzatura.
Now, he will rebrand and relaunch another Aungier Street icon, long-standing steakhouse Darwins, which will become Darwins Tavern ‘Traditional Irish Steakhouse’ in January 2026.
In a fitting turn of events, Nordell took over the original Darwin’s location in 2009, first turning it into Whitefriar Grill (while Darwin moved across the road) and later Bow Lane. Now he will work together with Darwins’ owner, craft butcher Michael Smith, on a new identity for the steakhouse.
The pair have partnered with Boyne Valley Meats to bring a curated beef programme showcasing the best of grass-fed and heritage breed Irish beef alongside bites in their bar area with creamy pints of Guinness, plus a programme of live music. Central to the kitchen will be a dry-ageing room, while at the heart of the dining room will be a dedicated steak ‘counter’ with options like T-bone, chateaubriand and rib-eye on the bone, as well as sharing cuts like Porterhouses and Côtes.
Baked and Bottled, Ashtown
Pastry chef Eoijin Lee is set to open a new bakery-cafe, Baked and Bottled, in Ashtown, Dublin 15, in January. A celebrated patissier who has had several pop-ups, from Phibsborough to Portobello, as ‘Ondo’ over the last five years, now is the time for a permanent home under a new name on Lock Keepers Walk right by the Royal Canal. There will be freshly-baked pastries and breads daily, special occasion cakes to order, and the space will also house a curated wine selection with natural and classic options as well as a selection of vermouths.
BuJo to open at Central Plaza
BuJo burst onto the scene with its first sustainability-focused burger spot in Sandymount in 2017. Led by acclaimed chef Gráinne O’Keefe (Mae) as its Culinary Director, a second spot opened in 2022 in Terenure. Now, a third location is set to open in early 2026 in the heart of the city as part of the Central Plaza at the base of the former Central Bank building on Dame Street.
Hotels: The Hawthorn by Galway Bay, The Grace, Westport Estate and Dean Group International Expansion
The Hawthorn
Opening in early 2026 will be Ireland’s newest five-star hotel, The Hawthorn by Galway Bay. Located on a spectacular coastal headland near Oranmore, the property will combine a world-class hotel, championship golf course, and experiential wellness spa, as well as livefire restaurant, The Skylark, and a bar called The Oyster Catcher.
It represents the first new five-star property in Galway in over two decades and has comprised a €60 million investment by the Connacht Hospitality Group, promising to redefine luxury on Ireland’s west coast while celebrating the spirit, craft, and landscape that make Galway unique.
“The Hawthorn by Galway Bay is a hugely important project for the Connacht Hospitality Group,” says Peter Fitzgerald, the Group CEO. “For us, it’s much more than a hotel. It’s the fulfilment of a vision that began with Christy O’Connor Jnr. and his belief in this extraordinary place. We’re proud to continue that legacy, creating a destination that brings the warmth and authenticity of Galway hospitality together with world-class luxury standards. Every detail, from the design to the service, reflects our ambition to create something truly exceptional for Ireland’s west coast.”
The Grace
Another of the Wild Atlantic Way’s most significant new openings will be The Grace, Westport Estate, opening in spring 2026 on the doorstep of Westport by Clew Bay and in the shadow of Croagh Patrick.
Inspired by two iconic women connected to Mayo, Grace O’Malley, the 16th-century Pirate Queen, and Hollywood icon Grace Kelly, the property draws on their shared spirit of bold elegance and independence. Set just moments from the 300-year-old Westport House within Westport Estate’s grounds, the 129-room hotel — whose bookings system is already live — will offer an atmosphere of slow luxury as a place to unwind in style and enjoy moments of stillness and renewal.
Executive chef Martin O’Donnell (Blackrock Cottage; West at The Twelve) will spotlight seasonal produce and local flavours, crafted in partnership with regional producers who know the land best, while the property will also feature a spa and dedicated weddings team. New attractions are also in development at the 430-acre estate, including a Grace O’Malley experience with interactive tours and digital storytelling, and a uniquely Irish landscape journey designed by renowned lead landscape designer Mary Reynolds.
The Dean
Meanwhile, Dean Group is setting its sights internationally in 2026 with three hotels under ‘The Dean’ brand to open in Europe and America. In Germany, The Dean Berlin and The Dean Munich are scheduled to open in spring, while at the other end of the year. The Dean Miami is slated for a December 2026 unveiling. Dean group already operates eight hotels across Ireland, including three The Dean hotels (Cork, Dublin, Galway) as well as The Leinster, The Mayson, The Clarence, The Devlin, all in Dublin, and Glasson Lakehouse in Westmeath.
In Case You Missed It: Late 2025 New Openings
Gloria Osteria
Photo credit: Jerome Galland
Big Mamma Group’s first Dublin outpost, Gloria Osteria brings a dash of Italian glamour to the heart of Dublin. Set in a lovingly restored 19th-century bank on Westmoreland Street, its design harks back to the elegance of 1970s Milan while a decadent menu from Head Chef Davide Migallo reimagines Italian classics using both local Irish produce and artisanal Italian ingredients. This is the third in the brand, with the first ‘Gloria’ opening in Milan in 2023 and the second following in Barcelona.
The Ivy Asia
A sister spot to The Ivy, right next door on Dawson Street, The Ivy Asia takes guests on a journey through the senses with a dining and drinking experience inspired by Asian influence. Remarked for its luxurious interiors, theatrical design, and vibrant atmosphere, The Ivy Asia has locations across London (St Paul’s, Chelsea, and Mayfair) as well as other UK cities like Manchester, Cardiff, and Liverpool, while Dublin — on 12 Dawson Street — is its first Irish opening.
Daphni
Animal Collective’s fourth Dublin City centre location, Daphni, joined the ever-growing line-up of Boland’s Mills outlets in late November. The group already operate three locations in the cit — Bonobo in Smithfield, Kodiak in Rathmines and Caribou in the city centre — as well as Jackal in Meath and Impala in Cork.
The Hoxton Dublin
In late November, The Hoxton Dublin opened its doors, set in the former Central Hotel building on Exchequer Street the hotel has 129 rooms across four floors, an open-house lobby comprising a bar, lounge and Viking-era archaeological discoveries; all day Peruvian-inspired restaurant Cantina Valentina; New York-inspired sandwich spot by day and natural wine bar by night Dollars; much-loved local landmark, the restored-and-reimagined first floor Library Bar; and basement nightlife venue Groundwork to follow in 2026, which marks the Hoxton group’s first-ever nightclub and occupies the space formerly home to RÃ-Rá.
Dion
Situated atop the former Central Bank on Dublin’s Dame Street, Dion is Dublin’s new rooftop bar, lounge and restaurant, boasting unmatched views across the cityscape. Crowned by a striking steel and glass-matrix and unrivalled views, DÃon’s new home has been brought to life by the award-winning Henry J Lyons studio, whose portfolio spans projects such as Google’s flagship Dublin campus, the landmark Opera Site development in Limerick and the new LinkedIn headquarters at Wilton Park.
Managing Director Jamie Belton (The Ivy, Pearl Brasserie, Fade Street Social) leads the team while Head Chef Neil Mulholland offers a bold take on Irish cuisine, with his menu peppered with international flair, reflecting an influence of some of the world’s most celebrated dining experiences in creation, Dion.
Beitna
The original location of Umi Falafel on Dame Street in Dublin 2, which opened in 2013, has made way for Beitna, which delves further into Levantine cuisine, including signature Palestinian dishes such as musakhan, a fragrant, sumac-scented chicken and flatbread dish, and maqluba, an upside-down layered mix of chicken, rice, aubergine and other vegetables.
From the same owners (and with their five other Umi locations in Dublin, Cork and Belfast unaffected), while Umi is 100% vegetarian, Beitna features a variety of meat dishes, from Irish farmers, centred around a charcoal grill. Translated from Arabic, ‘beitna’ means ‘our home’ while ‘umi’ means ‘my mother’.
MJ Wright
The Wright Group recently reimagined the former Rustic Stone unit on George’s Street in Dublin, transforming it into MJ Wright, a traditional-fashioned pub and 65-seater ‘eating rooms’ comprising both a dining room and a private event space.
Token
A popular, retro-style arcade bar is returning in a reimagining and relocation. 18 months after shutting down its Smithfield location, where it ran successfully for eight years, Token has now regenerated — under new management, part of the Bodytonic group — in a new location at Mayor Square in the IFSC in what was formerly the Lagoona bar.
In a nouveau fit out, expect old school staples with a plethora of arcade games, karaoke and interactive darts alongside a revamped menu.
Amelia’s Table, The Stapleton
In the former Farrier & Draper unit at the Powerscourt Centre on South William Street, Eclective (formerly Press Up Group) launched cafe-deli Amelia’s Table with seasonal salads, handcrafted sandwiches, fresh pastries from Tartine Organic Bakery and artisan coffee from Waterford-based roastery Drury Coffee, open 10am – 4pm seven days a week.
Elsewhere from Eclective, in the same building, is The Stapleton, a new cocktail club and late bar inspired by Dublin’s Georgian heritage, with a cocktail menu curated by mixologists Michele Lentini and Alessandro Caputo.
Copper + Straw
Fourth in the stable for owner Steven Kennedy’s Copper and Straw speciality coffee cafe group is Palmerston Park, where a new cafe in the renovated team rooms will open on 8th December 2025. Having begun in Bray and later opened a pair of cafes in the heart of Dublin City centre on both Aston and Arran quays, the leafy surrounds of Palmerston Park in Dublin 6 will be the fourth outpost of the group. Expect the same great coffee and food options, while the new location will also be dog-friendly, like the other three locations.
Griolladh
Having recently landed in Monread Fare service station in Naas, and then opening an outlet in Dublin’s Heuston Station, the latest in a schedule of new openings for Griolladh has been another station-side perch: Limerick Colbert Station. Griolladh already operates four sites in Dublin (Thomas Street, Central Plaza Dame Street, Arnotts and The Square Tallaght) and one in Cork at Marina Market.
Street Frites
A Belgian-style friterie, Street Frites, opened in late November just off Grafton Street on Duke Lane in Dublin 2, led by former The Ivy Dublin head chef Nicu Moisa. Working with Meade Farm to secure fresh Irish potatoes, arriving daily, never frozen and hand-cut on site, their frites range from cornets simply topped with a single sauce or dressed in truffle oil, Parmesan and truffle mayo to loaded trays with global inspiration from Jakarta curry to Korean chicken, tempura prawn to Mexican taco. Also on offer are fried chicken bites and a small menu of lavish milkshakes.
Flink
Belfast’s new smash burger spot Flink opened in Ballyhackamore, East Belfast, in late October, from legendary chef-restaurateur Michael Deane in partnership with his cousin Karl Wilkinson, who brings decades-long fast food franchise operations experience.