At the TableNotebook No 50April 2025
Mickael Viljanen's Dublin, a year and a half on.
Collected by Deborah. Read her editorial perspective
We have witnessed Chapter One’s development since Mickael Viljanen took the helm, observing its increasing confidence and polish. This dining room has steadily matured, a testament to steady culinary progression rather than swift alteration.
Dublin (Chapter One
If you are fortunate enough, we suggest reserving the chef’s table for the most personal encounter. Otherwise, the extended menu offers an equally comprehensive exploration of their dishes, and their wine list merits its own evening of study.
This is the most precise meal available in Dublin.
The Ireland Edit Way
Cut the itinerary in half, then cut it again. The letter we send before every first visit.
Every hotel change costs you half a day. Luxury, in Ireland, is staying put.
Six questions we apply before booking any room in Ireland. The November test, the dinner-twice test, the landscape-over-room test.
To understand Ireland, stop looking at the castles and start looking at the kitchen table.
From the notebook
Collected notes. A few times each season.