2025 Award Winners FINE DINING AWARDS 2025

FINE DINING AWARDS 2025

FINE DINING RESTAURANT OF THE YEAR 2025: Allta, Dublin

Perfectly illustrating the way in which the line between fine and casual dining is becoming ever more blurred is this remarkable restaurant, nestled in the Docklands on Three Locks Square. Allta has had a nomadic history since the original Setanta Place restaurant opened in 2019, followed by the now-legendary pop-ups of Summer House at Slane Castle and then Allta Winter House on the rooftop of Trinity Car Park. Now this docklands destination is the permanent home of chef-owner Niall Davidson's much-admired Allta concept - and it has rapidly become one of the capital's most exciting dining destinations. Bold, inventive and utterly contemporary, Niall Davidson’s visionary food has always stood out for its integrity, provenance and flavour, served in an atmosphere that is vibrant, stylish and fun. Striking a balance between industrial chic and warmth, the pared-back interior is animated by an open kitchen, a stylish cocktail bar with the unmistakable Hatchett sound system, and even a micro-bakery, with cooking that is precise and always full of surprises. A chef who knows his producers, cooks alongside them, and brings their work to the table with respect and flair, Niall Davidson's portions are generous, the constantly changing menus are designed for grazing and sharing, and the energy is infectious. With its bold creativity, strong sense of place, generosity and welcoming hospitality, Allta has set a new standard for Dublin dining – and, combining vision and substance, Alta’s growing reputation as one of Dublin's most ambitious and original kitchens is well deserved.

FINE DINING HOTEL RESTAURANT OF THE YEAR: Landline, Park Hotel Kenmare, Co Kerry

Former owner, Francis “At Your Service” Brennan, re-opened this famous old railway hotel in 1985 and made it a benchmark for exceptional standards of service and sumptuous comfort - a tradition proudly upheld by current owners Bryan and Tara Meehan, who took over the historic property in 2023 and promptly gave it a fresh new look by replacing the traditional paintings with an ever-growing collection of striking modern artwork. New General Manager Grace O'Connor leads the team with warmth and professionalism,and a special point is made of welcoming local residents who are encouraged, for example, to join the hotel’s regular Art Tours. And it remains a highly regarded dining destination, with the fine dining Landline Restaurant, in particular, a favourite for special occasions locally as well as for residents. This elegant dining room is at its best in daylight, when the views are simply lovely. Located within the hotel’s Sean Scully Room, the restaurant is named after Landline Edge (2017) by the Dublin-born artist Sean Scully and this 'painting of the meeting of land and sea' sets the tone for a food philosophy based on connection to place. With the view of Kenmare Bay and the Caha Mountains "our source and continual inspiration”, seasonal, local and fresh is the mantra for Chef James O'Sullivan's menus. Provenance is king, with a map of suppliers’ locations on the table for reference and the cooking style is pleasingly respectful of ingredients – prepared and presented with finesse, yet without overworking dishes and allowing the fresh natural flavours to be relished. Together with caring service, that makes for a deeply satisfying dining experience – and the delicious breakfasts served in Landline Restaurant are also outstanding.

NEIGHBOURHOOD FINE DINING RESTAURANT OF THE YEAR 2025: Wine and Brine, Moira, Co Down

In the heart of one of Northern Ireland’s prettiest villages and now celebrating a decade in business, Wine & Brine brought an exciting new dimension to dining in Moira when it opened in 2015. Behind the classic Georgian frontage lies a modern, bustling restaurant that reflects the vision and energy of chef Chris McGowan and his wife Davina. After twenty years away, including twelve spent as Richard Corrigan’s right-hand man, McGowan’s return to his native province was much anticipated – and his first solo venture hit the ground running. Critical acclaim came swiftly, but perhaps most importantly, Wine & Brine struck a chord with local diners, becoming an enduring success and a true community asset.
Menus are rooted in the best of Northern Irish produce, with an emphasis on pickling, brining and fermenting – traditional techniques given fresh life in a contemporary context. Dishes showcase big flavours, confident combinations and the assured finesse of a chef at the top of his game. Whether it’s a classic prawn cocktail, game in season, or an inventive vegetarian dish such as salt-baked turnip ‘tatin’, every plate delivers character and quality. The restaurant’s friendly service and accessible pricing add to its appeal, while an interesting drinks list offers plenty to explore. Stylish, welcoming and full of personality, Wine & Brine is proof that fine dining can thrive at the heart of a neighbourhood – and an inspiration to others.

BIJOU FINE DINING RESTAURANT OF THE YEAR 2025: Stove Bistro, Belfast

Launching a restaurant during a pandemic was a bold move but, with seventy years of experience between them, the two chefs who originally opened Stove, Simon McCance and Simon Toye, were well placed to succeed – and, when it opened in September 2020, this modest first-floor premises in south Belfast quickly became one of the city’s must-visit destinations. Conceived as a neighbourhood bistro, Stove combines relaxed charm with quietly exceptional cooking and is now owned by Simon Toye – celebrated for his time with Michael Deane and his much-loved Inn at Castledawson - who leads the kitchen with assurance and creativity. The stated aim from the outset was “to create a community bistro that was casual in atmosphere but renowned for exceptional and affordable food and drink” – and Stove delivers that vision with aplomb. Menus are rooted in the best of local and seasonal produce - classically based dishes presented with finesse but free of pretension. Twice-baked cheese soufflé with creamed leeks, Walter Ewing’s smoked salmon with celeriac remoulade, and Tyrone’s flax-fed beef with Stove’s signature hand-cut chips have been enduring favourites, while seasonal desserts such as frangipane tart or silky buttermilk panna cotta round out the experience in style. Add to this a considered drinks list featuring local spirits and craft producers, and an atmosphere shaped by warm, professional service – and it is clear why Stove has earned such a loyal following. A shining example of understated excellence, it is indeed a gem.

CHEF OF THE YEAR 2025: Conor Halpenny, Square Restaurant, Dundalk, Co Louth

The Euro-Toques Ireland Young Chef of the Year competition has a history of producing winners who go on to make a real mark on the Irish dining scene. Well known examples include Neven Maguire (1994) and Mark Moriarty (2013) and there are many more – including Conor Halpenny (2017), who is now Commissioner General of the Euro-Toques Food Council as well as Head Chef and co-owner of Square Restaurant in Dundalk, Co. Louth. An offshoot of co-owner Conor Mee and Charlotte Carr's excellent Courthouse Restaurant in Carrickmacross, Co Monaghan, this small Dundalk venue features exciting modern Irish cooking and, true to the Euro-Toques promise 'to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products', the menus that Conor Halpenny is crafting at Square are deeply rooted in place. Louth’s landscape and the seasons are present on every plate, from the just-pickled gooseberries greeting you in a Kilner jar to the thoughtful use of local ingredients throughout the menu. It’s the mark of a kitchen that plans ahead and cooks with intention, and cleverly structured menus allow the diner to choose small plates for sharing or opt for a full three-course dinner. Portions are generous but precise, reflecting a confidence that runs through every part of the experience, and the good value offered ensures plenty of regular local customers. The dining room strikes a balance between relaxed, airy and refined, while service is warm, informed, and attentive and drinks are as carefully curated as the food. There’s a joyful, unforced rhythm to the experience, whether you’re nibbling snacks, sipping cocktails, or settling in for dinner. Something special is happening here - and it’s well worth the journey.