Only Michael Deane would even think of attempting what has been achieved with aplomb at this acclaimed city centre venue.
Deservedly hailed as Northern Ireland’s premier restaurateur for many years, chef Michael Deane’s Howard Street venue has long been the benchmark by which other restaurants in the region are judged and - although other talented and dedicated people are also raising the bar for Belfast as a top dining destination - it remains a beacon of excellence.
Over the years Michael Deane and his team have effected several transformations with consummate ease, but the current setup is the most ambitious to date - as, behind this iconic Belfast restaurants understated grey exterior, lies not one beautiful restaurant but three: Eipic, The Meat Locker and Love Fish. Each has its own strongly individual personality, united by Deane's trademark professional ambience that is both welcoming and relaxing.
Deanes EIPIC
A very grown-up Scandi-chic space - lots of grey and cream with black accents - this extremely comfortable fine dining restaurant is an elegant, refined space in which to experience the unhurried service of carefully considered menus, and a wine list that should please any wine buff. Northern Irish head chef Alex Greene worked at Gordon Ramsay restaurants in London and The Cliff House in Ardmore before returning to Belfast in 2016 to work again for his former boss - and he now engages with hand-picked suppliers and transforms their seasonal ingredients into delicious, perfectly cooked dishes at EIPIC. This special restaurant feels expensive, yet it offers good value - including Sommelier Didier Nyeceront drinks list which thoughtfully includes tasting wine shots as an option to accompany the Tasting Menu.
Respect for quality produce - which will be local 'if it is the best' - has always been at the heart of all the Deanes restaurants. The formality of linen clad tables is offset by warm colours and informal touches - the linen tea towel napkins with red lettering, the bright red peppermills - and the focal point of this handsome restaurant is along one end of the room where the glassed in meat locker (where joints are hanging, as in a traditional butchers shop) and Asador grill take pride of place. This is where you get to enjoy Peter Hannan's famous 35-day Himalayan salt aged beef and you can watch the chefs at work, preparing the meat as well as cooking it. In this pleasing place you can eat lunch from as little as £12 - or indulge from a wide-ranging menu that also offers many excellent fish dishes. And, to accompany, the trademark perfectly pitched drinks list offers plenty of choice at very fair prices, including Deanes 93 draft beer and great house wines by the bottle or glass (from about £24.95 /£6.50).
Deane and his ever evolving team have for many years spearheaded modern food in Belfast, and continue to provide discerning Northern Ireland diners with a cuisine choice of exceptional quality.
See also: Deanes Deli Bistro; Deanes Deli Vin Café; Deanes at Queens; Deane & Decano.
* Deanes Restaurant was the Guide’s Restaurant of the Year in 2008.
