Richmond

Richmond, Portobello: Book It

Richmond is one of the clearest value decisions in Dublin dining right now. A back-to-back Michelin Bib Gourmand winner in 2024 and 2025, it delivers skilfully prepared, seasonally driven cooking in a relaxed Portobello setting at a price point — €€ — that puts it well below most of its Bib-level peers. If you are visiting Dublin for the first time and want serious cooking without a €100+ per-head commitment, Richmond is the answer.

The Cooking at Richmond

Chef Patrick Willis runs a kitchen grounded in traditional technique but expressed through seasonal Irish produce. The Michelin assessors describe the dishes as strong yet refined, with each core ingredient given room to speak rather than being buried under technique. That is a meaningful distinction: this is not cooking that dazzles through complexity, but through clarity and discipline. For a first-timer, that means the food will feel approachable without being simple, and generous without being heavy.

The editorial angle here is progression. At Richmond, the meal builds in a considered way, courses are structured to let seasonal ingredients carry the narrative, which is the backbone of any tasting-menu approach worth taking seriously. You are not eating a sequence of showpieces; you are eating through a point of view about what is good right now, in this season, from this part of Ireland. In autumn and winter, expect that to mean root vegetables, game, and preserved elements doing the heavier lifting; in spring and summer, lighter, brighter constructions. The kitchen's discipline is not flashy, but it is consistent, and consistency at this price in Dublin is harder to find than the price tag implies.

The room itself is a converted shop, worn in the way that signals a place that has been concentrating on the food rather than a recent fit-out. Rustic is the right word, not studied-rustic, just actual wear and comfort. The team's hospitality is, by the Michelin assessors' own account, the kind that bends over backwards to make guests feel at ease. For a first visit, that matters: you will not feel judged for asking questions about the menu or the wine.

Planning Your Visit

Richmond sits at 43 Richmond St South in Portobello, just outside the city centre, close enough to walk from most central Dublin hotels, and well-served by public transport. The Google rating of 4.8 across 822 reviews is a reliable signal of consistent execution; a 4.8 at that volume is not an accident.

Booking is rated Easy, which is good news: Richmond does not require the three-week forward planning that higher-demand tables in Dublin demand. That said, the Bib Gourmand recognition has raised its profile, so booking ahead for weekend evenings is still sensible. For a solo visit or a table of two, you have more flexibility. Groups should contact the restaurant directly to discuss options, as seat count data is not publicly confirmed.

For solo diners specifically, Richmond is a comfortable choice. The relaxed, neighbourhood atmosphere means you will not feel conspicuous eating alone, and a well-structured tasting progression is well-suited to solo focus, you can move through the menu at your own pace without the social logistics of a la carte for a group.

On dietary restrictions: the kitchen's seasonal, ingredient-led approach suggests a degree of flexibility, but specific accommodation should be confirmed directly with the restaurant when booking. No phone or website details are currently in our database, so use the reservation platform you book through to flag requirements in advance.

How Richmond Fits the Dublin Picture

For context on where Richmond sits in Ireland's broader dining conversation: the Michelin Bib Gourmand network recognises cooking that delivers quality above its price level, and Richmond is in strong company. Elsewhere in Ireland, venues like dede in Baltimore, Liath in Blackrock, Aniar in Galway, Bastion in Kinsale, and Campagne in Kilkenny represent what serious Irish cooking looks like outside Dublin. Within Dublin, Richmond competes with Variety Jones and allta for the serious-but-accessible bracket. At the top end of the Dublin market, Chapter One by Mickael Viljanen and Glovers Alley represent a meaningfully different commitment in both price and formality. D'Olier Street and Terre in Castlemartyr are worth knowing about for different moments. If you are planning a full Dublin trip, our full Dublin restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide will give you the full picture. For international reference points in modern cuisine, Frantzén in Stockholm and FZN by Björn Frantzén in Dubai illustrate what the format looks like at a very different scale and price tier.

Practical Details