in Dublin – Ireland
<p>Chapter One, located in the heart of Dublin, has long been a cornerstone of the city’s fine dining scene. Established in 1992, the restaurant has evolved over the years, blending tradition with innovation. Its name is a nod to its location beneath the Dublin Writers Museum, symbolizing the beginning of a culinary journey for its guests.</p>
<p>In 2021, Chapter One entered a new era with the arrival of Mickael Viljanen as head chef and co-owner. Originally from Finland, Viljanen moved to Ireland in 2000 and quickly made a name for himself in the country’s gastronomic landscape. His career includes time at The Tannery in Dungarvan and five years as head chef at Gregans Castle in County Clare. Before joining Chapter One, he led The Greenhouse in Dublin, where he earned two Michelin stars. Under Viljanen’s leadership, Chapter One continues to build on its legacy, combining expertise with fresh perspectives.</p>
<p>Sometimes, you do something a little extravagant, and that is what we did on August 18th. Taking a morning flight from Brussels to Dublin just for lunch at Chapter One before returning that evening wasn’t the most environmentally friendly choice, but the anticipation of the experience outweighed the practicality. Leading up to the 2023 Michelin star announcements for the UK and Ireland, there had been plenty of speculation that Chapter One might receive a third star. While that didn’t happen, expectations for the meal remained high.</p>
<p>Upon arriving, we were presented with two lunch menus that differed in the number of courses. We hoped to try both—one opting for the larger menu, the other the smaller one. However, the restaurant didn’t allow this option, citing complexity for the kitchen. Oddly enough, the table in front of us had chosen the larger menu while we had the smaller one, and their dishes were nearly identical to ours, save for a few extras. A quick review of the website and menu showed no mention of this restriction, leaving us puzzled. </p>
<p>Another unexpected moment came when we informed the waiter of my guest’s oyster allergy, something I had also noted during the reservation. While the waiter assured us a small adjustment would be made, the reality was simply removing the oyster-based side dish without offering any replacement. It was a surprising approach, unlike what we had encountered in similar establishments. Given Chapter One’s strong reputation, we had expected a more thoughtful accommodation.</p>
<p>The meal itself was good, yet no dish truly stood out. Perhaps my expectations had been too high. Looking at the overall experience, I understand why the restaurant didn’t receive its third star—though, of course, stars are officially awarded based on cuisine rather than service or hospitality. Nonetheless, this visit to Chapter One reinforced the idea that fine dining is more than just the food—it’s the entire experience that shapes impressions long after the last plate is cleared.
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Chef: Mickael Viljanen<br>
Date of visit: August 18th 2023<br>
Website: https://chapteronerestaurant.com/<br>
Michelin: 2 stars<br>
La Liste: 92.5<br>
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