Richmond

Portobello and the Quiet Shift in Dublin Dining

The stretch of Richmond Street South that runs south from the Grand Canal into Portobello has quietly accumulated more serious cooking per block than most Dublin postcodes. It is not a neighbourhood that trades on spectacle. The buildings are residential Victorian terraces; the foot traffic is local rather than tourist. What has drawn kitchens here is lower operating costs and a customer base that eats out with genuine regularity rather than occasion-driven formality. Richmond, operating from a converted shop at number 43, sits squarely in this pattern. The interior retains visible traces of its previous life — worn surfaces, modest proportions, a lack of deliberate design theatre — which sets a tone immediately. You are not being asked to be impressed by the room.

This matters because the category of restaurant Richmond belongs to has itself evolved considerably. A decade ago, the Michelin Bib Gourmand in Dublin often signalled competent but unadventurous cooking at accessible price points. The award has since become an indicator of something more considered: kitchens where restraint is a conscious choice rather than a budget constraint. Richmond has held the Bib Gourmand in both 2024 and 2025, and consecutive recognition of that kind in a city where the dining scene has grown more competitive signals sustained consistency rather than a single strong year.

What the Cooking Represents in This Price Tier

The broader question for any €€ restaurant in Dublin operating within reach of higher-decorated kitchens is what it chooses to prioritise. Richmond's answer, according to Michelin's own language for the award, is seasonal ingredients handled with skill and allowed to speak clearly , dishes described as traditionally based, refined without being fussy. That positioning places it in a specific peer group within the city's modern cuisine bracket: kitchens where the cooking is technically fluent but the format does not require multi-course commitment or tasting-menu prices.

Compare that briefly against the range available in Dublin. At the upper end, restaurants such as Chapter One by Mickael Viljanen and Glovers Alley operate at a full Michelin star level with correspondingly higher price brackets. Closer to Richmond's register, Variety Jones and allta represent the kind of ingredient-led, lower-intervention cooking that has defined the more interesting end of Dublin's accessible tier. D'Olier Street occupies its own niche within that conversation. Richmond's double Bib Gourmand recognition places it firmly within this cohort , recognised precisely for doing what that group does well, within a price structure that remains genuinely accessible by Dublin standards.

The Evolution from Shop to Recognised Kitchen

Former retail units make particular sense as restaurant spaces when the aim is casual-but-serious dining. The footprint is typically compact, which constrains capacity and creates an atmosphere closer to a neighbourhood dining room than a formal restaurant. What tends to change in these spaces over time is not the physical environment , the worn surfaces and modest proportions are often retained deliberately , but the kitchen's confidence and the regularity of its execution. The Bib Gourmand's consecutive recognition for Richmond suggests that what was initially a promising opening has settled into a kitchen that delivers its brief reliably rather than intermittently.

Chef Patrick Willis leads the kitchen. In the editorial context of Dublin's modern cuisine scene, the relevant fact about that is not biographical but positional: Willis operates in a city where Irish chefs trained abroad and returning with European technique have reshaped what €€ cooking looks like. The dishes described by Michelin as traditionally based but refined fit a broader pattern visible across Ireland's more interesting mid-market kitchens, from Campagne in Kilkenny to Aniar in Galway and south to Bastion in Kinsale and dede in Baltimore. The shared logic: Irish produce is now treated as a starting point worth serious attention rather than a default. Richmond belongs to that broader moment.

Further afield, kitchens such as Liath in Blackrock and Terre in Castlemartyr demonstrate how that seasonal-ingredient focus scales into higher price tiers. At the opposite end of the international spectrum, the cooking ambitions of restaurants like Frantzén in Stockholm or FZN by Björn Frantzén in Dubai show what that restraint-and-produce logic can become at the leading of the market. Richmond sits at the accessible entry point of this tradition , where the approach is the same but the format remains open to a wider range of occasions.

Planning a Visit

Richmond sits on Richmond Street South in Portobello, Dublin 2, making it direct to reach from the city centre on foot or by bicycle along the canal. The neighbourhood has a concentration of evening trade, and at a Google rating of 4.8 across more than 800 reviews, the kitchen's consistency is evidently not limited to the nights when a critic is eating. At €€ pricing within Dublin's current restaurant economy, two people eating well with wine will come in noticeably below what an equivalent level of cooking would cost in a formal setting elsewhere in the city. Reservations are advisable; the room's compact size means availability narrows quickly, particularly across Thursday to Saturday evenings. Booking ahead by at least a week is a practical baseline, and further in advance is sensible if a specific date matters.

For a fuller picture of what Dublin offers across price points and styles, see our full Dublin restaurants guide, along with our full Dublin hotels guide, our full Dublin bars guide, our full Dublin wineries guide, and our full Dublin experiences guide.

Frequently Asked Questions

What should I eat at Richmond?

Michelin's description of the cooking at Richmond points toward traditionally based dishes that foreground seasonal Irish produce , refined without layering technique for its own sake. The menu is short and changes with the season, which is the clearest indicator that the kitchen's strength lies in whatever ingredient is at its leading at the time of your visit rather than in signature dishes that remain fixed year-round. The awards record, with consecutive Bib Gourmand recognition in 2024 and 2025, reflects a kitchen that applies this approach consistently across the menu rather than excelling on one or two showpieces. The honest answer is to trust the menu as written on the night , if the dish description prioritises the ingredient over the technique, that is in keeping with what Chef Patrick Willis's kitchen does at its leading.

How hard is it to get a table at Richmond?

In Dublin's current restaurant climate, any €€ kitchen with back-to-back Michelin recognition and a 4.8 rating across more than 800 Google reviews operates with constrained availability as a baseline. Richmond's compact Portobello premises limits capacity by design, and weekend evenings at recognised mid-market restaurants in Dublin now book out in a similar window to their starred counterparts. If you are visiting Dublin and want a specific date, booking a week to ten days ahead is a reasonable minimum; weekend bookings during busier travel periods warrant earlier planning. Compared to the full Michelin-star tier , kitchens such as Chapter One where waits can extend to months , Richmond remains more accessible, but it is no longer a walk-in option for prime slots.