You will eat very well at Ballyfin. Dining ranges from Michelin-starred dinners in the State Dining Room to relaxed lunches and light bites, drinks in the Cellar Bar and seasonal dining in the Conservatory.
Best Restaurant Ireland
Seasonal produce from our very own kitchen gardens takes on Michelin star-status in the grandeur of the State Dining Room. Gastronomic excellence at its best.
Dine With Us
You will eat exceptionally well with us at Ballyfin. Ingredients are sourced from our kitchen gardens and move with the seasons to ensure seamless culinary alchemy. Whether you’re starting the day with a classic full Irish breakfast, settling down for a light lunch or gearing up for a fabulous Michelin-starred dinner, every dining experience is bound to exceed expectations.
Not staying with us?
We’re delighted to welcome non-residential guests to Ballyfin for dinner. We only ask that you book in advance.
You are invited to join us at 18.00, where you will be escorted to pre-dinner drinks by a butler. Depending on your reservation, dinner will then take place at 18.30 or 18.45 in the State Dining Room. We say dinner – this is more of a culinary journey otherwise known as the À la carte menu or tasting menu. All created under an auspicious Michelin star.
The details
- A la carte €125 per person
- Tasting menu €165 per person
- Wine pairing from €125 per person
- Please note prices are subject to a 7.5% service charge which will be added to your bill on departure.
- Available Sunday - Friday inclusive.
- We are unable to accommodate reservations on Saturday evenings
- Dress Code - Smart Casual.
- Please be advised that a cancellation fee of €125.00 per person will apply to any dinner booking cancelled within 24 hours of the reservation time.
- A no-show will also incur a fee of €125.00 per person.
Our Chef
Some people were put on this earth to create magic. Michelin-starred Executive Chef Richard Edwards is one of them. With previous experience at the Mandarin Oriental in London and Bittescombe Lodge & Deer Park in Somerset, Richard is the culinary artist leading an exceptional kitchen team at Ballyfin.
Our Menus
Ballyfin menus are the result of extensive and meticulous collaboration. The gardeners work with the kitchen team to ensure the finest produce of the season finds its way into every dish, supported by the expertise and skill of the Restaurant team and knowledgeable Sommeliers, ensuring an outrageous dining experience.
FAQs
Yes. Ballyfin's State Dining Room was awarded its first Michelin Star in 2025. Executive Head Chef Richard Edwards and his team lead a dining experience rooted in the seasons, the estate gardens and exceptional Irish produce.
Ballyfin Demesne is delighted to welcome non-resident guests to enjoy dinner in our Michelin starred State Dining Room. Reservations must be made in advance of arrival. The culinary evening commences at 6pm, where you will be greeted by one of our butlers, who will show you to pre-dinner drinks served in one of our stunning public rooms. Following this, you will be seated at your table in the State Dining Room at 6.30pm or 6.45pm, depending on your reservation time.
The dress code for dinner is smart casual, although you're welcome to be more formal if you like.
Yes. The State Dining Room offers both à la carte and tasting-menu dining. Menus move with the seasons, making the most of produce from Ballyfin's own gardens and trusted Irish suppliers and are paired with a sommelier-chosen wine flight.
Yes. Please let us know about any allergies, intolerances or dietary requirements before you arrive, so the kitchen team can prepare thoughtfully for you.
Very much so. Our chefs make a daily journey to the plentiful kitchen gardens and orchards, where seasonal fruit, vegetables and herbs travel only a short distance before appearing on the plate.
