Reservations for Ómós open on 24 March 2026 for dates between July and September.
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A seasonal menu inspired by our garden, local farms and selected producers.
Handcrafted tableware complements the dining experience in our 40-seat restaurant.
Our restaurant serves a seasonal tasting menu shaped by the ingredients we source each day from our garden, nearby farms and selected producers. We highlight the connection between food and the land, blending local and offshore ingredients with traditional techniques and modern cooking.
Provenance guides our menu. Breads are baked using heritage grains and served with local butter. Preserved fruits, vegetables and wild ingredients feature throughout, alongside smoked and aged meats, river fish and seafood, and desserts made with the very best dairy. Wines from small producers, Irish cloudy ciders, beers and blended poitín round off the Ómós larder.
Our tasting menu is served five nights a week for dinner and on Saturdays for lunch.
Cúán Greene, Executive Chef, during the early days of renovation.
Private dining
Our private dining room seats up to 10 guests and offers views into the kitchen and across the pond. The space can be closed for complete privacy or left open for a connection to the dining room.
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The private dining room sits beside the kitchen, overlooking our millpond.
