Belfast Restaurant Guide

“Amazing food” and “prestige wines” are “delivered with a bit of ‘craic’” at former Ox chef Gareth McCaughey’s increasingly well-known open-kitchen venue in the Cathedral Quarter, named after a revolutionary secret society in the 1790s, which is celebrating its fifth year of operation last year. “The surprise tasting menu always feels like a real treat” and delivers “outstanding” results.

A “bustling” operation from Johnny Elliott, who learnt the ropes with Gordon Ramsay and Gary Rhodes, before setting up on his own in the city-centre two years back; choose between “brilliant tapas” or meaty dishes cooked on the rare Bertha oven, which uses apple and pear wood for a smoky flavour.

Solidly good marks last year for Niall and Joanne McKenna’s “understated and classy” venue, which last year incorporated its neighbouring ‘bar and grill’ and fine dining operations into a single more brasserie-style set-up, complete with cocktail bar: many of the dishes, including steaks, come from the charcoal grill.

“Good fish in down-to-earth surroundings” has won renown for this simple haunt (which has an offshoot in Dundrum) serving its own shellfish direct from the owners’ beds.

Marty Murphy’s well-liked, industrially styled brasserie (est 2013, and recently revamped, adding to its appeal) may not gain any particular raves, but is a decidedly “decent” spot by all accounts – and, even on a “very busy Saturday night, it still produces good solid cooking”.

2018 Review: Celebrity chef JC Novelli brings his name to the restaurant at Belfast City Quay’s new £25 million Marriott Hotel, planned for April 2018. The site will feature double-height windows with views across the Lagan and a French-style brasserie menu.

2017 Review: “A relaxed dining experience that always provides a tempting menu and an excellent wine list”; Michael Deane’s large, popular bar/brasserie (with outside terrace), in the University Quarter, won consistently high ratings across the board this year, especially for business entertaining.