The Greenhouse

Fabulous food fabulous service.
Presentation of top quality.
All the dishes made to perfection.
We had 5 course surprise menu.
Venison for the main stole the show — this was truly the best thing I have ever ate!
Even the small piece of broccoli on the side was delicious!
Experience I will not forget.

Came here for a two course meal for lunch. Small tiny restaurant but it looked beautiful interiorly.
Had their 3 course meal. Starting off with the poached egg ravioli and their cured salmon. My friend really liked her ravioli but I can’t comment too much on it. The salon itself was really fresh and sweet, but definitely not the best I’ve tried. Amazing fried quail egg with a beautiful perfectly cooked with the egg yolk is runny in it.
The mains were a cod with broccoli which was cooked perfectly. Pan seared on one side so it is crispy on one end. So you get both texture of crispiness and biting into the succulent cod fish. Unfortunately they ran out of the chicken that day and thus was offered venison instead. But it was such a blessing in disguise! The venison melts in your mouth with bursting flavours. The potato croquette at the side was also really fried really well. Crispy yet not tough and bites into the buttered potatoes which was seasoned well.
Ended with a passion fruit soufflé topped with ginger and white chocolate sauce. Soufflé was perfectly raised. The passion fruit sorbet was really sour, but it balanced out with that spice of ginger and the sweetness of the white chocolate. I really love how chefs blends all the exotic flavours into your mouth to one beautiful rainbow. And also their cheesecake was probably just average. Slightly underwhelming but still a nice way to end off the meal.
Really satisfied with the meal here and definitely will be back for more!

Ate here a while ago, and forgot to complete my review. It is a bit outdated, but still helpful to some I hope.
The Greenhouse seems to be the «it» restaurant in Dublin at the moment. There has been much fanfare with the opening of the restaurant, and its chef, Mikael Viljanen.
Although only opened for several months, many are anticipating a Michelin Star from The Greenhouse. Unfortunately, The Greenhouse did not get a Michelin start this year, but they are definitely headed in the right direction.
Chef Viljanen is very creative and many of the dishes have a molecular gastronomy spin on them.
The restaurant is extremely small, only 40 seats. Eating at The Greenhouse is more of an experience, so they won’t rush you out the door trying to turn over tables.
With all of the recent publicity, trying to get a reservation isn’t easy at the last minute. It is suggested that reservations be made at least one week in advance.
I was fortunate to get a lunch reservation. I had tried to walk-​in the night before, but there were no openings and the kitchen was closing. We decided to eat at One Pico instead and the General Manager there, Andrew, called The Greenhouse to see if they could squeeze us in the following day. He was able to get a lunch reservation, and the General Manager, David O’Brien, from The Greenhouse even came over to One Pico to introduce himself and said he was looking forward to us eating there the following day.
We ordered the Chef’s Choice Five Course Tasting Menu.
The meal started off with an amuse bouche of a maitake mushroom cream puff. A perfectly light and crunchy cream puff shell encasing, a rich earthy filling of mushrooms.
The first course was foie gras, royale and frozen, green apple and candied nuts. This dish is a grab bag of flavors, textures and temperatures. Pairing the earthy and velvety foie gras with the tartness of green apples, and the sweet crunchiness of nuts will keep your taste buds dancing and wanting more.
The second course was a Jerusalem artichoke veloute with truffle oil. The soup is silky smooth. The truffle oil adds some richness and earthiness to the dish. A very well balanced course.
The third course was cod, smoked mussels and cauliflower purée with hazelnut oil. The cod was cooked to perfection. Still slightly translucent in the middle, the delicate flavor rose right to the top. The smoked mussels were tender and did not overpower the cod. The cauliflower purée added some earthiness to the dish. A great way to start the meal.
The fourth course was venison, pumpkin purée, roasted shallots and bacon. The venison was a perfect medium rare. The roasted shallots added some sweetness to the dish. The pumpkin purée added some earthiness, while the bacon added some saltiness and a textural contrast.
The meal ended with a dessert of chocolate, carmelized onions, with sorbet and a mousse like dish, and milk solid crisps. The dish just did not work for me. The sorbet and mousse was strange to have as a dessert and was rather tart. Unfortunately, I cannot remember the name of the ingredient and lost my notes, but it is something that is usually associated with savory dishes rather than desserts. To me it did not pair well with the chocolate.
The menu at The Greenhouse is very ambitious and creative, but certainly in the right hands with Chef Viljanen at the helm.

Fantastic lunch yesterday. Food was amazing. Service was a dream, attentive yet not imposing. Will definitely be back.

Absolutely stunning. We visited in December and it was the best tasting meal possibly of my life (and we had been to Restaurant Patrick Guilbaud only a month before).They are absolutely deserving of at least 1 Michelin star. The service was superb and the food was creative, beautiful, and most of all delicious.

There are handful of must try restaurants in Ireland. This makes the list. I am unsure of their michelin star status, but the food and service should land them at least 1 star.
Tried the mystery 5 course tasting menu offered on Fridays. I also went for the wine pairing. 75 euros for the menu and another 40 for the wine pairing. A fancier wine pairing was offered for 75 euros.
Canapés were served in between the main dishes.
First course was a foie gras mousse dish. Topped with a frozen apple sorbet like creation. The dish was a perfect balance of sweet and savory. I was worried the various temperatures and textures would not work well, but it all matched perfectly. Ended up being my favorite dish of the evening.
Second course was a scallop and smoked eel dish. Another well put together dish. The eel added some saltiness to the natural sweetness of the scallops. Normally scallops served raw in this fashion are served cold. By serving at slightly above room temperature, I thought the scallops offered a different texture/​flavor you normally do not get to enjoy.
Third course was a fish dish, some kind of local freshly caught varietal. This was probably the least memorable course. It was merely ok. Forgettable in comparison with the other courses.
Fourth course was a smoked venison. The waiter brought out the smoke box used to prepare the dish for display, it was quite the visual presentation. Paired brilliantly with a grilled apricot and sauce, I thoroughly enjoyed the mild smokyness and the sweetness of the dish. The meat was tender, moist and stood on its own.
Fifth course was dessert, a strawberry cheese cake sorbet. Another dish that combined various temperatures and textures. It wasn’t too sweet, the cheese cake portion was more cream-​like than cake, and it came encased in a crunchy outer sugar shell.
The sommelier presented each wine and explained her rationale for choosing the wine. She provided some very extensive information regarding the flavor profiles and origins of the wines. She also did it in a non pretentious way.
A thoroughly enjoyable experience. At just under 150 USD, my fellow americans should find this to be an excellent value. Back home, a similar menu with wine pairing at a 1 to 2 star establishment would run you 250 a head easy.

They do live up to their 5 stars. I was skeptical about eating here but I wanted to try something different. I never had Scandinavian food so I was a little scared to tell you the truth but this one was on point! The restaurant was really nice inside and the food was exquisite. And their red wine (Châteauneuf-​du-​Pape, Château La Nerthe 2010) was magnificent.
Since we did a tasting menu, I don’t remember any of the names to what we ordered. Although, I did take pictures of course so feel free to take a gander. Lol

Absolutely phenomenal across the board, had the six course tasting menu, pure perfection. The additional cheese course is highly recommended, staff is very knowledgeable and professional. This place can stand with the best of them.

The 6 course tasting menu last night was impeccable. We both had this, and not to disappoint both of our palettes this was a divine dining experience.
Worth every euro.
The foie gras was heavenly.
The Scallop Jerusalem artichoke & lardo was melt in your mouth magic moment.
The halibut perfectly not overcooked and actually a sweet sea flavor was upheld as seafood should be.
The lamb in Ireland is amazing, the lamb here perfectly rare with a hint of wild garlic and smoked yogurt made a match on center court.
The dessert even though we were so full was a soufflé to win your heart and sweep it off to paradise.
We Thank you for perfection

The food here is undeniably 5 and I had one of the best meals of my life here for my birthday last week. I’ve docked a star as I thought they could have been more generous with the wine for the wine pairing — neither myself nor BF are guzzlers but found ourselves without wine a couple of times halfway through courses. Also, there was a mix up and we weren’t offered the optional cheese course before dessert which I thought was poorly handled and showed up some internal tensions between some of the staff members which we would rather not have been privy to.
Overall I’d definitely recommend and will be going back when our bank balance has recovered!

I had a lovely time at The Greenhouse. The food was good, and the atmosphere was nice (we got in early). It tends to start crowding up towards 7/​8pm.
We ordered the surprise tasting menu– and let our server know what types of things we don’t prefer. The wait-​staff took care of us the entire time, and was very attentive to our needs.
The food was innovative, beautifully presented, and most importantly, yummy! We were so full by the end of it, we couldn’t even take cheese or petit fours with our coffee.
My boyfriend got wine-​pairings with his meal — most of it were white wines, with one red wine to go with the meat course. We were really happy with the wine pairings — everything was so yummy.
This is a great place to come for a date. But definitely if you’re pickier about food, avoid this place! There’s lots of fish and game meats offered on the menu.

Just experienced the Greenhouse for the second time, this time for dinner with friends, and the whole experience was top notch from the initial phone reservation booking to the friendly reception upon arrival, to the pleasantries walking out the door at the end, but the in between food & wine experience was superb.
We chose the 5 course surprise tasting menu with accompanying wines, but we added a twist for the chef with a request for no meat and boy did they deliver a quality food experience — each course was perfectly presented with taste combinations that were a delight to the taste buds.
The staff were lovely & explained each course very well and the sommelier did a great job with some very interesting and varied wines which were very well paired with the dishes.
This place is one of my top 3 places to eat in Dublin and well priced for the quality throughout. It’s strange that it hasn’t got a Michelin star, but for me it ticks all the boxes and we’ll be back.

Spectacular amazing food and service every time. Thank you thank you for continuing to strive for delicious perfection.

Sensationell gutes Essen und Bedienung. Jeder Gang war einzigartig im Geschmack und hatte einen skandinavischen Touch.
Einzig Gänseleberpastete war nicht ganz nach meinem Geschmack.
Das
Die Toilette ist besonders mit dem Sessel und ansonsten ist das Lokal auch eher klein und fein. Da man zu einem guten Lokal nicht sehr viel mehr sagen kann lass ich Bilder sprechen.

Had a stunning Saturday evening 5 course surprise menu here at the end of June 13. Amuse bouche was really exciting and varied. Bread was beautiful (including tasty Scandinavian black bread). Highlight was undoubtedly the sea trout cooked in mussel butter.
All staff were excellent, helpful and extremely knowledgeable. Great sommelier who was very friendly with perfect wine suggestions. Looking forward to next visit.

In short, I stumbled upon this place while on a conference in Dublin, and this is probably one of the most memorable meal I have had in my life (took the surprise menu).
I do travel a bit and have eaten in a few good places with all the right marks, stars etc, but I would say this was better than many of these places. Such a cacophony of tastes infused in each of the meals I do not remember having even in storied restaurants. We were not up for such a dinner, but we got something that was worth raving for.
I will probably not get to eat here again — Dublin is far from my usual places of travel, but if you are there and you have the 100 euros to spend (it was 130 for me due to all the wine etc.) you should certainly do this.

Another outstanding Lunch.
I was taken here as a guest, what a treat. Delicious amuse bouche of choux pastry with a mushroom cream sublime.
The Clare Island smoked salmon with crab was fantastic, I used a piece of bread to clean the plate, it was very good.
The glazed cod with smoked mussels was excellent, nice presentation, very well put together.
Bella had the raviola which I didn’t taste, but looked superb and was cleared quite quickly. For main the Guinea hen was very much approved, again lovely presentation, very well cooked.
We followed with the cheesecake and a soufflé, both of which were fantastic, a pair of coffees and we are replete. Very good value for such high standard food, really excellent.

The place is a wow. You may not always like the taste combinations the chef dreams of, but the guys in the kitchen know what they are doing.
We had the tasting menu for a birthday candle light dinner and did enjoy ourselves a lot.
Highly recommend it: one of the best 5 in Dublin, and certainly the most original !

the tasting menu is a must and worth every penny. Naturally there will be items of food on a tasting menu that you will not like, the staff replaced all items that we didn’t like with another course. Great service.

Really great food, service sometimes a tiny notch below the level they clearly aspire to, but lots to love in here, and well worth a try.
By chance, it came to pass that I ate here twice within a two week period (lucky me): dinner for two (1^st time), lunch for 6 (second time).
Dinner for two:
Busy evening in there — pretty much every table full. We reviewed the menu and it looks (to me) like they clearly nudge you towards one of their two tasting options (5 course or 7 course). I say this because the a la carte is relatively short /​limited, compared to the tasting options. This looks deliberate.
We decided on the 5 course, with accompanying wines. We had:
— A selection of Canapés, served on stones, which included pigs ear
— Consommé with foie gras (probably the star of the meal)
— Raw scallops (or scallop ceviche I suppose)
— Sea bass
— Pigeon smoked in hay (they bring out the cigar box to show you it smoking in the box)
— Chocolate dessert (which does not do it justice)
As others have commented: great food, really top notch. The Consommé with Foie gras in particular was sensational. Definitely up at Michelin Star level in terms of food.
We really liked the wine which came with each course, and the explanation from the Sommelier, which was down to earth, helpful, and interesting (as opposed to stuffy, intimidating and up-​its-​ass).
Fantastic.
Lunch for 6:
Entering the Christmas Season, lunch for six has limited selection (2 of each starter, main, dessert). Once again, food was very good, perhaps a little dialled down from the evening fare, but again, very vert impressive. The standout for me was the excellent soufflait (worth the wait).
Both meals were good value for their kind, and I sincerely hope they can keep this level of cooking up. If there’s any minor gripes, service sometimes falls a little, but that seems to be to be a case of being slightly under-​staffed, and opposed to being under-​diligent in terms of service.

This place is a treat. If there was a playbook on how to get a Michelin star, I’d bet the chefs here have it read to them at bedtime. Every trick that you’ve seen on Great British Menu or technique that you’ve experienced in other starred restaurants is being executed here. Think dishes with foie gras snow, powdered bacon fat, cutesy bits of offal, the obligatory caramelised sweetbread, flowers, microherbs, with Noma-​inspired presentation. The food is alot of fun. It’s not always original, but it is excellent. The dining room does feel a little fussy; beware, in case that cramps your style. I’m already looking for an excuse to come back.