Ten out of Ten – Chapter One by Mickael Viljanen

Chapter One restaurant
Mickael Viljanen

Chapter One on Dublin’s Parnell Square is the first restaurant to receive a 10 out of 10 by The Irish Times food critic, Corinna Hardgrave. She became the food critic of the long-standing highly regarded Irish Times column in 2020.

The chef, Mickael Viljanen has taken the highly rated Michelin one-star restaurant to a new high with this distinction.  It will be no surprise if it has come to the attention of the Michelin Guide’s Inspectors, that rate restaurants incognito. 

Chef Viljanen was announced as the new chef patron at the one-star Michelin restaurant in May this year and during lockdown used the time to prepare for his entry into the history books of food critics. 

Previously Chef Viljanen had been the head chef in the Greenhouse Restaurant on Dublin’s Dawson Street, where he received a Michelin two-star rating.  Judging by Ms Hardgrave’s comments on the food she ate for this week’s column, the second star for Chapter One will be following shortly. She also predicts that the third star is likely in the future. 

After a long lockdown, Chapter One returned to its plinth as a destination restaurant of note on 27 July. The pent-up demand has meant that it has been booked out until October.  After today’s review by Ms Hardgrave, it is likely to be booked well into the future. 

ITTN Ireland wishes Chef Viljanen and all the staff at Chapter One heartfelt congratulations, you are putting Dublin on the world’s food map of best restaurants. 

Read Ms Hardgrave’s review here: see below the menu for lunch.

Lunch Menu €65

Steamed Mousseline of Aged Mossfield Gouda, Truffle, Vin Jaune, Nutmeg

Sherry Amontillado “Los Arcos” Lustau, Spain €7.80


Marinated Hand-Dived Scallop, Elderflower & Jalapeno Bouillon, Oyster

Verdicchio di Castelli du Jesi, La Marca di San Michele, Italy  €14.25

Organic Black Chicken From Challans, Mushrooms, Parsely, Apple, Kohlrabi, Sauce Poulette

Arbois ‘3 C´épages’, Domaine du Pélican, Jura, France, 2018 €29


Steamed Cod, Cauliflower, Tapioca and Roasted Yeast, Seaweed Condiment, Vermouth

Bourgogne Chardonnay, “Les Ursulines”,Jean Claude Boisset, France, 2019  €18.50

Chartreuse Soufflé, Violet Ice Cream, Chartreuse and Vanilla Sauce

Château Laville, Sauternes, France,2015 €14.00


Amedei Chocolate , White Miso, Coffee, Salted Milk Sorbet

Cream Sherry “East India Solera”,Lustau, Spain €9.00

Tea/Coffee & Petit Four

Reservations Chapter One


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