From Hearth to High Cuisine
An Solas was born from a simple belief: that the finest Irish ingredients, treated with respect and imagination, can create something truly extraordinary. Founded in 2019 by Chef Máire O'Connor, our restaurant sits in a restored Georgian townhouse on St. Stephen's Green — a building that has welcomed guests for over two centuries.
The name 'An Solas' — The Light — honors the hearth fires that have anchored Irish homes for millennia. It is a reminder that the best meals are shared in warmth, that light emerges from darkness, and that every great dish begins with fire.
We work directly with over forty Irish farmers, fishermen, and artisan producers. Our lamb comes from the Wicklow Hills, our seafood from the morning boats in Howth, our vegetables from organic farms in County Kildare. This is not farm-to-table as a trend — it is a continuation of how Irish people have always eaten.
Máire O'Connor
Founder & Executive Chef
Máire O'Connor grew up on a farm in County Cork, where she learned that the best food comes from understanding the land. After training at Ballymaloe Cookery School and working in kitchens across Europe — including a formative stint at Noma in Copenhagen — she returned to Ireland with a mission: to show the world what Irish cuisine could be.
Since opening An Solas in 2019, Máire has been named 'Best Chef in Ireland' by the Restaurant Association three times and has guided the restaurant to a Michelin star. Yet she remains most passionate about the simple act of cooking — of transforming humble Irish ingredients into dishes that surprise and delight.
"Irish food has always been about what the land and sea provide. My job is simply to honor that generosity with technique and care."
— Máire O'Connor
Meet Our Team
The passionate individuals behind every plate and every moment
Seán Brennan
Head Sommelier
Seán curates our 150-label wine list with a passion for small producers and forgotten varietals.
Niamh Kelly
Pastry Chef
Niamh creates desserts that balance Irish tradition with modern technique — always with a sense of play.
Ciarán Byrne
Sous Chef
Ciarán oversees the daily operations of the kitchen with precision and an unwavering eye for detail.
Aoife Murphy
Restaurant Manager
Aoife ensures every guest feels like family from the moment they walk through our door.
Our Principles
The values that guide every decision we make
Farm-to-Table
We source over 90% of our ingredients from within Ireland, building direct relationships with the farmers, fishermen, and artisans who produce them.
Sustainability
From zero-waste cooking techniques to compostable packaging and renewable energy, we are committed to respecting the environment that nourishes us.
Irish Hospitality
Céad Míle Fáilte — a hundred thousand welcomes. We believe that the warmth of our service is as important as the quality of our food.