Myrtle Restaurant

Myrtle is Anna Haugh's first restaurant, a small two-floor room on Langton Street just off the King's Road. Haugh, who grew up in Tallaght in Dublin, cooked for Derry Clarke, Philip Howard, Shane Osborne and Gordon Ramsay before opening here in 2019, and named the restaurant for Myrtle Allen, the Ballymaloe cook who became Ireland's first Michelin-starred chef.

The cooking is modern European with an Irish accent, built on Irish produce and served as a six- or eight-course tasting menu alongside a set lunch and an a la carte. It reads as fine dining without the formality: light-filled, unhurried, and held to three AA Rosettes. The palette runs to green panelling, pink velvet and Celtic pewter, with the upstairs dining room set under a skylight.

Both floors take private groups, and the whole restaurant can be bought out for up to 34 seated across ground and first floor. It suits an intimate dinner, a milestone or a small celebration built around the food rather than a crowd.