Instagram Hikaye Görüntüleyici

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

Nice.

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

While food is my first passion, what keeps me in hospitality is my love for taking care of people, and the creativity that surrounds that. Since discovering this building in Abbeyleix, I’ve fallen in love with hospitality projects owned and run by chefs. Places where there is a natural relationship and interplay between dining and your stay, but importantly, the experience feels like one.
I never thought I’d fall in love with hotels, but here I am, now completely obsessed with them. Especially the smaller kind, those that provide the welcome of a home, filled with beautiful things, and where guests are treated like friends. This is why we call Ómós a Guesthouse.

With my background working in some of the world’s best restaurants, I set myself a challenge to see how I could translate those learnings into an overnight experience. By applying the same level of detail and care we place in the dining room, how personal could we make your stay? I quickly discovered that the possibilities were infinite. In a restaurant we have 2-3 hours to make an impression. At Ómós we now have 24-48hrs to offer moments of care and connection.

Booking a stay with us guarantees you a table in our restaurant and the opportunity to explore a beautiful part of this pocket of Ireland we call home.
I can’t tell you how excited I am to welcome you this summer.

Beannachataí,

Cúán

Ómós X @franksdublin

Join us for hotdogs and wine this Sunday 8th at Frank’s Wine bar.

Our team will be serving our version of a Chili Dog and a Classic Pølse in celebration of the @michelinguide ceremony being hosted here in Dublin! All welcome!

5pm - Sold out!

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

The @michelinguide lands in Dublin on Feb 9 with @laroussefoods1 — the first time the awards are here

Ómós X Frank’s
We’re partnering with the team @franksdublin for our take on hot dogs on Sunday night – two dogs, one a classic pølse, the other seasonal, with local pork, heritage grains, and delicious preserves, with wine by our pals at Franks ✌️

To roll out the green carpet, we’re teaming up with friends across hospitality for The Chef Sessions: a run of one-off collabs celebrating the talent, energy and excitement of Irish food right now. A proper welcome to town for the chefs and media in town for the ceremony, and it’s going to be deadly.

Marcus O’Laoire x Thom Lawson @ Rei Momo
Barry Sun x Hang Dai
Cúán Greene & team Ómós x Frank’s
Mark Moriarty x Egan’s x Bar 1661
Rob Krawczyk x Row Wines
Sister 7 @ Fidelity x DJ Sally Cinnamon

Tickets + access via each venue. Events going live soon — keep an eye on bios and socials.

In town for Michelin week? Hosting something yourself? Join in.

#MichelinDublin #TheChefSessions

In anticipation for Christmas, I had fun writing a piece in this week’s Substack, on what next year in December might look like at Ómós.

Link to article in bio

Nollaig Shona ✨

In anticipation for Christmas, I had fun writing a piece in this week’s Substack, on what next year in December might look like at Ómós.

Link to article in bio

Nollaig Shona ✨

In anticipation for Christmas, I had fun writing a piece in this week’s Substack, on what next year in December might look like at Ómós.

Link to article in bio

Nollaig Shona ✨

In anticipation for Christmas, I had fun writing a piece in this week’s Substack, on what next year in December might look like at Ómós.

Link to article in bio

Nollaig Shona ✨

In anticipation for Christmas, I had fun writing a piece in this week’s Substack, on what next year in December might look like at Ómós.

Link to article in bio

Nollaig Shona ✨

Art of Living. For our December campaign, Chef @cuangreene, founder of @___omos, and @uptherethelast joined us on the coast of Ireland to host a holiday feast of local dishes.

Chef Cúán wears our Donegal Wool Sweater Vest, Classic Oxford Shirt, and Lived-In Chino.

Introducing a project very near and dear to us:
Located in Abbeyleix, Ireland, the Ómós restaurant and guesthouse is a full concept hospitality experience, built from the ground up.

A bit of background…Chef Cúán Greene became acquainted with Asca Studio during his time in Copenhagen after seeing Cassandra’s previous work. We share a similar approach to layering and materiality, grounded in craftsmanship in interior and furniture design, and the storytelling about people and places they convey. Asca was invited to an interior design competition that would set the tone for the project.

We partnered with @rebeccaengelnorberg of @relief.gallery to take on the full scope as Interior Architect partners in the project. Both hailing from interior backgrounds with a strong focus on furniture, our alignments and strengths have made this project a dream to collaborate on together.  The process, which has lasted over 3 years, has involved studying the history of Ireland and its design heritage, traveling around the country to experience the landscape, natural materials available, and to meet with makers, researching different typologies of hospitality and of course pulling in learnings from previous work and projects.

Set to open Summer 2026, we are excited to share more of the process in the coming months. Please follow along at @___omos All site photos and documentation by @shantanustarick

Introducing a project very near and dear to us:
Located in Abbeyleix, Ireland, the Ómós restaurant and guesthouse is a full concept hospitality experience, built from the ground up.

A bit of background…Chef Cúán Greene became acquainted with Asca Studio during his time in Copenhagen after seeing Cassandra’s previous work. We share a similar approach to layering and materiality, grounded in craftsmanship in interior and furniture design, and the storytelling about people and places they convey. Asca was invited to an interior design competition that would set the tone for the project.

We partnered with @rebeccaengelnorberg of @relief.gallery to take on the full scope as Interior Architect partners in the project. Both hailing from interior backgrounds with a strong focus on furniture, our alignments and strengths have made this project a dream to collaborate on together.  The process, which has lasted over 3 years, has involved studying the history of Ireland and its design heritage, traveling around the country to experience the landscape, natural materials available, and to meet with makers, researching different typologies of hospitality and of course pulling in learnings from previous work and projects.

Set to open Summer 2026, we are excited to share more of the process in the coming months. Please follow along at @___omos All site photos and documentation by @shantanustarick

Introducing a project very near and dear to us:
Located in Abbeyleix, Ireland, the Ómós restaurant and guesthouse is a full concept hospitality experience, built from the ground up.

A bit of background…Chef Cúán Greene became acquainted with Asca Studio during his time in Copenhagen after seeing Cassandra’s previous work. We share a similar approach to layering and materiality, grounded in craftsmanship in interior and furniture design, and the storytelling about people and places they convey. Asca was invited to an interior design competition that would set the tone for the project.

We partnered with @rebeccaengelnorberg of @relief.gallery to take on the full scope as Interior Architect partners in the project. Both hailing from interior backgrounds with a strong focus on furniture, our alignments and strengths have made this project a dream to collaborate on together.  The process, which has lasted over 3 years, has involved studying the history of Ireland and its design heritage, traveling around the country to experience the landscape, natural materials available, and to meet with makers, researching different typologies of hospitality and of course pulling in learnings from previous work and projects.

Set to open Summer 2026, we are excited to share more of the process in the coming months. Please follow along at @___omos All site photos and documentation by @shantanustarick

Introducing a project very near and dear to us:
Located in Abbeyleix, Ireland, the Ómós restaurant and guesthouse is a full concept hospitality experience, built from the ground up.

A bit of background…Chef Cúán Greene became acquainted with Asca Studio during his time in Copenhagen after seeing Cassandra’s previous work. We share a similar approach to layering and materiality, grounded in craftsmanship in interior and furniture design, and the storytelling about people and places they convey. Asca was invited to an interior design competition that would set the tone for the project.

We partnered with @rebeccaengelnorberg of @relief.gallery to take on the full scope as Interior Architect partners in the project. Both hailing from interior backgrounds with a strong focus on furniture, our alignments and strengths have made this project a dream to collaborate on together.  The process, which has lasted over 3 years, has involved studying the history of Ireland and its design heritage, traveling around the country to experience the landscape, natural materials available, and to meet with makers, researching different typologies of hospitality and of course pulling in learnings from previous work and projects.

Set to open Summer 2026, we are excited to share more of the process in the coming months. Please follow along at @___omos All site photos and documentation by @shantanustarick

Introducing a project very near and dear to us:
Located in Abbeyleix, Ireland, the Ómós restaurant and guesthouse is a full concept hospitality experience, built from the ground up.

A bit of background…Chef Cúán Greene became acquainted with Asca Studio during his time in Copenhagen after seeing Cassandra’s previous work. We share a similar approach to layering and materiality, grounded in craftsmanship in interior and furniture design, and the storytelling about people and places they convey. Asca was invited to an interior design competition that would set the tone for the project.

We partnered with @rebeccaengelnorberg of @relief.gallery to take on the full scope as Interior Architect partners in the project. Both hailing from interior backgrounds with a strong focus on furniture, our alignments and strengths have made this project a dream to collaborate on together.  The process, which has lasted over 3 years, has involved studying the history of Ireland and its design heritage, traveling around the country to experience the landscape, natural materials available, and to meet with makers, researching different typologies of hospitality and of course pulling in learnings from previous work and projects.

Set to open Summer 2026, we are excited to share more of the process in the coming months. Please follow along at @___omos All site photos and documentation by @shantanustarick

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

País Vasco

Reliving the best day ✨



📽️ perfectly captured by @lilyainswrth

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Ómós | An original new space for creativity, care and craft, guided by Irish Chef and Owner Cúán Greene.

Headshot by @elliusgrace
Plums by @shantanustarick

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

Delicious moments and finds from July 🌻

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀

17.05.25
Lucky man 🍀