1 Michelin Star Chefs: Barry Fitzgerald, chef owner, Bastible

The Staff Canteen

Barry Fitzgerald is the chef and Owner of Michelin-starred restaurant bASTIBLE IN Dublin

As a child, the chef used to cook with his mother to avoid washing the dishes - and thus his love for food was born.


Bastible, 111 South Circular Road, Dublin D08 RW2K 

Website: https://www.bastible.com/

Tel:  +353 1 473 7409

Email: [email protected]

Opening hours:

Wednesday to Saturday, Earlier sitting 5:30 - 6pm
Later sitting 8:30pm

Monday, Tuesday and Sunday

Instagram: @bastible_restaurant

Twitter: @Bastible111

Facebook:  @bastible111


When he was 12, Barry went on holiday to Barcelona with his family and was awestruck by the chefs working in Catalan's open kitchens. 

Later, he went to University College Dublin to study business and commerce.

He was drawn to cookbooks and spent a lot of his time in the kitchen in his spare time. Even then, he wrote several of his own recipes for family and friends. 

After graduating, he took on a kitchen job at Arbutus in London under chef Anthony Demetre. He worked there for four years, and in 2010 he was hired as the head chef at Michelin-starred pub The Harwood Arms in Fulham.

Image credit: @Bastible111, Instagram

Between 2013 and 2014, Barry was a consultant chef for Etto in Dublin, during which time it received a Michelin Bib Gourmand. 

What the guides say...


three stars


In 2015, Barry and his partner Claire-Marie Thomas opened Bastible.

The 25-seat restaurant has an old-fashioned yet relaxed atmosphere with plenty of space for the open kitchen. 

The menu features seasonal plates and main dishes cooked over a charcoal fire, with an emphasis on making the plant-based menu shine as bright as the one containing meat and fish.

Image credit: Bastible111 on Instagram


Bastible's food is modern Irish, with pre-curing, salting, smoking, and fermenting to give each dish depth of flavour. Their menu has set six- to seven-course meal.

Bastible's includes dishes such as Lissadell oyster with Morita chilli and fennel pollen; confit potato with lovage and beef tartare; lacquered & smoked sea trout with crumpets and condiments and dry-aged Feighcullen farm duck with smoked quince and savoy cabbage.

According to the food critic, Aoife Carrigy, "Bastible is currently serving some of the best food in Dublin and could be forgiven for keeping things poe-faced." The Michelin Guide has described the dishes at the restaurant as 'stripped-back', the flavours as bold and servings the as generous. "This is cooking that comes from the heart," it says.

Clanbrassil House

Bastible has a sister restaurant called Clanbrassil House, established in 2017. The restaurant has a more casual feel, offering an à la carte menu and a six-course tasting menu, showcasing the changing Irish seasons and local producers.

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The Staff Canteen

Editor 1st June 2022

1 Michelin Star Chefs: Barry Fitzgerald, chef owner, Bastible