Hidden in the rural heart of Bullaun, LIGИUM is a raw and radical expression of fire-led cooking, with seasonal produce.
Created by chef-owner Danny Africano, LIGNUM offers a stripped-back, sensory dining experience that puts flame, fermentation, and locality front and centre. It’s a restaurant of elemental precision - where each dish begins with the land, and every flavour tells a story of time, place, and craft.
Set in a converted family-owned space and designed with striking minimalism, LIGNUM marries the ancient and the contemporary. With no à la carte and no shortcuts, it invites guests to surrender to the moment — and to a tasting menu shaped by instinct, smoke, and seasonality.
LIGNUM currently holds one Michelin star, which it was awarded in the Michelin Guide Great Britain & Ireland 2025.
About Danny Africano
LIGNUM is the vision of Danny Africano, an Italian-Irish chef whose cooking is both fearless and fiercely personal. Born into a hospitality family (behind the much-loved La Cucina in Loughrea), Danny stepped away from tradition to forge his own path - one rooted in curiosity, fire, and a relentless pursuit of flavour.
Danny’s culinary ethos defies easy definition.
He blends Irish and global influences, ancient techniques and modern discipline, all underpinned by the belief that the best food is honest, expressive, and deeply connected to its environment.
In Danny’s own words: “LIGИUM is about emotion. It’s not just food on a plate - it’s the story of where we are, what we’ve preserved, and what fire can unlock. We age, we burn, we wait. Every detail is deliberate.”
Signature Dishes
LIGNUM’s tasting menu is instinctive, textural, and tightly curated - with each course designed to challenge and comfort in equal measure.
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Raw Dexter beef with koji and pickled spruce tips - A bold opener that balances deep umami with bright acidity and wild Irish aromatics.
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Carrot aged in beeswax with smoked buttermilk and lovage - A showcase of preservation and dairy craft, letting humble vegetables shine.
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Turbot grilled over native wood with fermented gooseberries and dashi butter – A rich, coastal-influenced dish that draws on Japanese technique with an Irish soul.
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Hay custard with preserved cherry and birch sap – An earthy, surprising dessert that distills the essence of the Irish countryside.
