Review for this restaurant
Belfast native Stephen Toman and Brittany-born Alain Kerloc’h joined forces to create OX back in 2013. The pair bring to bear their experience at France’s top tables (Taillevent for Toman, L’Arpège and Mirazur for Kerloc’h) in their 40-seat, wood-floored, wood-tabled restaurant and neighboring OX Cave. The full six-course menu favors Irish ingredients such as cured river trout, mussels, buttermilk and horseradish, and Irish cheese with fermented celeriac and crispbread. Wine-wise, there’s an even split between classics and seasonal picks “from interesting places.”
Review by: Matoses
Signature Dishes
- Fire-Cooked Innovation: Extebarri, in Spain’s Basque Country, is renowned for its unique fire-based cooking. Chef Victor Arguinzoniz uses custom grills to enhance the natural flavors of fresh, high-quality ingredients.
- Michelin-Star Dining: This Michelin-starred restaurant combines Basque traditions with modern techniques, offering an exceptional fine dining experience.
- Local, Seasonal Ingredients: Extebarri focuses on locally sourced, seasonal ingredients, delivering a truly authentic taste of the Basque region.
Opening Hours
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Restaurant Rank
- 191
Rank in Europe
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Rank in United Kingdom
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- 191
Rank in Europe
- 162
Rank in United Kingdom
- 60
Rank in North
Restaurant Rank
- 191
Rank in Europe
- 19
Rank in United Kingdom
- 3
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Restaurant Rank
- 191
Rank in Europe
- 19
Rank in United Kingdom
- 60
Rank in North
