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Ómós has opened on the edge of Abbeyleix, Co. Laois, bringing a 16-room guesthouse and 40-seat restaurant to a restored Victorian house and a new contemporary dining space.
Led by chef Cúán Greene, whose career includes Noma, Geranium and a role as head chef at Bastible in Dublin, Ómós has been years in the making. The idea first emerged from informal conversations Greene had six years ago, eventually evolving into the online community Ómós Digest.
The name Ómós comes from the Irish word for homage, duty and respect, capturing the spirit of a project rooted in place, craft and considered hospitality.
General Manager Patrick Healy, whose background includes Cashel Palace Hotel, Le Manoir aux Quat’Saisons, The Berkeley and Adare Manor, oversees the day-to-day running of the property alongside Greene. Matt Smith, previously of Lignum, Inver, AOC and Kadeau, joins as head chef, working with Greene to shape a kitchen focused on nature, land and the integrity of local produce.
Set on 4.2 acres overlooking a millpond, Ómós combines a restored Victorian house with a new contemporary restaurant building. The bedrooms, created by Ryan W. Kennihan Architects with Asca and Relief Gallery, each have their own character, with Irish-designed linen, handcrafted ceramics, Ómós bodycare and a mix of bespoke and found furnishings. A small shop, An Siopa Beag, also forms part of the guesthouse, selling Ómós products.
Art is woven through the house and restaurant, with works from Irish and international artists including Maria Simonds Gooding, Damien Flood, Stephen Lawlor, Charles Lamb and Louis le Brocquy.
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- Image credit: Ómós Guesthouse and Restaurant
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- Image credit: Ómós Guesthouse and Restaurant
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- Image credit: Ómós Guesthouse and Restaurant
The restaurant and bakery draw on the Irish farmstead, with courtyards linking the indoor and outdoor spaces. The layout removes the traditional kitchen pass, creating a more open connection between the kitchen, dining room and guests.
The food offering is centred on locally grown, ethically sourced produce, supported by low-intervention wines, thoughtful coffee, grain and dairy sourcing. Sustainability is carried through the interiors too, with organic Irish fabrics, local timber, natural and salvaged materials, refillable soaps, Birkenstocks instead of disposable slippers and a no single-use-plastic-bottles policy.
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- Image credit: Ómós Guesthouse and Restaurant
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- Image credit: Ómós Guesthouse and Restaurant
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- Image credit: Ómós Guesthouse and Restaurant
Rooms start from €395 midweek, with dinner priced at €175 per person and lunch at €150 per person. Guesthouse check-in is 3pm (Tuesday-Saturday) and check-out is 12 noon (Wednesday-Sunday).
The restaurant serves lunch on Saturdays only and dinner Tuesday-Saturday. Bookings are open through December 2026, and overnight guests are guaranteed a table in the restaurant.
For more information, visit https://www.omos.co/.
