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Chef Cúán Greene’s long‑planned hospitality project, Ómós, will open in the first week of July on the edge of Abbeyleix, County Laois, offering a blend of a 16‑room guesthouse and a 40‑seat restaurant. The venture presents itself as a place to rest, eat and connect with the surrounding landscape, and is already taking bookings for summer 2026.
What Ómós aims to be
Described by its team as a guesthouse, restaurant and garden unified by a sense of place, Ómós positions food and hospitality at the centre of the experience. The name, taken from Irish, is used to convey admiration, gratitude and respect — a fitting tag for a project that foregrounds care for produce, people and land.
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Greene, a chef and writer who trained in Copenhagen at the three‑star restaurants Noma and Geranium, is the majority investor and creative lead. He says the project is the fulfilment of a long held ambition that began when he first entered a kitchen more than 17 years ago.
The house and grounds
The complex centres on the Victorian Millbrook House, which dates to 1885 and has been restored from a derelict state into a sixteen‑bedroom guesthouse. Internally, the space mixes contemporary Irish artwork — sourced from emerging artists or loaned by supporters — with comfortable communal areas for guests.
Outside, manicured and natural gardens stretch between the house and the restaurant, creating a short, contemplative walk. The property aims to retain the building’s historic charm while situating it within the wider countryside.
Dining, facilities and atmosphere
The restaurant seats 40 and is designed to feel bright and roomy, with an emphasis on calm service and unhurried meals. The principal building also includes a preservation and wine cellar, an on‑site bakery and a separate test kitchen for recipe development.
There is a dedicated staff lounge that overlooks the same fields and gardens enjoyed by guests — a deliberate detail, according to the team, to make the workplace more humane and connected to the setting.
Backers and responses
Ómós has attracted high‑profile financial support. Among the backers are Stripe co‑founder John Collison, Daire Hickey of 150Bond and Samuel Dennigan of Strong Roots, alongside other private investors.
Reaction on social media has been positive. One user on X described the project as “delicious — to the eyes, mouth and touch,” while others called the restoration and design “truly beautiful.”
Bookings and prices
Rooms are available for summer 2026 bookings now, with weekend rates in July starting at €600 for two in a Farm View Room and rising to €1,150 for a Garden Suite. The restaurant operates set menus: dinner is priced at €175 per person and lunch at €150 per person.
Why it matters
Ómós brings a chef‑led, place‑focused hospitality concept to rural Laois at a time when demand for experiential country stays and high‑quality regional dining is growing. If the combination of a restored period house, on‑site food production and a chef with international credentials delivers as promised, it could become a distinctive new destination for Irish food lovers and travellers.
