Daróg: Michelin Bib of the Month January 2026
Daróg was named MICHELIN Bib of the Month for January 2026. The piece takes the form of a conversation with Zsolt about how the wine bar came to be, how we cook, and why the place works the way it does.
From the beginning, Daróg was built around wine. Not as a feature, but as the starting point. The list leans towards small producers, organic and biodynamic farming, and wines that reflect place rather than polish. Having a broad selection by the glass allows people to explore without committing to a bottle or a particular style.
The food is designed to sit comfortably alongside that. Small plates, seasonal, shaped by what our local producers are growing and harvesting each week. This way of cooking keeps the menu flexible and allows guests to build a meal at their own pace — a single dish with a glass, or several plates shared over the evening.
Keeping things informal has always been important. We wanted to create a space where good food and good wine could exist without ceremony. A room that feels easy to walk into, whether you’re familiar with wine or just curious.
The article also highlights the role of Irish produce in what we do. We work closely with Galway-based growers and suppliers, and their produce dictates the menu throughout the year. Cooking with the seasons keeps the food honest and rooted in place.
You can read the full MICHELIN Guide interview here.
