Ómós, a new kind of Irish guesthouse and restaurant, takes shape ahead of its 2026 opening

Opening on the edge of Abbeyleix in summer 2026, Ómós will be a 16-bedroom guesthouse and 40-seat restaurant set on 4.2 acres of land just outside the heritage town.

Ómós is beginning hiring across kitchen, service and operations roles – from senior appointments to passionate newcomers eager to learn and grow in a values-led, collaborative environment. 

Designed with care and built with intention, Ómós will be a place to work well and live well. From a balanced four-day week and a single, focused service each day to beautifully designed staff spaces, shared meals, and a culture grounded in kindness and respect, everything at Ómós is shaped to support creativity, professionalism and a meaningful daily rhythm – for guests and team alike.

Ómós is something that quietly reimagines the guesthouse and restaurant experience through creativity, respect, and a deep sense of connection and place. 

The project is being led by chef and writer Cúán Greene, the son of an artist and a designer, and known for his work in some of the world’s most extraordinary kitchens. While Ómós is Cúán Greene’s first solo venture, it’s also a deeply collaborative one. Although he is the majority shareholder, Ómós is backed by very supportive investors and mentors, and developed with a design team of experts in architecture, interiors, landscape, art, craft, and brand.

“I’ve been lucky enough to be part of some of the most incredible kitchens in the world,” says Cúán, “but Ómós is as personal and ambitious a home for me as I could imagine. We hope to gently reshape a piece of this little corner of the country into a destination that will be as respected by the locals of Abbeyleix as it will be internationally, which is something both daunting and exciting.

The name Ómós – it means homage, duty, and respect – reflects our intention behind the project. That aim is to create something lasting and meaningful, something with soul. A guesthouse and restaurant that feel like they belong, that reflect our neighbourhood and our community, and that generously welcome curiosity and discovery.”

The location has at its heart a restored Victorian home and a purpose-built contemporary restaurant, with a one-acre millpond, walking paths, and landscaped gardens. There’ll be outdoor seating areas, walled gardens, a regenerative farm, at least one house dog – and a sense of warmth that carries through it all.

“Less than a year out from opening and Ómós is already a part of Abbeyleix,” says Cúán. “When we welcome our guests, we’ll want them to explore what we are trying to create now, as well as what was here before we arrived, whether that is the food on the table, the art on the walls, or walking the grounds, and then watching a perfect pint in Morrissey’s settle as you take it all in. If we do this right, then I’ll just be the first of many caretakers of Ómós, and it’s that duty of care that is inspiring all of the team.”

An alum of two of the world’s best restaurants – Noma and Geranium, in Copenhagen – Cúán has created pop-ups in New York, Bangkok, Berlin, and Iceland, and will serve inventive but grounded, producer-driven food in the restaurant at Ómós, with an emphasis on deliciousness and sustainability.

“I suppose everyone is the sum of their experiences,” says Cúán, “and Ómós is, in a way, the sum of mine so far. Celebrating what we find here now, and the connections and relationships made through food while working and travelling away. Ómós is what I’m bringing home.”