Bib of the Month: EDŌ, Belfast

May’s Bib of the Month is EDŌ in Belfast, a fun, lively restaurant designed around the concept of sharing and socialising. Here’s the thoughts of a MICHELIN Guide Inspector on why it’s such an enjoyable dining destination:

“EDŌ is the kind of restaurant that everyone wishes they had at the end of their street. From the classic Spanish tapas to other dishes from around the world, each plate is filled to the brim with bright, natural flavours. By sourcing high-quality ingredients, seasoning well and not overcomplicating things, the kitchen ensures that even seemingly simple dishes like a plate of padrón peppers can stand out. That all these dishes come at a sensible price and against a backdrop of buzzing diners makes EDŌ an even greater treat.”

For more insights from behind the scenes, we spoke with EDŌ’s chef and owner Jonathan Elliott about his restaurant’s success and the recent Bib Gourmand for sister restaurant Beau, also in Belfast.

What was the idea behind EDŌ when you first created it?

EDŌ was created to bring something fresh, vibrant and genuinely different to Belfast’s dining scene. The idea was to move away from the traditional starter-main-dessert format and instead encourage a more sociable way of eating – sharing food, conversation and experience.

In the early days, the term ‘tapas’ helped introduce diners to the concept, offering small plates inspired by European flavours. Over time, this style of dining has become much more familiar and widely embraced, with people increasingly drawn to the flexibility and shared experience it offers.

At its core, EDŌ is about connection. It blends creativity with accessibility – delivering the quality of fine dining in a relaxed, engaging setting where people can come together and enjoy food in a more dynamic, shared way.

How would you describe your approach to food at EDŌ, which incorporates a lot of European influences?

At EDŌ, our approach is rooted in the spirit of Spanish tapas, but it’s intentionally broader, reflecting a modern European perspective with small plates. The menu is designed for sharing and conviviality, but the influences extend across the continent – from Mediterranean flavours and ingredients to classic European techniques. This allows us to create dishes that feel both familiar and contemporary.

A key part of our philosophy is working with exceptional local produce from Northern Ireland and applying those European influences in a way that enhances rather than overcomplicates the ingredient. Whether it’s seafood, meat or vegetables, the focus is always on clarity of flavour and balance.

Cooking over fire in our Bertha oven is also central to what we do. This brings a depth and simplicity to the dishes that ties everything together – adding warmth and character while still allowing the ingredients to speak.

Ultimately, our food is about combining the informality of tapas with the refinement of modern European cooking, creating something that feels relaxed, seasonal and quietly ambitious.

What price range can customers expect and how are you able to keep your prices affordable?

Guests can typically expect to spend in the region of £55 to £60 per person, depending on how they choose to order and share.

Keeping that price point accessible is something we’re very conscious of. We work closely with local suppliers, which allows us to source excellent produce while also keeping costs under control. Seasonality plays a big role as well – we change the menu regularly to reflect what’s at its best, which not only improves quality but also helps us manage pricing more effectively.

We’re also quite disciplined in the kitchen when it comes to minimising waste. By using ingredients across multiple dishes and planning carefully, we’re able to make the most out of everything that comes in.

For me, it’s about striking that balance – offering something that feels high quality and thoughtful, but still approachable and good value for our guests.

What is the dish to order at EDŌ right now?

It’s always difficult to choose just one dish, as the menu is designed to be shared, but right now I’d say the standout is our halibut with warm tartare sauce. It’s a dish that really reflects our style – simple in appearance, but very precise in execution. The halibut is beautifully cooked and the warm tartare brings a richness and depth that elevates it while still letting the fish speak for itself.

A very close second would be the gnocchi with wild mushrooms and walnuts. It’s a bit more comforting but still refined – the earthiness of the mushrooms and the texture from the walnuts give it great balance.

Both dishes capture what we’re trying to do: seasonal, ingredient-led cooking with a modern European touch, while still feeling generous and approachable.

You also have a second restaurant, Beau, which was recently awarded its own Bib Gourmand. How did it feel to receive this accolade again?

It was honestly a bit mind-blowing. To receive a Bib Gourmand for Beau, especially so soon, was incredibly special. Beau is my fiancée Charlotte [Noren]’s venture – her idea, her baby – and seeing it recognised in this way means a lot to her.

Charlotte opened Beau herself, and the whole team at Beau have done an amazing job. A lot of hard work went into getting the restaurant to where it needed to be, and from the very beginning, earning that Bib was something she had her sights on.

Achieving that within the first year is a testament to her dedication, the energy of her team and her unwavering belief in what she’s trying to create. It’s a proud moment for her and a reflection of her vision coming to life.

What can guests expect from Beau and how does it differ from EDŌ?

At Beau, guests can expect something a little more refined and considered. The cooking leans towards lighter, more delicate flavours, with a focus on balance and precision. We work with high-end and often more unique produce, which allows us to be a bit more expressive and subtle with the dishes, while still keeping the atmosphere relaxed.

In contrast, EDŌ is more about energy and sociability. It’s a humbler, more informal space, built around bold flavours and simple, generous food designed for sharing. For me, the two restaurants complement each other. EDŌ is about that lively, social tapas experience, while Beau offers a more refined expression of our cooking, with a softer, more delicate touch.

Hero Image: One of the European-inspired sharing plates from EDŌ in Belfast, recipient of a Bib Gourmand for its affordable, high-quality cooking. © EDŌ