TWO popular Belfast restaurants have retained their coveted Michelin Star status for 2019.
Ox on Oxford Street and Deanes EIPIC on Howard Street were both named in the Michelin Guide Great Britain and Ireland 2019.
A total of 71 establishments in Northern Ireland were named in this year's guide, which also saw more than 300 eateries in the Republic listed.
Seven restaurants across the north were given the sought-after Michelin Bib Gourmand award, which recognises good food at £28 or less for a three course meal.
Among the restaurants to retain the accolade was Deanes At Queens, making it double delight for restaurateur Michael Deane, who is celebrating retaining his EIPIC Michelin success.
It is the fourth year in a row that EIPIC, based on Howard Street, has won the prestigious award.
"We are absolutely delighted to hold the star for the fourth consecutive year and retain our Bib Gourmand," said Mr Deane.
"It's a true reflection of the dedication to high standards and the dogged hard work of the team at Deanes."
This year's success marks Mr Deane's 18th Michelin Star over 22 years in four different venues.
"There are many award ceremonies these days which people must find very confusing, but Michelin is globally recognised as the one truly objective guide to the quality and standard of restaurants," he added.
There was newly found Michelin Bib Gourmand success for Clenaghans Restaurant, near Aghalee, which joined the list of establishments in Northern Ireland to receive the award.
Fontana and Noble in Hollywood, Wine & Brine in Moira, Bar+Grill at James’ Street South and Home in Wellington Place all retained the Bib Gourmand accolade.
Three Cork restaurants - all first time recipients - were among 14 eateries in the Republic awarded a Michelin Star in this year’s guide.
Rebecca Burr, editor of the Michelin Guide Great Britain and Ireland, said: "The inspectors have seen exciting things happening in Ireland this year.
"As everyone knows, the produce is stunning and it’s great to see chefs with such passion and personality in their food."
