Currently operating from the European Golf Club.

About Us

Mission Statement

We source most of our Beef from Philip Wheatley and Lamb from Tom Wheatley They are killed and hung in Farrellys of Delgany. We source Organic Produce from Suzie Cahn, Dan Whelehan,David Chapple and the Woodroofe Family. We only use sustainable fish and source much of our other ingredients within a 50 mile radius. Our local Butcher is Derek Dunne. All of our crab and lobster are local. We use Potters Farm for all eggs and they have a Farm shop based in the Restaurant. Chef Paul also grows a lot of his own ingredients and compliments these with foraging and his Barter System. Gluten free and coeliac as well as all other dietary needs catered for on giving prior notice.

At the Mystic Celt we believe the most important ingredient in any recipe is the customer. Local Artists display their ware for sale in the Restaurant. Recently we have developed a new awareness of the dishes of our ancestors and the confidence to recreate and enrich our native culinary tradition. A new Irish food culture emerges, driven by the lavish bounties of our seas, lakes and the rich land of Erin. Our menu is a celebration of the rich, ancient food culture of a uniquely beautiful land. This is our tribute to the country of our birth, a land where we are privileged to live.“Ní bheidh a Leitheid ann arís

Paul and Sylvia Smith

Have catered for the president of America(1994) and the president of Ireland(1996) and the Irish cabinet(2006) Have secured an ongoing contract with Coillte since 2003. Teaching experience from 1994 to present ranging from challenged and incarcerated to children and adults.

Between Paul and Sylvia they have 50 years experience in this business and have worked in France, Germany and new York. They also ran the mystic Celt restaurant in dingle Co. Kerry.

We will be the first restaurant in Wicklow to have a fish tank. We are promoting Irish and local ingredients, with everything made fresh on premises.

We make all of food from scratch(the only packet in our kitchen should be your wage packet) and source as much of our food locally as possible. Since 1994 in New York we have always adhered to a strict recycling policy and try to be as environmentally friendly as possible.