Did the Jerome Art Gallery Become a Wine Tasting Room
Numbers 31-100 of Lucinda O'Sullivan's 100 Best Restaurants are not ranked but are instead listed here in alphabetical lodge.
What struck me most Wade Murphy's food when he was Head Chef in Doonbeg, back in the pre-Trump days, was his incredible lightness of bear upon. He and his wife Elaine bring this so much more to their chic thatched cottage eatery in the heart of Adare, Co. Limerick. There are 'light eats' – perhaps share a few – and 'eats' such Young Cadet cheese, pear, chicory, pickled walnut and honeycomb; Inch House blackness pudding terrine, hock croquette, beer mustard, or perhaps Korean fried chicken with pickled radish and chili coat.
1826adare.ie
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Indian restaurant Ananda. Photo: Steve Humphreys
Ananda
The flagship of Asheesh Dewan'southward Jaipur Group, Ananda, with its dramatic cream silk waterlily hanging shades, is a bastion of great Indian food. In a large sweeping colourful penthouse setting at the top of Dundrum Town Heart, kick off with a cocktail offset while you accept in the menu of adventurous regional dishes from the sub-Continent such as Goan Halibut with samphire fritters and timur patio prawns in a lemon leaf bouillabaisse or possibly a Southern Coastal Thali complete meal of prawns, fish, chicken, potatoes rice and bread. Seared Kilkeel scallops are there too, as is a terrific tandoor cooked smoked Barbary duck breast with confit leg terrine, passion fruit, and balsamic fig.
anandarestaurant.ie
Anderson'due south Boathouse
Garry & Mairead Anderson opened their restaurant in Killybegs post-obit the success of their seafood shack on the old pier. They're a dynamic duo, Garry knows his fish from his fowl having worked previously for Gordon Ramsay in Claridge's London. Endeavour the seafood chowder which won All-time Chowder in Republic of ireland in 2019 and 2020.
andersonsboathouserestaurant.com
Barrows keep
When y'all know Stephen McArdle is at the stove, you lot know y'all are in for good food. He has an centre for detail, only serving summit quality produce. In that location are no short cuts with the human. Add sommelier Morgan Vanderkamer to the scenario and you take an alliance made in culinary heaven. I've had McArdle's food many times down the years – in Dublin when he had The Arch Bistro in Churchtown, followed by Stanley'due south in St. Andrew Street, so I knew that the journey to his new base in Thomastown, Co. Kilkenny, would exist worth it. Fix in the former Hudson's, on the route leading to the back gates of Mount Juliet, it's now an uber cool space. The carte changes, merely foie gras mi cuit might exist with brioche, apple & vanilla, while Duncannon crab is with Goatsbridge trout caviar…. and the beefiness is only historic. The pair are presently to open the new Union Wine Bar in the former Munster Bar beside the Theatre Majestic on The Mall in Waterford.
barrowskeep.com
Bastible
Paris has the cyclone Periph' Nord circling the urban center, Dublin has the Southward and N Circular roads, merely don't worry they're very tame in comparing. As rents went up, restaurants moved outwards from the city eye, including Barry Fitzgerald and Claire Marie Thomas with their hip Bastible on the SCR at Leonard's Corner, which has only received a Michelin star. Non quite a first for D8, as Locks did proceeds and lose ane under previous managements. At that place'southward a Nordic whiff here style-wise, although the eponymous bastible is a flat bottomed pot used in old Ireland for making soda bread. Mayhap they use information technology here for their sourdough, which features on their tasting card, as do dishes such as anecdote soup, smoked eel and roasted kelp.
bastible.ie
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Lobster tofu at Big Fan Bao
Big Fan Bao
It'due south 60'due south retro Hong Kong diner meets San Francisco Chinatown, and the punters are loving it. A lacquered look Chinese ruby ceiling has neon lighting higher up simple dark-brown plywood panelled walls, terrazzo flooring and counter forepart, smokey glass tables, a couple of high-tops, and a aureate fringed pall. There'southward a buzzy vibe, added to by the staff who are actually on the ball. The menu is of the tick-the-box diversity with some 27 small-scale plates including Boss Bao's (steamed filled buns) Jiaozi (dumplings) and Xiao Chi (various street nutrient dishes). Practice have The Black Dragon with a squid ink bun with Irish gaelic lobster tail, and cucumber jellyfish salad.
bigfan.ie
Bresson
An upmarket French-mode restaurant in the SoCoDu suburb of Monkstown owned by well-known chef Temple Garner with Peter Byrne as Head Chef. Byrne knows his onions having trained in Chapter 1 and having indeed been chosen by Gordon Ramsay for his eating place at the then Ritz-Carlton at Powerscourt. The food is always first-class, not pretentious, just skilful classic French nutrient. The Coquilles St. Jacques - gratinated Kilkeel scallops, chaudree of smoked haddock, Alsace bacon and brownish shrimp, pomme Duchesse, buttered leeks and Gruyere cheese are ace – I'd happily have them every week!
bresson.ie
Chandpur
Rana and Susan Miah'south colourful warm and welcoming Chandpur Indian Restaurant in Donegal boondocks is the place to get if, similar me, y'all are a fan of authentic Indian cuisine. The menu abounds with all the favourites and so some. Born in Chandpur, Bangladesh, Rana was taught to cook at an early on age past his mother, so he features 1 of her favourite dishes, Indian Railway Curry, at present cooked with the all-time of Donegal lamb and Irish potatoes and the customers honey information technology.
chandpurdonegal.com
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Jim McCarthy of the Nautical chart House restaurant in Dingle, Co Kerry. Photo by Domnick Walsh
Nautical chart House
Celebrating 22 years in business in May, Jim McCarthy'due south Chart Business firm is a stalwart of skillful food and hospitality in Dingle. The best of local and seasonal produce is served in manner, including Angie Mack'southward organic goat's cheese mousse fix off with beets roasted, smoked and pureed, beetroot sorbet and orange oil. The local Annascaul black pudding with pear and lime chutney is wrapped in filo and oven baked with kaffir lime jus. Kerry lamb is famously expert and at the Chart Firm information technology's a superb roast rack with dauphinoise potatoes, balsamic fig chutney and bister ale jus.
thecharthousedingle.com
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Dining al fresco with parmesan and pea ristotto at Coal in Blackrock
Coal
Colm Corcoran and Barbara Bond's Coal is a stellar family-run restaurant in SoCoDu where Caput Chef Colm offers terrific nutrient to adjust everyone, as well as great cocktails and an extensive wine list including Champagnes. The restaurant name is a nod to both the Blackrock of their location and the coals they cook on, which lend that special flavour to their steaks and other chargrilled dishes. A favourite with the medics from nearby Blackrock Clinic. They also have a 2/3 course Neighbourhood Card, which is slap-up value for days when y'all just don't desire to cook – and sure why would you when Colm will do it for you?
coalblackrock.ie
Cush
Overlooking Ballycotton Harbour in East Cork, the former dinky Pier 16 was transformed two years agone by local billionaire Pearse Flynn into a sleek eating place with rooms, with ex Campagne Kilkenny chef Dan Guerin. Guerin has risen to the bar with seafood that leaps from the angling boats fifty yards away and the finest of local viands and vegetables. Think black sole and turbot ravioli, courgette chutney, smoked pancetta, verjus bonne femme, or maybe roast dry anile sirloin & glazed short rib of beef, Roscoff onion, organic spinach, and Madeira jus.
cush.ie
Dooley'due south
Sitting on the deck at Dooley's Waterfront Bar & Restaurant in majestic Waterville, Co. Kerry, great some lobster claws while looking out over Atlantic waters, is one of the best experiences you lot can accept. David & Katie Farrell are seasoned restaurateurs, David having worked in the high-end US Smith & Wollensky's steak houses, and Katie having started the U2 favourite The Blue Bull in Sneem when she was but 23. They also accept The Scarriff Inn at Caherdaniel, but Dooley's is their most contempo restaurant, specialising in steak and seafood. They know how to give you a warm welcome to the Kingdom and a nifty Kerry dining experience.
dooleyswaterville.com
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Restaurant possessor Anthony Grey at Eala Bhan restaurant in Sligo. Picture by James Connolly
Eala Bhan
Anthony Gray has done an awful lot towards putting the Sligo nutrient scene on the map. He has ii excellent restaurants in that location – the casual Hooked and the slightly more formal Eala Bhan. The decor at Eala Bhan has a cool urban brasserie feel and the new Head Chef in situ is Rafal Chimiak who delivers on excellent viands and seafood. Recollect of wonderful Mullaghmore lobster tail poached and flambeed in Cognac or maybe a cracking fillet steak with all the fixings.
Insta: @ealabhan
Farmgate
Marog and Sally O'Brien'due south Farmgate Restaurant & Land Store in Midleton, E Cork, will be celebrating 40 years in business next yr. Way alee of her time, merely with a peachy creative eye, the original hipster Marog opened in what had been a rustic galvanized tire shed. It's a glorious place to be, in a setting that is rich with an eclectic collection of paintings and sculptures, enjoying food at its best and watching the buzz of the many regular customers that flock there each week. Keeping it simple is the philosophy, and the local seafood here is across perfection. Warm salad of pan-seared scallops might have Frank Murphy's blackness pudding, while their famous Farmgate traditional roast free-range duck is with sage & onion stuffing, and apple sauce with roasties.
farmgate.ie
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Etaoin Holahan and Larry Fogg (chef) pictured at Fennelly's in Callan, Co Kilkenny. Moving picture by Dylan Vaughan.
Fennelly's Of Callan
What sisters Etain and Aoife Holohan did here was absolutely inspirational. They turned an old one-time pub into one of the hippest spots in the country, with not only peachy food but with an astonishing rustic yard where they hold fantastic courtyard musical gigs and other creative events. Think of Buddha bowls; Cajun pork abdomen stew; spinach & moong dal back-scratch; porky sandwiches; burnt Basque cheesecake; almond bakewells; tarte au chocolat with vanilla and blackness pepper ice-cream,
fennellysofcallan.wixsite.com
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Oysters at the Fish & Bean in Sligo
Fish & Bean
When it comes to seafood y'all won't detect any better man behind the stove than Dave Mullan for he has worked in some highly prestigious restaurants. Final year, Dave's fans were delighted when he and his wife Aine opened Fish & Edible bean Café in the stunning location of Sligo Yacht Club, overlooking the Atlantic Ocean at Rosses Betoken, with slap-up outdoor seating. Simplicity is the real sophistication and information technology wasn't long before the word spread of his monkfish back-scratch with scallops, mussels and turmeric rice, his seared scallops with smoked bacon granola, not to mention his crispy squid or Coney Island oysters naked or tempura. At that place'due south lobster and crab ravioli, hake burger with dillisk aioli, not to mention fillet of halibut with leek fondu. There'due south wine, beer and spirits too. Where practise I finish?
fishandbean.ie
Fishy Fishy
An iconic landmark in Cork's famous foodie boondocks, Fishy Fishy in Kinsale has been delighting diners with its fab, fresh, high-end fishy fare, for decades under the masterful eye of Chef Patron Martin Shanahan and his wife Marie. Gear up over ii floors and with a lovely outdoor area for al fresco eating, Martin's background as a fishmonger plays a major role in their success, and he takes pride in knowing exactly who has caught his seafood that morning, ensuring that but the premium catch makes it to his menus. Become for the lobster, of class!
fishyfishy.ie
Garnish
Known equally Hurricane Attwell for being a cyclone in the kitchen, chef Eddie Attwell has worked in ii Star Michelin restaurants and represented Northern Ireland on the BBC'south Groovy British Menu on two occasions. Moving to Due west Cork, for the past couple of years he's been wowing people with his food at Garnish Restaurant in the legendary Eccles Hotel overlooking Bantry Bay. Think of starting with fritto misto with fennel jam, confit lemon, and dill mayo, or common salt cod brandade, with sliced fennel. Shoulder of lamb is wearisome cooked, served with bulgar wheat, curry yoghurt, tomato and raisin chutney. Succulent.
eccleshotel.com
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Jerome Fernandes, Guinea Pig Eatery, Dalkey, Co. Dublin.
Guinea Squealer
Founded in 1957 and visited by picture show stars from John Wayne to Grace Kelly to Maureen O'Hara to Pierce Brosnan, as well as locals, similar Bono, the famous Republic of guinea Sus scrofa is now secure in the hands of French chef Jerome Fernandes who delivers on the best of French classics and seafood. Superb Dublin Bay prawns sauteed by Jerome with garlic and fresh herbs, finished with a Cognac or Pastis flambé or jambon persillé de Dijon. The sole on the bone is to die for as is the local Dalkey lobster.
guineapigrestaurant.ie
Hang Dai
Forget jingly Chinese music and sloshy stir-fries, Karl Whelan and Volition Dempsey's Hang Dai on Camden Street is an ocean of glam cocktails and a splash of sassiness. Atmospheric and an utterly absorbing experience, it'southward like sitting in a Shanghai Metro car with the bandage from a Bail movie sipping Martinis and Singapore Slings in the background. Duck is the star of the evidence at Hang Dai, cooked to succulent perfection on an open wood-burning oven.
hangdaichinese.com
Henry'southward Bistro & Wine Bar
With a background that includes the amazing Dromoland Castle and Castlemartyr Resort, Dermot Fetton knows a affair nearly proficient food and service. His Henry'south Chophouse in the centre of Ennis is all about progressive modern Irish cooking with the emphasis on local produce. Think sauteed mushrooms on brioche with Parmesan cream and possibly scampi, dressed salad & paw-cut chips.
henrysbistroandwinebar.ie
Kingdom 1795
I beginning had Damien Band's hip fare when he was at Screebe Business firm in Connemara with his partner Suzi O'Gorman - who does a terrific job as forepart of house. The couple are at present at Kingdom 1795 in Killorglin playing a blinder with their superb 3-grade menu. Think dressed crab, kohlrabi, watercress horseradish followed by maybe turbot, oyster mushroom, onions, chicken butter. Go thee to the Kingdom.
kingdom1795.com
La Cote & The Cheeky Cod
Paul Hynes and Edwina's quayside seafood eatery brought a footling bit of the S of France to Wexford delighting patrons with a fine dining feel that's both affordable and relaxed. Last year they added their 'petty blood brother', The Cheeky Cod, a fish shack, parked on the quay doing fish and chips to go. Then, accept your pick, terrific fish by way of La Cote'due south Tasting menu or more terrific fish at the shack. Fine dining, off-white prices and a fab evening out.
lacote.ie
Las Tapas De Lola
Dubliner Vanessa Murphy and her Spanish partner Anna Cabrera own 1 of Dublin's most popular restaurants, Las Tapas de Lola on vibrant Wexford Street, featuring a pretty forepart covered terrace area and a lovely urban Spanish style tiled interior. With accurate Castilian tapas, wines, beers and sangria, you can exist as authentically 'nose to tail' as you wish, from pig's cheeks to sauteed lambs kidneys, liver to oxtail, Castilian blackness pudding to sausages, plus paella and tortilla etc, and you lot'll will find them all hither at prices that won't burn a pigsty in your pocket.
lastapasdelola.com
Le Comptoir
Tipperary human Ronan Ryan is ane of the best-known and liked restaurateurs in Dublin. Downwardly the years, Ryan has known what attracts cafe society to his table, from his legendary Town Bar & Grill, where every second tabular array was occupied by politicians, journalists, celebs and a few chancers also. His latest French-manner premium cafe restaurant in Donnybrook has too been delighting D4'south cafe society with casually chic food and that all important vibe from morn through evening.
comptoircafe.ie
Lighthouse Bistro
I'd travel the length and breadth of the country for decent Dublin Bay prawns either as scampi or equally a prawn cocktail, and the best of both specimens are to be plant is in the Lighthouse Bistro at the Garryvoe Hotel in East Cork, expertly presented past Head Chef Kevin O'Sullivan. There's nothing like the flavour of these plump crustaceans lightly dilapidated and deep-fried served with celeriac remoulade and chips or coated with a Marie Rose sauce and served on crisp Gem lettuce. They also do a perfect sole on the bone, non to mention their fantastically generous fish & chips in a crispy beer batter with skinny fries, mushy peas and tartare sauce. Always busy, always buzzy, dandy friendly staff and fun, just exercise book alee. Lovely terrace in summer too.
garryvoehotel.com
Locks
A book could probably exist written nearly the people who've come and gone through Locks since it was start opened some 35 years agone – not just the eclectic cafe gild patrons but the colourful managements and chefs likewise. Locks has always maintained its certain fashionable cache in a glorious setting overlooking the swans on the 1000 Canal to a higher place Portobello. Under the present team of Connor O'Dowd and Paul McNamara with Head Chef being Andy Roche, the food is stunning. Castletownbere scallop is with squash, bounding main lettuce, langoustine & scallop roe bisque, while Hannan'south Delmonico for two comes with smoked crispy mash, truffle emulsion, 24-month Comte, caramelized onion, bone marrow bearnaise.
locksrestaurant.ie
Mae
The dynamo that is Grainne O'Keefe opened her new eating house, named for her grandmother, on the first flooring of the long-standing French Paradox on Shelbourne Route, which has always been popular with the D4 set. It's a clever alignment of talents with the FP beingness exclusive supplier of their straight imported wines. Grainne has a great eye for detail with dishes such equally Cais Na Tire agnolotti, butternut squash, shiitake, and hazelnut, and Iberico pork, anchovy, date, confit white potato. With Rod and Penny Stewart nearby as new neighbours, they might well exist 'sailing' upwardly for supper.
maerestaurant.ie
Mamo
Ex Chapter One and Thornton'south, Chef Killian Durkin, with his wife Jess D'Arcy, who is ex Etto, opened Mamo restaurant on the seafront in Howth, Co. Dublin, and quickly had the locals descending from the Hill. Their 'cod chip' should take its ain copyright, along with their rendition of tedious-cooked shoulder of Comeragh Mountain lamb. Mamo definitely belongs on anyone'southward Top 100. It's very small, and very much in demand, so be certain to volume your spot if y'all don't want to be disappointed.
mamorestaurant.ie
Human being Friday
Stunningly located on a hillside overlooking Kinsale Harbour, Human being Friday was originally opened in the lx's past the legendary Peter Barry, who 'got things going in Kinsale'. It was a wow back and then and it'south a bigger wow now under the baton of Daniel Horgan, who has worked with the best of them, including Ottolenghi and Petersham Nurseries. Divide over four levels, with superb outdoor terraces, seafood is huge hither including stupendous hot seafood platters, scampi, sole on the os, and their famous fish pie. Carnivores are sated past the not bad range of steaks, plus duck Armagnac, pork belly and then much more.
manfridaykinsale.ie
Marco Pierre White
I've always loved the glamorous retro Soho manner of MPW's Dawson Street eatery. The original enfant terrible of the restaurant scene, who achieved 3 Star Michelin level by the time he was 32 – and gave them all back - recently celebrated his 60th birthday, and his Dublin restaurants, the second is in Donnybrook, in collaboration with the Fitzers Grouping, are equally popular as e'er. Think archetype prawn cocktail, or a fab chicken liver parfait with raisins, Madeira jelly and toasted brioche, followed maybe by sole on the os or a cracking center cut fillet steak, jus gras, and triple cooked fries.
marcopierrewhite.ie
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Jutarat Suwankeeree and Conor Sexton of Nightmarket restaurant
Nightmarket
Jutarat Suwankeeree grew up helping her grandparents on their stall at the night markets of Chiang Mai. Now, she and her hubby Conor Sexton accept become the destination for those who want truly authentic Thai food. On ii floors in Ranelagh, it's a existent experience, with swell cocktails as well. Yum Poo Nim – crispy soft vanquish crab – is a must, as is Cha Plu leaves topped with ginger, shallots, dried shrimps, roast peanut, roast coconut, lime, chilli, fish sauce, palm sugar & stale shrimp sauce. Follow that, equally they say!
nightmarket.ie
No 35 Kenmare
At the cease of a day'southward touring and holidaying, we all wait frontwards to a good meal and a nice bottle of wine. On Kenmare's Main Street is No. 35, Dermot Brennan's dandy stone-walled eating place in a coincidental setting with nifty atmosphere. Focusing on the best of what'due south local and seasonal, Dermot too raises their own rare breed Saddleback pigs for their succulent free-range pork. Tony Schwarz is the Head Chef and he knows a thing or two about good nutrient. Try his duck terrine with plum chutney and maybe the halibut with celery, cider, and Granny Smiths.
no35kenmare.com
Oak Room
With a background that includes Dromoland Castle, and Kevin Thornton's eponymous restaurant, not to mention existence a erstwhile Eurotoque Young Chef of the Year, Norbert Neylon hit the ground running 20 years ago in Cavan with his terrific restaurant. Joined at present by Keith Hutton equally Caput Chef, the Oak Room offers tremendous food and fun at splendid prices. Confit pork cheek with pickled mustard seeds is with a scallop and apple puree while wild halibut might be paired with cauliflower, salted lemon and prawn bisque.
theoakroom.ie
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Langoustine bisque at the Panorama Chophouse at the Montenotte hotel. Photograph: Lucinda O'Sullivan
Panorama Bistro & Terrace
With an unrivalled view out over Cork Urban center, the Panorama Chophouse & Terrace at The Montenotte Hotel certainly hits the spot, exist it morning, dejeuner or dinner, seven days a week. The cooking from Chef Tabrez Shaikh is assured and adds an eclectic twist to many dishes, such equally Langoustine bisque with a punchy twist of smoked paprika oil. Have a pre or after drink in The Glasshouse Bar in the grounds, accessed over a glass span from the terrace, it is a wow.
themontenottehotel.com
Pearl Brasserie
Sebastien Masi and Kirsten Batt'south Pearl Brasserie has been serving modern French food in their atmospheric basement for over twenty years now and it only keeps getting better. Opposite Government Buildings and adjacent door to the Merrion Hotel, it wouldn't be unheard of for a prominent political leader or ii to indulge their penchant for good food in a discreet glass booth. The pan-fried duck foie gras with ginger and apple tree compote is superb, as is the crab meat with fennel and apple tree in a tomato gazpacho, not to mention the duck magret Rossini with slow cooked leg croquette, foie gras & truffle sauce.
pearl-brasserie.com
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Chef Sunil Ghai with his goat back-scratch at Pickle. Photo: Frank McGrath
Pickle
There isn't a culinary accolade in this country that Sunil Ghai hasn't accomplished, including Best Chef in Ireland. His fab Pickle Restaurant on Dublin'southward Lower Camden Street focuses on Northward Indian regional cooking with astonishing aromas and spices. Sunil volition create a Tasting Menu on request or y'all can become a la carte with wonderful dishes such as Jungle Maans – a traditional hunter'due south family training of wild boar cooked with shallots, ginger, sundried red chillies & black pepper. Book your passage to this Indian experience.
picklerestaurant.com
Pichet
Pichet opened in 2009, having been the subject a Boob tube programme, documenting the trials of Nick Munier and Stephen Gibson as they ready a eating house at the former dinky Moira Hotel. A dream team for the cameras, Munier had been maitre d' on Marco Pierre White'southward Hell'south Kitchen and Gibson had a culinary full-blooded that included Fauchon, the iconic Parisian food store. With glitz and glamour adorning every Gitanes-bluish chair, Pichet was the hottest ticket in town. Nick Munier sold out a few years later and now, more than a decade on the chairs are now tan, and it's still a wonderful mod take on French bistro. Try the cod, Gruyere white potato chaff, Bourguignon, Alsace bacon, Jerusalem artichoke.
pichet.ie
Pota
Diarmuid Ó Mathúna opened his terrific bi-lingual buffet in a beautiful thatched edifice concluding summer in Baile na hAbhann, next to TG4, in the Connemara Gaeltacht. Ballymaloe-trained Diarmuid describes himself as a blow-in from Cork who grew upwards in a small rural pub, so hospitality is in his blood. With loads of outdoor space, not to mention the nearby beaches for picnicking, think of the of ace local produce like Connemara lamb tagine, or peradventure Eggs Benedict with Feeney's pulled salary collar, hollandaise and sourdough toast; crispy sourdough baguettes might accept roast free-range chicken, Aran Islands goats cheese or Kylemore Farmhouse cheese, with leaves and beetroot from Beechlawn Organic Farm. Don't miss the POTA chowder with fresh fish from Ros an Mhíl, Kelly'south shellfish and Dillisk chocolate-brown soda. Half-portions available for children.
potacafe.com
Quay Westward
Perfectly situated merely reverse the Donegal Pier in the eponymous county town, Debbie O'Reilly and Jo Daly, who is President of the Donegal Women in Business Network, run a terrific and friendly eatery championing the best of local produce. Zesty crab and courgette linguine has Burtonport's finest mitt-picked white crab meat, while Byrne'south natural oak smoked Killybeg's haddock is complemented with Algaran Dillisk Seaweed. Sit upstairs for a bully view of Donegal Bay.
quaywestdonegal.ie
Rare
Set in the exclusive heart of the Blue Haven hotel, the new Rare Eatery brings a totally different cuisine and cocktail experience to Kinsale. The Head chef here is Meeran Gani Manzoor who works his magic serenely on phase behind a sleek glass screen. Think John Dory with a bouillabaisse, or Lavender duck breast with fondant spud, orangish glacee, and asparagus. The octopus corndog is amazing not to mention the mango and meringue dessert with coffee cream, poached pear, roasted barley caramel and butter biscuit.
bluehavenkinsale.com
Roly's Bistro
It was hot in the early xc's and now, with its new terrace and revamped art deco style eatery, Roly's Bistro in Ballsbridge D4 is hotter than e'er. It's always packed, with a fizz of 'who'due south who at the zoo', information technology suits multi generations and yous never get a bad meal from Paul Cartwright's kitchen. They besides do the all-time Dublin Bay prawns in the urban center – prawn cocktail, scampi, Franco-American Neuberg style – not to mention their legendary Kerry Lamb Pie, which is on the menu since twenty-four hours i and was a fave of the late Terry Keane.
rolysbistro.ie
Rusheenduff Restaurant
Tim O'Sullivan has been the Executive Chef at Renvyle House Hotel in Connemara for many years. One of the most respected chefs in the land, there's a lightness of affect in all of his cooking but he is quite extraordinary when information technology comes to seafood and shellfish - of which in that location is an affluence coming from the waters of the Atlantic right outside the door. Sitting in the beautiful Arts & Crafts style Rusheenduff, with someone tinkling the ivories of Count John McCormack'due south travelling Steinway piano in the background, while enjoying carpaccio of scallops or gold crusted crab cakes, followed past rack of Connemara lamb, is a very special feel.
renvyle.com
Sash
In the nigh elegant setting of Composition's exquisite No.1 Pery Square, a beautiful bazaar hotel in the urban center's Georgian Quarter, Sash Eating house, named for its historic sash windows, is a haven of good food and local produce showcased in the finest of fashions. Seared prawns might be with fennel, blackness garlic and dillisk, while breast of Thornhill duck will also have the confit leg with roasted beets and beet jus, while you must also go out room for glorious desserts including date & cardamon pudding with salted caramel brown bread ice-cream or a divine hazelnut bavarois with nougatine, praline and coffee cremeaux.
oneperysquare.com
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Sammy Leslie of Castle Leslie
Snaffles Restaurant
The Leslie family has been in residence at Castle Leslie since the 1660's, and the current holder of the family torch is the fab Sammy Leslie who has done her lineage proud, lovingly restoring this magnificent business firm and manor and opening it to the public. Located on thousand acres of undulating countryside, dotted with woodland and glittering lakes, in that location is but so much to do here, and one of the master attractions is its two AA Rosette award-winning Snaffles Eatery. Spacious and welcoming with a striking wall of gimmicky glass to tantalize the centre, the nutrient is excellent, and they take an extensive gin menu featuring over 100 varieties from all over the world. Endeavour the pan-seared Male monarch scallops, prawn boudin, caramelised cauliflower puree, sea urchin pulverization, sea herbs & prawn oil.
castleleslie.com
Solas Tapas Restaurant
Nicky Foley takes tapas to a level we don't see anywhere else in Ireland. With a background that included Richard Corrigan's famous London eatery Bentley'due south, this fantastic chef came home to Ireland a few years ago, eventually setting upwards in Dingle where he knocked the socks off both locals and visitors with his pocket-size and non so small plates. Octopus carpaccio with garden herb salad, soy & mirin and yuzu aioli is across stunning, while Cahillane's Kerry lamb rack, seaweed & mint tapenade, with miso spiced aubergine volition have y'all sucking the bones for hours. And what'southward more, you'll also have groovy fun.
solastapas.com
Sole
I love seafood shacks and fish 'n chippers, but I too dearest the rather one thousand high-stop cosmopolitan seafood restaurants you notice in Madrid, Paris or London, and which were in Dublin in the quondam days, such equally the legendary Red Bank or the Lord Edward'due south former seafood restaurant. Padraic O'Kane and Larry Murrin spotted this gap when they opened their fabulous SOLE on Dublin'southward S William Street, where giant Norwegian Rex venereal loom out from a drinking glass case, while Dover sole on the bone with lemon butter is perfectly cooked with a firmness to the mankind, and where plumptuous scallop shells filled to their pretty frilled edges would have James Joyce lusting as he did over Nora Barnacle's "large full proud bosom".
sole.ie
Foursquare Dundalk
When Conor Mee of the Courthouse Restaurant in Carrickmacross opened Square in Dundalk, he earmarked Euro-Toques Young Chef of the Yr 2017, Conor Halpenny, as Caput Chef. Everything about Square is elementary and stark with the focus existence placed solely on the quality of your repast, and believe me they know what they're doing. Call back scallops, smoked pancetta, cauliflower and hazelnuts, or sirloin steak, roasted onions and beefiness fat chips.
squarerestaurant.ie
The Ballymore Inn
It'southward hard to believe that it's been 31 years since The Eagle in Clerkenwell, London, outset opened its doors, coining the word 'gastropub' as information technology brought the public a new mode of dining. The idea was restaurant standard food served in casual pub surroundings. Of course it took off, and 1 of the first great gastropub and restaurants was Georgina and Barry O'Sullivan's Ballymore Inn in Ballymore Eustace, Co. Kildare. Not only keeping up with, only staying ahead of the times, with their splendid nutrient. Think chargrilled Slaney lamb cutlets with spicy Indian dahl, yogurt & mint topping.
ballymoreinn.com
The Beach House
Having started originally in Blackrock Market and opened two fish restaurants in Dublin, including the Fish Shop in Smithfield which they still take, Peter Hogan and his married woman Jumoke Akintola ditched Dublin for Peter'southward domicile turf, the seaside town of Tramore, Co. Waterford, establishing their ace Beach House Restaurant on Turkey Road. Boatstrand brown shrimps are with mayo, sorrel, and crusty staff of life; oysters with rhubarb and fennel; clams with beurre blanc. They also offering rooms.
beachhousetramore.ie
The Cove
Tucked away in the very heart of Fota Isle Resort is a culinary jewel which is outset to be actually noticed. The Cove, their bijou specialty fine dining eatery, is a little oasis both serene and luxurious, where you lot are completely away from the earth. Caput Chef Maris Urbanovics delivers on an extraordinarily cute Tasting Bill of fare showcasing influences from his Latvian homeland, and has just won Chef of the Yr at the recent Hotel & Catering Aureate Medal Awards. Retrieve baked Rossmore oyster with turbot fin, purple irish potato, wild horseradish foliage and sandwort with perchance a mini blossom pot of delicious 3 months preserved muffin topped potato bread with a quenelle of seaweed butter and a clam shell, holding oak smoked body of water salt.
fotaisland.ie
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The Garden Terrace at the InterContinental Dublin
The Garden Terrace
I ran into Mel Gibson in the vestibule of the 5 Star InterContinental Hotel in Ballsbridge as I was dashing out to their wonderfully elegant Garden Terrace to bask a delicious seafood tower. It's that sort of identify – full of famous faces. Existence 5-Star, in that location'southward crisp white napery, and colourful cosy rugs in case it gets chilly, but it'southward still a real garden haven, complete with a fountain, a slap-up escape from the city for enjoying the best of executive chef Alberto Rossi's 'casual' all 24-hour interval Lobby Lounge dining menu. This covers everything from oysters to prawn cocktails to properly elegant clubhouse sandwiches and fillet steaks. GM Nicky Logue runs a bully transport here. High standards, formal, but great fun, the perfect combination.
intercontinentaldublin.ie
The Glass Drapery
E Cork chef Brian Murray's stylish restaurant opened in late 2019 in the former Thompson'due south Baker on MacCurtain Street - where a mile of their legendary Swiss Curlicue had been produced every day. Murray operates with a huge Japanese Robata grill, serving peachy contemporary eclectic small and large plates that are right on the nose of our times. Scallop crudo is with oyster foam and dashi gel, while turbot is roasted on the bone and served with tempura oyster and lobster coulis. There's a 5-course Tasting Menu also.
theglasscurtain.ie
The Maigue Eatery
Everyone from Princess Anne to Princess Grace to Michel Roux, have crossed the doorstep of the cute Dunraven Arms Hotel in pretty Adare, Co. Limerick. An original coaching inn congenital in 1792, it'south a breastwork of charm and exquisite hospitality. Dining in The Maigue eating place on superb contemporary classic food using the best of Irish produce is a real experience. Retrieve roast breast of Clonakilty chicken, baked beetroot & black pudding, hay smoked onions, jus roti, or the existent star of the show, the roast prime rib of aged Irish gaelic beefiness 'carved to your liking' at the table by the tux attired Maitre d' and served with homemade horseradish sauce and scarlet wine jus. They as well cleave an 'overnight cooked' ham each morning at breakfast. Standards, mode and class abound here.
dunravenhotel.com
The Old Couch Cafe
Having been at The Lodge at Ashford Castle, Damira Levacic and Przemyslaw Muszynski moved to Waterford to prepare up their terrific Sometime Burrow Cafe. They offering the somewhat unusual combination of serving extraordinarily beautiful modern afternoon teas during the calendar week, and at weekends an exciting 10-course Tasting Menu. With dishes reflecting their native Shine and Croatian cuisines using local produce, exquisite presentations include Woodstown oysters with bounding main buckthorn and light-green peppercorn granita with elderflower mignonette, while Ridgeway olive fed wagyu beef fillet is with King oyster mushroom, ruby-red vino poached shallot, Hennessy peppercorn sauce and duck fatty roasted potatoes.
oldcouchcafe.com
The Olde Glen
The Olde Glen Bar in Carrigart hit the 'must visit' list, with all the eager Insta foodies whirling up to Donegal, when Ciaran Sweeney, former caput chef of Forest & Marcy, returned to his native county and took upwardly the role of Head Chef - Dublin's loss was Donegal's gain. There'southward a hip 'bread & snack', followed by the likes of wild mushroom tartlet, confit egg yolk, smoked onion sabayon. Go along an eye out nearby also for their brill little Bia Box converted horse trailer, serving nifty sambos in the local village.
oldglen.ie
The Olde Mail service Inn
People travel from all over the state to dine, or indeed dine and stay, at Gearoid and Tara Lynch'south outrageously pretty Olde Post in Cloverhill, Co. Cavan. With a runway record that includes Thornton'southward, Le Coq Hardi, London's Pied a Terre and Lea Linster in Grand duchy of luxembourg, Lynch'south culinary pedigree is impeccable. Every bit he is coeliac himself, it'southward the perfect spot for anyone who not but wants a supreme dining experience but also gluten-gratuitous ane. Think Andari subcontract pork abdomen, seared scallop, apple & Calvados sauce. He has too but opened The Duck Inn Gastropub at The Purple Bar in Cavan.
theoldepostinn.com
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The River Club & Grill Room
The River Club & Grill Room
Located in Cork'southward River Lee Hotel with a fab colourful riverside terrace overlooking the rushing waters of the Lee, and a sleek bar doing great cocktails, there's a touch of 'Madrid meets New York' hither. The Grill Room itself is smart, classy and clubby with swirling leather banquettes, gimmicky paintings, and that all important buzz. The Robata grilled Hereford fillet and sirloin steaks are splendid, as are the Dublin Bay prawn & crayfish cocktail, and the grilled sole on the bone.
theriverclubcork.ie
The Saddle Room
The clientele in the hallowed environs of 5-Star hotel restaurants are always the stuff of novels and at that place'south nowhere better for people watching than the Saddle Room of the Shelbourne Hotel, which has stood proud overlooking Dublin'southward St. Stephen's Green for about 200 years. In the old days, the big attraction was roast beef carved from the trolley, now it's more fine-dining with gimmicky takes on the classics. On a contempo visit, we had daube of Charleville beef with a Bourguignon jus, bacon lardons and roast garlic. They also do a terrific Dublin Lawyer Lobster Thermidor and Dover Sole "Meuniere". Their Constitution Room upstairs with its green silk walls is exquisite for private functions. Hither you tin see the chair Michael Collins sat on a hundred years ago – information technology's actually quite emotional - and where Executive Chef Garry Hughes creates an exquisite personalised carte du jour for guests.
theshelbourne.com
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Elaine Spud in the Winding Stair. Photo: Damien Eagers
The Winding Stair
Overlooking the Ha'penny Bridge and the Liffey in the celebrated heart of Dublin City, The Winding Stair Bookshop & Cafe was named partly for the Yeats poem, and of course in honour of its winding staircase. Elaine Murphy brought her expertise into the motion-picture show in 2006 and turned it into the dining icon information technology is today. Nowadays, they've got a great roof terrace that unites The Winding Stair and sister eatery The Woollen Mills. High ceilings, stripped floors, bentwood chairs, wooden tables, and great food including a terrific WS fish plate of home smoked fish and shellfish, besides as a 10oz rump stead with Gaelic escargots, baked bone marrow, fries and wild mushrooms. Dublin at its best.
winding-stair.com
Thyme
Situated right in the heart of Athlone, this brainchild of Chef John Coffey and his wife Tara opened its doors in 2007 with the goal of showcasing the fabled producers of the Midlands region in a relaxed, easygoing atmosphere and, over the years, they've gone from strength to force doing just that. With next-level fare and a great atmosphere to match, information technology's no surprise that the accolades have come rolling in.
thymerestaurant.ie
Toddie's Eatery & Bulman Bar
A perfect oasis past the brusk pier at Summercove in Kinsale, the Bulman Bar just screams summer holidays with a bustling friendly atmosphere and ace bar food featuring lots of fresh local fishies. Upstairs things get kicked up a notch at their fabulous Toddie'due south Restaurant, named for ane of Republic of ireland'south legendary urbane Hoteliers, the tardily Toddie O'Sullivan, who managed Dublin'due south Gresham Hotel in the 1960's. Chef Patron Pearse O'Sullivan, grandson of the eponymous Toddie, and his wife Mary, are part of the backbone of Republic of ireland'due south beloved gourmet upper-case letter, and for skillful reason. I'd make the bulldoze down for Pearse's lobster risotto lonely.
toddies.ie
Town Hall Bistro
Located in what was formerly Ennis Boondocks Hall, bedecked with a backdrop of beautiful original art, information technology's a classy joint in a absurd setting and office of the Old Ground Hotel. Think of superb lunches and brilliant afternoon teas too as dinner, where you might find grilled halibut with crabmeat, stuffed Portobello mushroom and a lycopersicon esculentum & lemon beurre blanc, or herb crusted loin of Clare lamb with rosti, ratatouille, and a port, juniper berry & redcurrant jus.
oldgroundhotelennis.com
Uno Mas
The 2nd restaurant of Liz Matthews and Simon Barrett, they got information technology just correct here, as they did with the mothership, Etto on Merrion Row. It has the experience of a chic understated urban spot in Madrid and it has a devoted discerning clientele who all want to bag the table in the window. Have a glass or ii of Callejuela Manzanilla Sherry and nibble on salted almonds, Cecina croquetas, Iberian chorizo, Padron peppers or maybe squid a la plancha. Alternative starters and mains include Carabinero prawn rice, beef tartare, a delicious Manchego agnolotti and perhaps roast monkfish on the bone – all good with a bottle of Amber vino.
unomas.ie
Multifariousness Jones
The first solo venture a couple of years ago past Greystones brothers, chef Keelan Higgs and Aaron, who's front end of house. Set in a former tattoo parlour in Thomas Street, the pair endured "hours of sleepless nights and arduous labour" to go it going but were rewarded very quickly by the visit of the prophylactic tyre man, who awarded them a star. A narrow store-forepart, and a long narrow room, pb to the open kitchen at the back, where a six-course Chef's Pick sharing menu is constructed. Recollect foie gras & chicken liver parfait, followed by grilled halibut, kale, mussel sauce, hasselback potatoes, creme fraiche, trout roe. Do take sommelier Vanda Ivancic's communication she comes up with some gems. Rumour has information technology a 2d D8 restaurant is to come.
varietyjones.ie
Wilde's at The Guild
Overlooking Lough Corrib, and part of the Ashford Castle Estate, this former hunting guild is where classically trained chef Jonathan Keane, who is a bang-up supporter of local food and the annual Cong Food Festival, delivers on innovative gimmicky food par extraordinaire. "Local food with imagination" is how he puts it. So, think maybe of wild turbot on the bone, sauce Veronique, chicken skin crisp, pomme puree or pan roast hake, bouillabaisse, fennel, sauce rouille, baguette crisp.
thelodgeac.com
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Wilde at The Westbury hotel
Wilde at The Westbury
The plush 5-star Westbury Hotel, located just off Grafton Street, is one of the dandy coming together places for Dubliners. They do light lunches in the gallery, and their Balfe's Bar & Brasserie is a slap-up casual spot for all day dining, merely, for the headier heights of the high terminate, Wilde at the Westbury is the star attraction. Offer an amazing interior decor that echoes 1930s art-deco glamour and mode, plus the addition of a fabulous covered garden terrace and cocktail bar, don your most glamorous duds and indulge in the extensive chichi, contemporary-classic food, such as Dover Sole meuniere, and peradventure accept a cocktail or three. You've earned it!
wilde.ie
Wildflower
Unlike his previous eating house, which was in a pimped out container in London's Camden Market, Chef Adrian Martin's ambitious new Dublin restaurant is in a Georgian townhouse in D2 elaborately renovated and kitted out with lavish golden gilded and brocade Buck House style sofas and chairs. The aptly named Proficient Room serves a three-grade menu, while the snazzy former stripped back basement kitchen is doing a lavish tasting menu at weekends. The food is superb with beautiful olive breads on a bed of hay, hand-dived scallop ceviche with meadow sweet and Oscietra caviar, while glazed Thornhill duck is with foie gras, onion miso, fermented greengage, and Grand Veneur sauce.
wildflowerrestaurant.ie
Wild & Native
Set up on the Strand Road in Rosslare, at Fergal and Jodie Dempsey's Wild & Native Seafood Restaurant & Wine Bar they pride themselves on 'low food miles', striving to ensure that their menus are local and fresh, and provide customers with the kind of foods that their ancestors would have eaten – hence the name. The F-discussion is the affair hither, with Chef Fergal being a big fan of foraging for all kinds of natural delights to treat his patrons. The restaurant is bright and mod, with a pretty, welcoming decor capturing that fresh blusterous feeling of existence past the beach. So, side by side time you're in the sunny southward e, be sure to forage for a table at Wild & Native.
wildandnative.ie
Woodruff
'Eat Right! Experience Amazing!' is the slogan at the terrific Woodruff in Stepaside, D18, where the menus are all most provenance, seasonality and sustainability. Offering a weekly changing and advisedly crafted menu bursting with local ethically sourced ingredients and plenty of foraged $.25 as well, the friendly service, relaxed air and superb nutrient have certainly earned Woodruff a spot in my top 100. Think snacks of periwinkles, pickled razor clams, fermented blackness edible bean and chili, followed by Koji anile hanger, gambas, tomatillo salsa verde, and beefiness dripping crumb.
woodruff.ie
Source: https://www.independent.ie/life/food-drink/food-reviews/lucinda-osullivans-100-best-restaurants-31-100-41507202.html
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