{"id":126282,"date":"2025-11-07T05:25:23","date_gmt":"2025-11-07T05:25:23","guid":{"rendered":"https:\/\/www.newsbeep.com\/ie\/126282\/"},"modified":"2025-11-07T05:25:23","modified_gmt":"2025-11-07T05:25:23","slug":"100-great-restaurants-cafes-and-places-to-eat-around-ireland-for-winter-2025-the-irish-times","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ie\/126282\/","title":{"rendered":"100 great restaurants, cafes and places to eat around Ireland for Winter 2025 \u2013 The Irish Times"},"content":{"rendered":"

It has been another tough year for restaurants<\/a>. The closure of Dylan McGrath\u2019s trio<\/a>, followed by Big Mike\u2019s<\/a>, underlines how hard it is for independents to hold their ground while big operators and investment funds circle and move in.<\/p>\n

The good news is that plenty of independents remain, and that\u2019s our focus with this winter list.<\/p>\n

We\u2019re celebrating the stalwarts who\u2019ve been doing it right for years alongside the new entrants reshaping the dining scene. The list spans casual and buzzy spots, special-occasion rooms, and high-end restaurants that don\u2019t trap you in a tasting menu. Some destinations may raise an eyebrow on price, but set against a weekend abroad, they more than hold their own.<\/p>\n

Of course, there are more than 100 amazing restaurants in Ireland. These are the ones run with an ethos worth backing \u2013 chefs who source quality Irish produce, who lead with integrity and imagination, and who prove that good food and social conscience can go hand in hand. They are the restaurants that remind us why, even in a difficult year, Ireland is still one of the most exciting places to eat. In solidarity with the indies, Corinna, Joanne and Ali.<\/p>\n

New openingsAmai by Viktor4 Harry Street, Dublin 2; 083-1357050, amaibyviktor.ie<\/a>\"AmaiAmai by Viktor. Photograph: Alan Betson <\/p>\n

Brazilian chef Viktor Silva brings serious ambition to Harry Street with a \u20ac79 tasting menu that feels both creative and generous. The room is elegant \u2013 parquet floors, marble bar, high sash windows \u2013 and the cooking has flair. Goat\u2019s cheese with okra, strawberry and a clear watermelon consomm\u00e9 is the star on a menu that threads Brazilian ideas throughout, from moqueca-style monkfish to foie gras with coffee. Amai is bold, stylish and one of Dublin\u2019s most exciting new restaurants. Read our review here<\/a>. Corinna Hardgrave<\/p>\n

Bakeology In58-59 Meath Street, Dublin 8; 086-3873074, instagram.com\/bakeology_in<\/a>\"BenjaminBenjamin Pugliese and Florencia Mat\u00e1n of Bakeology. Photograph: Alan Betson <\/p>\n

When Argentinian Florencia Matan opened the original Bakeology, it quickly became known for its delicious alfajores filled with dulce de leche and savoury empanadas. Now there\u2019s a second location right across the street, the bright and cheerful brunch-focused Bakeology In. Try the signature Wild Green medialuna, a croissant-like pastry filled with spinach cream, goat\u2019s cheese, honey and walnuts, or the Tango Scramble with avocado sauce and sriracha mayo. Joanne Cronin<\/p>\n

BeauUnit 2, Warehouse Lane, Waring Street, Belfast BT1 2DX; +44 28 90990330, beau.restaurant<\/a>\"BeauBeau in Belfast. Photograph: Instagram <\/p>\n

Located in a formerly vacant warehouse tucked away in the Cathedral Quarter, Lottie Noren\u2019s all-day menu of European small plates has been the recent talk of Belfast. This young chef adeptly combines her experience from across the UK and her time competing for the North on BBC\u2019s Great British Menu. Share plates of beef tartare with beef fat focaccia, lamb rib with hung yoghurt or pressed potato with guanciale cream in a warm and comfortable setting. JC<\/p>\n

BorgoThe Old Bank, 162\u2013165 Phibsborough Road, Dublin 7; 01-5477478, borgodublin.ie<\/a>\"ChefChef Pontus Nordgren at Borgo, Phibsborough. Photograph: Chris Maddaloni <\/p>\n

The dream team of Sean Crescenzi and Jamie McCarthy have brought a true taste of Italy to Phibsborough, with a menu running from spuntini and pizzette to house-made pasta and wood-fired mains. If Borgo served nothing but its gambas \u2013 prawns seared in lemon, garlic and chilli butter \u2013 it would still be worth the trip. It\u2019s that rare restaurant that feels equally right for a quick bite or a long night. Read our review here<\/a>. CH<\/p>\n

Capparelli at the Mill231 Belfast Road, Belfast BT16 1UE; +44 28 9013 3395, capparelli.co.uk<\/a>\"CapparelliCapparelli at the Mill: Proprietor and chef Carlos Capparelli. Photograph: Stephen Davison <\/p>\n

Lucie and Carlos Capparelli have transformed a restored mill, 20 minutes outside Belfast, into a striking diningroom of glass and wild-flower views. Brazilian-born Carlos spent nine years cooking with Yotam Ottolenghi, who is also a backer of their business. The Italian-influenced menu includes small plates, pasta, mains and rotisserie. Aubergine with goat\u2019s milk yoghurt, beef rag\u00f9, and aubergine pasta all impress, and the rotisserie chicken is spectacular. Read our review here<\/a>. CH<\/p>\n

ChubbysRear of 46 Clontarf Road, Clontarf, Dublin 3, chubbyskitchen.ie<\/a>\"BarryBarry Stephens, Chubbys owner and chef. Photograph: Dara Mac D\u00f3naill <\/p>\n

Slow-cooked and smoked meats take centre stage at Chubbys, no surprise to fans of chef Barry Stephen\u2019s former 147 Deli and Just Chubbys tacos. The former taco truck\u2019s warehouse is now a snazzy sit-down spot worthy of its big, bold menu, with dishes such as 10-hour smoked short ribs, birria tacos and fried chicken that turn heads as they leave the kitchen. Good beer, wines and zingy cocktails round it all out. Ali Dunworth<\/p>\n

Comet3 Joshua Lane, Dublin 2; 01-4443355, cometrestaurant.com<\/a>\"KevinKevin O\u2019Donnell and Laura Chabal of Comet. Photograph: Nick Bradshaw <\/p>\n

The quail at Comet tells you everything \u2013 deboned, stuffed, lacquered, dripping into milk bread, finished with a vin jaune sauce. Kevin O\u2019Donnell\u2019s cooking is exact, confident, quietly brilliant, with Laura Chabal shaping the wine list and the welcome. This is precision cooking with real personality, backed by Bastible\u2019s Barry and Claremarie FitzGerald, two of the most experienced people in the business. Dublin has a serious new contender. Read our review here<\/a>. CH<\/p>\n

[\u00a0Three Dublin restaurants added to Michelin GuideOpens in new window<\/a>\u00a0]<\/p>\n

FawnMain Street, Oranmore, Co Galway; 083-1526600, fawn.ie<\/a>\"HeadHead chef and owner Jason O’Neill at Fawn, Oranmore. Photograph: Joe O’Shaughnessy <\/p>\n

A combination of restaurant and wine bar, Fawn is the love child of four friends \u2013Hungarians Ervin Vamoser and Maria Ogl, and Irish chefs Jason O\u2019Neill and Sarah Croffey. The quartet bring experience from Michelin three-star dining and a love of cooking over open fire, using the best of local produce. The extensive wine list, with its focus on wine from eastern Europe, grower champagne and French classics, is truly a delight. JC<\/p>\n

La Strada3 Aungier Street, Dublin 2; 089-4695983, instagram.com\/lastradad2\/<\/a>\"LaLa Strada, Aungier Street, Dublin 2. Photograph: Alan Betson <\/p>\n

Manifesto may be gone, but its crew return with La Strada in a room that is styled as a Neapolitan backstreet, full of chatter. Just 15 pizzas and wine on tap keep it sharp. Quattro formaggi is indulgent but balanced, Puttanesca deluxe brings a real anchovy bite, and the Peppa Pig pushes potato, smoked mozzarella and porchetta right to the edge of excess. Read our review here<\/a>. CH<\/p>\n

[\u00a0Restaurant review: Wine on tap and 15 pizzas on the menu at this Naples style Dublin spotOpens in new window<\/a>\u00a0]<\/p>\n

Lucy6 Clanbrassil Street Upper, Dublin 8; 085-2013197, instagram.com\/lucy.dublin.ie<\/a>\"UkrainianUkrainian restaurant Lucy in Dublin <\/p>\n

Ukrainian baker Mykola Kuleshov has slowly bought Ukrainian food to the heart of Dublin. Starting out with a coffee shop, he introduced us to delicious honey and waffle cakes made using recipes from his grandmother Lucy. Daytime dining came next with a menu of borscht, varenyky dumplings, and deruny potato pancakes served with bacon, sour cream and mushrooms. Now open for weekend evenings; make sure to try the chicken Kyiv. JC<\/p>\n

Priory MarketTallaght Enterprise Centre, Main Road, Dublin 24; priorymarket.ie<\/a>\"FemiFemi Abonde, founder of Bless Up\u00a0at the Priory Market in Tallaght. Photograph: Alan Betson <\/p>\n

Opened in June, Priory Market<\/a> gives migrant-led and small food businesses a foothold \u2013 no rent, no fit-out costs \u2013 just 15 per cent of turnover in exchange for a unit, utilities and steady footfall. It\u2019s a mix of serious talent under one roof: Delhi2Dublin\u2019s Indian, Bless Up\u2019s Afro-Caribbean, Flavouritos\u2019 Venezuelan, Seoul Kitchen\u2019s Korean, Zaira\u2019s Lebanese-Brazilian, Park 27\u2019s Asian street food, Buongusto\u2019s pasta, Mama\u2019s Boy banh mi, plus El Milagro, Hell Fire Grill and Coke Lane Pizza. Read our review here<\/a>. CH<\/p>\n

[\u00a0How Irish restaurants are changing to stay afloat: \u2018Less people are going out. Thursday is the new Friday\u2019Opens in new window<\/a>\u00a0]<\/p>\n

The PumphouseStephen Street, Dunlavin, Co Wicklow; 087-6506183, thepumphousedunlavin.com<\/a>\"TheThe Pumphouse, Dunlavin <\/p>\n

Dunlavin native Liam Browne and his wife Tara Lee Logan have breathed new life into a former traditional village pub with a smart new interior and modern Irish cooking. Under chef Darragh Duffy, the restaurant, bar and brunch menus showcase an extensive range of local and Irish producers. With winter around the corner, look out for smoked beef tartare, comforting free-range chicken pot pie and hearty Sunday lunch. JC<\/p>\n

No tasting menu, no problemBaba\u2019deThe Mews, Baltimore, Co Cork; 028-48112, babade.ie<\/a>\"MariaMaria Archer of Baba’de. Photograph: Andy Gibson <\/p>\n

In a 30-seat cottage once home to Mews restaurant, Baba\u2019de delivers both kebabs and two-star flourishes. Ahmet Dede and Maria Archer\u2019s offshoot swings from crisp bulgur dumplings over yoghurt foam to lamb ragout to squid eri\u015fte under whipped red pepper sauce. The Adana kebab is the standout. Some plates look like tasting-menu showpieces, others like late-night favourites \u2013 and that mix is the point. Read our review here<\/a>. CH<\/p>\n

Bear\u00fa 52 South Street, New Ross, Co Wexford; 051-420735, bearu.ie<\/a>\"Bearú'sBear\u00fa’s Dave Rowley. Photograph: Nick Bradshaw <\/p>\n

Dinner here isn\u2019t about choice \u2013 it\u2019s about what the boats and farms bring in. Dave Rowley and Siobh\u00e1n Ward\u2019s three-course menu, served on Friday and Saturday, offers just three dishes per course, changing weekly with produce from Tom Cleary, Tinnock Farm and Riversfield Farm. Expect solid bistro cooking \u2013 pork belly with scallop, prosciutto-wrapped monkfish and yoghurt panna cotta with blackberries. By day it\u2019s a cafe, starting with breakfast and moving into lunch. CH<\/p>\n

CushThe Courtyard, Main Street, Midleton, Co Cork; 021-2455777, cush.ie<\/a>\"Hand-cutHand-cut strozzapreti pasta with girolle mushrooms, anchovy butter and pangrattato at Cush, Midleton. Photograph: Instagram <\/p>\n

Ballycotton\u2019s loss is Midleton\u2019s gain following Cush\u2019s recent move inland. But even so, the lure of the sea remains strong in Dan Guerin\u2019s kitchen with a continued focus on seafood cooking. Ballycotton mackerel is paired with ado blanco, west Cork roast scallop with crown prince pumpkin and wild roast halibut teams up with seaweed butter. Meat lovers can look forward to Skeaghanore duck or a dry-aged beef chop for two from Murphy\u2019s butchers. JC<\/p>\n

Everett\u2019s22 High Street, Waterford, Co Waterford; 051-325174, everetts.ie<\/a>\"ConorConor Sheridan and Peter Everett at work in Everett’s, Waterford <\/p>\n

Chef Peter Everett does not offer a tasting menu in his eponymous restaurant but he does offer keenly priced lunch, pre-theatre and lunch menus. When not supporting his favourite Waterford FC, this chef produces elegant modern Irish dishes using local produce such as Wexford scallops, Tuskar crabmeat and Comeragh mountain lamb. It is located in a 15th-century historic building, and the downstairs wine vault room is perfect for parties and large groups. JC<\/p>\n

Farmgate17 Main Street, Lismore, Co Waterford; farmgate.ie<\/a>\"FarmgateFarmgate relocated from Midleton in Cork to Lismore. Photograph: Nick Bradshaw <\/p>\n

Seafood chowder, halibut with leek and mussel sauce, and duck leg confit with spring onion champ tell you what Farmgate is about \u2013 local produce cooked without fuss. Owner Sally O\u2019Brien has made a handsome diningroom of this heritage building, with a long counter for walk-ins and a smaller room at the back. Meat comes from McGrath\u2019s butchers in Lismore, fish from Atlantis in Wexford, vegetables from The County Store in Dungarvan and bread from D\u00fan Bakery and Harrington\u2019s. Read our review here<\/a>. CH<\/p>\n

For\u00eat 8-9 Sussex Terrace, Leeson Street Upper, Dublin 4; foret.ie<\/a>\"Forêt,For\u00eat, located above O\u2019Brien’s Bar on Leeson Street, Dublin. The menu is a celebration of French cooking. Photograph: Bryan O\u2019Brien<\/p>\n

At For\u00eat, the French onion soup is dark as stout and the free-range chicken au vin jaune is succulent, cloaked in bronzed, crackling skin. It is delicious bistro food, which is no surprise, considering the team behind it are John and Sandy Wyer of Forest Avenue. Paul Brogan, who previously worked in Forest Avenue and as head chef in Variety Jones, now heads up the kitchen, using top-quality produce from McNally family farm, Winetavern farm, and Glenmar seafood. Read our review here<\/a>. CH<\/p>\n

Goldie128 Oliver Plunkett Street, Cork; 021-2398720, goldie.ie<\/a>\"Goldie,Goldie, Cork. Photograph: Clare Keogh <\/p>\n

Chef Aishling Moore\u2019s marvellous seafood-focused restaurant sets a new standard for \u201ccatch of the day\u201d. The menu shifts daily and sometimes mid-service, depending on what sustainable fish lands in the kitchen. Paired with local Cork ingredients, it could be served as irresistible Taiwanese fried fish nuggets, silky p\u00e2t\u00e9 or perfectly pan-fried whole with melting cafe de Paris butter. This clever, creative cooking makes it tempting to lick your plate clean. Wines served by the glass, pichet or bottle give plenty of options. AD<\/p>\n

Kai22 Sea Road, Galway, Co Galway; 091-526003, kairestaurant.ie<\/a>\"JessJess and Dave Murphy in Kai <\/p>\n

Chef Jess Murphy has long been a high-profile advocate for Irish produce and sustainable cooking. This autumn sees the publication of her latest cookbook, which showcases 100 of Kai\u2019s best-loved recipes. Always creative, dishes such as Cloud Picker pork chop, John Dory with mussels and Madras crazy water, or the perennially popular lunchtime Kai fish fingers with savage cabbage slaw, keep customers coming back for more. JC<\/p>\n

Kicky\u2019sUnit 9 Castle House, South Great George\u2019s Street, Dublin 2; 01-9061008, kickys.ie<\/a>\"Kicky'sKicky’s on George’s Street, Dublin. Photograph: Anthony Woods <\/p>\n

Eating out should be buzzy and fun, and Kicky\u2019s delivers in spades, from neon interiors to the charming front-of-house team, and then chef Eric Matthews\u2019s flavourful Mediterranean-inspired menu matches the pace. Not-to-be-missed potato focaccia with whipped carbonara butter, well-sourced fish and meats cooked over fire, luscious pastas and playful desserts are all lapped up along with imaginative cocktails and a versatile wine list. Lunch or dinner, it\u2019s a rollicking good time. AD<\/p>\n

O\u2019Mahony\u2019sMain Street, Watergrasshill, Co Cork; 086-8316879, omahonysofwatergrasshill.com<\/a>\"MáireM\u00e1ire O’Mahony and Victor Murphy of O’Mahony’s. Photograph: Michael Mac Sweeney\/Provision <\/p>\n

There\u2019s a lot of history baked into the walls of O\u2019Mahony\u2019s. In operation for more than 200 years, this former traditional village pub has been reimagined as a modern Irish restaurant by M\u00e1ire O\u2019Mahony and Victor Murphy. Enjoy good value comfort dishes at lunchtime, or share small plates a la carte, paired with a low-intervention, small producer wine list, craft beers and creative cocktails. Look out for upcoming pop-ups and Sunday Neapolitan pizzas. JC<\/p>\n

Saint Francis ProvisionsShort Quay, Kinsale, Co Cork; saintfrancisprovisions.squarespace.com<\/a>\"RebecaRebeca Recarey Sanchez and Barbara Nealon of Saint Francis Provisions. Photograph: John Allen <\/p>\n

This place is a joy. Chef Rebeca Recarey Sanchez, originally from Spain, brings an authentic Mediterranean influence and combines it with superb ingredients from the rich Cork pantry that surrounds her. There\u2019s excellent fish, of course (you\u2019re in Kinsale), but don\u2019t skip on the vegetables. She does magic things including smoked potatoes, XO tempura broccoli and kohlrabi carpaccio with Bottarga. A dynamic, naturally focused wine list suits this relaxed restaurant. AD<\/p>\n

Vada30 Brunswick Street North, Stoneybatter, Dublin 7; hellovada.com<\/a>\"Vada,Vada, 30 North Brunswick St, Stoneybatter. Photograph: Dan Dennison <\/p>\n

Fermentation jars, blueberry hot sauce, chicken karaage, Andarl pork with mole verde \u2013 Vada doesn\u2019t waste a scrap, and it shows in the cooking. Sarah Boland and head chef Hannah O\u2019Donnell run the kitchen with a Ballymaloe-meets-Kai ethos: stocks made from trims, oils and vinegars from vegetable scraps, apple cores turned into kombucha. Small plates lead \u2013 turbot crudo, stracciatella, with halibut pilaf and Andarl pork for mains, and plum tarte Tatin for dessert. CH Read our review here<\/a>.<\/p>\n

CasualBlackrock CottageSalthill Promenade, Galway, Co Galway; 091-399280, blackrockcottage.ie<\/a>\"BlackrockBlackrock Cottage in Galway. Photograph: Julia Dunin <\/p>\n

Regardless of whether it\u2019s sunny, windy or raining, or possibly even all three at once, a stop at Blackrock Cottage is a must when in Salthill. Open for daytime breakfast and lunch and weekend dinners, chef Michael McManus\u2019s goal is to create memories. Try his elevated classics such salmon with brown bread or seafood chowder, or go for one his Asian-inspired hits. The new covered and heated outdoor area is a welcome addition for walkers and pet-owners. JC<\/p>\n

Ichigo Ichie Bistro5 Sheares Street, Cork, Co Cork; 021-4279997, ichigoichie.ie<\/a>\"OwnerOwner and head chef Takashi Miyazaki\u2019s hand-made noodle process at Ichigo Ichie. Photograph: Daragh McSweeney\/Provision <\/p>\n

Takashi Miyazaki\u2019s casual Japanese restaurant puts a strong focus on sustainable ingredients, but always in a fun and relaxed manner. It\u2019s rare that a chef surrenders a Michelin star, but making that decision has allowed Ichigo Ichie to become a Cork nexus for interesting and tasty food, served with a choice range of natural wines. Star billing goes to the handmade buckwheat noodles, served hot and cold in various dishes. JC<\/p>\n

Izz Cafe14 George\u2019s Quay, Cork, Co Cork; 021-2290689, izz.ie<\/a>\"IzzedeenIzzedeen (Izz) Alkarajeh and Eman Aburabi, co-owners of Izz Caf\u00e9 in Cork. Photograph: Joleen Cronin <\/p>\n

Izz is more than a cafe \u2013 it\u2019s a vibrant meeting of Cork and Palestinian culture, bursting with hospitality and bold, aromatic dishes. Highlights from chef Eman Aburabi include the popular taster plate of hummus, babaganoush, zingy tabbouleh and warm manaeesh. Don\u2019t skip the Musakhan \u2013 roast chicken with sumac and spices baked on bread. AD<\/p>\n

King Skewer8 Cathedral Street, Dublin 1; 01-4458207 kingskewer.ie<\/a>\"KingKing Skewer, 8 Cathedral Street, Dublin 1. Photograph: Tom Honan <\/p>\n

A Chinese grill house where the skewers are the big draw: cumin-dusted duck tongue, mahogany-skinned quail, and spicy lamb with a smoking fat cap. The sides are no afterthought either: crisp chilli-oil potatoes, bubbling corn-and-cheese, and oyster grilled with garlic and glass noodles. Pair it all with beer, which comes by the pint or in giant self-pour pots. Read our review here<\/a>. CH<\/p>\n

MatsuSt Kevin\u2019s GAA Club, Staplestown, Naas, Co Kildare; 083-0901230, instagram.com\/matsu_kildare<\/a>\"Matsu,Matsu, Kildare. Photograph: Instagram <\/p>\n

Tokyo native and classically trained sushi chef Ken Komatsu is the man behind Matsui Ramen, a real-deal weekend ramen joint tucked away in a Kildare GAA club. Try prawn tuskemen, chilled thick noodles with a rich and savoury prawn broth, or warm up with tantanmen, a creamy and sesame child broth with thin noodles and minced pork. And if you fancy getting your hands on authentic Japanese knives to up your kitchen game, Ken is the man to ask. JC<\/p>\n

Sc\u00e9alThe Bracken, Marina Village, Greystones, Co Wicklow; scealbakery.com<\/a>\"SceálSce\u00e1l owners Shane Palmer and Charlotte Leonard-Kane. Photograph: Shantanu Starick <\/p>\n

Sc\u00e9al Cafe\u2019s bright and modern interior with windows overlooking the marina is the perfect backdrop for its laser sharp and utterly moreish viennoiserie and speciality coffee. Shelves are stacked with sourdough loaves, which cut open to reveal glossy bubbly interiors. Owners Charlotte Leonard-Kane and Shane Palmer have generated a cult following from their time in Dublin 8, many of whom gladly make the pilgrimage to Greystones for their flaky pastry fix. This autumn has seen the publication of the Sc\u00e9al cookbook<\/a>, showing exactly how it\u2019s all done. JC <\/p>\n

Sister 7 at Fidelity Bar & Studio 79 Queen Street, Smithfield, Dublin 7; fidelitybar.ie<\/a>\"SisterSister 7 chef Alex Zhang. Photograph: Laura Hutton <\/p>\n

This slick diningroom is a clever mash-up of the Big Fan crew, Hidden Agenda promoters and Whiplash beer \u2013 so you\u2019re set for great food, tunes and drinks. The food does tend to steal the show, though; chefs Alex Zhang and Chun Li bring traditional Chinese cooking techniques together with top Irish produce for lip-smacking, umami-rich dumplings, bao and Xiao Chi. Comfy seats are a big bonus, that is, until the music pulls you up for a dance. Read our review here<\/a>. AD<\/p>\n

Tang9a Abbey St Lower, Dublin 1 (and other locations); 01-8733672, tang.ie<\/a>\"Tang,Tang, Cumberland Place, Dublin. Photograph: Nick Bradshaw <\/p>\n

Tang now has four Dublin locations, including its newest on Windmill Lane. Its familiar Middle Eastern-inspired salads and wraps remain wildly popular, alongside queue-worthy brunch dishes, elevated since chef Keith Coleman (ex-Fumbally and Fia) became executive chef. It serves dinner on Thursday and Friday, moving from its Cumberland Place terrace to indoors on Abbey Street for the winter. Expect more vibrant, colourful plates of Middle Eastern favourites and a lively drinks list. Read our review here<\/a>. AD<\/p>\n

Tango Street FoodMuckross Road, Dromhale, Killarney, Co Kerry; 085-2322233, tangostreetfood.com<\/a>\"FacundoFacundo Rodulfo and Pamela Neumann of Tango Street Food <\/p>\n

Long a tourist town, Killarney has steadily established a quality food and drink scene in recent years. Nowhere embodies this more than Tango, a combination Argentinian parrilla and Neapolitan pizza restaurant from Facundo Rodulfo and Pamela Neumann. A lover of fire and grill, Rodulfo marries his heritage and experiences in beef empanadas, choripan sausage sandwiches and oozing grilled provolone cheese. Look out for Tango\u2019s first cookbook or attend a masterclass to learn the tricks for yourself. JC<\/p>\n

The Coach HouseMain Street, Roundwood, Co Wicklow; 01-2336010, thecoachhouse.ie<\/a>\"TheThe Coach House, Roundwood, Co Wicklow <\/p>\n

Breakfast is now served in this restored 1820s coach house, where three fires burn all day. Lunch and dinner bring confit duck croquettes with butternut squash pur\u00e9e, croque monsieur with house-baked ham and Comt\u00e9, and Kilmore Quay monkfish with charred baby gem. Next door, you\u2019ll find Roundwood Stores bakery offers more casual options. CH<\/p>\n

The Dough Bros Cathedral Buildings, 1 Middle Street, Galway, Co Galway; thedoughbros.ie<\/a>\"EugeneEugene and Ronan Greaney of The Dough Bros <\/p>\n

Our pizza obsession owes much to brothers Ronan and Eugene Greaney, whose Dough Bros business continues to thrive. This year they opened Lil\u2019 Bros slice shop on Eyre Square, but Middle Street remains the best place to experience their craft \u2013 quirky, creative Neapolitan pizzas showcasing top Irish artisan ingredients, cooked fresh and fast in a wood-fired oven. They also offer a stellar list of soft drinks, local beers and quaffable wines. AD <\/p>\n

IndieAniar53 Lower Dominick Street, Galway, Co Galway; 091-535947, aniarrestaurant.ie<\/a>\"ChefChef JP McMahon at Aniar in Galway. Photograph: Andrew Downes\/xposure.ie <\/p>\n

You need to prepare yourself for dinner<\/a> at Aniar where the 2.0 tasting menu delivers an astounding 24 courses, each a showcase for the west of Ireland<\/a>. Kelp and sea beet rub shoulders with lamb and beef in a menu that covers both sea and land. JP McMahon is not known for sitting still and, in the 14 years that Aniar has been open, he has constantly sought to push boundaries and build an Irish food<\/a> heritage. JC<\/p>\n

Cafe RuaNew Antrim Street, Castlebar, Co Mayo; 094-9023376, caferua.com<\/a>\"CafeCafe Rua in Castlebar, Co Mayo <\/p>\n

It has been 30 years since the mother and daughter duo of Ann and Colleen McMahon opened Cafe Rua, followed by a deli-shop in 2008. Now run by Colleen and her brother Aran, the two locations are truly part of the town\u2019s heartbeat. Open for lunch and breakfast, try dishes such as crispy fried egg and pepperonata on Cornrue sourdough toast, or pan-fried hake with hollandaise, Bombay spiced potato and greens. Or simply stop for coffee and some excellent cake. JC<\/p>\n

CampagneArches Gashouse Lane, Kilkenny; 056-7772858 campagne.ie <\/a>\"CampagneCampagne in Kilkenny. Photograph: Paul Sherwood <\/p>\n

When we discuss industry stalwarts, some names just keep coming up. Garrett Byrne\u2019s Campagne<\/a> is one such spot, with smart, crisp classic cooking that just consistently delivers. Always seasonal, the menu currently features royale of wood pigeon with figs and girolles and slow-cooked duck with aubergines and ceps. With partner Br\u00edd Hannon running the restaurant and superb value set menus, Campagne is always the smart money. JC<\/p>\n

China SichuanThe Forum, Ballymoss Road, Sandyford Business Park, Dublin 18; 01-2935100, china-sichuan.ie<\/a>\"KevinKevin Hui, owner of China Sichuan. Photograph: Alan Betson <\/p>\n

A 45-year-old multigenerational restaurant, China Sichuan is known for its upmarket Sichuan dishes which incorporate quality Irish ingredients. Try fried soft shell crab with toasted almonds and chilli, Irish lobster with ginger and scallion sauce or tea smoked duck. This year saw the opening of China Sichuan To Go, a casual all-day spot for quick bites or takeaway, but with all of the flair of the original. JC<\/p>\n

[\u00a0China Sichuan to Go takeaway review: The aromatic duck alone is worth the tripOpens in new window<\/a>\u00a0]<\/p>\n

Foodgame10 South Lotts Road, Dublin 4; 01-2815002, foodgame.ie<\/a>\"Foodgame,Foodgame, 10 South Lotts Road, Dublin. Photograph: Dara Mac D\u00f3naill <\/p>\n

Every neighbourhood needs a good cafe, one that makes a great cup of coffee and always welcomes you with a smile. Celebrating 15 years in business this year, Foodgame surely meets these requirements. The menu is short but it\u2019s all about the details and the execution. Simple soft scrambled Tolka eggs come with perfectly crisp O\u2019Neill\u2019s bacon, coffee is from Ariosa and the BLT, made with Annie\u2019s Farm organic leaves, proudly declares itself the best in town. JC<\/p>\n

L\u2019Atitude 51 1 Union Quay, Cork; 021-2390219, latitude51.ie<\/a>\"L'AtitudeL’Atitude 51 in Cork. Photograph: Joleen Cronin <\/p>\n

This Cork favourite<\/a> still feels fresh after over a decade in business thanks to its ever-evolving wine list and fun approach to dining. The wine list has more than 400 bottles and 30 by the glass in varying sizes. The menu matches adventurous sipping with small plates combining Irish ingredients and European influences. Think spiced beef tongue with sauerkraut and salsa verde, colcannon croquettes and the irresistible winter return of whole baked Mont d\u2019Or. AD<\/p>\n

MacNean HouseBlacklion, Co Cavan; 071-9853022, nevenmaguire.com<\/a> \"NevenNeven Maguire in the garden at MacNean House, Blacklion, Co Cavan. Photograph: Alan Betson<\/p>\n

Neven and Amelda Maguire are approaching a quarter of a century in business at MacNean House, and its reputation for warm hospitality and generous cooking is as strong as ever. The nine-course Prestige tasting menu offers options for several courses, thus giving diners the best of all worlds. Having trained under the genial Neven<\/a> himself, chef Carmel McGirr delivers hearty and tasty food that everyone will enjoy. JC<\/p>\n

[\u00a0Neven Maguire on recipes, restaurants and working out to dance records at 6amOpens in new window<\/a>\u00a0]<\/p>\n

Monty\u2019s of Kathmandu28 Eustace Street, Dublin 2; 01-6704911, montys.ie<\/a>\"LinaLina and Shiva Gautam, owners of Monty\u2019s of Kathmandu, Dublin. Photograph: Alan Betson<\/p>\n

Monty\u2019s of Kathmandu has been flying the Nepalese flag in Temple Bar since 1997 \u2013 long before the area became a tourist trap. Shiva and Lina Gautam\u2019s restaurant remains proudly, unmistakably Nepalese; momos steamed to order, smoky breads and kebabs from the charcoal tandoor, goat curry and Nepalese biryani alongside Lina\u2019s sag chat. There\u2019s a two-course midweek menu from \u20ac32, but the a la carte is where the cooking shows its depth. An award-winning 85-page wine list starts at \u20ac28 and includes icons such as Domaine Roman\u00e9e-Conti and Ch\u00e2teau P\u00e9trus. Read our review here<\/a>. CH<\/p>\n

Pickle 43 Camden Street Lower, Dublin 2; 01-5557755, picklerestaurant.com<\/a>\"PicklePickle restaurant in Dublin 2 <\/p>\n

Chef Sunil Ghai directly imports rare Indian spices to create a menu that combines north Indian cuisine with the best Irish produce. The result is an invigorating menu full of dishes you\u2019ll want to try \u2013 street food snacks, aromatic curries, birianis and the unmissable Goat Keema Pao. The chef\u2019s tasting menu offers a wonderful insight into the inventive cooking here. Portions are generous, service lovely and the food delicious; no wonder it is always busy. AD<\/p>\n

Station House HotelKilmessan, Co Meath; 046-9025239, stationhousehotel.ie<\/a>\"StationStation House Hotel, Meath <\/p>\n

The Slattery family have been in charge at the Station House since 1984 and under their stewardship this former railway station has been turned into a cozy and bright boutique hotel. The Signal Restaurant celebrates local produce from the surrounding Boyne Valley and all around Ireland. Look out for the regular Boyne Valley dinners in their Signal restaurant which are truly generous, especially when paired with the hotel\u2019s unique wine list. JC<\/p>\n

The Pig\u2019s Ear 4 Nassau Street, Dublin 2; 01-6703865 thepigsear.ie <\/a>\"TheThe Pig’s Ear, Dublin. Photograph: Alan Betson <\/p>\n

The Pig\u2019s Ear went backwards to move forward \u2013 who knew it would work so well? After their brief Lotus Eaters phase, Andrea Hussey and Stephen McAllister returned with a new incarnation, diving deep into Dublin<\/a>\u2019s past. The result is original, personality-led cooking \u2013 famine soup with bone marrow toast, Dublin coddle, sharing mulligatawny chicken pie. The generous wine list is put together by people who love wine, boasting 22 by the glass. Alternatively, you could opt for a pint of the black stuff and lean into the auld Dublin vibe. Read our review here<\/a>. AD<\/p>\n

The Tannery Restaurant10 Quay Street, Dungarvan, Co Waterford; 058-45420, tannery.ie<\/a>\"TheThe Tannery: M\u00e1ire Flynn in the wine bar. Photograph: Patrick Browne <\/p>\n

Paul and M\u00e1ire Flynn have been flying the flag for great Irish food and hospitality at the Tannery for more than 20 years. These days they are joined by chef Damien Derwin (ex-Pig\u2019s Ear), who deftly carries on Flynn\u2019s love for robust flavours, classic dishes and shining the light on local suppliers. It\u2019s a popular spot for celebrations and get-togethers because it\u2019s one of those restaurants you know will deliver. Longevity with consistent quality like this should be applauded. AD<\/p>\n

ThymeCustume Place, Athlone, Co Westmeath; 090-6478850, thymerestaurant.ie<\/a>\"JohnJohn Coffey, head chef and owner of Thyme. Photograph: Alan Betson <\/p>\n

It\u2019s the mark of a good restaurant that you are drawn there time and time again. Such is the case at John and Tara Coffey\u2019s welcoming spot in the heart of Athlone<\/a>. Every dish is meticulously presented and worthy of its own Instagram post but, most importantly, also tastes delicious. Try ballotine of quail, brill with dillisk beurre blanc or a slice of Young Buck served with crackers made using spent grain from the brewery next door. JC<\/p>\n

Wine & Brine59 Main Street, Moira, Co Armagh BT67 0LQ; +44 28 92610500, wineandbrine.co.uk<\/a> \"WineWine & Brine, Main Street, Moira. Photograph: Stephen Davison <\/p>\n

Chef Chris McGowan doesn\u2019t simply give diners a few dishes from which to choose. Every menu is packed with options, leaving you to wonder how the kitchen manages to do it all. There are always lighter options such as shellfish ravioli with Kilkeel crab or skate wing on the bone, but Wine & Brine really excels in game season, with roast mallard, wood pigeon and partridge all taking their turn to shine. JC<\/p>\n

Catch the buzzBar PezUnit 3, College Court, Kevin Street Lower, Portobello, Dublin 8; 01-5670577, barpez.ie<\/a>\"BarBar Pez head chef Peter Hogan <\/p>\n

This stylish, wood-panelled room is owners Jumoke Akintola and Peter Hogan\u2019s homage to the Spanish tapas bars they love, and it shows in the menu full of top-notch Irish<\/a> ingredients<\/a> cooked with plenty of Spanish<\/a> inspiration. Choose from the chalkboard \u2013 oozy croquetas, Connemara<\/a> oysters, crab sandwich, maybe a stew. Wash it down with something from their 300-plus eclectic wine list, offering 20 or so by the glass, including sparkling, orange wines and sherries. AD<\/p>\n

China Tang 5A Monkstown Crescent, Monkstown, Co Dublin; 01-4853798, chinatang.ie<\/a>\"PekingPeking Duck at China Tang <\/p>\n

There\u2019s a welcome old-school glamour at China Tang and a menu to match. Cantonese dim sum, roasted meats, Sichuan and Hunan dishes are delivered with flair, but the show stopper is the signature roasted Peking duck carved tableside (must be pre-ordered). Bring a gang to work through the extensive menu for a great time. Read our review here<\/a>. AD<\/p>\n

Dar\u00f3g56 Lower Dominick Street, Galway, Co Galway; 091-565813, darogwinebar.com<\/a>\"DarógDar\u00f3g chefs Stiof\u00e1n Feeney and Chloe O’Shea. Photograph: Ciar\u00e1n MacChoncarraige <\/p>\n

This intimate wine bar may be small, but it packs bold flavours and an exceptional wine list curated by co-owner Zsolt Luk\u00e1cs, crowned Michelin sommelier of the year in 2025. Chef Stiof\u00e1n Feeney\u2019s seasonal small plates, such as polenta cakes with Comt\u00e9 and Dexter beef tartare, build up to a substantial dinner, perfect for pairing with the 40 by-the-glass wine options. Read our review here<\/a>. AD<\/p>\n

KalderoUnit 4B, Stephen\u2019s Green Shopping Centre, King Street South, Dublin 2; 01-4782152, kaldero.ie<\/a>\"KalderoKaldero chef Richie Castillo <\/p>\n

After a bumpy start in 2024 with a mixed Asian menu, Kaldero smartly relaunched this summer with Bahay \u2013 the Irish Filipino concept from chef Richie Castillo and food creative Alex O\u2019Neill. Now it\u2019s all about the dishes for which Castillo is celebrated: golden lumpia spring rolls, rich kare kare braised oxtail with peanut sauce, and inihaw na manok, barbecue chicken skewers glazed with banana ketchup. It\u2019s a wonderful showcase of his Irish and Filipino heritage on a plate. AD<\/p>\n

La Gordita6 Montague Street, Dublin 2; 01-5313303, lagordita.ie<\/a>\"LaLa Gordita, Montague Street, Dublin. Photograph: Dara Mac D\u00f3naill <\/p>\n

Walking past La Gordita takes you immediately to the streets of Spain. The classic wooden and glass exterior beckons you in for a glass of good Spanish red or a nutty amontillado sherry. With a long bar running down the middle and tables at either end, it\u2019s always buzzing. Chef Mar\u00eda Luisa Moraleda knows how to deliver a menu of signature dishes such as anchovies with blue cheese butter and ever-changing seasonal specials. JC<\/p>\n

Lena1 Windsor Terrace, Portobello, Dublin 8; 01-4163655, lena.ie<\/a>\"LenaLena co-owners Paul McNamara, Simon Barrett and Liz Matthews. Photograph: Bryan O’Brien <\/p>\n

Lena starts with a sage leaf and an anchovy \u2013 fried to a crackle \u2013 two bites that set the bar unreachably high. Liz Matthews, Simon Barrett and Paul McNamara \u2013 the team behind Etto and Uno Mas \u2013 seem incapable of putting a foot wrong. Italian-inspired plates follow: wild sea bass crudo with blood orange and rosemary, pici cacio e pepe that leaves you licking the plate, and halibut with vermouth sauce. No wonder it\u2019s the toughest booking in Dublin right now. It\u2019s the perfect restaurant. Read our review here<\/a>. CH<\/p>\n

[\u00a0Lena, Portobello review: This is the perfect restaurant, with the best fish dish I have eaten in yearsOpens in new window<\/a>\u00a0]<\/p>\n

LirThe Coleraine Marina, Coleraine, Co Derry, BT52 1EY; +44 78 28127739, lirseafood.com<\/a>\"SteafanSteafan and Rebekah McCarry of Lir. Photograph: Arthur Allison\/Pacemaker <\/p>\n

The Great British Menu has been a fantastic showcase for Northern chefs in recent years, most particularly for self-taught Steafan McCarry. Years of innovation for this devotee of fin-to-tail cooking culminated in the overall region win this year. With wife Rebekah, he has added a new events space to Lir, and is looking forward to a winter of special collaboration evenings with other superb local talent. JC<\/p>\n

Mae53 Shelbourne Road, Dublin 4; 01-2313903, maerestaurant.ie<\/a>\"GráinneGr\u00e1inne O’Keefe, chef-patron at Mae. Photograph: Alan Betson <\/p>\n

Chef Gr\u00e1inne O\u2019Keefe may have published a book about cooking for one this year, but you\u2019re advised to bring friends or family when dining at Mae. There\u2019s just too much to enjoy solo. The set menu features dishes such as smoked Hegarty\u2019s cheddar agnolotti, brown butter fillet of hake and the decadent tarte Tatin. Diners can choose from a selection of individual handcrafted knives, and the wine pairings from downstairs The French Paradox are unique. JC<\/p>\n

Reggie\u2019s Pizzeria221\/223 Rathmines Road Lower, Rathmines, Dublin 6; reggies.ie<\/a>\"AA Reggie’s nduja, ricotta and honey pizza. Photograph: Bryan O\u2019Brien <\/p>\n

The hype hasn\u2019t faded \u2013 nor should it. Reggie White\u2019s low-waste pizzeria in a reworked redbrick in Rathmines is one of the most exciting rooms in Dublin, humming with families, students and couples sharing bottles of wine over 48-hour fermented wild-farmed sourdough pizzas. The whey-braised leek with Cashel Blue and honey and the Andarl Farm sausage are standouts, and nothing costs more than \u20ac18.50. Soon, there\u2019ll be pasta too \u2013 because why stop at great pizza? Read our review here<\/a>. CH<\/p>\n

The Morrison RoomCarton House, Maynooth, Co Kildare; 01-5052000, cartonhouse.com<\/a> \"ChefChef Adam Nevin at the Morrison Room, Carton House. Photograph: Nick Bradshaw <\/p>\n

The grandeur of this historic 19th-century room is the perfect canvas for chef Adam Nevin\u2019s dynamic cooking<\/a>. After winning a Michelin star last year, the food featuring exquisite ingredients continues to wow. Go all out with the tasting menu (\u20ac150) or visit on Sunday for a pared-back four-course (\u20ac95). A champagne trolley and classic wine list with big hitters are fitting partners. AD<\/p>\n

The PullmanGlenlo Abbey Hotel, Galway, Co Galway; 091-519600, glenloabbeyhotel.ie<\/a>\"TheThe Pullman, Galway. Photograph: Joe O’Shaughnessy <\/p>\n

Leona and Linda are the charming ex-Orient Express carriages that are home to the Pullman restaurant. Reopening this year after an extensive renovation, the two ladies are smarter than ever. Working from an adjacent purpose-built kitchen, chef Angelo Vagiotis, pastry chef Linda Sergidou and the rest of the Pullman team are driving a refined tasting menu experience worthy of the setting, while restaurant manager Ian McDonnell walks the aisles with wines to match. JC<\/p>\n

Variety Jones79 Thomas Street, Dublin 8; 01-5671164, varietyjones.ie<\/a>\"KeelanKeelan Higgs, (right) and Samantha Spodzieza at work in Variety Jones. Photograph: Dara Mac D\u00f3naill <\/p>\n

Variety Jones may have moved premises and settled into a gorgeous new home on the corner of Thomas Street, but some things will never change. There will always be the signature waffles and pasta on the tasting menu. The sharing main will always be a joyously riotous affair. The wine list is always good. Open-fire cooking is used as much as possible and, in the words of owner Keelan Higgs, \u201cyou\u2019re in for a good time, not a long time\u201d. JC<\/p>\n

Special occasionAnandaDundrum Town Centre, Dundrum, Dublin 14; 01-2960099, anandarestaurant.ie<\/a>\"AA dish from Ananda in Dundrum <\/p>\n

Since opening in 2008, Ananda has delivered exceptional Indian food<\/a> in spectacular surroundings. The elegant and spacious diningroom is a perfect match for the vibrant dishes, be it Goan-style halibut with prawns and lemon leaf bouillabaisse or lentil dumplings with masala Glenilen yoghurt and aged tamarind preserve. Plump for the tasting menu to enjoy the full experience, paired with well-chosen wines. JC<\/p>\n

Artis29-31 Craft Village, Derry BT47 6BD; +44 28 7126 1212, artisatcraftvillagederry.com<\/a>\"PhelimPhelim O’Hagan of Artis in Derry’s Craft Village <\/p>\n

A quiet haven for local craftspeople is an appropriate backdrop for Phelim O\u2019Hagan\u2019s restaurant and its keen focus on Northern<\/a> ingredients. Opened in 2021, a listing in the Michelin guide soon followed, secured via dishes such as Donegal<\/a> Dexter beef rump with shortrib croquette and Guinness rarebit, butter poached cod with saffron potato and Gubbeen chorizo. JC<\/p>\n

Bastible11 South Circular Road, Dublin 8; 01-4737409, bastible.com<\/a>\"BastibleBastible in Dublin 8 <\/p>\n

With muted green walls, blonde wood furniture and plenty of space, the diningroom at Bastible manages to stay on just the right side of austere. The open kitchen takes up the far end, with most diners able to get a good view of the chefs at work. The tasting menu echoes the room, with pared-back dishes that pack quite a punch. Understated, yes, but superbly executed and matched with a very good wine list. Read our review here<\/a>. JC<\/p>\n

Chapter One 18-19 Parnell Square, Dublin 1; 01-8732266, chapteronerestaurant.com<\/a>\"ChapterChapter One by Mickael Viljanen. Photograph: Donal Murphy <\/p>\n

There are no hushed tones in this two-Michelin-starred diningroom, just warm welcomes and lively service. Beautifully executed dishes, using luxe ingredients, are often swoon-worthy, particularly when it comes to the pastry. The whole thing feels like a seasoned orchestra playing; everything in the room and on the plate is in harmony. Sure, it\u2019s not cheap, but with nothing else like it, it feels worth the spend. AD<\/p>\n

[\u00a0Chapter One chef Mickael Viljanen: \u2018I was meant to stay in Ireland for a year and that\u2019s 24 years ago\u2019Opens in new window<\/a>\u00a0]<\/p>\n

Dax23 Pembroke Street Upper, Dublin 2; 01-6761494, dax.ie<\/a>\"HeirloomHeirloom tomato, Toonsbridge mozzarella, virgin olive oil, aged balsamic, fine herbs at Dax. Photograph: Instagram <\/p>\n

After 20 years, Dax still delivers Dublin\u2019s most refined take on classical French cooking. Graham Neville\u2019s plates \u2013 courgette flowers stuffed with Dublin Bay prawns, John Dory, Tipperary beef, and mille-feuille of Irish rhubarb \u2013 are elegant and precise. Owner Olivier Meisonnave runs the floor with aplomb and has built one of the country\u2019s great wine lists, stretching from biodynamic bottles to Grand Cru heavyweights. Lunch, from Wednesday to Saturday, is one of the city\u2019s great escapes; dinner carries the same quiet assurance. CH<\/p>\n

Homestead CottageLuogh North, Doolin, Co Clare; 065-6794133, homesteadcottage.com<\/a>\"HomesteadHomestead Cottage in Doolin, Co Clare. Photograph: Brian Arthur <\/p>\n

Inside this picture-perfect thatched cottage you\u2019ll find terrific Michelin-starred modern Irish cuisine by chef Robbie McCauley. Seasonal game, Aran turbot, Galway chanterelles and produce from the kitchen garden are crafted into pretty plates of food with real substance. Flagstone floors and open fires set the scene for cosy yet refined dining, matched by a drinks list featuring more than 450 wines. AD<\/p>\n

LiathBlackrock Market, Main Street, Blackrock, Co Dublin; 085-1278680, liathrestaurant.com<\/a>\"LiathLiath chef and owner Damien Grey. Photograph: Nick Bradshaw <\/p>\n

Tucked away in one of the darker corners of Blackrock market, the entrance to Liath is brightly illuminated, drawing diners into the comfort inside. Although this is a small restaurant, it is big in attitude and character, with a sublime tasting menu experience. The restaurant\u2019s social media doesn\u2019t profile current dishes, meaning that diners will truly be experiencing dishes for the first time. JC<\/p>\n

Library Street101 Setanta Place, Dublin 2; 01-6170999, librarystreet.ie<\/a> \"KevinKevin Burke at Library Street <\/p>\n

A top spot for modern Irish fine dining with no fuss. Chef-proprietor Kevin Burke and team use lots of local, seasonal ingredients and take a contemporary approach to classic cooking, with delicious results such as turbot head with moreish miso cooked over fire or addictive horseradish choux buns. A thoughtful wine list pairs well with the innovative menu. After four years of refinement, it just keeps getting better and is now happily open on Monday. AD<\/p>\n

LignumBallaun, Loughrea, Co Galway; 087-3300559, lignum.ie \"LignumLignum manager Molly Keane with chef and owner Danny Africano. Photograph: Tristan Hutchinson <\/p>\n

It\u2019s often said that achieving a Michelin star allows a chef to relax. Who knows if it\u2019s true, but Danny Africano\u2019s sleek Lignum is certainly flying high since winning one earlier this year. Cooking over open flame is at the soul of this kitchen, which produces dishes so beautiful you may feel guilty about eating them. The Saturday and Sunday five-course lunch menus offer excellent value. Read our review here<\/a>. JC<\/p>\n

Ox1 Oxford Street, Belfast BT1 3LA; +44-28-90314121, oxbelfast.com<\/a>\"Ox,Ox, Belfast <\/p>\n

It\u2019s always a pleasure to dine at Ox, whether it\u2019s during the daytime with light flooding in through the large windows, or in the evening when a cosier atmosphere settles over the room. Over the years, Stephen Toman and Alain Kerloc\u2019h have never wavered in their dedication to quality. Enjoy classic goug\u00e8res made with Coolattin cheddar, Thornill duck with hispi and elderberries, and elevated vanilla rice pudding, served with Alain\u2019s wonderful wine pairings. Read our review here<\/a>. JC<\/p>\n

The Glass CurtainThompson House, MacCurtain Street, Cork, Co Cork; 021-4518659, theglasscurtain.ie<\/a>\"ScallopScallop crudo, saffron sabayon, spring flowers at The Glass Curtain, Cork. Photograph: Joleen Cronin <\/p>\n

The Glass Curtain continues to evolve, having built a solid reputation for large dishes, ideal for sharing around the table, all cooked over open fire. Frequent collaborations bring new ideas to the kitchen, with seasonal and foraged produce at the centre. Brian Murray\u2019s list of suppliers reads like a who\u2019s who of Cork food royalty, and the sleek modern interior is a fun place to be with friends and family. JC<\/p>\n

Restaurant ChestnutThe Chestnut Tree, Staball Hill, Ballydehob, Co Cork; 028-25766, restaurantchestnutwestcork.ie<\/a>\"RestaurantRestaurant Chestnut’s upstairs casual dining space <\/p>\n

Rob Krawczyk and Elaine Fleming\u2019s Michelin one-star restaurant is best known for its \u20ac120 tasting menu, but the \u20ac75 four-course at 5.45pm shows the same precision in a shorter form. It opens with brown soda bread and house-smoked cultured butter before moving on to dishes that show Krawczyk at his sharpest \u2013 native crab with smoked mackerel royale, egg baked in brown butter with trout roe, a loose-crumbed fish cake folded with herbs, and vinegared strawberries and cultured cream. CH<\/p>\n

The Muddlers ClubUnit 1, Warehouse Lane, Belfast BT1 2DX; +44-28-90313199, themuddlersclubbelfast.com<\/a>\"OnOn the menu at The Muddlers Club, Belfast. Photograph: Elaine Hill <\/p>\n

Named after the secret Masonic society that met there more than 200 years ago, Gareth McCaughey\u2019s restaurant is certainly no secret to Belfast diners. His philosophy is to keep things simple while using the very best of ingredients. The menu changes regularly, but look out for dishes such as Wicklow venison with beetroot and plum, Mourne lamb with aubergine and miso, or the cherry and tonka bean tart. In a welcome move, there are more than 75 wines available by the glass. JC<\/p>\n

Good value51 Cornmarket51 Cornmarket Street, Coal Quay, Cork, Co Cork; 083-0102321, 51cornmarket.ie<\/a>\"DavidDavid Devereaux and Anne Zagar of 51 Cornmarket, Cork. Photograph: Corinna Hardgrave <\/p>\n

This cosy city-centre spot has evolved beautifully over five years from brunch cafe to impressive modern Irish bistro. Seasonal, local produce from top Cork suppliers shines in confidently French-inspired cooking. Everything seems to come with an irresistible sauce, dip or side, such as cheesy cheese croquettes with date ketchup, or Anne\u2019s brown bread with burnt onion butter. Bonus points for the natural-wine-focused wine list always having a big by-the-glass selection. AD<\/p>\n

Andhra Bhavan85 Marlborough Place, Dublin 1; 01 -551 8742, andhrabhavan.ie<\/a>\"AndhraAndhra Bhavan, Marlborough Street, Dublin. Photograph: Bryan Meade <\/p>\n

The sizzle of dosa and steam of chai set the tone \u2013 southern Indian cooking that starts at breakfast and doesn\u2019t stop. Mornings bring dosa, idli, vada and uttappam; by lunch it\u2019s biryanis, thali platters, Gutti Vankaya curry, mutton fry and chicken Chettinadu. The Marlborough Street original now has siblings on Abbey Street and in Belfast, all serving the same deep menu built for repeat visits. Thalis stand out, with Gobi 65, gongura prawns and lamb Chettinadu showing their range. Read our review here<\/a>. CH<\/p>\n

Bramley10 Main Street, Abbeyleix, Co Laois; 057-8757749, bramleyabbeyleix.com<\/a>\"Bramley,Bramley, Abbeyleix <\/p>\n

On the main street of this planned estate town, Bramley is an elegant and spacious venue serving casual lunch and upscale dinners. Chef Sam Moody brings extensive fine-dining experience to dishes such as a crispy chicken schnitzel Caesar salad, honey-glazed quail and wild Irish venison with spiced date puree. The supper menu available from Wednesday to Friday offers exceptional value, especially when matched with a glass from the well chosen wine list. JC<\/p>\n

Craft208 Harold\u2019s Cross Road, Dublin 6W; 01-4978632, craftrestaurant.ie<\/a>\"CraftCraft in Dublin <\/p>\n

Philip Yueng\u2019s refined neighbourhood restaurant Craft is approaching its 10th birthday and the consensus is that it has never been better. His style of modern Irish food with subtle Asian influences has proven consistently popular with locals. The three-course lunch menu for \u20ac25 or evening time chef\u2019s menu for \u20ac39 is certainly excellent value, but the a la carte is equally worth a browse. With the winter months drawing in, the return of the Sunday roast is very welcome. JC<\/p>\n

Dining RoomBridge Street, Gorteendrunagh, Castlebar, Co Mayo; 094-9021861, diningroomcastlebar.com<\/a>\"DiningDining Room, Castlebar, Co Mayo. Photograph: Michael McLaughlin <\/p>\n

Few restaurants cook at this level for the money. Kevin and Shirley Stirzake\u2019s \u20ac44 and \u20ac63 menus get you three courses and a sorbet, with dishes such as Falls goat\u2019s cheese, Keem Bay smoked salmon, West Coast crab, scallops with pork belly, Hereford sirloin and rack of lamb. CH<\/p>\n

Lottie\u2019s7-9 Rathgar Road, Rathmines, Dublin 6; 01-5585969, lotties.ie<\/a>\"Lottie'sLottie’s in Rathmines, Dublin 6. Photograph: Nick Bradshaw <\/p>\n

Raffaele Rasso now heads the kitchen at this Michelin Bib Gourmand neighbourhood restaurant, where the early evening menu (\u20ac35\/\u20ac40, Wed-Fri, 5pm-6.30pm) is a bargain. Expect Silverhill duck leg croquettes with fried artichoke, broad bean hummus, chicken thigh with smoked cannellini beans, seabass with kombu gnocchi, and tonka bean panna cotta to finish. CH<\/p>\n

Notions at Two Pups 74 Francis Street, Dublin 8; notionsdublin.com<\/a>\"Notions,Notions, Francis Street, Dublin 8. Photograph: Alan Betson <\/p>\n

Usually, we\u2019d slag someone off for having notions in Ireland, but not here. Instead, we\u2019re delighted to see Two Pups cafe on Francis Street transformed after hours into a bistro-style evening restaurant. The casual sharing menu features star suppliers and current Irish menu favourites such as hispi cabbage, oysters, padron peppers and cod roe. Breads come from their own Bold Boy Bakery, and there\u2019s a playful natural wine list. Read our review here<\/a>. AD<\/p>\n

Oliveto Haddington House Hotel, 9-12 Haddington Terrace, D\u00fan Laoghaire; 01-2801810, haddingtonhouse.ie<\/a> \"Oliveto,Oliveto, D\u00fan Laoghaire <\/p>\n

Nabbing a window seat here is always a treat, with harbour views over D\u00fan Laoghaire. It\u2019s a hotel restaurant, but it feels more like a buzzy local bistro, with an Italian-leaning menu of Lambay crab arancini, scallops in chicken butter sauce, wood-fired meats, seafood, and rich pastas (the pizzas quietly bowed out this summer). The wine list leans Italian too, with plenty offered by the glass or carafe. AD<\/p>\n

R\u00faib\u00edn1-2 Dock Road, Galway, Co Galway; 091-563830, ruibin.ie<\/a>\"Rúibín,R\u00faib\u00edn, Galway <\/p>\n

R\u00faib\u00edn is that rare kind of place where you feel at home from the minute you walk in the door. Maybe it\u2019s the beautiful stone building with even more exposed stone inside. Or maybe it\u2019s the excellent cocktails. Open for lunch, dinner and bar food, R\u00faib\u00edn\u2019s style is contemporary and delicious. Try trout crudo with buttermilk, dill and apple, muscovado-brined pork chop or monkfish fillet with sobrassada butter. JC<\/p>\n

Square6 Market Square, Dundalk, Co Louth; 042-9337969, squarerestaurant.ie<\/a>\"ConorConor Halpenny in Square, Dundalk <\/p>\n

It\u2019s all go at Conor Halpenny\u2019s Square restaurant, which recently nearly doubled in capacity, while its partnership with local An T\u00e1in Arts Centre offers good value pre-theatre dining menus. A former Euro-Toque young chef of the year and current Georgina Campbell chef of the year, Halpenny blends classic techniques with modern trends to create dishes such as Square KFC or monkfish with pickled mussels. JC<\/p>\n

Union11 The Mall, Waterford, Co Waterford; 051-574519, unionbar.ie<\/a>\"SommelierSommelier Morgan VanderKamer of Union, Waterford. Photograph: Patrick Browne <\/p>\n

The combination of outstanding modern Irish dishes from chef Stephen McArdle and exceptional wines from his partner and sommelier Morgan VanderKamer is what makes Union wine bar and restaurant so special. Occupying a former pub, the front is cozy and perfect for a glass of wine while the dining room opens up to the rear. With more than 35 wines available by the glass and a tasty bar bites menu, the D\u00e9ise is calling. JC<\/p>\n

Volpe Nera22 Newtown Park, Blackrock, Co Dublin; 01-2788516, volpenera.ie<\/a>\"AA dish from Volpe Nera in Dublin <\/p>\n

Blackrock residents are spoilt to have this as their local spot. Chef Barry Sun\u2019s modern European cooking with Asian influences (there is usually a delicious dumpling on offer) shows up as colourful plates of food full of texture. There\u2019s great value in their \u20ac38 neighbourhood four-course menu on Wednesdays and Thursdays and three-course lunch menu on Fridays and Saturdays. Seasonal aperitifs and an interesting wine list make it all the more special. AD<\/p>\n