Heyward Mews HH No 2 S5

This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian townhouse and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious and the baba flambé with your choice of rum provides an inviting, classical way to finish.

The high ceilings and original plasterwork of this restored landmark building contribute to the appeal of the contemporary restaurant within. The well-travelled, Australian-born chef constructs a surprise menu powered by top-notch ingredients, incorporating multiple global techniques and flavours into his immensely detailed dishes prepared with a high level of skill and craft. There are seats at the counter for those wanting to see how the beautifully plated dishes are created, and the wine pairings are a great way to go.

You’ll find charming chef-owner Keelan Higgs working calmly in the open kitchen of this inviting corner restaurant. Terracotta tones, exposed brickwork and warm lighting add cosiness, while the relaxed atmosphere is helped along by brother Aaron and the laid-back service team. Highly original yet unfussy dishes burst with freshness and flavour, and many are cooked over the open fire; Keelan loves this concept, as no two dishes will ever be exactly the same. The "Chef’s Choice" menu is designed for sharing and the monthly changing, mostly organic wine list is passionately compiled.

This restaurant is temporarily closed for eight weeks, beginning on 17th May.Set in a prime spot on the second floor of The Fitzwilliam Hotel, overlooking St Stephen’s Green, is this chic, elegant restaurant with subtle 1930s overtones. Pink and green hues and pretty flower arrangements bring a certain softness to the surroundings; in contrast, the cooking is characterised by boldness – both in its flavours and textures – and his experience shines through in skilfully prepared, artfully presented dishes that put subtle creative twists on the classics.

This vibrant little restaurant with a lively spirit features an open kitchen in which you’ll find the chefs crafting their modern set menu around top-class Irish produce at the height of its season. This is cooking that comes from the heart, with the stripped-back dishes allowing each main ingredient to shine next to a few bold and beautifully judged accompaniments – such as butter-poached cod with an intense shellfish bisque or Anjou pigeon with a potent madeira jus. Start with an aperitif while you enjoy the delicate snacks.

Close to the canal in the Dublin suburbs sits this airy, glass-fronted restaurant run by husband-and-wife team John and Sandy Wyer. There's a minimalist, casual elegance to the place, with the cosiest tables those in front of the open kitchen. Go for the full tasting menu to experience as much of John's mature, controlled cooking as possible. Dishes are free of overcomplication and put the emphasis firmly on the superb ingredients, such as glisteningly fresh cod with an original celeriac beurre blanc. The efficient service comes from a friendly team.

Transplanting the Italian osteria to the Irish capital, this former bank has no trouble filling its large space with an almighty buzz from the many happy diners feasting on its simply delicious cooking. The enticing menu ranges from sourdough pizzette to homemade pastas and a wood-fired section showcasing prime fish and meat. The generous, well-priced plates have an honest simplicity to them, with recognisable dishes cooked with skill and packing in plenty of flavour. For dessert, consider the polenta cake with seasonal fruit.