Inisheer Hotel (Óstán Inis Oírr)

A pair of lovingly restored Orient Express carriages dating back nearly 100 years are the impossibly elegant setting for Chef Angelo Vagiotis’ exquisite cooking. Settled on the Glenlo Abbey Estate, the views over the golf course and Lough Corrib cement this as a memory-making experience. Playing just as important a role is the food, showcasing the best Irish produce in beautifully balanced dishes like wild turbot with Oscietra caviar and a champagne and vanilla sauce. The service is equally delightful, as unstuffy as it is attentive. For an intimate celebration, book the individual 'Agatha Chr

'Aniar' means 'from the west' and indeed the local area is a key inspiration for both the 'back-to-nature' cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day's locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems.

There’s a huge amount of passion channelled into this welcoming little wine bar. Hungarian-born Zsolt Lukács has an infectious enthusiasm for wine, which comes across in his carefully curated list that gravitates towards small artisan producers using organic and biodynamic methods. Accompanying the wine is a selection of sharing plates – like kingfish crudo – that are exactingly executed, deliver on flavour and provide good value for money. The regularly changing artwork from local artists is on sale and is curated by co-owner Edel.

Lignum is Latin for 'wood' and, as such, it’s the ancient method of cooking over an open flame which takes centre stage at this immensely likeable restaurant. It's housed in a modern barn conversion which has a distinctly Scandic vibe, from the large windows and minimalist furnishings to the roaring fire and throws on the chairs. The wood-fired cooking lends a delicious smoky dimension to the creative dishes, which – informed by the chef's heritage – blend ingredients from Ireland (such as sweet lobster tail) and Italy (Amalfi lemon). It all comes in the form of a surprise tasting menu.

This restaurant inside the impressive Adare Manor hotel has all the grandeur you would expect, with wood-panelled walls, lavish chandeliers and a glass-enclosed terrace with views over the 850-acre grounds. It's a fittingly formal experience, with a tasting menu at its heart that shows off the best quality produce around, along with some decadent touches – the result is dishes like glistening turbot cooked on the bone in a punchy mussel and saffron sauce, finished with a scoop of caviar. The wine list is a labour of love and offers a superb range by the glass.

In the rural heart of The Burren, with views out towards the Cliffs of Moher, you’ll find this well-frequented restaurant with a clean, modern interior. The menu offers an appealing choice of dishes crafted using top-notch produce, which is treated with care and skill by the kitchen team. A few ambitious, adventurous flavour combinations might appear too, like mango with salmon. The friendly service and simply furnished bedrooms complete a rather charming picture.

Now being run by the third generation of the Vaughan family, this characterful pub has become something of an institution in the coastal village of Liscannor. Its Atlantic-adjacent location, impressive fish tank and walls filled with nautical memorabilia all give clues as to the focus of the menu, where locally sourced seafood underpins the cooking. The dinner dishes are more elaborate than at lunchtime, but quality produce and classically based combinations run throughout, ensuring a satisfying experience. Bright, stylish bedrooms are hung with photos of local sights.