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The 1,500-acre Mount Juliet Estate, now housing an impressive country house hotel, is one of the best examples of Georgian architecture in Ireland; it still boasts its original stuccowork and hand-carved marble fireplaces, and its luxurious, high-ceilinged restaurant comes with all the comfort and elegance one would expect. John Kelly’s boldly flavoured, visually impressive dishes are skilfully prepared, underpinned by ingredients from the estate, the county and the coast. The excellent desserts – such as a beautiful hazelnut and chocolate confection – provide a memorable finish.

This long-standing restaurant is a living embodiment of the mantra that sometimes less is more. You won’t find anything superfluous on your plate here – just confidently cooked, skilfully balanced dishes, with exemplary plating, saucing and seasoning. Chef-Owner Garrett Bryne really knows his craft, resulting in richly flavoured, classical dishes like royale of Challans duck. His partner Brid Hannon runs the relaxed, friendly service with ease and the sleek décor includes curved banquettes and striking local artwork. Look out for the early evening menu as it's an absolute steal.

It's no wonder this place is so popular: it's in a beautiful rural location; the cooking offers great value for money; and the cheery owners run their restaurant with an infectious bonhomie. Situated inside an attractive house down a little country lane, there are surrounding gardens which provide vegetables for many of the dishes, while the chef's father fishes off Hook Head and provides much of the produce for the seafood-leaning menu – crab and lobster are a particular feature. Homely bedrooms come with hot water bottles and home-baked cookies.

A vaulted ceiling and flagstone floors combine with sumptuous, colourful furnishings at this striking restaurant packed with both character and luxury. It helps, of course, that it’s located in the cellars of Cashel Palace, a magnificent Palladian manor house which was once home to the Archbishops of Cashel. The various sitting rooms are ideal for a pre-dinner drink, but it's hard to look past a pint of the black stuff in the intimate Guinness Bar. The cooking puts local suppliers to the fore, extracting superb natural flavours from the likes of beef fillet from the town butcher.

Located in the Cliff House Hotel – a modern, glass-fronted building which, unsurprisingly, hugs the cliffside – this restaurant benefits from a stunning view across Ardmore Bay. Fittingly, the cooking draws from the local surroundings by spotlighting high-quality produce such as Lismore lamb, in dishes that reflect the seasons and demonstrate impeccable balance. Classical French cuisine provides the basis for most of the dishes, with a few more creative touches weaved in. If you're in luck, you'll get to try the delicious strawberry and hibiscus dessert.

What was formerly known as The Old Couch Café has been reborn as Mara, retaining its predecessor's quirky vibe and bijou space. Chef-Owner Luis Martin has both passion and ambition in abundance, largely working alone in the kitchen and serving his dishes in the cosy, well-lit room to just six tables. His well-balanced cooking incorporates locally foraged produce alongside a few influences from his native Spain, such as ajo blanco or cod buñuelo; the cep tiramisu, meanwhile, has become something of a signature.

Situated enviably close to the beach in a small seaside town on Ireland's south coast is a double-fronted Victorian residence looking out over an attractive garden, where its owners lovingly run this sweet bistro. The concise menu of classic, flavour-packed dishes understandably gives seafood prime billing; the fish and chips is one of the best versions of the dish you can find, with super-fresh fish that changes depending on the day's catch, served with perfectly crisped chips. The cellar wine list has some interesting vintages.