Killooley Lodge

This long-standing restaurant is constantly evolving under the guidance of its proud and passionate chef-owner. Inside, the bright green décor adds a warm, stylish touch, while the atmosphere is regularly buzzing thanks to the restaurant's understandable popularity. The cooking is based around quality local produce, shown off in well-judged dishes that bring together harmonious flavours and textures. The menus mix new, seasonal creations with perennial favourites like the glazed ham hock with crispy hen's egg. The delightful service adds to the appeal and the early evening 'Value Menu' is a st

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 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.

We all need a little luxury in our lives and this beautiful restaurant in the heart of the impressive Carton House mansion ticks all the boxes. The breathtaking room features a high curved ceiling, Greek Corinthian columns, ornate plaster cornicing and sweeping banquettes, while the menu matches it for opulence with an abundance of first-rate produce, be it Union Hall crab or Achill lamb. The cooking is rooted in the chefs’ strong classical technique, but some wildcard flavour combinations work wonders thanks to their fine judgement.

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.

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.

Mickael Viljanen’s restaurant is a stylish, elegant spot decorated with eye-catching art, where superb service complements truly top-drawer cooking. Prime luxury ingredients – like Donegal lobster or Limousin sweetbreads – are the bedrock of the menu, prepared using classic French techniques combined with subtle modern touches. The chef’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember.