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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.

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

This long-standing, rustically charming restaurant is really two places in one. At lunch, they take walk-ins only and serve one course followed by homemade cakes and pastries (they also have their own bakery). Things ramp up a gear at dinner, with a three-course à la carte heavily guided by the seasons and the local area. Dishes are often understated in appearance, with just a handful of ingredients needed for plentiful flavour. The concise wine list pushes lesser-known producers to the fore and features on-trend natural and orange wines.

On the first floor of the personally run The Twelve Hotel, named after the nearby Twelve Bens mountain peaks, Blackthorn is a bright, airy spot with a Nordic influence. The dining room provides the ideal backdrop to a menu focused on grilling seasonal ingredients over charcoal, filling the air with wonderful smoky aromas. Whether it’s lamb with herb salsa, pheasant with cavolo nero or whole black sole with brown butter and capers, the ingredients are given a lick of fire in generous, carefully executed dishes.