Central House

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.

Having worked in various hotels and restaurants around the world, Gorey native Andrew Duncan returned home to open this friendly restaurant situated in the busy town centre. Diners are spread across two rooms, both boasting a wonderfully cosy vibe and welcoming atmosphere. There’s a generosity to the cooking, both in portion size and price, with good produce from County Wexford underpinning the menu – desserts are a strength of the kitchen too.

Sisters Margaret and Laura Bowe had a clear vision when they decided to turn the carriage house and gardener's store rooms of Marlfield House – a well-known country house hotel – into this accessible bistro-style restaurant. A sunny terrace is the ideal spot in summer, while the cocktail bar inside is a popular haunt before dinner. The menu takes on influences from around the globe, so don't be surprised to find an Irish version of a pulled pork bao bun or spiced lamb kofta. The seafood landed at Kilmore Quay nearby is worth looking out for.

A complete top-to-toe refurbishment has left this former Victorian coaching inn looking fabulous, with an aesthetic that could be best described as shabby-chic meets Irish country house. The front bar has been retained, making this still feel very much like a pub, while the large, airy dining room provides a great setting for dishes that come free of gimmicks or over-elaboration, instead showing off the natural flavours of the produce, such as quality cod from the Irish Sea. There is a welcome originality too, as when offering beef cheeks in a bun instead of the classic pub burger.

The village may seem appealingly sleepy, but this is an area renowned for the breeding and training of some top racehorses. The building sits on what was once part of the owner’s family dairy farm, with a lively locals’ bar on one side and a smart bistro on the other. The menu offers a mix of classical dishes and those displaying subtle international flavours, and there is a reassuring confidence to the service.