阿什伯恩法院酒店

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.

Transplanting the Italian osteria to the Irish capital, this former bank has no trouble filling its large space with an almighty buzz from the many happy diners feasting on its simply delicious cooking. The enticing menu ranges from sourdough pizzette to homemade pastas and a wood-fired section showcasing prime fish and meat. The generous, well-priced plates have an honest simplicity to them, with recognisable dishes cooked with skill and packing in plenty of flavour. For dessert, consider the polenta cake with seasonal fruit.

Forming part of JUNO, a larger red-brick pub where you can enjoy a pre-dinner Guinness, this bustling gastropub comes with wood panelling, soft lighting and a subtle elegance. Its menu has a pub-cooking base but is given some enticing international twists. Take the classic Scotch egg, for instance, which might come in a lamb and harissa form, or perhaps a chorizo version with preserved lemon and basil aioli. High-quality Irish ingredients, from Carlingford oysters to Achill lamb, underpin the dishes’ success. To finish, the brown butter and miso tart is a real treat.

To the northwest of the city, you’ll find this lovely little Italian restaurant specialising in homemade pasta. Unfussy dishes like spinach balanzoni or cavatelli with venison ragu are expertly cooked and deliver great flavours thanks to their quality ingredients. It’s a friendly and passionately run place, with an owner and chef who hail from Calabria and regularly import produce from their home town for an authentic touch. The all-Italian wine list features some organic and biodynamic options.

You can’t help but fall for this rustic little restaurant and its warm, welcoming young team. Dark green walls and dried flowers are indicative of the nature-focused approach, with seasonal produce and a low-waste ethos key to its charms. In the day it’s a simple café serving particularly good coffee and viennoiserie, before the kitchen steps up a gear in the evening with cooking that is a feast for the eyes and the taste buds. Influences from across the globe are poured into the flavour-packed dishes, like an original venison fattoush salad with baba ganoush.

The basement of a red-brick Georgian townhouse plays host to this this welcoming restaurant, whose soft furnishings tie in with the colour scheme and the ornately patterned floor tiles. Cooking comes in the form of either an à la carte or a set chef's choice menu, with both of them containing fresh, flavoursome dishes. Prime Irish produce is a feature, such as wild venison with smoked blackberry, but so are global flavours and techniques in the likes of tempura langoustine with yuzu kosho. Service comes from a charming team.

With only eight seats around its counter, don’t be put off if you can’t secure a reservation at this sweetly run sushi restaurant at the first time of asking. The omakase menu is based around fine seafood produce, most of it Irish, with multiple servings of nigiri forming a large chunk of the experience – the hamachi and the salmon are particular highlights. The team are endearing and the service is not drawn-out, allowing you to enjoy a satisfying meal that doesn’t take all night. A good selection of sake and other Japanese spirits completes the offering.