15 Cluain Caoin Nenagh

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.

Start with an aperitif in the drawing room of this whitewashed Palladian-style house, which sits within grounds of The University of Limerick. There's an old-fashioned feel to the place, with the grand dining room boasting ornate plasterwork, Corinthian pillars and an impressive art collection. Beautifully presented dishes have a sophisticated feel, courtesy of quality produce and a deft touch.

Having first opened in 1968, there’s an impressive longevity to this restaurant situated in the shadow of the famous Rock of Cashel. Housed inside an imposing 19th-century Synod Hall, it’s a family-owned place run with genuine Irish hospitality by the friendly team, many of whom have been here for years. The menu is a roll-call of classical cooking and renowned Irish ingredients, such as sole meunière with Portmagee lobster; for dessert, you can’t beat old-school treats like the tapioca and vanilla pudding.