农场景观小屋 Castlerea

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

'Aniar' means 'from the west' and indeed the local area is a key inspiration for both the 'back-to-nature' cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day's locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems.

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

This traditional family-run pub sits close to the river and is filled with pottery, bygone artefacts, fishing tackle and, of course, plenty of locals. Service is chatty, there’s a lovely deli, and they even have a lager brewed specifically for them. Flavoursome cooking uses local produce, with the fish dishes being a sure-fire hit, and all of the bread is home baked. The upstairs restaurant opens later in the week.

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.

It may be found in quite a remote area near the Irish border, but MacNean House is a destination in its own right. Run by celebrity chef Neven Maguire, it houses a cookery school, bedrooms and this perennially busy restaurant. There’s a plushness to the dining room and a degree of formality in the service that make it a popular choice for celebrating a special occasion, while the generous tasting menu offers attractive, detailed cooking. The finest Irish ingredients are used and there’s no shortage of flavour across the dishes.

Start by enjoying a fireside aperitif in the flag-floored bar of this old 1800s post office, then dine either in the atmospheric original building or in the appealing conservatory. The experienced Chef-Owner uses top local ingredients to create flavoursome dishes that are classic in essence; game is a speciality and sauces are a highlight. Stylish bedrooms complete the picture.