小屋 - 乡村提贝里边界基尔肯尼

The 1,500-acre Mount Juliet Estate, now housing an impressive country house hotel, is one of the best examples of Georgian architecture in Ireland; it still boasts its original stuccowork and hand-carved marble fireplaces, and its luxurious, high-ceilinged restaurant comes with all the comfort and elegance one would expect. John Kelly’s boldly flavoured, visually impressive dishes are skilfully prepared, underpinned by ingredients from the estate, the county and the coast. The excellent desserts – such as a beautiful hazelnut and chocolate confection – provide a memorable finish.

A vaulted ceiling and flagstone floors combine with sumptuous, colourful furnishings at this striking restaurant packed with both character and luxury. It helps, of course, that it’s located in the cellars of Cashel Palace, a magnificent Palladian manor house which was once home to the Archbishops of Cashel. The various sitting rooms are ideal for a pre-dinner drink, but it's hard to look past a pint of the black stuff in the intimate Guinness Bar. The cooking puts local suppliers to the fore, extracting superb natural flavours from the likes of beef fillet from the town butcher.

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.

This proudly run, welcoming bistro is set in the heart of Ireland's oldest city and occupies a building dating back to the 15th century. The ground-floor room boasts a lovely barrel-fronted bar, while the vaulted brick cellar has an intimate feel. The modern, sensibly priced dishes come with a degree of complexity, but the biggest strength lies in the natural flavours of the fine Irish produce. Fresh, snow-white hake is a perfect example, delicious on its own but enhanced nevertheless by piquant salsa verde and top-quality mash.

There’s an endearing quality to this characterful restaurant run by a young, friendly team and set inside a former garage and shop. The cooking champions the County Laois larder and other Irish produce, in satisfying dishes with tried-and-tested flavour combinations. At dinner, choose from the concise à la carte or sample the kitchen’s full range of talents with the 7 course tasting menu. Lunchtime is a slightly simpler affair and features daily specials.

What was formerly known as The Old Couch Café has been reborn as Mara, retaining its predecessor's quirky vibe and bijou space. Chef-Owner Luis Martin has both passion and ambition in abundance, largely working alone in the kitchen and serving his dishes in the cosy, well-lit room to just six tables. His well-balanced cooking incorporates locally foraged produce alongside a few influences from his native Spain, such as ajo blanco or cod buñuelo; the cep tiramisu, meanwhile, has become something of a signature.