Alumni Kitchen Table
Glenaree, Feighcullen, Rathangan, Co Kildare; 086-8638487, alumnikitchentable.com
It took chef Philip Mahon and his wife Kathy Mahon several years to remodel their home into a uniquely immersive restaurant with rooms. The eight-seater chef’s table is the highlight, with four counter seats also available. Philip runs the kitchen solo, producing a 14-course tasting menu over several hours while Kathy is on hand with wine suggestions. It’s obvious that every detail at Alumni has been chosen with care, from the seasonal ingredients to the eye-catching ceramics. JC
George V at Ashford Castle
Cong, Co Mayo; 094-9546003, ashfordcastle.com
Forget the silver cloches – the best cooking at George V now starts in a two-acre, no-dig garden. Executive head chef Liam Finnegan has shifted the focus from formality to flavour, French-rooted but lighter, with sauces built on stocks rather than cream. Head gardener Alex Lavarde drives the supply of herbs, vegetables, honey and ferments that shape the menu, from a twice-baked Hegarty’s cheese soufflé with veal glaze to a carrot and blood orange dish glazed in reduced carrot juice and lifted with citrus. CH
Lady Helen at Mount Juliet Estate
Thomastown, Co Kilkenny; 056-7773000, mountjuliet.ie
The grandeur is unmissable, but the real theatre at Lady Helen is on the plate. John Kelly’s Michelin-starred cooking is French in technique but Irish in produce. Black sole with violet artichoke, courgette and Rossini golden caviar, and Tipperary veal with black truffle and Comté, show his precision, while smaller dishes – Cevennes onion custard, or Mount Juliet honey turned into a hive-shaped mousse – give the menu its distinctive voice. Eight courses later, you see why this room is chasing a second star. CH
Lagom
36 Henry Street, Kenmare, Co Kerry; 064-6648423, lagomkenmare.com
Kenmare town is perpetually bustling, full of tourists and locals alike. After taking a walk down busy Henry Street, the calming atmosphere at Lagom is a wonderful counterpoint. Scandi-style elements are strewn throughout the restaurant and rooms, while Brendan Byrne’s cooking is elegant and clean. Look out for dishes such as citrus cured cod, Sneem black pudding croquettes and grilled fish cooked confidently on the bone. JC
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Landline at Park Hotel Kenmare
Shelbourne Street, Kenmare, Co Kerry; 064-6641200, parkkenmare.com
It is so good to see the gates of the Park Hotel Kenmare open once again, welcoming everyone – not just residents – to experience what Bryan and Tara Meehan have brought to this landmark hotel since taking ownership. James O’Sullivan heads the kitchen at Landline, the restaurant named after a Sean Scully canvas, and keeps things classical. The a la carte menu features scallops, Spillane’s crab, black sole on the bone, Thornhill duck, turbot and venison, with desserts such as fig leaf panna cotta or Blue Bottle Coffee crémeux. CH
Olde Glen Bar & Restaurant
Glen Village, Carrigart, Co Donegal; 083-1585777, oldeglen.ie
It’s worth a tripd to experience Ciaran Sweeney’s cooking. Start with a drink in the cozy traditional pub before adjourning to the restaurant for the €80 four-course tasting menu, which changes regularly with the seasons and available produce. Expect plentiful local seafood such as Mulroy Bay scallops or Killybegs cod, and don’t forget to try Ciaran’s signature fermented potato bread. Limited rooms are available in Clara’s Cots for those who want to stay overnight. JC
Rare
3-4 Pearse Street, Kinsale, Co Cork; 021-4772209, rare1784.ie
It’s always exciting to see a chef on a constantly upward trajectory, developing and refining their dishes. Chef Meeran Manzoor draws influence from his family and hometown of Chennai, marrying delicate spicing with west Cork produce and his classic French training. The result is a menu that is like no other, where glossy classic sauces sit alongside riffs on Indian rice dishes. With an excellent wine pairing and cocktail menu, Rare is worth a journey. JC
Sika at Powerscourt Hotel
Powerscourt Estate, Enniskerry, Co Wicklow; 01-2748888, powersourthotel.com
The arrival of chefs Cormac McCreary and Eli Phuoc Le has bought a new vigour to the diningroom at Powerscourt Hotel. The beautiful views over the forested Wicklow Mountains are now matched with elegant and seasonal plates that celebrate the best of local ingredients. Try the Wicklow venison loin with parsnip, blackberries and glossy red wine jus or the ethereal honey dessert made using honey from the estate. JC
The Bishop’s Buttery at Cashel Palace Hotel
Main Street, Cashel, Co Tipperary; 062-62002, cashelpalacehotel.ie
The exposed brickwork and graceful vaulted ceilings bring a welcoming atmosphere to this Palladian manor cellar room. The warmth and generosity continues on the plates where chefs Stephen Hayes and Stefan McEnteer draw extensively on the bountiful Tipperary larder. Local lamb is married with broccoli, aubergine and mint, suckling pig comes with meaty little chou farci, and precise layers of mille-feuille are filled with dark chocolate, coffee and hazelnut. JC
The Bucks Head
77-79 Main Street, Dundrum, Co Down, BT33 0LU; +44-28-43751868, thebucksheaddundrum.co.uk
Chef Alex Greene has bought his career full circle, returning to the restaurant where he started out. Only this time he’s the co-owner, with years of Michelin-level experience under his belt. Along with co-owner and front of house Bronagh McCormick, he delivers a mix of excellent casual dishes in the bar and refined dishes in the diningroom. From early 2026, three bespoke rooms will be available for overnight stays. JC
The Fern Grill at Knockranny House Hotel
Knockranny, Westport, Co Mayo; 098-28600, knockrannyhousehotel.ie
At Fern Grill the focus is fire, with Seamus Commons working over a Josper Basque charcoal grill. The Tomahawk for two, carved at the table, is the showpiece – richly marbled Hereford beef with deep, nutty flavour and succulence. The rest of the menu stays grounded, with lamb, just-landed fish and vegetables from Knockranny’s own gardens. CH
The Oak Room at Adare Manor
Adare, Co Limerick; 061-605200, adaremanor.com
The Oak Room is a destination in its own right, with wood-panelled walls, gothic windows overlooking the gardens, and ornate ceilings. But you’d expect nothing less at one of Ireland’s most luxurious hotels. Chef Michael Tweedie and his team deliver seasonal dishes with the understated confidence that comes from working with the best of Irish ingredients. Make sure to leave room to indulge from the decadent cheese trolley at the end of your meal. JC
The Owenmore at Ballynahinch Castle
Recess, Connemara, Co Galway; 095-31006, ballynahinch-castle.com
Dining in this elegant room, with its acclaimed Irish art and views of a Connemara salmon river, demands exceptional food. Ballynahinch is lucky, then, to have chef Danni Barry at the helm. Her focused contemporary Irish menu showcases the best of the west, with estate-grown produce, locally landed fish and terrific ingredients from Galway farmers. Everything on the plate has a purpose and bursts with flavour. The castle’s Fisherman’s Pub also offers great dining. JC
The State Dining Room at Ballyfin Demense
Ballyfin, Co Laois; 057-8755866, ballyfin.com
It’s no mean feat to deliver precise and delicious dishes that outshine the opulent surroundings of Ballyfin Demesne, but chef Richard Picard-Edwards has achieved exactly that, securing a first Michelin star earlier this year. Diners can choose from a la carte or a tasting menu where simple descriptions such as “chicken wing” belie the thought and detail that goes into every course. With beautifully attentive service, it’s a master class in fine dining at this level. JC
