The dining area here spills from a 1850s cottage onto a beautiful veranda overlooking a flower-filled garden and rows of grapevines. The menu changes seasonally, but you can't go wrong with the "vine pruner's lunch," chef Diana Palmer's spin on the British plowman's meal, a platter of rum-glazed local ham, cheddar cheese, chutney, and crusty bread. Entrées might include fish tagine with olives, apricots, and Skillogalee figs with saffron and lemon couscous or dukkah-crusted chicken breast. While most Clare restaurants have limited hours, Skillogalee is so popular it's open 7 days a week. Gourmet picnic baskets can be ordered, and group dinners are available by prior arrangement. Skillogalee also has self-contained cottage accommodation.