The Mediterranean–Eastern fusion-style food here is so tasty that even dedicated meat eaters forget that it's vegetarian. Irish owner-chef Denis Cotter, who has won awards for his cookbooks, garners raves for his risottos with seasonal vegetables, and imaginative combinations of flavors—parsnip ravioli, perhaps with ginger brown butter and apple-balsamic syrup. Many of the vegetables are grown especially for the restaurant on a farm nearby, and Denis also sources local cheeses. The stylish dining room is busy and colorful, with enthusiastic young waiters to recite the daily specials, and the food is creatively arranged, adding a sense of occasion. Midway between the courthouse and university, the restaurant has two attractive rooms available (€200 a night including dinner).