Tucked away on a cobbled patio, this surprising haven is part of a Victorian warehouse conversion that houses Hotel Isaacs. Stone and redbrick walls are the backdrop to a minimalist modern interior, while out back a gigantic rock-wall waterfall makes a stunning backdrop to a dining terrace with a very special atmosphere. The menu features the best of local produce, often served with an unusual twist. Start with organic Ummera smoked salmon three ways—with lemon, beetroot
and creme fraiche on organic leaves—or steamed west Cork mussels (mariniere or with chorizo and onion). Popular mains include a 10-ounce rib-eye steak with a brandy pepper sauce, and seared scallops on a crab and pea risotto with citrus syrup. Classic vanilla pannacotta comes with ginger foam and crispy strawberries.