The dining rooms in this redbrick Georgian town house, on a corner a block from the River Shannon, are elegantly furnished in a simple, classical style. Chef and co-owner Teresa Murphy uses only the finest local ingredients, and gives a contemporary touch to Irish fare. Try the beef fillet with black-pudding mash or the grilled liver and bacon with grain mustard and mushroom cream. And, yes, the menu does include a classic crème brûlée among the tempting desserts -- served with a crunchy bandy snap.
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