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Food is usually prepared in a simple, country-house style, though pleasant surprises abound. A number of ambitious Irish chefs are at work in the Southeast's restaurants and hotels, and at newer joints with inventive offerings that offer a great value. The best of the region's cuisine rests on modern, international interpretations of classic Irish dishes. Leading lights in the area include chef
Leading lights in the area include chef Kevin Dundon at Dunbrody Country House, Paul Flynn of the Tannery, and Martjin Kajuiter at the Michelin-starred Cliff House in Ardmore.
Other than its fabled strawberries, the Southeast is probably best known for its rich seafood, especially Wexford mussels, crabs, and locally caught salmon. Kilmore Quay, noted for lobster and deep-sea fishing, hosts an annual Seafood Festival the second week of July. Many restaurants serve local lamb, beef, and game in season.