Fodor's Expert Review The Tannery

Local culinary wizard Paul Flynn whets quite an appetite in the flocks of Dubliners who besiege every weekend what is commonly regarded as one of Ireland's leading restaurants. The menu is rustic but whimsical and always seasonal. Check out the crab crème brûlée with pickled cucumber or the quail and foie gras pie, with cabbage and quince jelly. Fanatical foodies who want to stay as close to the culinary action as possible can now overnight in the adjoining guesthouse.