The location—a second-floor room in one of Limerick's finest Georgian houses, recently converted into a luxury hotel—is naturally elegant, but the aim here is to serve robust, brasserie-style food in informal surroundings. Cream walls and gilt mirrors are lit by small crystal sconces and candelabra, while Victorian spoon-back chairs lend a raffish air. Fresh local produce is simply and imaginatively presented: duck-leg praline with duck-liver paté, or a tart of onion
and Cashel blue cheese, followed by grilled rib-eye steak with fries and béarnaise sauce. Don't miss the rhubarb crème brûlée with butter shortbread for dessert. The bar food, served in a comfortable lounge on the ground floor, is also excellent.