Fodor's Expert Review Dublin House Inn

Editor's Note: This location is no longer in operation.

This solid stone building with a striking pink color scheme dates from 1855. The four suites, however, are contemporary in design and fitted with modern conveniences. The 32-seat restaurant ($$–$$$), open for dinner daily, is where chef Nick Strapp whips up traditional Mediterranean dishes. His zarzuela, a Catalonian stew, features the local seafood catch of the day with sauce and dry bread on the side.