44 Best Restaurants in Ireland

Bringing his classical training to County Limerick, critically acclaimed chef Wade Murphy opened 1826 Adare with his wife, Elaine, in 2013. Since then, his elegant comfort food has been in high demand, served in a pretty thatched cottage with whitewashed walls and cozy decor. Menus change with the seasons and are filled with the best ingredients from Ireland’s top farmers and producers. Wade’s 12-hour treacle braised beef short rib with Roscoff onions and Boulangere potatoes is one of his most popular dishes, though you’ll find delicious and creative seafood and vegetable dishes too, all accompanied by a great drinks offering.

Even with its location in a relatively unfashionable corner of the city, this high-end bistro has the natives traveling miles to get a treasured table. The five-course set menu manages to be daring and traditional at the same time, with game and fish transformed in particularly ingenious ways. The decor is warm and woody and avoids even a hint of stuffiness, but the food is the star here, with Nordic-type snacks to begin, and mains like the shockingly good black sole with parsley velouté and collard greens. 

When Garrett Byrne, the former head chef of Dublin's celebrated Chapter One, returns home and opens a restaurant, people take notice, and the awards---and diners from all of Ireland---start flooding in. The menu is a work of art, with common French themes toyed with and expanded. The ox tongue and cheek, in sauce gribiche with pickled salsify and horseradish cream, is just about the perfect starter. For a main, try the saddle of wild venison with bacon and chestnut dumpling, caramelized parsnip, and pepper jus. Byrne chose an industrial site beside the disused railway yard and transformed it into a stylish, uncluttered space with a beautiful green canopy for a sense of the French bistro. The oak flooring and curved banquettes contrast with the abstract splashes of bright colors on the walls. The wine list is long and luxurious.

It's rather fitting that this restaurant is in a converted church, as it's become something of a shrine for foodies. Jason Matthia's cuisine is classic French with contemporary Irish twists. The seafood cassoulet—half a dozen varieties of fish and shellfish with a delicate chive velouté—is legendary. Another specialty is venison, mushroom and cranberry pie with chestnuts and hazelnuts. The atmosphere is wonderful, too, with dark wood and tapestries providing an elegant background for the white linen. Matthia has opened a great café next door if you prefer something more informal.

This bustling eatery—deservedly one of Sligo's most popular and established since 1994—divides itself into two culinary halves: a relaxed downstairs bar (from 2 pm daily) with red-checkered tablecloths, serving fish pie and steaming bowls of beef-and-Guinness stew; and a more formal (and expensive) upstairs dining room (5:30–9 pm), where lamb, salmon, and steak, including fillet, strip loin, and tomahawk (all the restaurant's beef is air-dried for 45 days), share space on the menu with pasta, trout, scallops, seafood platters, or fine herb gnocchi with wild earth mushrooms. Reservations are required for both bar food and the dining room.

Located in an atmospheric, vaulted 15th-century house at the heart of the city, this new, award-winning bistro has a young local chef who trained with some of the best in Ireland. Start with seared Wexford scallops with broccoli, smoked bacon, and hazelnut. Modern Irish hearty mains include the fillet and braised feather blade of dexter beef with roast onion purée, kale, and confit turnip. It's a popular pre-theater spot. 

This fresh, one-stop shop for everything organic and delicious in Dublin combines a huge deli with a cozy cellar wine bar and expansive second-floor French brasserie. Located on the top floor of a beautiful old telephone exchange building, the high-ceiling, light-filled dining room is always bustling. The menu covers everything from burgers to loin of rabbit, but the Wicklow pork belly, celeriac, and Savoy cabbage are typical. Leave room for the lemon-ricotta cheesecake. You can pick up a bottle of wine in the wine cellar and enjoy it for a small corkage fee.

Located on the ground floor on the Anantara Marker Hotel, this spot offers the chance to have a fine dining experience in Dublin that is approachable yet still luxurious. Chef Gareth Mullins is Irish through and through, and brings a sophisticated sensibility to the modern Irish cuisine served here, consistently highlighting the best of Irish-raised beef, seafood, produce, and cheese. The frequently changing menu might feature hand-carved Howth Bay smoked salmon, roasted king scallops with butternut squash and king oyster mushrooms in a chicken jus, or sea trout pastrami with Teeling whiskey and mustard creme fraîche. If you’re a carnivore, the From the Flame Grill section of the menu can’t be missed with its select cuts of succulent Irish beef. For dessert, go for the Irish cheese plate (the crackers are served on foraged sea stones from a local beach). There is a smart casual dress code, but this never feels overwrought or exclusionary.

Look out the floor-to-ceiling windows and see the veggies that you're about to eat growing in front of you at this family-run, organic restaurant in a revamped barn on the rolling grounds of gorgeous Burtown House. Seasonal and homegrown are the buzzwords on the small, ever-changing menu, where Irish beef ribs with sauteed Savoy cabbage and herb mash is melt-in-the-mouth perfect. The chocolate ganache with sea salt and vanilla ice cream is the pick of the desserts. Burtown House is a small trip out of town on the way to Athy.

Tucked away on a cobbled patio, this surprising haven is part of a Victorian warehouse conversion that houses Hotel Isaacs. Stone and redbrick walls are the backdrop to a minimalist modern interior, while out back a gigantic rock-wall waterfall makes a stunning backdrop to the dining area. The menu features the best of local produce, often served with an unusual twist. Start with organic Ummera smoked salmon three ways—with lemon, beetroot, and crème fraîche on organic leaves—or steamed West Cork mussels (marinière or with chorizo and onion). For dessert, try the iced white chocolate parfait with roast peaches or classic crème brûlée.

Advance booking advisable weekends and during festivals.

One of Athlone's culinary highlights, this bistro is noted for its early-bird menu, which runs through the evening (except Saturday, when it ends at 6 pm), filled with such delights as bacon and colcannon mash with cider sauce, or chargrilled pork fillet. Later on, the beige-on-brown dining room fills up for the main dinner menu, which favors steaks, monkfish, duck, and rack of lamb. For lunch, the most popular dish is tandoori chicken breast on focaccia with sautéed potatoes, although the open sandwich of French brie with tomato chutney on brown bread (€9.95) runs a close second. Irresistible desserts include mud cake, banoffee pie, and lemon-and-lime cheesecake.

Ask joint-owner Annie McNamara about the Left Bank dressing, a specially bottled vinaigrette that people come from all across Ireland to buy.

It doesn't get much better than this 300-year-old, slated, whitewashed cottage with a turf fire and full-length windows that open out onto a terrace overlooking Galway Bay. The specialty is seafood; clams, scallops, salmon, crab claws, and lobster—the restaurant's cornerstone dish. Chicken and beef make the occasional guest appearance. Seat yourself in the conservatory to keep one eye on your crab cakes and Guinness, and another on the crystal clear waters of the bay. 

Every fishing port should have a simple waterfront bistro like this one, serving the best seafood (the owner won't open up if there's no fresh-caught seafood available—which is almost never). Lobster, scallops, and crayfish are specialties, but also expect turbot, black sole, plaice, brill, monkfish, and even the humble pollack on the daily blackboard menu of this unpretentious shack. There's a short but well-chosen wine list, and basic dessert selection.

Nestled down a narrow laneway just off Bridge Street, this charming and intimate restaurant harbors the finest of local produce, exquisitely crafted into one of the best menus in Mayo by owner-chef Frankie Mallon. Daily specials include anything from warm pork-cheek salad and black pudding served with apple and vanilla or pan-seared Clew Bay scallops. Shabby chic decor and a leafy courtyard make it one of the most romantic places in town. Mains priced from €25 to €28.

Award-winning young chef Conor Halpenny returned to his hometown to open this impressive little eatery right on the Market Square. The setting is simple and cozy, with a small room dominated by the big window looking out onto the bustling square. But the food is a bit special, with a genuine focus on local produce. Thrilling starters include the smoked trout with buttermilk dressing, fennel, kohlrabi and dill and the venison with celeriac, brussels sprouts, and green peppercorn is a standout main. Try the wickedly seductive beef fat chips as a side if you dare. 

Stunning views over Howth Harbor are your first reward for choosing this impressive seafood restaurant located in the old yacht club building only a few yards from where local fishermen still land their catch. The open, modern interior is awash with light that pours in the huge windows—definitely get a seat beside one of these. There's a daring touch given to local seafood with specialties like fresh crab spring roll with tuna tataki. Castletownbere seared scallops is a house favorite, and the chowder here is a classic; they even do a mean loin of Wicklow spring lamb rack if you're all fished out.

Expect to wait in line at this city-center restaurant set in an old stone house, with tables overlooking the Corrib. Ard Bia serves budget-conscious, freshly baked and sourced food, with a menu that changes according to what is in season. Jumbled furnishings from dressers to crockery in a casual setting contrasts the more spacious, timber-floored restaurant upstairs. Here the menu is concise with offerings from sea and land with monkfish, rib eye, and lentil cakes.

This pub has been sitting here since it opened in 1849 as a drapery with a liquor license, and its history over the years has included its location as the unofficial base for the cast of Ryan's Daughter, which filmed in the town in 1968. In fact, it was for this crew that Ashe's first started serving food, and while the bar has expanded to accommodate more visitors with two additional cozy, no-frills rooms, the fare served on the plain wooden tables remains the freshest seafood, cooked to order, and a small selection of meat and vegetarian dishes---all hearty and good. Reservations are advised.

Sweeping Atlantic views from this whitewashed cottage set the stage for a delightful meal of fresh catch from the waters lapping the Wild Atlantic Way. For €50 guests can sample the best of the menu with a five-course Seafood Surprise taster menu: not to spoil the surprise, but expect mussels, halibut, and mackerel---and locally sourced black Angus fillet makes a guest appearance. A simple but well-thought-out à la carte menu is also available. 

Situated on the ground floor of a Victorian house with a wonderful vegetable garden out back, the Beach House has rapidly become one of the hottest seafood restaurants in the country. Their shellfish bisque is a gorgeous starter, and while mains change with the daily catch, the brill with mussels and Muscadet and the black sole are two of the more popular. There are excellent meat and vegetarian options and the almond tart is a standout dessert. 

With a stunning location right on the Grand Canal Dock, this elegant new eatery has a great view over the water to the impressive Bord Gáis Energy Theatre on the other side. The pre-theater menu is a great option, with heirloom beetroot with Wicklow blue cheese and candied walnuts as a gorgeous, light starter. The hake with celeriac, pomme mousseline, samphire, and sorrel is a favorite main. 

When is a wine bar not just a wine bar? When it's also one of the city's most talked-about restaurants where you can drink or dine (tapas-style) at the bar, in the lush armchairs of the open-plan lounge, or in the more formal, restrained-modern dining room. The Roscoff onion tart is an adventurous starter, while the cold meat platter is a finger-lickin' little bar dish. The wine list is the envy of many a more expensive eatery, and with a couple of dozen wines poured by the glass you can dare to try something really special. There's a sister café in the same building with equally scrumptious offerings at a lower price point.

This little foodie gem at the center of Newbridge takes casual lunch to a whole new level. Try the outrageously good kimchi fried chicken sandwich with phat boy mayo, coriander, carrot, pickled red onion, and baby gem lettuce all on toasted Irish batch bread. The small dinner menu is nearly as good, with the roast duck a l’orange with caramelized chicory a standout. The bar out back is one of the cooler spots in town.

Preening swans (the name means "White Swan") are visible from the dining room window of this modern, comfortable restaurant, serving Irish food starring local produce. Steak and seafood are prominent on the evening dinner menu, as well as vegetarian dishes. Highlights include Tobercurry lamb or beef and trio of fish made up of scallops, hake, and sea trout. The early-bird menu (5–6:20) is a good value with three courses, including, for mains, "posh" fish-and-chips (cooked in tempura and with pea puree), beef burgers, or a vegetarian option. Afternoon tea (€24.95) is served Thursday through Sunday from noon to 3 (and to 4:30 on Sunday) and includes gourmet sandwiches, pastries, and macaroons.

Former Michelin-star celebrity chef Dylan McGrath has another hit on his hands with Fade Street Social, a cavernous tapas bar, restaurant, and pub all rolled into one. At 8,000 square feet, the place can seem a bit overwhelming, but if you want a busy, fun, all-in-one dining-and-drinking experience, this place is ideal. Try a seat at the bar, where you can watch the kitchen staff work their magic as they turn out exquisite tapas and hearty but inventive meat dishes, all with a modern Irish twist. The whole poached pigeon is an original tapas offering, while the braised rabbit leg is already a favorite main.

One of the Midlands food heroes, chef-owner Feargal O'Donnell uses fresh, locally sourced ingredients at his popular Irish restaurant in the town center, where you can sink into comfortable orange chairs made of cowhide leather for signature dry-aged steak. Starter nibbles to excite the taste buds might be crispy pig's ear or silver darlings (herring), while main courses may include panfried cod fillet, 30-day dry-aged beef tenderloin with a scene-stealing pepper sauce, or honey roast farmhouse chicken. If you have space, try the strong-flavored Young Buck blue cheese from County Down; for a divine dessert, an affogato with moondust espresso and a dash of Bailey's liqueur will leave a long afterglow on your taste buds. A notice on the wall advises "Keep Calm and Drink Wine," a small exhortation to sample the recommended French house red: Lue Lapeyre Amour Grenache Syrah, a rich and concentrated blend where the ripe tannins are said to dance across your palate and at €36 won't leave a large dent in your wallet.

Its name is the Gaelic word for green, and all things local and natural are at the heart of Dublin's first high-end vegetarian restaurant. The brash, luxurious interior matches the daring menu, which includes barbecue celeriac with roast potato puree, cucumber, mint, and potato paper. Try the carrot sponge with spiced cream and pear and hay sorbet for dessert. 

Tucked away near the GPO is one of Cork's favorite restaurants. Enter through a softly lit, curved Art Deco–style bar that combines exposed brick walls with caramel-shaded leather banquettes to create a soothing respite from the city center. Food is always sourced from local artisan producers, and the seafood as fresh as it gets, while the imaginative, well-judged menu encourages flavor to shine through. Small to large appetites are catered for---and priced accordingly---with big plates that include seared Castletownbere Scallops, venison, or rib-eye steak.  

This exceptional eatery just off George's Street lost a little of its intimacy when it expanded, but the crowds still come for authentic French food at a fair price. Start with 12 snails, fresh herbs, garlic, and pastis butter. For a main course, the slow-roasted pork belly with black pudding manages to be hearty and adventurous at the same time. Desserts have a devilishly childish touch to them—passion-fruit cake with white chocolate sauce is a typical example. Pop next door to Hogan's bar while you're waiting.