Fodor's Expert Review Chez Hans
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 twists. The seafood cassoulet—half a dozen varieties of fish and shellfish with a delicate chive velouté—is legendary. Another specialty is panfried turbot, with salade niçoise and Dingle crab mayonnaise. The atmosphere is wonderful, too, with dark wood and tapestries providing an elegant background for the white linen. He's opened a great café next door if you prefer something more informal.
Cashel, Co. Tipperary Ireland
- Popular with foodies
- Seafood cassoulet
- Stunning dining room