Robbie McCauley is the new head chef at the exceptional in-house restaurant of the Gregans Castle Hotel in Ballyvaughan. He continues the restaurant's tradition of creating exquisite menus that are easily the equal of top-level restaurants in major cities. The six-course tasting menu forms the entirety of the dinner service; a casual (and slightly cheaper) dinner menu is available in the Corkscrew Bar until 9pm on Monday and Thursday. A typical meal might start with a few expertly prepared canapés, followed by scallops with grapes and hazelnuts, monkfish with brown butter and sea lettuce, or perhaps a beef filet with artichokes and bordelaise jus. Desserts, such as the dark chocolate peanut pavé, are sumptuous. If you love Gregans so much that you don’t want to leave (and that would be perfectly understandable), rooms start at around €235 per night during high season.