The hugely talented David Hurley is the head chef at the exceptional in-house restaurant of the Gregan’s Castle Hotel in Ballyvaughan. His menus are exquisite, easily the equal of top-level restaurants in major cities. The 7-course tasting menu forms the entirety of the dinner service; a slightly cheaper 3-course menu is available in the Corkscrew Bar until 7:30pm on Sundays and Wednesdays, when the dining room is closed. A typical meal could start with a few expertly prepared canapés, followed by caramelized scallops, lamb with pak choi, or perhaps some impeccably presented local seafood. Desserts are sumptuous; blackcurrant soufflé with buttermilk custard, for instance. If you love Gregan’s so much that you don’t want to leave (and that would be perfectly understandable), rooms start at around €179 per night during high season.