What is it about Adare that breeds superlative restaurants? The Wild Geese, in the center of the village, mixes fresh, local ingredients with global accents. Chef David Foley constantly changes his menu, but it could include roast chicken stuffed with soft goat's cheese, or salmon rubbed with lemon and tarragon. There’s also a vegetarian menu. Tip: Sunday lunch, which often features dishes seen on the evening menu, is significantly cheaper than dinner service, at just €24 for two courses.