This wonderful restaurant near the village of Duncannon has been wowing diners for over a decade. The menu very much depends on what’s in season, but specialties of the talented chef, Billy Whitty, include Bluebell Falls goat-cheese mousse; beef filet with cauliflower puree; and wild venison with hazelnuts. The tasting menu is a delight, bucking the trend for an endless procession of bite-size plates in favor of four balanced and well-designed courses (thoroughly reasonable, too, at just €40 per head). Aldridge Lodge also has three elegant bedrooms for €90 per night; dinner/bed-and-breakfast packages are good value for money.