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The atmospheric vaulted basement of the excellent Dublin Writers Museum (see p. ###) houses one of the city’s most feted restaurants, with a fixed-price menu that uses innovative techniques and organic ingredients. Feast on gourmet dishes that fuse diverse ingredients, such as smoked eel with kohlrabi and yogurt, or salt-marsh duck with Madeira and salted grapes. The separate vegetarian menu is small but suitably inventive. Book the chef’s table, located in the kitchen, if you want the full experience. The wine list is excellent; consider splurging on a Meerlust Rubicon 2013, an outstanding and little-seen South African vintage with a sublime, smoky flavor.