This internationally praised restaurant in a charming historic building offers an elegant twist on Irish comfort food. The menu is smart and varied without being overly complicated, with plenty of locally sourced ingredients—black pudding from Sneem, salmon from Kenmare, County Kerry lamb. You might start with a “deconstructed prawn cocktail” with cognac-infused sauce, then go on to a baked filet of salmon with lemon crumb crust, or breast of free-range duck with a spicy ginger and rhubarb chutney. Try the crepes for dessert, served with pralines and a deliciously rich butterscotch sauce. The wine list is excellent, with lots of choices by the glass as well as the bottle.