The 2025 edition of 101 Great Irish Restaurants, produced in partnership with Nespresso Professional, showcases the depth and breadth of Ireland’s food scene, from casual bistros to Michelin-starred fine dining restaurants. Here are the venues in Munster that feature in this year’s guide.
Landline at The Park Hotel, Kenmare, Co Kerry, parkenmare.com
Interesting changes are afoot at The Park in Kenmare, where new owners Bryan and Tara Meehan are renovating bedrooms, seriously improving the coffee offering, and dotting the hotel with an incredible collection of contemporary art.
The latter is on superb display in Landline, named for one of the Sean Scully pieces that hang there, and the tasting menu is no more, replaced by an a la carte overseen by chef James O’Sullivan and his team.
Kerry Hill lamb is there of course, while the catch of the day might be brill with a mussel sauce. The sides alone - ratte potatoes, wilted kale with a lemon and pine nut dressing, and green beans with confit shallots and smoked almonds - are almost worth the trip.
Goldie, Cork city, goldie.ie
Should there be anyone left wondering if Goldie’s whole fin-to-gill whole catch shtick is just a gimmick, point them in the direction of all the awards and accolades chef-proprietor Aishling Moore and her team have collected since day one. Or maybe how in-demand Moore is in print, on stage and in other people’s restaurants.
Everyone wants a bit of Goldie, and as such the restaurant and its crazy excellent dishes have single handedly made fish funky, fun and fashionable for a whole new generation. It’s food with a side order of marine ecosystem advocacy, and hey, they are having huge fun with it. Who else can take scrappy bit of fishy off cuts and turn them into the tastiest snacks ever? Let us pray that the prawn cocktail crisps with Cuinneog buttermilk ranch never ever leave us.
Ichigo Ichie Bistro and Natural Wine Bar, Cork city, ichigoichie.ie
Since handing back his Michelin star and changing tack, the reinvention of Ichigo Ichie has reinvigorated chef-proprietor Takashi Miyazaki, who is relishing being back behind the pass, enjoying the interaction with his diners and the daily meditative ritual of hand rolling his signature buckwheat noodles.
Dishes are full flavoured meanderings mixing a stable menu of mainly noodle and rice bowls, with specials that embody Miyazaki’s personal memories of Japan. This is at once food for fun and the epitome of fast-slow food.
Vaughan’s Anchor Inn, Liscannor, Co Clare, vaughans.ie
It’s interesting to see just how many of the wonderful Irish restaurants listed in this guide are family-run, and Vaughan’s is a prime example. Three generations of the family have presided over this characterful seafood and oyster bar, and the kitchen is currently led by James, elder son of the current proprietors, Denis and Lisa Vaughan.
If you stay in one of the pretty bedrooms upstairs, in the morning you might also meet Annette, Denis’s mother, and co-founder of the business with her late husband John.
Seafood is king here, and Denis Vaughan has put together one of the country’s best collections of fine Burgundy wines to accompany the local catch. Chowder, oysters and fish and chips are on the menu of course, but the kitchen also draws inspiration from further afield, so you might find citrus cured salmon served with clementine, nori, ponzu and chive dressing.
The Bishop’s Buttery, Cashel, Co Tipperary, cashelpalacehotel.ie
The studied perfectionism that begins at the door of the reinvented and revitalised Cashel Palace hotel permeates right down to the vaulted ceiling dining room in the basement. This was the palace’s original kitchen, but is now a temple to Tipperary’s extraordinary food-producing prowess and the talent of a tight-knit kitchen team led by culinary director Stephen Hayes and head chef Stefan McEnteer.
The tasting menu is a well-judged six courses, mixing land and sea, pulling from the Golden Vale and its environs, and the Irish sea. A shiny Michelin star twinkles overhead, but the real stars of the show are the thoughtfully composed and beautifully presented dishes that land at the table here.
The Falls at Sheen Falls Lodge, Kenmare, Co Kerry, sheenfallslodge.ie
The quiet beauty of executive head chef Mark Treacy’s food is in contrast to the exuberant energy of the fast flowing water outside this Kenmare landmark. Settle in for a comforting, cosseting experience in a dining room that reflects the hotel’s two Michelin key status.
Treacy’s ability to combine seasonality with classical technique to bring something incredibly harmonious to the plate is evident in a spring menu standout dish of Caherbeg free-range pork loin, belly, croquette, wild garlic, morels, green asparagus and sauce Albufera.
If this restaurant were to have a signature dish, however, it might be the whipped frozen coconut marshmallow, compressed pineapple, passionfruit curd and lychee sorbet, which never fails to surprise and delight diners.
The Oak Room at Adare Manor, Adare, Co Limerick, adaremanor.com
It wouldn’t be surprising if Mike Tweedie and his kitchen team at The Oak Room sat on their laurels; after all, not only do they have a Michelin star, but they are also located in one of Europe’s most exclusive hotels. But that’s not in Tweedie’s nature, as he contines to evolve his food, which is about as far away from stuffy and buttoned-up as it’s possible to get.
Yes, there are all the high-end touches that you would expect somewhere like Adare Manor, but you will never forget that you are eating in Ireland thanks to dishes like Banner blueberries from Clare with a raw milk custard and ginger tea, or a Doonbeg crab tart with confit tomatoes, smoked caviar and coriander.
Everett’s, Waterford city, everett’s.ie
Consistency is key at this cosy dining room in the heart of Waterford city, where Peter Everett and his husband Keith Noonan are celebrating seven years in business. They make full use of great raw ingredients, with fish and shellfish coming from the south east coast fishing harbours, locally reared beef, and duck and venison from neighbouring counties.
Nothing travels very far to the table here, and once in the kitchen, it is treated simply and with respect, while benefiting from Everett’s mastery of classical technique.
A recent dish of fillet of hake, smoked bacon, cabbage and potato was a case in point, the fish roasted à point, served on a bed of finely shredded Savoy cabbage and smoked bacon, with Parmesan and shallot-enriched potato mousse and cider beurre blanc. Best of all, this perfect plate appeared on the €41 three-course pre-theatre menu.
Homestead Cottage, Doolin, Co Clare, homesteadcottagedoolin.com
It’s a family affair here in picturesque Doolin, where Sophie and Robbie McCauley’s charming restaurant in a 200-year-old cottage perched on the edge of the Atlantic rewards those who make the journey. Robbie McCauley was previously head chef at Gregan’s Castle, and has also been a key member of the kitchen team at the Michelin-starred Campagne in Kilkenny.
His relationships with his local suppliers go beyond business into friendship, and he is fastidious about sharing credit for the restaurant’s success with them. Burren lamb, Liscannor crab and Aran monkfish sit alongside homegrown and locally sourced vegetables, and in summer their own berries dictate the dessert menu. Sophie runs front of house and brings her Gallic charm to service in the cottage’s three small rooms.
51 Cornmarket, Cork City, 51Cornmarket.ie
Locals always want to keep the best places for themselves, and 51 Cornmarket is definitely one of those places, beloved by Corkonians for its outstanding food and neighbourhood vibe. Unfussy but skillful cooking that’s all about meticulous sourcing, provenance and seasonality brings joy to those who wangle a seat in this petit bistro.
David Deveraux runs the kitchen while Anne Zagas treats her guests like family. Together, they know what their people want, and boy do they deliver - their heart and generosity will keep you coming back again and again. A small but perfectly sourced wine list is courtesy of Grape Circus and Brian’s Wines.
The Glass Curtain, Cork city, theglasscurtain.ie
It might be Brian Murray’s name over the door, but what makes dining at The Glass Curtain such a joy is the feeling of community he has inspired inside and outside his kitchen. The camaraderie among staff is the secret sauce that makes every meal here a delight to be relished.
The commitment to sourcing the best of produce is matched by a mindful kind of cooking, honouring those who raised the beef and grew the asparagus. Murray and his team travel extensively, bringing back flavours and trends that dance on the plate and feel right at home in Cork. An obvious classical touch to the cookery is adroit in matching the demands of the modern diner, with creative collaboratins a fixture of the dining year. Sublime dining, every time.
Paradiso, Cork city, paradiso.restaurant
It may have been in business for 32 years, but Ireland’s pioneering vegetarian restaurant is as bright a beacon for excellence as it ever was, and hopefully alwawys will be. An absolute commitment to seasonality can be challenging when dealing with a larder of Irish vegetables. Unpredictability reigns, and what shows up can swing between gluts and dust.
But being around for as long as Paradiso has means there is an unparalleled understanding of what it takes to be a seasonally focused vegetarian restaurant in Ireland. Firstly, that is a symbiotic relationship with a network of driven, passionate growers.
Secondly, and of equal importance, is the Paradiso playbook of tried, tested, tried and tested again recipes that are the blueprint to success from its own mother sauces to a catalogue of “crunchy things” and ferments. Founder Denis Cotter is gearing up to take a major step back in handing over operation of Paradiso to long-time manager Dave O’Mahony and head chef Miguel Frutos. In safe hands, so.
The Dining Room at Gregan’s Castle, The Burren, Co Clare, gregans.ie
To bag a window table in the Dining Room at Gregan’s Castle is to achieve a kind of bliss that is hard to replicate anywhere in the world. First, there’s the view of the Burren, which is magical whatever the weather, and which might also include a glimpse of one of the hotel’s two resident cats.
Secondly, there’s the knowledge that after dinner, you can head to the dark, cosy bar for a cocktail, perhaps one made with pomo from Killahora Orchards and Highbank Orchard syrup. And of course, there’s the food from chef Jonathan Farrell, formerly of Bastible in Dublin, which makes glorious use of Flaggy Shore oysters, local lamb and Ailwee Cave cheese.
Elbow Lane, Cork city, elbowlane.ie
Flames, smoke and beer - the triumvirate signature of Elbow Lane – continues to be a recipe for success as the smokehouse restaurant eases into its second decade. There’s no finer place in Cork to get your fix of steak, flashed over embers and served with a lake of butter and caveman chips with a shake of house seasoning.
Executive head chef Harrison Sharpe’s laser focus on quality, provenance and mastering the flame means every item comes with a side order of consistent perfection, whether it once mooed, clucked or splashed in the sea.
Cocktails by resident mixologist Joe Timbrell are no afterthought; his eponymous Joe’s Amaretto scooped a silver award in the liqueur category at the 2024 World Drinks Awards. The on-site micro-brewery, meanwhile, has entered a new era of collab-based brews all designed with food in mind.
Terre, Castlemartyr, Co Cork, terre.ie
Two stars in, Vincent Crepel is well and truly in the flow of in east Cork. Since opening, there has been a gradual increase in the range of Irish produce appearing across the menu in this restaurant in the Castlemartyr resort, while also staying true to a commitment to pick and serve the best, from wherever in the world that may be.
Terre offers a sensory feast delivered by velvet glove; every comfort has been thought of for you so you can focus on how this place makes you feel, from the inside out. The inclusion of the kitchen garden as an additional stop on the Terre journey, and including bespoke locally-made water kefir adds to the sense that this is a restaurant settling into its surroundings.
It’s by far the most exclusive dining experience to be had in the Rebel County, but that only seems to add to its appeal.
Rare, Kinsale, Co Cork, rare1784.ie
Meeran Manzoor’s culinary vision is about as exciting as it gets for Ireland today. Evangelical about the use of hyper-local seasonal produce from in and around Kinsale, his dishes are a whirlwind of classical French technique and exquisite flavours of his south Indian heritage.
His food is personal and shifts lazy perceptions of what fine dining Indian cuisine can be and is. The dining room is unique too, with its glass curtain wall affording diners a glimpse into the kitchen that only builds anticipation for what is to come.
Menus constantly change to keep pace with the seasons, meaning no two visits are ever the same. An adroit front of house and mixology service completes the experience.
St Francis Provisions, Kinsale, Co Cork, saintfrancisprovisions.squarespace.com
There’s a joyful community that surrounds the happenings at St Francis Provisions, with the ready crowd of regulars who throng to this diminutive restaurant knowing that whatever they order will always be absolute perfection. That’s no mean feat when random ingredients turn up at the door in the morning and are somehow magicked into dishes that easily slake the appetites of this restaurant’s devoted punters.
Head chef Rebeca Recarey Sanchez brings punches of moreish Spanish flavour to dishes, particularly the heady marriage of sweet-sour-salty. This is a chef unafraid to put Spanish slow cooked tripe on the menu, and plenty will gobble it up. Owner Barbara Nealon is Kinsale’s very own Nonna, pouring glasses of incredible natty wines and making sure you’re well fed, watered and ecstatic as you roll out the door.
Monk’s Lane, Timoleague, Co Cork, monkslane.ie
For the past eleven years, Michelle O'Mahony and Gavin Moore have been putting the tiny village of Timoleague on the map thanks to their uber-friendly neighbourhood bar and restaurant, Monk’s Lane. Here is where you will find all the essential elements of contemporary dining with a menu that practically bear hugs local-seasonal produce and melds it with the warm fuzziness of Irish hospitality.
There are generous-to-a-fault portion sizes, unfussy delicious dishes cleverly construed and presented, attentive service, excellent wines and bar specials. There’s a Mrs Doyle streak in the service as you’re asked if you might want some more, taste this, or to have a go on that. It’s an adorable and delicious place to be and why it has such a cult following.
Adrift at Dunmore House Hotel, Clonakilty, Co Cork, dunmorehousehotel.ie
Adrift is a restaurant that mirrors its surroundings perfectly. A champion of local produe, and with seasonality as a central tenet of how menus are designed, they walk the walk with their three acres of oceanside kitchen gardens recently certified as organic.
Located within a hotel that has been in the Barrett family for four generations, Adrift is imbued with the same sense of generosity and spirit of hospitality that greets every guest through the doors. Fresh fish and seafood is a speciality, reflective of the ocean vista enjoyed from the light-filled dining room.
Adrift was named best hotel Restaurant of the year in 2024 by this publication, a reflection of the quality, freshness and commitment to only serving the best, coupled with a joyful and gregarious service that is a rare gem indeed.
The Tannery, Dungarvan, Co Waterford, tannery.ie
By now, Paul and Maire Flynn’s restaurant can surely be said to have attained national treasure status. Opened in 1997 and followed by a cookery school and extremely stylish guesthouse across the road, their business is a little oasis of culinary excellence in a town that punches way above its eight when it comes to hospitality.
The Flynns have always been outward-looking, and continue to bring guest chefs like Patrick Powell, formerly of the London celeb hangout the Chiltern Firehouse, to cook in their kitchen. But they have also stayed true to their roots with a menu that’s big on comfort and flavour, and that will send even the pickiest eater home happy.
Camus Farm Field Kitchen, Ardfield, Clonakilty, Co Cork, fieldkitchen.ie
West Cork has long been a land of renegades, and Field Kitchen is no different. The restaurant has an irreverent sense of being quite sure of itself while pivoting among the seasonal fayre bursting forth from its farmlands, while inspiring head chef Bob Cairns gently nurtures the bounty at his fingertips into dishes that make your heart sing.
There is a simplicity in dishes that belies a deep knowledge of the ingredients under his hands; the perfect treatment and matching of flavours and textures that selflessly puts focus on celebrating the produce and not the chef.
But only an exceptional chef can do that, and so Cairns is just that. Dexter beef reared on the farm, along with an extensive larder of organic produce from the farm that is picked to order is paired with the very best from a veritable west Cork larder.
Restaurant Chestnut, Ballydehob, Co Cork, restaurantchestnutwestcork.ie
Kudos to Restaurant Chestnut for declaring that having a Michelin star doesn’t mean you have to keep doing the same thing forever lest it stifle the abundant creative genius of its chefs. Rob Krawcyzk and Elaine Fleming’s petit restaurant has done some creative deckchair moving to make room for more diners to enjoy their cuisine.
The corset-tight precision of dishes Krawcyzk has perfected since opening isn’t lost even as they get loose with their offering. The stellar signature tasting menu is still there, and now other - quicker, affordable - offerings such as the two course prix fixe and the short four course make the most of quieter times when long languid dinners might not be the goal.
In addition, the reintroduction of the Covid-era three course Sticks & Twigs menu ensures a taste of Chestnut is available in the comfort of one’s home too.
Baba’de, Baltimore, Co Cork, babade.ie
The baby sister to Ahmet Dede’s gilded fine dining powerhouse has proved a hit since it opened mid-summer season 2024. It may be more casual and highly spirited, but the food is every bit as stellar as we’ve come to expect from Dede and his squad of flavour-driven chefs.
Presided over by culinary director Ali Siyar, Baba’de is where dishes can push the wild romanticism that blossoms when Dede’s love of his Turkish homeland collides with his Irish home in Baltimore. Dishes like Ali’s hummus is the best hummus ever tasted, or Ahmet’s mum’s rice pudding with Turkish hazelnuts and sest Cork cream. But it is perhaps his ode to the Baltimore blue lobster that will leave you swooning into the night.
Dede at the Customs House, Baltimore, Co Cork, custhomshousebaltimore.com
The beauty of dining again and again at Dede is witnessing the evolution of greatness. The restaurant, food, story, mission - every bit is as personal to Ahmet Dede as it gets. The partnership between Dede and compadre Maria Archer is symbiotic, and the desire to keep pushing their own bar of what constitutes the best dining experience in Ireland is to be admired.
With two Michelin stars tucked under the belt, Dede’s cuisine has not rested on laurels gained but is pumped and reinvigorated to strive to another level of perfection. But for all the industry and perfectionism in the kitchen, for the diner Dede remains a warm, welcoming and charming space, oozing ease.
Wines are not an afterthought but considered in tandem with the food and are as one. The cherry on top? Dede insists on touring the room and shaking hands with every person he and his team serve. Why? Because for him it really is personal.
The Mustard Seed, Ballingarry, Co Limerick, mustardseed.ie
Head chef Angel Pirev cooks elevated country house cuisine, and to that end his ethos is powered by selecting ingredients for their quality and flavour. A larder of local produce is bolstered by a daily garden run of freshly plucked and picked vegetables, herbs and flowers grown in the walled garden and glasshouses to bestow seasonal accents to dishes.
There’s a comforting certainty in the classic cookery of country house hotels; dining at The Mustard Seed protects that whilst matching expectations of contemporary diners, many of whom are loyal regulars. This is food in keeping with its surroundings with menus that allude to a time when pursuits of hunting and shooting were for the leisurely. When the food matches its location so beautifully, then does the oft monikered taste of place become a real and tangible thing.
Solas Tapas, Dingle, Co Kerry, solastapas.com
Nicky Foley is cooking food he likes to eat and knows you will too. Hanging out in Dingle on the south-western edge of this little island, the bites at Solas Tapas take you galloping around the globe whilst honouring the unique foods and producers of this peninsula - you haven’t tasted a potato until you’ve had a Maharees-grown potato that’s gone through Foley’s kitchen.
Acquiring a well-earned Michelin Bib Gourmand has done nothing to make getting a table any easier, so perseverance is key with the effort duly rewarded. Fresh off the boat fish is always a speciality but keep an eager eye out for when seasonal veggies start making an appearance on the menu, too.