Pilgrim’s is the most famous restaurant in Ireland. The greatest seasonal and foraged produce from West Cork is used in this tiny and hyperlocal restaurant in the seaside village of Rosscarbery. The interiors are filled with whitewashed walls, dried wildflowers, and rickety wooden tables, and the menu varies every day, so anticipate rotating foods artfully created in diverse ways. Japanese-style fried chicken with ponzu, oak-smoked potatoes with wild-garlic mayonnaise, spring lamb ribs with wilted greens and a tahini yogurt sauce, or an elderflower custard tart may all be on the menu. It's clear to understand why this is one of the most popular tables to reserve in the neighborhood.

The thing about competent cooks is that they are continually striving to improve. Consider Ross Lewis from Dublin's Chapter One. Or Gregans Castle's David Hurley. Or Forest Avenue's John Wyer. Every time you consume their meal, you can see the lessons they've learned and the steps they've taken. Come here and enjoy your time!

Address: Pilgrim’s, 6 South Square, Rosscarbery, Co Cork, P85 A596, Ireland

Website: https://pilgrims.ie/

Hours: 6:00 PM - 9:00 PM

Tel: 353 23 883 1796

Burtown House and Gardens is home to the Green Barn. On weekends, it's the ideal spot for a quick lunch or a more casual evening. It is flanked by magnificent parklands and walled kitchen gardens, and it has a terrace and courtyards to take in the tranquil ambiance. The restaurant has high ceilings and large wall spaces, as well as moveable paneled dividers to provide a more intimate setting for any size party. The design is inspired by Scandinavian bars but with a New England twist. They use meat, poultry, and eggs that are acquired locally. Dermot Carey, the Head Gardener, provides the kitchen with its own supply of organic veggies.

Burtown House's Green Barn Restaurant, a farm-to-fork place with industrial pendant lighting, stripped-back wooden tables and chairs, and in-season blossoms from the garden, has high ceilings and natural light. The menu emphasizes vegetables and herbs, with meat and seafood from organic farms and fishers. Soups, chicken and tarragon pie, and wild-garlic-pesto spaghetti may be on the lunch menu, while fresh scones, croissants, and pastries take center stage at brunch.

Address: The Green Barn Restaurant, Burtown House, Burtown Little, Athy, Co Kildare, R14 AE67, Ireland

Website: https://burtownhouse.ie/

Hours: 10:00 AM - 5:30 PM

Tel: 353 59 862 3865

Ballymaloe House Restaurant is well-known for its exceptional hospitality and delicious meals. Since Myrtle Allen launched the Ballymaloe House restaurant to the public in 1964, the basics of food preparation have remained unchanged. The kitchen strives to produce and serve our meals in a straightforward manner. Believing that the best meal necessitates the finest and freshest ingredients, and in line with the best country house culinary tradition, you should prepare everything possible for the menu from the gardens and farm of Ballymaloe House.

The drawing room of this family-run Georgian hotel noted for its cookery school and unfussy comfort is filled with buttercup yellow. Everything is of the highest quality, whether it's afternoon tea in the beautiful garden, beverages by the fire, or a five-course meal in the dining room. Supper may begin with Helvick oysters with mignonette sauce or a carrot and lemongrass soup before moving on to main courses of pan-seared hake with chervil or braised Ballymaloe pork with root vegetables. Don't miss out on the nostalgic candy cart.

Address: Ballymaloe House, Shanagarry, Midleton, Co Cork, Ireland

Website: www.ballymaloe.ie

Hours: 8:00 AM - 10:00 PM

Tel: 353 21 465 2531

Aimsir is an exquisite restaurant specializing in the cuisine of Ireland. Inspired by the concept of environment and how it affects what grows and is gathered - and how this finding affects our attitude and our plate. Aimsir is a passionate advocate for a genuine range of ingredients utilized in a sophisticated and imaginative way, celebrating what may be sowed and harvested, caught, and foraged on the island of Ireland.

Jordan Bailey, a Cornwall-born chef, and Majken Bech Christensen, a Danish front-of-house manager, have been investigating the food producers and products of their newly adopted home.Jordan was formerly a chef at 3 star Michelin Maaemo, where the two met, and is a key member of the 2-Michelin-star Sat Bains Restaurant, while Majken honed his skills at 2 star Michelin Henne Kirkeby Kro.

This 18th-century town is a 40-minute drive from Dublin, nestled in the verdant scenery of Kildare and the Grand Canal, and has been meticulously renovated by the late Ryanair founder Tony Ryan. Fireplaces salvaged from crumbling French chateaux can be found throughout the Cliff at Lyons hotel, which also features a beautiful walled garden, rose-clad cottages, and a restaurant located in a disused mill. The two-Michelin-starred Aimsir, which means 'weather,' explores the Irish larder in a sleek and somber blue-walled dining room, but the wonderful afternoon beverages in the property's hallways are equally enjoyable.

Address: Aimsir, Cliff at Lyons, Lyons Road, Celbridge, Co Kildare, W23 HXH3, Ireland

Website: https://aimsir.ie/

Hours: 3:00 PM - 12:00 AM

Tel: 353 1 630 3500

Ballyfin is the epitome of extravagance. Set in the Slieve Bloom Mountains, it is one of Ireland's most luxurious hotels, with sophisticated country-house décor — world-class Irish art, silk-lined walls, antiques, and marble – and a menu that shows the best of what's grown in the garden. The glass conservatory, which is ideal for long summer lunches of Irish cod goujons, salads, and tarts, was constructed in 1855 by Dublin-born architect Richard Turner and has since been meticulously repaired to retain its cage-like, cast-iron construction.

In Ballyfin, the inspiration begins on the property. Eight acres of a walled garden brimming with a wide range of fresh fruits, vegetables, and herbs skilfully cultivated and cared for by their staff of gardeners. Throughout the year, the six hundred and fourteen acres of grounds provide a rich assortment of wild edibles. The forests are alive with ramsons leaf wild garlic and wood sorrel's lovely white blossoms in the spring. Then, in the autumn, the forest floor is filled with hedgehog mushrooms, giroles, and occasionally, in a few secret nooks of the estate, the majestic Cep emerges (s). Ballyfin's Bees are a Buckfast hybrid that was born and raised in Ireland, and they dwell near the picnic area. From Spring through Autumn, they produce honey, honeycomb, and wax for humans.

Address: Ballyfin, Cappanrush, Ballyfin, Co Laois, R32 PN34, Ireland

Website: www.ballyfin.com

Tel: 353 57 875 5866

Cask, a boutique cocktail and cuisine establishment on MacCurtain Street in Cork's Victorian Quarter, has been receiving accolades. It's hard not to adore Springtime in Ireland. That grand stretch and everything. Longer evenings, blossoming trees, and nature amplified the enthusiasm. They attempted to convey the distinct Spring spirit, fresh beginnings, and new flavors in their menu.

This art deco-inspired farm-to-cocktail establishment in Cork's Victorian Quarter is filled with glitz and glamour, with interiors of exposed brick, gold-orb lighting, and jewel-toned leather chairs. The focus here is on innovative beverages presented with small meals that rotate every eight weeks and are based on foraged ingredients such as wild gorse, fresh dillisk, and rosemary blossoms. The bar has also installed Japanese ice machines to make several types of ice.

All of Cask is combined with a wine list of more than 20 carefully selected wines, an eclectic music policy played on a state-of-the-art sound system, and one of the most unique and stunning outdoor areas in the country – the outside courtyard area is prepared for an Irish, all-weather climate, with the arrival of a full canopy.

Address: Cask, 48 MacCurtain Street, Victorian Quarter, Cork, T23 F104, Ireland

Website: https://caskcork.com/

Hours: 3:00 PM - 12:30 AM

Tel: 353 21 450 0011

No matter how many little dishes are thrown in its general vicinity, it's difficult to see how the three-course supper will die. It has the arc of a story: the hunger and excitement for the beginning, the lengthier (usually meatier) middle when we are familiar with the terrain. Then a change in tone for dessert, perhaps with a corny epilogue to whet the thirst for a sequel.

Ox Belfast is one of the most inventive waterside locations in Northern Ireland's capital, because of its cool and original flavors. The area is kept basic and pared-back with whitewashed brick walls, Danish-inspired seats, deep-brown woods, and a busy open kitchen. It's been a Michelin-starred restaurant since 2016, so customers can expect wonderful seasonal items on the tasting menu — maybe a lamb shank. Ox Belfast is a hip and edgy restaurant that seats 40, with a plate-glass shopfront facing the ocean, exposed brick and polished concrete accents, and an intimate mezzanine section for more discreet eating. Open for lunch, pre-theatre, and dinner service Tuesday through Saturday.

Address: Ox, 1 Oxford Street, Belfast BT1 3LA, Northern Ireland
Website: https://oxbelfast.com/
Hours: 12:00 PM – 21:30 PM
Tel: 442 89 031 4121