2 Best Restaurants in The Southwest, Ireland

Innovative, exciting, and original, No. 35 is a laid-back little restaurant with big ambition. Proprietor Dermot Brennan is a pig breeder of note, whose rare-breed free-range pedigree saddlebacks are the stars of Tony Schwartz’s menu, which is spangled with the best of Irish ingredients. Pork collar, Stonewell Cider--braised cabbage, apple purée, and a savory pickled mustard jus might follow a starter of Dingle Gin--cured Goatsbridge trout with coriander, lime, and apple or maybe a vegetable dish of wild and cultivated mushroom lasagna with St. Tola goats’ curd.

Paul William's smart, low-key restaurant in a pretty part of Georgian Limerick is all about good food, sustainability, and coffee. Flahavan's porridge with organic yogurt and fruit, organic eggs, and locally sourced onion sausage and bagels feature in the breakfast menu, while wraps, salads, freshly made soups, and vegetarian dishes are some of the other options available.