The location, staff and ambiance all combine to make a good meal great …

A memorable meal out is the sum of many parts. Of course, good food is mandatory, but many other elements combine to make a dining experience extra special. For me, in 2025 these five hotspots – some old, some new – nailed it.

The Seafood Café, Temple Bar, Dublin 2

I’m a sucker for the tradition of Sunday lunch. I embrace any opportunity to indulge in a Bloody Mary, but (despite what some might believe) they’re not restricted to brunch. When The Seafood Café launched its Sunday lunch menu this year, I was smitten. Sharing plates are nice, but give me a sharing fish any day of the week, especially if it’s a rack of halibut with chicken butter and spinach or a whole Dover sole with caper butter. Finishing with a giant scoop of tiramisu is the perfect ending to a memorable meal. @klawcafe

Borgo, Phibsborough, Dublin 7

RIP Loretta’s, benvenuto Borgo. From the team bringing us Hera, Crudo and Achara, Borgo was an instant hit when it opened its doors earlier this year. However, hype can lead to disappointment when a restaurant fails to live up to sometimes-impossible expectations. But Borgo rose to the occasion and has already been included as a Michelin Guide recommendation. The menu is filled with regional Italian dishes that work perfectly for lunch, dinner and everything in between, and the room itself is a stunner. Add in the knowledgeable, friendly staff, a wide selection of wine (including a retro Lambrusco) and it’s a winning formula. Plus, they have Ichnusa Sardinian beer, which is reason in itself to visit. @borgo_dublin

Beach House, Tramore, Co Waterford

Pared back, rustic, relaxed describes the Beach House aesthetic, but it still doesn’t do it justice. A recent visit on a grey afternoon instantly changed my day with the sheer joy of an excellent, uncomplicated meal served with aplomb. We visited for a late lunch with just two other diners in the room and were waited on by the owner Peter who happily offered advice, poured wine and chatted easily. Fresh fish, either battered or baked (Peter will advise which is more suitable depending on the fish), oysters, crab, lobster and shrimp are all prepared with minimal fuss, and simple sides such as bread, salad, chips and coleslaw remove all decision-making stress. Just order it all, obviously. @beach_house_tramore

Mulcahy’s Bar & Restaurant, Kenmare, Co Kerry

Consistency in a world gone mad is always on the menu at Mulcahy’s in Kenmare. From my experience, regardless of what time you choose to visit, the place is always buzzing with contented diners hell-bent on making the most of their night out. The food is fantastic, the ambiance warm and inviting, and any meal that kicks off with a Valentia Island vermouth is one worth revisiting in my book. Bonus points for professional, friendly staff who remember you, even if it’s been a year since your last visit. @mulcahyskenmare_

Ballyfin Demesne, Co Laois

There are tasting menus … and there’s the tasting menu at Ballyfin. If funds allowed, I would visit every weekend to truly appreciate all that it encompasses. Chef Richard Picard Edwards cooking evokes a sense of place that is otherworldly, and dining here can be both genteel and lavish in equal measure. At Ballyfin, there’s no sense of ennui as you read the menu, just a realisation of how lucky you are to be visiting such an ethereal place. @ballyfindemesne

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