This well-run pub of character has a great atmosphere and friendly staff
Open Mon-Wed, 10.30-11.30; Thu-Sat, 10.30-12.30. Food (soup & freshly made sandwiches) served daily, 10.30-6.30. Closed 25 Dec, Good Fri. No Credit Cards
This well-run pub of character has a great atmosphere and friendly staff - just the place for a pint and welcome reassurance that the great Irish pub is alive and well in Dundalk .
This pub of great character and friendliness is right on the quay in Dundalk, where coasters dock, so you never know what country visiting sailors in the bar may come from.
But everyone mixes well in the wackily-furnished bars downstairs and - although a youthful place ...
Formerly The Forge - a landmark dining destination Collon for many years - the characterful premises was given a stylish face lift and opened in 2016 as No. 3 Old Bar & Restaurant by mother-and-son team Martina and Wayne Fitzpatrick, who will give you a warm welcom ...
In the centre of Drogheda town, Sonia Micalef and Damien Leddy’s relaxed basement restaurant has shaken things up lately. Gone is the wine bar and the Italian menu – they call themselves a bistro now and the offering is much more eclectic. But some things hav ...
Navan, in the middle of County Meath, might not be the first place that springs to mind for good Indian or Asian Fusion food, but that’s exactly what you’ll find at Copper and Spices.
Owner Carmel Corrigan is heavily involved in the Boyne Valley Food Series, ...
Classes/Courses / Country House / Historic House / Restaurant
Beautifully located overlooking Lough Ramor and the rolling Cavan countryside, this eighteenth century sporting lodge is on the edge of Virginia town and at the heart of a 150 acre estate. It was built by Thomas Taylour, Lord Headfort, as a summer escape from the family ...
After a quiet off-season drink a few doors along at Joe May's, there can be no greater pleasure in north county Dublin than to slip into 'Stoops' for some delicious food and harbour views.
'Fresh, simple and wholesome' is how chef Any Davies describes the food, and wh ...