Ballymore Inn

From the first day that she opened the doors of The Ballymore Inn, more than 21 years ago, Georgina O’Sullivan’s cooking has been a virtuosic performance of the culinary repertoire, a produce-based act of culinary execution that delivers every dish with flawless flair. It seems there is nothing she can’t cook, and cook to perfection: the Slaney lamb cutlets with be perfectly chined and lushly sweet. The hummus with warm flatbreads would be a hit in Jerusalem, her mushroom pizza would win plaudits in Naples, and if you can find better mashed spuds, then please tell us where they are to be found. Friendly staff members are on top of their game, and do not miss the treat that is the daily sweet tart.