The Byerley Turk

Set amid 550 acres of County Kildare countryside by the River Liffey, this elegantly restored country-house hotel boasts two championship golf courses and came to global attention when it hosted the Ryder Cup in 2006. The golf pavilion houses two informal eateries - Legends and Monza - but it's the fine-dining option, the gracious Byerley Turk restaurant that's the real drawcard. Dominated by a painting of the thoroughbred racehorse after which it's named, the Byerley Turk boasts high ceilings, ornate chandeliers, lofty windows with lavish drapes, rich brocade wall coverings, marble columns, elegantly dressed tables and views over the gardens. Dress code is formal (strictly jacket and tie), while the silver-and-cloche service is a polished affair, yet friendly to match the tone. The contemporary Irish cuisine - underpinned by a classical French theme - is delivered via an appealing dinner carte and tasting option, built around tip-top fresh seasonal produce from the abundant Irish larder. Clear flavours, technical proficiency and luxury abound in highly accomplished dishes like roasted langoustine tails with tortellini of Jerusalem artichoke. For mains, choose between the likes of tronçon of turbot with sautéed forest mushrooms, caramelised onion and baby potatoes, or An Beef Tuath - the Ryder Cup signature dish of two mignons of Irish beef, shallot and wild mushroom crown, organic carrots with garlic and potato foam and mead sauce.

30 minutes from Dublin. From Dublin Airport follow M4 to Maynooth, turn for Straffan, just after village on right

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