'A laboratory of disciplined innovation' is how the New York Times described Paul Flynn's kitchen. The setting for these much-lauded culinary experiments is a converted leather warehouse, which Paul and his wife Màire have transformed into one of Ireland's foremost contemporary restaurants.

There are echoes of the building's former life in the cleverly designed, first-floor dining room, which is defined by blond wood, flowers and eye-catching artwork. Flynn's cooking has a refreshing clarity, although he is also capable of springing surprises – witness a goats' cheese sundae with red onion and grape jelly or lasagne of wild rabbit with lemon, sage and hazelnut butter.

When it comes to fish, the kitchen focuses on sustainable species of fish for cleverly wrought dishes like crab crème brûlée with pickled cucumber and Melba toast or roast cod with green beans, mussel and saffron cream. Desserts tend be in the classic mould of white chocolate ice cream with slow-roasted peach or apple granita with vanilla custard; alternatively try something savoury such as cheese on toast with mustard and mango ice cream.

Groovy accommodation is available for overnight guests in the Flynns' boutique guesthouse, which is handily situated just round the corner from their restaurant. Paul Flynn also oversees the cooking at his latest venture, Balzac in Dublin's La Stampa Hotel.

The Tannery Restaurant & Townhouse is also featured in: Michelin Guide

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Modern Irish / Eclectic

Paul Flynn

Lunch: 12.30 - 2.30pm Fri (12.30 - 3.00pm Sun)
Dinner: 5.30 - 9.00pm Tue-Sat

Visa, Master Card, American Express

• Private dining room
• Private parties
• Vegetarian menu
• 60 covers
• Family Friendly

Accomodation is available, (14 rooms)