Fodor's Expert Review Dooks Fine Foods

Located about 20 minutes from Bansha in the unassuming market town of Fethard, this new deli restaurant has caused a stir with food lovers all over Ireland. Chef Richard Gleeson trained at Ballymaloe and with the revered Ottolenghi in London, and brings his precision and training to play at this bright and warm spot, with polished concrete floors, an open kitchen, and wood tables and chairs. Prices are surprisingly affordable for delights like pan-fried salmon with pickled shallots, rainbow chard, rooster potatoes, and horseradish cream. Sweet treats include the spiced carrot cake with candied pumpkin seeds. Best of all the deli means you can pick up some homemade goodness to go.