Dark-wood panelling, snugs, stained glass, antique mirrors, book-lined shelves and blazing open fires set the scene for standout gastropub fare. John Keogh's doesn't take reservations, so arrive early to dine on mussels with home-baked soda bread and garlic aioli, or Irish oysters with a Guinness shot.
End with a Roscommon-brewed Sheep Stealer ale or rare whiskey at the bar.