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Rosso Restaurant

Just opposite St Patrick’s Cathedral, in Dundalk’s new ‘dining quarter’, this smart contemporary restaurant has positioned itself at the leading edge of local cuisine and is decked out in minimalist style with a striking coffee and cream colour scheme.

On arrival one might relax and enjoy an aperitif in the open bar and reception area, while reading the menu in the particularly comfy sofas and soft chairs.

Two sleek dining areas feature effectively positioned light-reflecting mirrors, recessed lighting and polished wood tables, and there’s a cheerful lively ambience, especially as the tables fill up.

Proprietors Raymond McArdle, acclaimed executive chef of the Gilhooley family’s Nuremore Hotel (see entry) in Co Monaghan, and Louisa Gilhooley, have assembled a strong team at Rosso and head chef, Conor Mee, uses carefully sourced, mainly local, produce and cooks with flair - and, one detects, much enjoyment.

The result is a mix of innovative ideas and re-interpreted classics such as pressed foie gras and duck terrine, served with toasted brioche and fig chutney; and fillet of Irish Angus beef with baked miniature oxtail pie, creamed parsnips and red wine sauce.

Desserts may include a speciality hot Valhrona chocolate fondant, with fresh vanilla ice cream.

Lunch offers great value; dinner menus are rather grander and offer more choice, but the high standard of cooking and presentation is a constant factor.

A well chosen wine list includes a short choice of wines by the glass, and service is friendly and professional.

Seats 75 (private room, 40); children welcome; air conditioning; L Tue-Fri, 12.30-2.30; D Tue-Sat, 6.30-9.30 (Sat, 6-10pm); L&D a la carte; Sun, 12.30-7pm; Value meal Sun all day, 3 courses about €27; house wine €20. Closed Sat L, Mon, 25 Dec, 1 Jan. MasterCard, Visa, Laser.

Directions:

Opposite St. Patrick's Cathedral.