The heart of Mayo's slow-food movement is found at this narrow storefront with a turquoise exterior and interior walls crammed with pictures. The kitchen works culinary magic with seasonal, local and organic produce to rustle up stout-braised beef, maple-glazed pork and arancini with jalapeño and Aran Islands feta. Book ahead.
The early-evening menu (5pm to 6.30pm; two/three courses €22/25) is superb value.