Restaurateurs have had more than 25 years in which to copy the signature dishes which Denis Cotter has created in Cork’s Paradiso. He has even written a quartet of exceptional cookery books, laying out his methods and techniques of cooking without meat and fish. But the proof of the uniqueness of Paradiso's style is the fact that no one else can copy this food, far less actually cook it. Paradiso is sui generis, and has been since they first opened their doors in 1993. Meadhbh Halton, from County Clare, now has charge of the kitchen, and flies the Paradiso flag high in dishes such as grilled cauliflower with hazelnut korma; grilled halloumi with burnt aubergine; the classic braised turnip with chestnut and portobello galette. The wine list is superb, and very fairly priced.