Restaurants in Ireland are losing out by offering menus that are too similar, too unseasonal and too restricted, according to food critic John McKenna.
The Bridgestone 100 Best Restaurantsand 100 Best Places to Stay in Ireland 2008guides were unveiled in Dublin today.
In his introduction to the latest Bridgestone 100 Best Restaurants in Irelandguide, McKenna says: "There are too many braised lamb shanks and confit bellies of pork out there. These restaurants are behind the desires of their customers.
In the restaurant guide there were several high-profile omissions in Dublin, including Roly's Bistro, The Clarence and The Morrison.
But there were also 19 new entries including Locks in Portobello, Rasam in Glasthule, Rosso in Dundalk and Bialann & Seomrai So on Inis Meain.
McKenna said despite the abundance of many poor quality restaurants, Ireland was witnessing the coming of age and success of the "maverick restaurateur".
"We have a growing band of mavericks who are doing their own thing, cooking with their own signature."
"This is in line with developments in cities like New York, where substance is winning out over style, and where great chefs are cooking in simple rooms and specialising in specific aspects of cooking," he said.
The 2008 100 Best Places to Stay in Irelandcontained 12 new entries, including Lough Bishop House in Westmeath and Brooks Hotel in Dublin.
A new 100 Best Restaurants guide for Dublinthat can be accessed through a mobile phone was also unveiled.
