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The Southwest can almost be described as one big culinary hot spot. Kenmare, Dingle, and Killarney all have a high density of restaurants and gastropubs serving locally raised meat, artisanal cheeses, and local seafood. Kerry mountain lamb has a unique flavor imparted by the wild herbs and grasses that those sheep you see on eve
The Southwest can almost be described as one big culinary hot spot. Kenmare, Dingle, and Killarney all have a high density of restaurants and gastropubs serving locally raised meat, artisanal cheeses, and local seafood. Kerry mountain lamb has a unique flavor imparted b
The Southwest can almost be described as one big culinary hot spot. Kenmare, Dingle, and Killarney all have a high densi
The Southwest can almost be described as one big culinary hot spot. Kenmare, Dingle, and Killarney all have a high density of restaurants and gastropubs serving locally raised meat, artisanal cheeses, and local seafood. Kerry mountain lamb has a unique flavor imparted by the wild herbs and grasses that those sheep you see on every hillside are busy munching. Adare also has an array of tempting restaurants: choose between the low-ceilinged charm of the tiny rooms in the thatched-cottage restaurant, the Wild Geese, and the genuine old-world hospitality at the blissfully comfortable Dunraven Arms, an old coaching inn still with some of its original antiques, which is now one of Ireland's leading hotels.
Innovative, exciting, and original, No. 35 is a laid-back little restaurant with big ambition. Proprietor Dermot Brennan is a pig breeder of note, whose rare-breed free-range pedigree saddlebacks are the stars of Tony Schwartz’s menu, which is spangled with the best of Irish ingredients. Pork collar, Stonewell Cider--braised cabbage, apple purée, and a savory pickled mustard jus might follow a starter of Dingle Gin--cured Goatsbridge trout with coriander, lime, and apple or maybe a vegetable dish of wild and cultivated mushroom lasagna with St. Tola goats’ curd.
It's not just the food that's made this restaurant the most popular in town: guests also like to drink in the views of King John's Castle (particularly when lit up in the evening) from under the heated terrace over sea bass served with crab beignets, salsa verde, and baby potatoes. Scampi comes with big planks of chips and lemon sole arrives in a bed of leek and onion. Burgers, steaks, and vegetarian option are aplenty on the menu, along with a good selection of beers on draft. Before or after dining, wander around the corner to see the Treaty Stone, the site where the Williamite-Jacobite war ended.
Clancy Strand, Limerick City, Co. Limerick, Ireland
The dramatic location of this simple bar on the windswept waterfront of the tiny fishing village of Portmagee has led the Bridge to feature in ads as "the quintessential Irish pub." A simple menu with the emphasis on local seafood, fish-and-chips, and lamb is served in the low-beamed bar's rustic pine interior. From May to September the pretty, adjoining Moorings restaurant serves a more ambitious, pricier menu most evenings. There are also 17 rooms overhead and an ace craft shop next door, as well as set dancing every Tuesday and Friday evening during summer and live music on weekends. Call to confirm availability of bar food between October and April, as the kitchen closes some days during the off-season, depending on how many visitors are around.
Located in a former church, 10 Bridge Street is a spacious and atmospheric restaurant and wine bar with beautiful stained-glass windows illuminating the room. The menu is split into nibbles, small plates, and larger portion sizes and features quality Irish produce like hake, braised beef, and Glenbeigh mussels---and mixes contemporary regulars such as skewers with old Irish favorites like colcannon or Guinness bread. An exciting wine offering includes stars from lesser-known Spanish varietals.
Paul William's smart, low-key restaurant in a pretty part of Georgian Limerick is all about good food, sustainability, and coffee. Flahavan's porridge with organic yogurt and fruit, organic eggs, and locally sourced onion sausage and bagels feature in the breakfast menu, while wraps, salads, freshly made soups, and vegetarian dishes are some of the other options available.
Whether you buy from the deli or restaurant, the focus here is freshness---as in cut out the middle man and go straight to the table. All dishes have been sourced locally and whipped up on the premises from scratch, displaying the culinary legacy that's lasted over 60 years.
49 Roches St., Limerick City, Co. Limerick, Ireland
One of Ireland's more unusual culinary success stories, Murphy's has won international awards for its delightfully creamy ice cream, including flavors like Dingle sea salt and Irish brown bread. Grab a scoop or two at this flagship parlor.
Cutting the supply chain to the minimum, Quinlan’s fleet of vessels transports its catch from ocean to plate on the same day. The cod, squid, and scampi are fresh and cooked to order with light panfry options. Exposed brick premises and wine-barrel tables set the casual tone.
A fishmongers, deli, and seafood café all rolled into one, Spa Seafoods is a short trip out of town, on the road to Fenit. One of the area's best restaurants, it's a casual, buzzy spot with a thriving deli and fish shop and a restaurant upstairs. Daily specials are determined by the local catch, but you'll always find excellent seafood chowder, fish cakes, fish pie, and fish and chips, alongside a great little wine list.
Spa Rd., Tralee, Co. Kerry, Ireland
066-713--6901
Known For
Seafood chowder
Seafood platter
Fresh fish-and-chips
Restaurant Details
Rate Includes: Closed Mon. and Tues., May--June and Sept.--Oct.
This eatery is very popular, with a predominantly local clientele, so book ahead or arrive early before the queues. Sensible pricing, fresh organic food, and a social buzz come with good service and a quick turnover of guests. The all-day weekend brunch is particularly popular; the wording and presentation may be fancy, but the old-fashioned full Irish breakfast is there, along with trendier choices, and freshly squeezed orange juice and strong coffee.
The Buttery café was once known as The Independent Chapel, and on November 21, 1845, Frederick Douglass, the famous African American statesman, civil rights campaigner, and social reformer, delivered a stirring antislavery talk to rapturous applause from a large audience at the end of a visit to Ireland.
10 Bedford Row, Limerick City, Co. Limerick, Ireland
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