Fodor's Expert Review Packies

For many returning visitors, a meal at this busy little bistro-style restaurant is a quintessential Kenmare experience. Chef Martin Hallissey leases it from his mentor—and original owner—Maura Foley, who jump-started the Kenmare restaurant scene back in the 1980s. Wooden tables and chairs of different shapes and sizes are crammed into a former high-street shop, the tables set with black place mats. Stone floors and rough-plaster walls are warmed by colorful local paintings and the buzz of expectation among the closely packed diners. The fresh-tasting, strongly flavored food rises far above the rustic setting. The contemporary Irish menu may feature ray wing with caper butter, roast lobster with garlic butter, or the house-special Irish stew. Desserts include homemade crème brûlée and a memorable sticky toffee pudding.