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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.
Bringing his classical training to County Limerick, critically acclaimed chef Wade Murphy opened 1826 Adare with his wife, Elaine, in 2013. Since then, his elegant comfort food has been in high demand, served in a pretty thatched cottage with whitewashed walls and cozy decor. Menus change with the seasons and are filled with the best ingredients from Ireland’s top farmers and producers. Wade’s 12-hour treacle braised beef short rib with Roscoff onions and Boulangere potatoes is one of his most popular dishes, though you’ll find delicious and creative seafood and vegetable dishes too, all accompanied by a great drinks offering.
Host Jim McCarthy is often found in the early evening leaning over the red half door of this low, cabinlike stone building. The atmosphere is pleasantly informal (nautical artifacts complement the rusty-red walls and matching tablecloths), but both food and service are polished and professional. Top choices include pan-roasted monkfish with chana masala, toasted almonds, mango and red onion salsa or rack of Kerry mountain lamb. Finish the meal with a selection of Irish cheeses, served with a glass of port, or choose from a range of homemade desserts.
Every fishing port should have a simple waterfront bistro like this one, serving the best seafood (the owner won't open up if there's no fresh-caught seafood available—which is almost never). Lobster, scallops, and crayfish are specialties, but also expect turbot, black sole, plaice, brill, monkfish, and even the humble pollack on the daily blackboard menu of this unpretentious shack. There's a short but well-chosen wine list, and basic dessert selection.
This pub has been sitting here since it opened in 1849 as a drapery with a liquor license, and its history over the years has included its location as the unofficial base for the cast of Ryan's Daughter, which filmed in the town in 1968. In fact, it was for this crew that Ashe's first started serving food, and while the bar has expanded to accommodate more visitors with two additional cozy, no-frills rooms, the fare served on the plain wooden tables remains the freshest seafood, cooked to order, and a small selection of meat and vegetarian dishes---all hearty and good. Reservations are advised.
An open fire, stone walls, and a minstrel's gallery above the main room lend considerable character to this restaurant, while the chef--owner’s imaginative ways with local produce result in memorable fare. Built in 1823 as a schoolhouse, it is located in its own leafy gardens near the Park Hotel (where many of its staff trained). The food is elegantly plated and served on plain wooden tables set with white Irish-linen napkins. In the long summer evenings light streams in from tall windows. Try one of the creative vegetarian options, such as goat's cheese croquettes with beetroot chutney, or roast rack of Kerry lamb, with warm crepes with vanilla ice cream and butterscotch sauce to finish.
If you like good, old-fashioned country service from a bygone era, with a tried and tested traditional menu that pleases guests across the generational divide, the Maigue Restaurant fits the bill. It offers some of the finest local ingredients in a short but crowd-pleasing menu. Rib of beef, a speciality, arrives on its own time upon a trolley (of course!) for carving, along with other local favorites such as in-season game, like pheasant or wild salmon. Similar to its home setting in the Dunraven Arms Hotel, the Maigue is stuffed with antiques and other paraphernalia and has retained the very essence of a provincial village inn.
Step behind the Victorian arched facade here and you'll discover a buzzing contemporary restaurant, masterminded by the two Treyvaud brothers (one a popular TV chef), that features classic Irish dishes (e.g., fish cakes, sausages, or bacon and cabbage) with a continental twist. The interior is simple—pine floorboards, wood-beam ceiling, lines of red-back chairs—so the food takes center stage. To start try the local smoked salmon, or deep-fried calamari. Follow with bacon and cabbage Treyvaud-style (smoked loin with buttered cabbage and whole-grain mustard sauce), or half a roast guinea fowl with wild forest mushrooms, or the renowned homemade fish cakes with whole-grain mustard, chives, and garlic aioli.
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