On Bantry's main square, this restaurant is a stone's throw from the sea that provides for the bulk of its menu. The sophisticated taupe and bronze frontage with model yachts in the windows reflects the restaurant's serious ambitions, while the unfussy cream and beige interior is calming and comfortable. The chef has a way with fish: local oysters are baked with stout and walnuts, and monkfish is served with a wild smoked-venison risotto. Sea-fresh local mussels are served
every which way: grilled and topped with garlic and herb breadcrumb, in a Thai coconut sauce, and à la marinara. A more conventional standout is the seafood pie. Meat and vegetarian dishes are also served.