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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.
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
Chef Derek Fitzpatrick creates a refined and concise menu from local ingredients that have been foraged, or grown by local artisanal suppliers or on the restaurant's rooftop garden. There's a choice between an evening tasting menu (sensibly priced at €60 given the options) with six courses that could include scallops, beef, or fresh catch. Top-notch à la carte menu choices include venison loin with maple squash, spiced lentils and sausage, or wild halibut with crubbeen chorizo, peas, and mussel sauce. The setting is full-on white linen in one of Ireland's finest country mansions, with views through sash windows across the wooded countryside or over the tumbling waters of the Shannon. Allow time to view the Visual Art Collection at Plassey House, which includes the works of Jack B. Yeats and Paul Henry.
University of Limerick, Limerick City, Co. Limerick, Ireland
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
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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