This hostelry opened in the 19th century, before the days of railways, as the coaching inn for the national network of horse-drawn coaches known as Bianconis, after the Italian who set up the business. Today it's a busy pub, with guest rooms as well, at the riverside crossroads at the entrance to town. Its dark-wood Victorian interior has a rambling barroom with a tiled floor, leatherette banquettes, and ancient stuffed animals above the booths. It's still popular with travelers, serving an all-day menu of salads and sandwiches (featuring Dingle Bay prawns and local oak-smoked salmon), with a hot lunch menu starting at 12:30 and a dinner menu from 6:30. Try the steaming mussel pot in garlic sauce, braised shank of Kerry lamb, or a crispy half duckling. Even though it's a pub, advance booking is advisable in summer and on weekends.
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