The Bianconi Review
This hostelry opened in the 19th century, before the days of railroads, 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 tile floor, leatherette banquettes, and ancient stuffed animals above the booths. The menu includes such favorites as Dingle Bay prawns, local oak-smoked salmon, a steaming mussel pot in garlic sauce, and braised shank of Kerry lamb. Even though it's a pub, advance booking is advisable in summer and on weekends.