The Wild Geese
The Wild Geese Review
There's a charming, old-world atmosphere in the series of small dining rooms in this low-ceiling thatch cottage, one of the prettiest in a village famed for its fairy-tale looks. Co-owner and chef David Foley uses the best local produce to create imaginative and seriously good dishes. Try roast rack of lamb with a potato-and-garlic gratin, or pan-seared Castletownbere scallops with Clonakilty black pudding and deep-fried leeks. Lobster—grilled with snow peas and shallots and topped with a chive mayonnaise—is a popular summer option. The house dessert platter for two lets you sample all desserts, including the fantastic homemade ice cream. For a real bargain, try the Sunday lunch (€25 for three courses). The restaurant is opposite the Dunraven Arms.