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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.
Innovative, exciting, and original, No. 35 is a laid-back little restaurant with big ambition. Proprietor Dermot Brennan is a pig breeder of note, whose rare-breed free-range pedigree saddlebacks are the stars of Tony Schwartz’s menu, which is spangled with the best of Irish ingredients. Pork collar, Stonewell Cider--braised cabbage, apple purée, and a savory pickled mustard jus might follow a starter of Dingle Gin--cured Goatsbridge trout with coriander, lime, and apple or maybe a vegetable dish of wild and cultivated mushroom lasagna with St. Tola goats’ curd.
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.
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