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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.
The dramatic location of this simple bar on the windswept waterfront of the tiny fishing village of Portmagee has led the Bridge to feature in ads as "the quintessential Irish pub." A simple menu with the emphasis on local seafood, fish-and-chips, and lamb is served in the low-beamed bar's rustic pine interior. From May to September the pretty, adjoining Moorings restaurant serves a more ambitious, pricier menu most evenings. There are also 17 rooms overhead and an ace craft shop next door, as well as set dancing every Tuesday and Friday evening during summer and live music on weekends. Call to confirm availability of bar food between October and April, as the kitchen closes some days during the off-season, depending on how many visitors are around.
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