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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 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.
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.
Whether you buy from the deli or restaurant, the focus here is freshness---as in cut out the middle man and go straight to the table. All dishes have been sourced locally and whipped up on the premises from scratch, displaying the culinary legacy that's lasted over 60 years.
Cutting the supply chain to the minimum, Quinlan’s fleet of vessels transports its catch from ocean to plate on the same day. The cod, squid, and scampi are fresh and cooked to order with light panfry options. Exposed brick premises and wine-barrel tables set the casual tone.
This eatery is very popular, with a predominantly local clientele, so book ahead or arrive early before the queues. Sensible pricing, fresh organic food, and a social buzz come with good service and a quick turnover of guests. The all-day weekend brunch is particularly popular; the wording and presentation may be fancy, but the old-fashioned full Irish breakfast is there, along with trendier choices, and freshly squeezed orange juice and strong coffee.
The Buttery café was once known as The Independent Chapel, and on November 21, 1845, Frederick Douglass, the famous African American statesman, civil rights campaigner, and social reformer, delivered a stirring antislavery talk to rapturous applause from a large audience at the end of a visit to Ireland.
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