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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.
One of Ireland's more unusual culinary success stories, Murphy's has won international awards for its delightfully creamy ice cream, including flavors like Dingle sea salt and Irish brown bread. Grab a scoop or two at this flagship parlor.
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