4 Best Restaurants in The Southwest, Ireland

Previously a pub, the wood-clad restaurant is intimate and contemporary chic with brown leather seats at small wooden tables, and a menu starring fresh Irish produce and Asian influence. Start with sushi and sashimi, or wild-mushroom pearl-barley risotto with aged Parmesan, and follow with roast halibut with mussel, bacon, and clam cream or veal cheek ravioli. The food is plated with flamboyance and highly Instagrammable. Chef Bruce Mulcahy runs a tight ship, and many people in the know reckon he is one of Ireland's most talented chefs.

Candles and an open fire cast a warm light on Persian-style rugs and dark red walls hung with antique engravings of Killarney at this cozy little eatery set above a ground-floor craft emporium on the main street, while simple country-style wooden tables and stick-back chairs are set within "snug" areas created by stained-glass panels. The good-value menu features boxty (Irish potato pancake) with a choice of fillings, including vegetarian. Other options include baked salmon stuffed with crabmeat, char-grilled beef fillet, and roast rack of lamb. And, in the unlikely event you didn't hit a craft shop in Killarney, you can browse the shelves before making your way to the restaurant.

This busy Victorian-style pub (with guest rooms) was once the coaching inn for the national network of horse-drawn coaches known as Bianconis; today, it serves local seafood and traditional Irish food. Its dark-wood interior has a rambling barroom with a tile floor, leatherette banquettes, and ancient stuffed animals above the booths. The menu includes such favorites as Dingle Bay prawns, local oak-smoked salmon, a steaming pot of garlic mussels in white wine broth, and braised shank of Kerry lamb.

Advance booking is advisable in summer and on weekends.

Owner Aileen d'Arcy named her restaurant after her grandfather, one of County Kerry's most famous sons, the Antarctic explorer Tom Crean. His backstory sets the scene in this simple blue-plastered pub---with memorabilia aplenty. The menu uses local produce, with an emphasis on vegan options as well as local seafood. Top bets include Sneem black pudding with apple and tomato chutney, baked in phyllo pastry, and local duck breast, panfried and served with roasted root vegetables and Puy lentils, or Sneem lobster, grilled or poached. Known for her warm welcome, Aileen learned her trade at Kenmare's famed Park Hotel and shares the chef duties with her two sons. Ask them about their attempt to follow in Tom Crean's footsteps in the Antarctic: it's a great story. Check out the brewery tour if time permits and there are four simple rooms above the restaurant that can be booked for B&B.