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Our restaurant offers a broad range of locally caught seafood, prime steak and meat dishes. We have an extensive A La Carte and Table d'Hote menu to suit 4tall tastes and pockets. Also we have House Specials ranging from Surf and Turf of Lobster and Steak to Wreckfish, John Dory, Crayfish, Hake, Squid, whatever the sea provides. Relax before your meal with a bottel of wine from our extensive wine list. Then enjoy your meal while watching the sun sink beneath Smerwick Harbour from our Bay Window.

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Lunch and Evening Meals are available in the Stone House Restaurant. Their cuisine could be best described as old traditions enlivened by innovative and exciting twists using only the best local produce and fish available. A selection of teas, coffees and freshly baked scones, cakes and snacks are also available. Relax and enjoy your food outside overlooking the beautiful Dunbeg Fort and Dingle Bay. Stone House Restaurant Opening Hours: Open 6 days a week- closed on Tuesdays from April-October (Open again in December) Lunch: 12 noon to 3.30 p.m Dinner: 6.30 p.m to 9.30 p.m

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Award winning cuisine, combined with award winning chefs. Your host Jim McCarthy will be more then pleased to cater for your every need. The Chart House, with its warm rusty-red décor, will relax you straight away, as you rest into the comfortable style of the Restaurant. Dingle's harbour, and it's fishing fleet, provide a beautiful backdrop to enjoying a meal in our cosy dining room. The food, the service, the buzz all conspire to set this restaurant apart The Sunday Tribune ( 01 July 2001 ) Jim McCarthy's Chart House restaurant in Dingle is one of those places which seems to sum up the spirit of summer. You find it just at the side of the road, as you come into Dingle from the east, in a handsome low stone building fronted by a half door. Inside, McCarthy has created a space of subliminal comfort, the sort of room that makes you want to kick your shoes off and settle in for the evening. The Irish Times Inside is far cosier than the cabin-like stone exterior and half-door would suggest. A warm rusty-rose décor is punctuated with old world touches - the fireplace, a fine mirror, an elegant hallstand, and two beautiful windows looking out on the trawlers in Dingle harbour. Even from the far side of the room, they set a distinctly maritime mood. Food And Wine Magazine

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When the day is done enjoy a meal in our restaurant while watching the sun set over the Atlantic. Locally caught seafood from the fishing piers at Ballydavid and Dingle feature on our menu, with fantastic dishes of prawns, sole and turbot. The comfortable setting allows our guests to enjoy their dining experience while taking in one of Ireland's most beautiful landscapes, the peaks of the Three Sisters and the mighty Mount Brandon. O'Gormans is a long established restaurant and has an extensive and varied wine menu. After a perfect day on the Peninsula, sit back and relax as you enjoy the ambience and atmosphere. Hidden Gem Les Routiers 2001 - AA 5 diamond property - Listed in Frommers Alastair Sawday's Special Places to Stay

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This is believed to be the oldest pub in Dingle. In 1890 Tom Baker, who came from Gallaras, purchased this well located premises and in a short space of time he transformed it into a hive of activity trading in wine and spirits, tea, flour, wool and general farm supplies as well as catering for wedding receptions. A very popular businessman and an excellent and colourful orator, he was recognised as a poet and published in Patrick Pearses journal An Claiomh Solais and died in 1934. Today the Lord Baker embodies the best of traditional food with a convivial atmosphere. Having undergone an entire renovation and offers a very spacious and handsomely decorated establishment with award-winning food, which is now recommended by the Michelin Guide. Bar food is served from 12.30-2.15 and 6-10 pm, includes homemade fresh seafood soup, Dingle Bay prawns in garlic butter or a half dozen oysters on ice with lemon to start you off. The extensive a la carte menu is from 6-10 pm and offers an array of fabulous dishes with sumptuous steaks, roast duckling, grilled fillets of plaice, poached wild Atlantic salmon, all served with vegetables and potatoes or a side salad. There is a chef's special every evening and a fresh sea water lobster and crayfish tank to choose from, also available are traditional Irish dishes like rack of lamb.