Originally a small pub built in 1790, Doyle’s was established as a restaurant in Dingle over a quarter of a century ago - and was one of the first in a town which is now renowned for good eating places.
This iconic establishment is now run by by Sean Roche and Anna Scanlon, (formerly chef and proprietors of Ashes Seafood Bar on Main Street - now Ashes Bar and run by Sean’s sister, Sinead Roche) and Doyle’s has retained its reputation as a premier seafood destination.
Renovations to the bar and restaurant were completed with very little noticeable change and it remains a cosy, characterful place with a relaxed atmosphere - and, of course, local seafood, including lobster and oysters, is very much the main attraction.
Menu changes are made daily depending on availability of fresh fish but, in keeping with tradition, there is very little concession to non-seafood eaters on the à la carte menu (just slow braised shank of lamb, and a 21-days dry-aged rib-eye steak), although the specials menu might include something extra like a chicken Caesar salad.
But on the Early Bird menu, which offers excellent value, the offering is more balanced and there are one or two vegetarian dishes and traditional favourites including comforting beef & Guinness stew and 12 hour slow-braised beef.
To accompany, you can order a pint from the bar, or choose from an informative and well-chosen wine list that includes a dozen wines available by the glass, one of them organic.
Puddings are appropriately traditional for the most part (banana sticky toffee pudding with butterscotch sauce & vanilla ice cream, for example) ending a meal with the sense that everything is as it should be in the restaurant that first made Dingle’s name as a dining destination.