Lord Baker's Restaurant & Bar

Drink & Eat

Bar / Restaurant

3 euro Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. Pub with good food and atmosphere Serious About Seafood Previous Georgina Campbell Guides Award Winner The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade
Address:
Lord Baker's Restaurant & Bar
Dingle Co Kerry
Contact Lord Baker's Restaurant & Bar
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92%
13 votes
Tel: +353 66 915 1277

Please mention ireland-guide.com when enquiring.

John Moriarty is an excellent host, caring and watchful - no detail escapes his notice, ensuring that every guest in Dingle’s largest restaurant will leave contented
  • Location - Beach <5km
  • Location - By the sea
  • Location - Town Centre
  • Contemporary International
  • Contemporary Irish
  • Seafood
  • Traditional Irish
  • Early Bird / Value Menu Available
  • Vegetarian Friendly (always at least 1 starter & 1 main course)

Lord Baker's Restaurant & Bar

Believed to be the oldest pub in Dingle, this business was established in 1890 by a Tom Baker. A popular businessman in the area, a colourful orator, member of Kerry County Council and a director of the Tralee-Dingle Railway, he was known locally as “Lord Baker” and as such is now immortalised in John Moriarty’s excellent bar and restaurant in the centre of Dingle.


Tables are set up in front of a welcoming turf fire in the front bar, where speciality dishes include a very good chowder with home-baked soda bread, and mussels or crab claws in garlic butter - and, at the back, there’s a more formal dining set-up in the restaurant proper (and, beyond it, a walled garden).


Seafood (notably lobster from their own tank) stars, of course, along with main courses like fillet of brill with garlic cream sauce, and pan-fried sole on the bone with lemon butter; but there’s also a good choice of other dishes using local mountain lamb (roast rack or braised shank, perhaps), also Kerry beef, chicken, and local duckling, all well-cooked and served in an atmosphere of great hospitality.


In addition to the main menu there are chef’s specials each evening - and an unusual house speciality often features on the dessert menu: traditional plum pudding with brandy sauce!


Sunday lunch in the restaurant is a particularly popular event and very well done (booking strongly advised); on other days, the lunchtime bar menu, plus one or two daily specials such as a roast, can be taken in the restaurant if you like.


An informative wine list includes a Connoisseur’s Selection of ten wines.


John is an excellent host, caring and watchful - no detail escapes his notice, ensuring that every guest in Dingle’s largest restaurant will leave contented.

Seats 120; L Fri-Wed, 12.30-2; D Fri-Wed, 6-10. Early set D €26, 6-7pm, also á la carte; light lunch around €10. House wine about €22. Children welcome. Rest. closed Thurs, house closed 24-26 Dec. Amex, MasterCard, Visa, Laser abbreviations
Last Updated: 18-02-2013
Author: Georgina Campbell

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