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 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 monkfish wrapped in bacon, 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.
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
