Full of character and old world charm, the Milesian Restaurant is located in a 200 year old Irish cottage. With original features like a big open fireplace with an old black kettle hanging on the traditional crane, it’s the stuff that dreams are made of, providing the experience lives up to the surroundings.
And it does. The history of the restaurant goes back some two decades, when it was set up by Sheila and Frankie Fitzgerald and, having taken over by head chef Greg O’Mahoney in 2010, it is welcomed back each year by regular customers who look forward to its seasonal opening - and love that, good as it is, there’s more to the Milesian than food as it’s also a great traditional music venue so you can enjoy a few tunes after dinner.
But back to the main event, the food is really good too. Greg’s background is in fine dining, with experience in some top restaurants in Ireland and abroad under his belt, so although the ambience here is cosy and relaxed, there’s the training, experience and commitment of a serious chef behind every meal.
Carefully sourced ingredients form the background of the menu - seafood and Kerry mountain lamb take pride of place of course, but there’s equal respect for locally grown vegetables and menus depend on what’s in season and at its best.
Menus offer a good choice without being overlong, and there’s a nice balance between the seasonality of local foods and modern classical cooking with influences from, for example, the Mediterranean countries.
Very good value is offered, especially on the early dinner menu, when you might begin with a squash soup, flash fried calamari or a delicious ham hock & black pudding terrine with puree purée, and mains may include seared hake with mash, green beans and citrus vinaigrette, breast of chicken champ mash and peas à la francais, and pork steak with hay smoked mash, braised leeks and pork and an onion piperade.
To finish, maybe crunchy rhubarb crumble with vanilla icea cream and a meringue Chantilly, or warm chocolate brownie. All delicious and so tasty that you’d know that the (much more cheffy) main menu was going to be good too - and make plans to return as soon as possible.
Wines - as carefully selected as the dishes on the menu - are also very good value and this is an understandably popular restaurant, so dinner reservations would be needed.
It’s open for morning coffees, snacks and lunches though, so well worth knowing about when out for the day.