Treyvaud’s, with brothers Paul and Mark at the helm, has been a Killarney restaurants fixture since 2003. It is quite a lively and friendly place but, make no mistake, there is a dedicated professionalism at work here. They like to do things a little differently and that little is significant. The menus are in plain English, understating, if anything, the pleasures ahead.
The welcome is warm and soon you are relaxing at your table, munching on some gorgeous breads as you read your way through the menu. They do both lunch and dinner with some dishes appearing on both lists.
The soups, at lunch and later, are fantastic here, served in huge bowls that are slanted in your direction. The chowder is a must try.
At lunch, you could have a Nibble (perhaps a warm smoked salmon), a Sambo (maybe a pan seared steak sandwich), a Salad (such as warm chicken) or one of Mark’s Specials (the home made pie is excellent, even more so when it is a game pie).
As you enjoy your comfortable seat, you’ll admire the large black and white photos of local scenes in this oblong restaurant. If you are in for dinner, you’ll have quite a choice. That super chowder is also an option at this time but maybe you’d prefer the famed Treyvaud’s fish cakes, or perhaps the Wild Kenmare smoked salmon.
They love their game here – they even have a special Wild Game Night in November, usually sold out in advance; Paul and Mark's father, Michael Treyvaud ('the Master'), comes out of retirement to wow guests from far and wide with a range of dishes created from furred and feathered game in season. But don’t worry if it is not in season as the choice of mains is large, ranging from bacon and cabbage to stew to ostrich fillet. And there’ll be no shortage of fish on the menu; hake and salmon are regulars, or you might fancy the grilled ray wings with capers and citrus butter.
At all meals, you will be able to pick from a range of freshly made desserts, and there's a good choice of old and new world wines, plus full bar service.
And if you miss out on a weekday visit, you can always go on a Sunday when most of the dishes are available.
Consistently good cooking, moderate pricing, long opening hours and well-trained staff with a clear desire to send customers away happy with their meal have proved a winning formula for this deservedly popular restaurant.
The early dinner and (very popular) Sunday lunch offer especially good value.