Just 50 yards up from the harbour, part of this famous pub dates back to the 15th century, when it was built as a seminary for the local monks.
Well-run and immaculately maintained, it retains many authentic features including open turf fires, original stone walls, flagged floors and gas lights - although more recent features include large screens tuned to sporting channels, which seem to be in most areas.
In 1960 the Abbey started to lay on entertainment and this is what brought the tavern its fame: the format was a 5-course dinner followed by traditional Irish music and booking well ahead was essential, especially in high season. Although now discontinued and The Abbey Room converted to create additional dining space, a come-back would not be surprising.
Food is also served in the cosy bar and upstairs, in a lovely atmospheric dining room that is one of Dublin's longest-established restaurants and now also available for private functions. Dating back to 1956 and with open fires and natural stone walls, it has character and a welcoming ambience.
The cooking lays an an emphasis on local food - notably seafood from Wrights and Beshoffs at the nearby harbour, and also grass fed 28-day aged Leinster beef supplied by local butcher Ray Collier, and fresh fruit and vegetables from the North Co Dublin suppliers, Keelings - and service by friendly local staff adds to an all-round pleasant experience.
