With stints in highy regarded restaurants including Moy House Vaughan Lodge under his belt, Chef Daniel O'Brien brought a following when he and his wife Emily opened Daroka, in December 2014.
It is the couple's first restaurant, and it has thrived thanks to the quality and value that it offers - and their determination to be an all-year business serving the local community, as well as the many visitors that Ballybunion attracts in summer.
Although not conspicuously located to catch the attention of passers-by, it's in an attractive two-storey building with sea views from first floor window tables and a very pleasant ambience - due in part to the pleasingly comfortable and unshowy decor, but mainly thanks to the warm welcome and efficient service from Emily and her staff.
'Real Food, Real Simple' is the mantra and that depends on top quality ingredients and skilful cooking for its sucess, so it is not easy to achieve - but in Daniel's capable hands it works really well and their restaurant is deservedly popular.
