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Home > Drink & Eat > Lord Baker's Restaurant & Bar

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Lord Baker's Restaurant & Bar

Bar / Restaurant

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Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. Pub with good food and atmosphere Serious About Seafood Previous Georgina Campbell Guides Award Winner The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade

Lord Baker's Restaurant & Bar

John Moriarty 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. Normally open Mon-Sat 5.30pm-9.30pm. A la carte. Early D & Special value main courses from c.€20. Wine from €26. Bar menu. Closed Sun & over Christmas. Major cards. abbreviations

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 mussels or 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 fillet of brill 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 if you like.


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.

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  • Facilities/Features
  • Restaurant/Dining/Pub
  • Location - Beach <5km
  • Location - By the sea
  • Location - Town Centre
  • Contemporary International
  • Contemporary Irish
  • Seafood
  • Traditional Irish
  • Early Bird / Value Menu Available
  • Vegetarian Friendly (always at least 1 starter & 1 main course)
2009 Award Winners Host of the Year 2009
Last Updated: 10-11-2022
Author: Georgina Campbell
Click here if you are the owner or marketing manager
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Lord Baker's Restaurant & Bar
Dingle Co Kerry
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