Although Gerard and Patricia Kennedy's quayside bar and restaurant has always been known for excellent local seafood, the ante has been upped considerably - with the arrival of head chef Noel Dennehy in the kitchen.
Diners can choose from just-arrived catch of the day posted on blackboards and may be lucky enough to coincide with a rarity like the fresh tuna that is an occasional summer visitor to the Skelligs islands across the bay.
Seafood Mariniere linguine and sauteed prawn tails (starter or mains) are highlights on the fish menu while Hereford steak and burger are popular meat mains.
Desserts might include banoffee pie, Toblerone almond cake or an old-fashioned apple crumble with custard.
Breakfast guests can enjoy the full Irish with local handmade sausages, oak smoked bacon and Sneem black pudding or the seaside treat of buttery grilled lemon sole.
The head chef's wife Maureen supplies the kitchen with organically grown salad. leaves, tomatoes and herbs, as well as the fruit which goes into homemade chutneys and jams, as well as desserts like the rhubarb pudding paired with Valentia Island ice cream.
Accommodation:
The rooms offer a good standard of comfort without being overly fussy and bathrooms are sleek and modern with excellent showers. Seafront rooms face the harbour and bridge to Valentia Island, with constantly changing views of the windswept Atlantic.
