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Out of the Blue

Deli / Restaurant

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For cooking and service well above average 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. Serious About Seafood Previous Georgina Campbell Guides Award Winner

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Out of the Blue

Everything at Tim Mason's terrific seafood restaurant depends on the fresh fish supply from the boats that day and if there’s no fresh fish, they don’t open. Motto:"No chips. Nothing frozen. Everything fresh or alive." Simply brilliant.
Seats 35 (+ 30 outdoors). D daily from 4pm. A la carte. Closed Nov-mid Mar. MasterCard, Visa abbreviations

Tim Mason’s seafood restaurant at Dingle harbour is an absolute delight. Discerning locals know how lucky they are to have such an exciting restaurant on their doorstep and it’s just the kind of place that visitors dream of finding - it is not unusual to find a different language spoken at every table.


You can’t miss the brightly-painted exterior from the road, an attractive decked area encloses the outside seating area and, once you get inside, it is obvious that this is a highly focused operation, where only the best will do.


The dining space has been extended, which makes it much more comfortable, but seriously delicious seafood cookery remains the order of the day for those lucky enough to get a table. Once in, however, a knowledgeable team will work their magic to create just the right combination of relaxed friendliness and efficiency.


Everything depends on the fresh fish supply from the boats that day and if there’s no fresh fish, they don’t open (Their motto is "No chips. Nothing frozen. Everything fresh or alive.").


Menus change every lunch and dinner time and you can expect wonderful classics, sometimes with a modern twist - examples might include starters like squid flash-fried in garlic butter or smoked mackerel fillet with potato & anchovy and and char-grilled tuna mini-kebabs with lentil salad.


Mains range from homely dishes such as pollock in a potato crust with chive cream to treats like pan seared Blasket Island scallops flambéed in calvados, lemon sole on the bone with toasted almond butter or (at a price) crayfish salad with homemade mayonnaise. At around €35 per 1/2 kilo, lobster is expensive here (in comparison with many other Irish restaurants), but there is plenty else to choose from.


The cooking is consistently good, although diners are sometimes surprised to be asked 'how they would like their salmon cooked, rare or medium', as if it were steak; medium seems to be the safer reply, unless you like you like your salmon pretty raw.


A short but skilfully assembled wine list - largely sourced by Tim’s brother, Ben Mason, of the Wicklow Wine Company - complements the food perfectly, and you will find over a dozen fish named in five languages on the back: this place is a little gem.

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  • Activities
  • Facilities/Features
  • Restaurant/Dining/Pub
  • Boat Trips
  • Fishing (coarse nearby)
  • Fishing (Fly Fishing nearby)
  • Fishing (Sea Angling nearby)
  • Scuba Diving (nearby)
  • Water Sports
  • Location - Beach <5km
  • Location - By the sea
  • Location - Waterside
  • Outdoor Dining Avail. (summer)
  • Smoking Area Seated
  • European Classic
  • French (Modern)
  • Seafood
  • Al Fresco
  • Coeliac Friendly
  • Cool Venue
  • Informal
  • Sunday Dining
  • Wine Bar/Café
2005 Award Winners Seafood Restaurant of the Year
Last Updated: 09-02-2021
Author: Georgina Campbell

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Out of the Blue
Waterside, Dingle Co Kerry
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Opposite the pier on Dingle harbour.
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