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 Cromane oysters and Dingle Bay crab claws - 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 perhaps but there’s also a good choice of other dishes using local mountain lamb. Kerry beef and chicken also feature, 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 house desserts offer such delights as Bailey's cheesecake with raspberry sauce and Eton Mess.
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.
