Keenly anticipated by followers of the gifted chef and West Cork native Rob Krawczyk - whose CV includes the Cliff House Hotel in Ardmore, Richard Corrigan’s London restaurants and Alice Waters’ Chez Panisse Restaurant in San Francisco, and whose stunning seasonal cooking had recently wowed diners at Tankardstown House in Co Meath - Restaurant Chestnut opened in summer 2018. While it has (like all restaurants) seen many changes since then, it has remained a key dining destination and attracted many dedicated followers as the format has evolved to offer more flexible offerings to suit different times and appetites .
It's set in a former pub - an atmosphere that it retains, despite the simple modern decor - and, with its small rooms and classy mix of classic and contemporary touches, it's reminiscent of the former West Waterford gem, O'Brien Chop House in Lismore, where Rob's cooking once brought fans from many miles at weekends.
But settled back in his home county with his partner Elaine Fleming, who also worked at Tankardstown, it's clear that the pair chose well when they decided on Ballydehob - which is not only an increasingty popular culinary hotspot, but also just a short drive from Schull where Rob's father Frank still produces his famous West Cork salamis.
Elaine's welcome is warm and friendly, and she runs a simple and efficient, yet relaxed, front of house in this intimate restaurant.
Rob's quiet presence in the kitchen is relaxed yet focused on cooking and presenting the best possible local seasonal ingredients in a very contemporary and approachable way.
Offering dinner only (or small plates - Upstairs at Chestnut), you can choose at the time of booking between the multi-course Signature Menu, or an early evening short 4-course version (also no choice)
Both include a bread and butter course that is so good that it's worth eating here for that initial experience alone,.also a mid-meal sorbet, and feature beautiful and highly creative dishes drawing on local seafood and clever use of unusual ingredients such as hogget (lamb over one year old).
Seasonality of local produce is at the heart of everything Rob does and, in his own words, his style is "Inspired by his artistic and culinary roots. Designed with the seasons and inspired by the local larder.'
The wine list, while not extensive, is well organised and informative, and there is plenty of expert assistance on hand from enthusiastic and knowledgeable staff.
Chestnut offers a rewarding and perhaps surprisingly relaxing fine dining experience; you can expect exciting cooking based on the very best of local foods in season - and great value, compared to what the price of a similar meal might be elsewhere. Definitely a place to top the list when planning the treats on your next West Cork itinerary.
