Fenton’s Restaurant in Dingle, County Kerry, has everything that visitors look for in this fascinating town, including a nice folksy atmosphere, a pretty patio garden where you can eat in fine weather and a cosy fire for chilly days.

There's history too, as Patricia's family has been in the fishing industry here for over a century, and the restaurant is on the site of her great-grandfather's mackerel curing yard. He would be proud of what she's doing here today, as simple wooden furniture and cheerful artwork on the walls set the tone for relaxing meals where local foods take centre stage. Although this is mainly a seafood destination, Fenton's takes pride in offering the best of produce from the land as well as the sea.

Depending on the time of year, there may be lamb from the family farm and also local beef provided by the sturdy little black Angus and Dexter cattle that thrive on the Dingle Peninsula. Highlights could include Paddy Fentons Organic Dingle Dexter Burger, seared Dingle Bay scallops with smoky bacon, crushed potatoes & Annascaul black pudding, and hot buttered lobster from Paddock Point out at Ventry. The style is generous and it’s advisable for diners with a small appetite to check portion size with the very nice and helpful staff when ordering, as some of the starters may be suitable as main courses. The cooking is admirably straightforward, allowing the beautiful fresh ingredients to speak for themselves.