Dillon’s is a place to savour some of the best of modern Irish cooking in one of Ireland’s most scenic regions.
Chef Richard Milnes proudly uses only the freshest ingredients to create an inspired menu that changes with the seasons. The team at Dillon’s grow a variety of produce in their polytunnel and pick their produce only hours before serving. Whether it’s in their cosy restaurant dining room, or the sunny secret garden, Dillon’s offers a warm and comfortable space for you to sit and enjoy some of the best produce that this region has to offer.
Richard Milnes studied at CIT before working in Dublin’s Merrion Hotel and Mulcahy’s in Kenmare. Internationally, he gained further experience at Bristol’s Culinaria and Heston Blumenthal’s renowned Restaurant, The Fat Duck, in Bray. Having returned to his native West Cork, Richard serves up the area’s incredible local produce with elegance and finesse. The intimate and friendly setting of Dillon’s Restaurant in the small village of Timoleague provides the perfect backdrop for the dishes he creates. Management and front-of-house aspects are run by Valeria Ventura, hailing from Switzerland and Italy. Together, Richard and Valeria are aiming to bring Irish food to an international stage.
Book in advance to avoid disappointment. Contact restaurant directly for seasonal opening times.