Lord Baker’s Seafood restaurant is 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 on the Main Street in Dingle town.

Tables are set up in front of a welcoming turf fire in the front bar, where speciality dishes include very good chowder with home-baked soda bread, and mussels or crab claws in garlic butter - and, at the back, there’s a more formal dining set-up in the back restaurant looking out on a walled garden. lots of Seafood 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; but there’s also a good choice of other dishes using local mountain lamb also Kerry beef, chicken, and local duckling all served in an atmosphere of great hospitality.

Saturday and Sunday lunch in the restaurant is a particularly popular event and very well done (booking strongly advised); 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.