Donegal locals are given to describing Tony Richardson and Lina Reppert’s seafood cooking in Fisk, a tiny restaurant adjacent to the Harbour Bar, overlooking the beach at Downings, as the best thing to have happened to the county in yonks. The fish dishes come as tapas – scallops with celeriac and hazelnuts; razor clams with mussels; Haven Smokehouse tart with horseradish – and as sublime fish tacos, whilst the smoked haddock and tarragon pie, or perfect buttermilk-battered haddock, enjoyed at the table outside with a glass of Picpoul on a sunshiney day, is as good as eating gets up in North Donegal. Mr Richardson is a serious talent, and Fisk food is worth the drive all the way up to Downings.
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