Martin Bealin places a capital blue L, in brackets, after each of the Global Village dishes that feature local foods from his county and his peninsula. People, there are a lot of blue (L)s on this menu – Dingle Bay crab in a whiskey bisque; garden greens in a salad with Dingle Peninsula cheese; Dingle prawns with garden bak choi; rillette of beef cheek with smoked potato; Blasket Sound lobster with herb and garlic butter. When you enjoy these lovely local foods in this most companionable room, which is distinguished by Nuala Cassidy’s lovely service, you feel that you are mainlining the very zeitgeist of Dingle itself, that mad, energetic, lusty, creative brilliance that has powered the town to culinary prominence. Mr Bealin is a major force in the town’s culinary identity, and Global Village personifies the best Kerry eating.
More along the Kerry coast
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