Grey's Lane Bistro
“Slow food and fast service”. Can there be a higher aspiration in the world of food than to achieve those twin aims?
But that is exactly what Ed and Laurence achieve in the funky Goat Street Bistro, and they do it in a splendidly personal way. Customers tend to use expressions like “new age” or “could be in San Francisco” to describe the ambience and the relaxed service and the creatively atypical cooking of the GSB. But, in fact, when you think about it, it's pure Dingle, pure West Kerry: people doing things according to their philosophies and their culinary culture, and doing it as well as they possibly can.
It's precisely the fact that this attitude prevails amongst its chefs and artisans that has driven Dingle to the top of the culinary tree in recent years, and the Goat Street Bistro is a shining example of a restaurant that is proudly individualistic, unafraid to be different.
Mr Mulvihill gets those good slow food flavours onto the plate every time: their chowder is a particular signature dish, but you'll come back also for the beef casserole, the seafood kebabs, the pollock and seatrout with cabbage and bacon, the lamb tagine with chickpeas and couscous, the dark chocolate and walnut brownie. The rooms are delightful both on the ground floor and upstairs, there is always interesting art to enjoy, and a concise and clever collection of wines.
More along the Kerry coast
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