Max's has always enjoyed an archetypal restaurant feeling, that lovely, enveloping, welcoming feeling that you discover when you find a restaurant with the true restaurant feeling. Anne Marie and Olivier Queva describe their restaurant as being both “quaint” and “professional”, and whilst those adjectives are just right, we should also add “unpretentious” to the roll-call of flattering descriptions. Everything marries well in this delightful set of rooms: the food, which swerves towards seafood in summertime – langoustines with angel hair pasta; monkfish with cumin and beurre blanc – and then towards game in the autumn – pheasant with choucroute; venison with Brussels sprouts; the decor, with its artful bricolage creating just the right note of comfortable informality; the service, which is calm, confident, and charming. The Quevas make it look easy, and that is also part of the charm of this fine Kinsale institution.
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