In Solas, the food offer is so, so fine: the prawns with chickpeas; the stunning chowder croquette; the pork belly with an apple and lime tartare that is worth the trip to Dingle all on its own. But Anne and Nicky also get another key element of small plates service just right: the food arrives in a congregation of plates, pretty much all at the same time after you have begun dinner with local Bacus breads and good olives. Small plates are all about sharing, and you need a congregation of tastes and textures, not a procession of courses. Timing, and tastes, all work together in Solas, and the impact is simply joyful: this is the room everyone wants to be in when in Dingle.
More along the Kerry coast
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