A new family-run restaurant has just opened in Dingle, Co. Kerry.
Land to Sea is owned by chef Julian Wyatt and his wife Katia. Julian is English-born to a Cork family while Katia is from Italian and French parentage. The couple lived and worked in West Kerry for a number of years, all the while looking to buy a place for Julian to showcase his own modern Irish food. He does in-house curing and smoking, as well as pickling and fermenting.
Current specials include a starter of homemade brawn with dandelion salad and black mustard for €9. There is a main of Dingle goat's cheese and spinach ravioli, asparagus, caramelised pearl onions, pine nuts and basil pesto which costs €23. The dessert special is made using a product from a well-known local pub - pears poached in Monbazillac with Dick Mack’s coffee porter ice cream and Chocolate sauce, priced at €8.
There are early bird and tasting menus also available. Land to Sea is open for dinners seven days a week, from 5pm to 9pm.