Tel: ( 353 ) ( 66 ) 51600   Fax: ( 353 ) ( 66 ) 51183

n a clear summer's day, when the bushes in the lanes
around Dingle Bay are ablaze with fuchsia and the brightly
coloured fishing boats cluster around the harbour, there's
no finer place to stop for a pint of Guiness and
the biggest platter of seafood you've ever seen than
Denis O'Connor's Half Door Restaurant.
While Denis cooks, his wife Teresa welcomes guests,
and if you drop by at a quiet moment, three year old Conor
the elder of their two children, might introduce you to
his "friends" - the lobsters swimming in a tank in a corner
of the cosy restaurant.
On one famous occassion Conor decided to take his friends
for a walk around Dingle. " He was halfway up the street with
a lobster in each hand before anyone realised what was happening,"
Denis laughs.

ach morning local fishermen deliver their catch through
the stable door from which the restaurant takes its name.
There may be John Dory,brill,plaice,lobster,crayfish,
prawns and crab - all of which will be prepared with the
lightest of touches, complimented with the simplest
yet most imaginative of suces, and served with crumbly
irish soda bread. During the summer months every plate
is decorated with some of the famous deep pink fuchsia
This mouthwatering menu has stayed the same for the four
years that the O'Connors have been in charge, except for
the evening "specials ", which change daily.
" It is the kind of food we love," says Denis - " and
people keep coming back for more. "

A taste of Ireland


8 mussels in their shells
4 small brill, 1tbsp olive oil
50g (2 oz) flour
300ml (1/2 pint) fish stock
150ml (5 fl oz) dry white wine.
8 Dingle Bay or Dublin Bay prawns
300ml (1/2pint) cream
8 crab claws
50g (2oz) butter, cut into small pieces
salt and freshly ground black pepper

Clean the mussels carefully and discard any which are open. Trim and clean
the brill, removing the head and snipping off the fins with a pair of scissors. Heat
the olive oil in a pan and, when very hot, put in the brill black skin side down and
fry very briefly, then flip over and fry the other side briefly.
Remove and finish cooking under a preheated grill for 4-5 minutes on each side.
To make the sauce, put the stock in a pan and bring to the boil, add the wine, the
prawns and the mussels in their shells, and cook until the mussels open.
Discard any mussels which do not open.
Add the cream and let the mixture bubble until reduced by a third. Add the crab claws
bring back to boil for about one minute to heat the claws through, then whisk in
the butter. Season and serve with the brill. It serves 4.

If you are coming to Dingle and like to enjoy a meal
in lovely surroudings with a great atmoshpere please contact us directly :
Denis & Teresa O'Connor
The Half Door Restaurant
John Street, Dingle, Co.Kerry Ireland
Phone ( 353 ) ( 66 ) 51600   Fax: ( 353 ) ( 66 ) 51183
e-mail to Half Door Restaurant