Eat Locally: Out of the Blue, Dingle

Out of the Blue Dingle

Out of the Blue started out in 2001 as a small fish and seafood delicatessen, created by seafood enthusiast Tim Mason. For years it was kept on the down-low, tucked away in a little hut on the harbour.

The restaurant now boasts an ever-growing list of achievements, after featuring in the Michelin Guide for 15 years, being named Georgina Campbell’s ‘Seafood Restaurant of the Year’ in 2005 and appearing in John and Sally McKenna’s Guide since 2004.

Chefs Eric Maillard and Jean Marie Vaireaux have been part of the team throughout the journey, creating delicious seafood dishes using local produce. Out of the Blue is a unique and memorable dining experience, built on a passion for Irish food and an indisputable love for our seas.

Click here to view the restaurant’s sample menu.


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