A small upstairs dining room above the family fishmonger's shop on New Street, serving whatever was on the boats that morning. The chalkboard menu changes daily — Bantry Bay mussels, scallops from Dunmanus, hake, monkfish, the occasional crab — and the cooking is straight-up: pan-fried, grilled, or in a chowder, with potatoes and a green salad.
It is the obvious lunch stop in town for anyone who likes fish. Lines form on weekend evenings and they don't take reservations for small parties; arrive early or expect to wait at the bar downstairs.