Out of the Blue is a tiny, no-reservation seafood restaurant in a converted bait shed on Dingle pier, and probably the most talked-about restaurant in town. The menu changes daily on a chalkboard, depending on what came in off the boats, and the cooking is as minimal as the room — pan-fried fish, a sauce, vegetables. No chips. No tomato ketchup. The owners are firm on the point.
The place seats about thirty and queues form before opening. Aim for the early sitting or the very late one; the early-evening rush at peak season is brutal. It is closed when the weather closes the fishing — a sign on the door reads simply Closed: no fish. Cash is preferred but cards are accepted.