Mulcahy's has been a fixture of Kenmare's dining scene for more than two decades, with chef Bruce Mulcahy turning out modern Irish cooking with strong Asian and Mediterranean influences. The menu changes regularly with whatever the boats and the gardens are producing — scallops, monkfish, lamb shoulder, slow-cooked pork belly.
The room is compact and atmospheric, with low lighting and an open kitchen at the back. Walk-ins sometimes succeed at the start of the evening; book ahead for anything past seven. Two- and three-course set menus offer the best value.