The Best Seafood Restaurants in the Republic of Ireland

Locally sourced fish and shellfish power the menu at this family-run restaurant, which features the likes of John Dory, scallops and West Cork mackerel. It sits inside the Dunmore House Hotel and offers stunning views across Clonakilty Bay, ensuring that a window table is always much sought after. There’s a bright and airy feel to the dining room, which fits nicely with the coastal vistas and tasty, unfussy cooking. Dishes often make use of the hotel’s organic kitchen garden; keep an eye out for the famous local black pudding too.

This spacious dockside restaurant brings the coast to the capital and, while it may not be a full-on seafood restaurant like some others on this list, it’s undeniably one of the best places for fish and shellfish in Dublin. The likes of day-boat sole on the menu indicate the kitchen’s love of fresh produce from Irish waters and these ingredients are cooked with skill and respect by the chefs. Ensure you start or end your night in the buzzing bar, where the cocktails come thick and fast and a DJ keeps the party going until late at night.

It’s always nice to visit a seafood restaurant located right on the doorstep of the sea – something about the experience just feels right. And it's exactly what you’ll find at Beach House on the Irish south coast. Local fish and shellfish are unsurprisingly the core of the menu, with the specials on the blackboard the best option if you want the most seasonal taste of the sea. If you’re feeling like a classic, the team here serves one of the best fish & chips you’ll have tried in a long time, with both titular elements executed to a tee.

Don’t be put off by the fact it lacks a sea view, as this popular seafood bistro has more than earned its place in Cork’s constantly evolving dining scene. An open kitchen and pared-back décor give the restaurant a modern edge, while the cooking itself shows great skill. Quality produce originates from the West Cork coastline and subtle international influences, pickling and curing all feature on the daily changing menu. The problem is what to choose, as everything is so appealing.

Close to the Cliffs of Moher, in the small fishing village of Liscannor, Chef James Vaughan heads up the kitchen of the business first started by his grandfather John back in 1979. Given the traditional look of the exterior, the stylish, modern bistro appearance of the interior comes as a pleasant surprise. Locally sourced seafood underpins the cooking – when they have crab on the menu, go for it. The chips, which are steamed first and then fried in beef dripping, are also worth a special mention. Bright, contemporary bedrooms mean you can linger for longer should you wish.