The Dingle Peninsula on the south west Atlantic shore of Ireland has some of the best raw ingredients in the land. Fresh fish and shellfish straight from the sea, green pastures full of wild flowers and herbs where sheep, cattle and deer are reared, plentiful creamy cheeses, seaweeds and wild flowers, a larder the envy of many. The basis of traditional Irish Cooking. Producers such as Murphy’s Ice Cream, Bluiriní Blasta, Jerry Kennedy’s Artisan Butchers, The Dingle Distillery, The Dingle Brewery, Maja Binder’s Handmade Cheeses, DeBrún Iasc Fish Producer and many more offer an array of supreme local products on sale to the consumer.

Dingle is No.1 Foodie Town in Ireland 2014 RAI.

It is a peninsula with

  • 52 Restaurants, Cafes and Gastro Pubs, 20 Food shops and 30 Food Producers,
  • Breweries and a Distillery,Farmers Market, Food Education in all schools,
  • Hosts the Best Emerging Irish Cuisine Restaurant in Ireland 2014 RAI,
  • Hosts the Best Value Fine Dining Restaurant in Ireland 2014 RAI,
  • Hosts the Best Casual Dining Restaurant in Kerry 2014 RAI,
  • Hosts a Michelin ‘Bib Gourmand” Restaurant 2014,
  • Hosts 2 of the Top 10 Restaurants in Ireland Trip Advisor 2014,
  • Hosts a Top 10 Ice Cream Parlour of the World,
  • Hosts a Top 10 Butcher in Ireland
  • Best Crab & Cheese in Ireland
  • Best Food Festival in Ireland
  • Home of the Blás na hÉireann Irish Food Awards


Dingle is a community that grows, produces, sells, serves and educates with food.

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