Proprietor-chef Frankie Mallon's little restaurant packs a big punch. It's an intimate place with a series of long narrow rooms and a menu featuring gutsy flavours, excellent meats and much-lauded seafood (try the excellent Clew Bay scallops). Just about everything is procured from the region.
The two-course early-bird menu (€24), served nightly between 5pm and 6pm, is superb value.