Jacks' Coastguard Restaurant

"ABSOLUTELY FABULOUS. All boxes ticked twice. Top class cuisine, lovely service and amazing views. The photo is from the beach just outside"

"Excellent food, a nice,fancier atmosphere, a bit more formal a setting and a beautiful view! The seafood chowder was delicious and possibly the best yet in our travels around Ireland."

"Had a fantastic meal here recently with some friends. Unfortunately from an atmosphere point of view, we caught them on a quiet night, so hard to rate the atmosphere. I'm sure with a full room, it's a fantastic setting looking out over the bay. The food was excellent throughout. Seafood is obviously the way to go when eating in Jack's, but there was steak on offer as well. One of my friends ordered this and it was cooked perfectly. I had scallops with black pudding for starters and it was fantastic. My main course was fillet of Turbot. This was so tasty. Couldn't fault it. The service was top notch from start to finish. I'd highly recommend Jack's and would put it right up there with the best seafood restaurants in the country."

"The food was outstanding and the service was top notch. We got the crab and guacamole appetizer along with the seafood chowder. Both were amazing. For dinner we got the salmon and the monkfish. Everything was cooked to perfection. For dessert we got the creme brulee and the cheesecake. Both were well portioned without being huge and nice and light in their texture. The sunset view topped everything off nicely after a day if on and off rain."

"Cromane is a sand and shingle spit off one of the Kerry peninsulas in Co Kerry and Jack’s is a restaurant with a fantastic view of the Atlantic Ocean. The Georgina Campbell hospitality guide to Ireland has named Jack’s as Seafood Restaurant 2017. Dinner for me started with Oysters Kirkpatrick; fresh oysters cooked with bacon and finished with Tabasco and Worcestershire Sauce. Simple, spicy and delicious. I followed this with the king of fish, Turbot, which was pan roasted with cabbage (classically Irish), Aubergine and purple Carrot. The flesh was perfectly cooked and tasted as though it had jumped straight from the ocean to the plate. As with dinner at Dingle, a load of other vegetables were served on the side. It seems easily possible to consume the recommended 5 a day in one sitting in Ireland. For pudding I had the lightest cheesecake I’ve ever had. After all that veg I needed something that wasn’t too heavy and this didn’t disappoint. The flavours of raspberry, ginger and lemon sang out individually and blended together in a very pleasing way. I’ll definitely return here next time I’m in Kerry for the local food prepared with care and skill and served with a smile and occasional song."