When you dine at Land to Sea you really get a taste of Kerry and a sense of place on a plate.
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About
Julian Wyatt and his wife Katia operate Land to Sea in Dingle. Head Chef Julian’s experience and background in many classical London and French restaurants and his passion for using local ingredients show throughout the menu. Julian is constantly refreshing dishes to make the best use of new in-season produce. Featuring proudly on his menu are snails produced by Exclusive Escargot in Tuam, Co Galway, another Good Food Ireland® member. The menus at Land to Sea are peppered with an exciting array of local foods from Dingle Mackerel and Dingle Goats Cheese to West Kerry Lamb to name just a few. Fans of shellfish won't be able to resist the Glenbeigh Oysters dish served up with shallot vinegar. Such an indulgent experience.
There's something here to suit all tastes, whether you are an avid seafood lover, vegetarian or meat and game lover, you'll have so much fun browsing the menu and discovering new delectable tastes.
Using classic cooking techniques married with Irish food preservation methods like smoking, curing, pickling and fermenting, the food at Land to Sea has the finesse of European cookery but is rooted in Irish traditions. It is a delicious interpretation of modern Irish cuisine.
Katia who is a native of France brings a refreshing style and atmosphere to service at Land to Sea and the rest of the service team are friendly and charming.
There is a lovely selection of wines too, with many by the glass, which pair perfectly with the dishes on offer.
Dining options are varied depending on your needs. There is a good value early bird menu or you can settle in for a leisurely meal and indulge in the six-course tasting menu, which is also terrific value.
Great local food, hospitality and more are provided at Land to Sea. A trip here is a must if you're looking for an exciting local food experience in Dingle.
