O'Connors Seafood Restaurant

O'Connors Seafood Restaurant Review

Owner-chef Pat Kiely plies his trade in Bantry's main square, a stone's throw from the sea that provides the bulk of his menu. The sophisticated taupe and bronze shop front with model yachts in the windows indicates the presence of a restaurant with serious ambitions, while the unfussy cream and beige interior is calming and comfortable. Kiely has a way with fish: local oysters are baked with stout and walnuts, and monkfish is served with a wild smoked-venison risotto. Sea-fresh local mussels are served every which way: grilled and topped with garlic and herb breadcrumb, in a Thai coconut sauce, and à la marinara. A more conventional standout, the seafood pie, is topped with mashed-potato gratin. Meat and vegetarian dishes are also served.