The name means "The Half Penny." It's a stylish little place with stone walls and modern pine tables, and it specializes, oddly enough, in northern Italian cuisine. The explanation lies in owner-chef Con Guerin's links with Bologna, where he learned the art of making fresh pasta. The combination of Irish and Italian dishes is reflected in a starter of baked aubergine with olive oil, tomato, local goat's cheese, and basil, or a 12-inch quattro formaggi pizza with four Irish cheeses – Milleens, Cashel Blue, local goat's, and Gubeen.
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