Restaurants in Clonakilty
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An Súgán
A traditional bar with a national reputation for excellent seafood. You dine in a room crammed with knick-knacks – jugs dangle from the ceiling, patrons' business cards are stuffed beneath the rafters, and lanterns and even ancient fire-extinguishers dot the walls. But there's nothing idiosyncratic about the food – the seafood chowder is great for a light meal, the crab cakes are memorable and there's a choice of around 10 different kinds of fish, depending on the daily catch.
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Malt House Granary
You'll be able to check out the Clonakilty black pudding, Boilie goat's cheese, Gubbeen chorizo and Bantry Bay mussels among other ingredients on the menu at the Malt House, as everything on your plate originates from West Cork. The interior design is a hotchpotch of stylish and kitsch. The seafood platter is a classic.
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Betty Brosnan
A prime place for lunch, this historic cafe offers lots of breakfast choices (including a 14-inch cooked Irish feast for the ‘very hungry’), sandwiches, lasagne, smoothies and puddings. The upstairs gallery displays black-and-white travel photography by owner Dermot Brosnan.
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Gleesons
Gleesons is a temple of fine dining that melds Irish produce with continental technique. The surrounds are nicely understated, with a wood and slate decor. The seafood, not surprisingly, is tasty. Early diners can enjoy a good value three-course set menu (€35).
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Courtyard Bar & Bistro
Tables out back overlook the brook, out front they are sheltered from the rain and have heaters. Inside a fire burns and you’ll enjoy the scents of excellent baked goods, fine sandwiches and other comfort foods. Superb coffees.
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Harts
Always busy, this classic city-centre caff surprises with creative takes on standards. Ciabatta sandwiches, fine baked goods, local cheese plates and homemade preserves set the tone.
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Richy's Bar & Bistro
And now for something completely different - a modern bistro serving 'West Cork fusion' (eg sushi with black pudding).
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Edward Twomey
You can buy varieties of black pudding based on 19th-century recipes from Edward Twomey.
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