Matt and Ted Lee's Guide to the Food Scene in County Cork, Ireland

Simple, compelling preparations of fish and shellfish from local waters are owner Peter O'Brien's calling card. Book early as reservations go fast.

Just south of Galway, Ireland, on a weir beside a creek that runs into Galway Bay, this 18th-century tavern-all burnished wood and thatch-was immortal

Chef Robert Gleeson's cooking is refreshingly simple and seductive, you'll see on the menu that the smoked haddock comes from Sally Barnes, the duck i

This cozy, casual room turns out Galway's best local food, with global flourishes; house made ice creams are not to be missed.

A stand stocked with West Cork cheeses: Ardrahan, Garrigaline, Coolea, Durrus, Gubbeen.

Writers from the West Cork Literary Festival soak up local atmosphere at this classic pub.

A new-age bar in the Jury Cork hotel with plate glass and sleek iron fireplaces.

Rory Conner, an artisan cutler, has a studio crammed with rusty blade forms, drill presses, and grinders' wheels, carpeted with metal dust, and looks

A collection of works by West Cork ceramicists Sara Flynn and Mary Neeson, whose porcelain lanterns are like miniature Mariko Mori sculptures.

The hike to the top takes a solid half-hour, but the vistas on the way up are worth it if the visibility is good.

An ideal pub with traditional music and the feel of Old Ireland.