This smoothie bar is one of a handful of stockists of handmade Dingle Chocolates, but it’s worth checking out its super-oxidant-packed menu too. Try the Purple Rain, with beetroot and ginger, or the Oompa Loompa, with carrot, apple and lemon. There are also generously filled sandwiches and great coffee.  

Opened in 2018 by Irish chef Nicky Foley, who’d lived in Spain for five years, this cheerily painted tapas spot pulls in punters for its Hibernia-meets-Iberia menu. Confit ‘spuds’ come bravas-style with black truffle aioli; local pork belly is served with morcilla blood sausage; honey from the restaurant’s own beehives is peppered and drizzled on fig tempura and Dingle goat’s cheese. 

Pick up locally made crystal-charged jewellery from Táim, turf-scented beeswax candles or rare-breed Irish sheepskins in this tiny but lovingly curated space. There are also beautifully grained wooden chopping boards, vinegars and dressings made from ingredients foraged in the hedgerows and ceramics by a Kerry potter who digs his own clay nearby.

With raywing, monkfish and mackerel on the menu alongside crowd-pleasing cod and haddock, this tiny takeaway showcases a more diverse haul of seafood than most. The salt-and-vinegar-soused chips are chunky and the batter is crispy; order mushy peas on the side and extra helpings of tartar sauce. There’s a handy covered picnic table across the road.