Dublin-born Conor Holden fell for Dingle on a holiday and, more than 30 years later, he crafts sellout leather bags – from slouchy totes in butterscotch brown to boxy lipstick-red backpacks – in his workshop, which welcomes visitors year round. There are also wallets, belts and dog leads and collars.

Set steps from the sea in postcard-worthy Brandon harbour, Murphy’s looks like it’s been magicked up to star in a Guinness ad. There’s an open fire and an old-school wooden interior and Pádraig Murphy, the fifth-generation owner, has put it on the map for its pub grub too: creamy chowder; crab sandwiches with traditional brown bread. If you’ve hiked Mount Brandon, this is the place to warm up over clove-and-lemon hot whiskeys.

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.