Our first stop was at the Gap of Dunloe which is widely recognized as the most picturesque, glaciated valleys in Europe. At then end of our trip, we almost unanimously decided that this was the prettiest spot that we visited in Ireland all week.
Back in the car, we were off to Killorglin and then Glenbeigh.
We walked the Rossbeigh beach where the stones are a surprizing and gorgeous, purple, fuchsia and turquoise. The sun was shining but it was very breezy and we worked up a raging appetite.
Upon recommendation of a local, we found The Olde Glenbeigh Hotel. This quaint spot was built in 1792 and established in 1840 which makes it one of Ireland’s oldest hotels. This means that this hospitable old house has welcomed visitors for the past 150 years.
We shared sips of seafood chowder filled with cockles and mussels and a variety of local fish-excellent!
DK ordered Bacon & Cabbage and the entire rest of the week, he tried to find bacon which was as tasty. D and I both chose the Whiting and PK the Plaice (both local fish).
The fish was wonderful and even though the accompaniments were less than stellar, we were very glad that we had chosen the old pub.
I couldn’t help but capture DK’s reaction after his first sip of Guinness that day.
The ambiance was authentic right down to the distinguished old, hearing impaired gentleman who just kept smiling and repeating “I’m very hungry” no matter what question was asked of him.
Our last leg took us through Sneem, Parknassilla, Templenoe and finally Kenmare. We connected once again to Killarney and headed north back to our base in Adare. The Ring of Kerry is a must do tour if you ever travel to the Emerald Isle.
Kath’s quote: “Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.”-Jane Grigson