DSC_0859Restaurant.The award winning restaurant is run by lorna Tyther a vegetarian cook with a training in macrobiotic and holistic cookery which she studied in Switzerland.
Salads, vegetables herbs and fruits come straight from the kitchen garden,
the fish is fresh from Dingle and Lorna insists on using organic whole foods, local cheeses and produce.
The restaurant is open all day for fair trade freshly ground coffees, garden fresh herbal teas, home made soups, mouth watering tapas such as caramelized carrot and onion Dahl flavoured with coconut and lime or grilled artichoke hearts and a tangy cracked pepper and lime hummus. The mains include a pungent curry of smoked tofu, sweet potato and chick pea, quinoa, millet and lentil bake served in a sizzling rich tomato sauce, or chef’s pasta with garden fresh pesto, ewes feta and marinated olives.
On the fish side there is hake baked in a creamy white wine reduction with a parmesan crust, grilled salmon with oven roast vegetable and Thai style seafood pasta.
Desserts are homemade and include crumbles , chocolate cheese cakes and almond and lime polenta cake.
There is always plenty of gluten free, dairy free and sugar free dishes to choose from and the Phoenix specializes in caring for dietary needs.