The Bulls Head Restaurant opened in June 2011 to rave reviews, and has continued to be at the top of Dingle area restaurant review lists. Our 65-seat restaurant is open for dinner and offers a mix of Mediterranean and Irish food with all ingredients sourced locally, including meat from Ashe’s butchers, vegetables from Derek O’Connor of the Maharees, locally caught fish, and cheese from Maja Binder of the ‘Little Cheese Shop’ on Green Street. “Our mission is to provide an enjoyable meal in elegant surroundings with great service,” notes Gearóid Casey, Proprietor and Manager. Guests of the Bulls Head experience the very essence of Irish hospitality, making any occasion special.
The Bull’s Head name was inspired by the most substantial of all the promontory forts on the coast of West Kerry, which is called Bull’s Head. The name also draws on the history of the building, which was built in the early 1900s and operated for decades as a pub. It was a regular watering hole for farmers on fair days and, as was common practice at the time, livestock would often be herded through the pub and out to the back yard where they waited while their owners imbibed.
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