Superb food is available all day in the recently refurbished bar (which has an open fire) and in the evenings in the restaurant, which boasts spectacular seaviews. Keanes have earned an enviable reputation for both the standard and quality of their cuisine, all prepared under the eye of head chef John Keane. John describes his style as "contemporary dishes with a mix of Irish popular cuisine", with seafood and meats as specialities. Menu offers starters ranging from Tralee Bay seafood chowder with brown bread, through classic style Killarney Oak Smoked Salmon, to deep-fried 'Roulet Brie' pieces. Main courses also include old favourites - steaks, half roast duckling - and a range of seafood dishes.
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