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King Sitric Restaurant

A Taste of Ireland with Ed Finn

Sunday, August 22nd, 2021 - 39 minutes

Aidan’s mother spotted the building in 1971. It was a dark, dreary house but Aidan immediately saw its potential. After spending time in London and Switzerland, Aidan had the experience to present a culinary standard that was rare in 1970s Ireland. “I had been working in La Fregate in Guernsey and decided to model my own restaurant on that.  Essentially, what King Sitric is offering, says Declan, is “lobster with no shortcuts. That is what we try to do with everything, we hand peel our prawns, hand pick the crabmeat.” 

The tight team here take things back to basics, from the catch to the preparation allowing guests to soak up that most quintessential of summer day delights - freshly caught lobster".   Still thriving today as a favourite both to locals and tourists, local provenance runs through every course listed on the menu, if you are looking for fresh off the boat, in season produce, King Sitric is hard to beat and it ticks all the boxes – family run, committed to celebrating local Irish seafood and consistently good enough to keep punters flocking back year after year since 1971.   The guest bedrooms are located beside the restaurant, they all face directly into Balscadden Bay and are named after Irish lighthouses.  On a good day you can see local lobstermen catching your dinner right in front of your bedroom - Website - www.kingsitric.ie

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