Perched on a hill overlooking the bay, chef Tony Davidson and partner Lina Reppert have established Downings as a destination for the seafood lover. Every dish is a celebration of fresh seafood, including local mussels, oysters with spicy Bloody Mary granita, fish tacos or kimchi and prawn banh mi. There are seats indoors, but the best views are outdoors. Pets welcome. Joanne CroninCiarán Sweeney left Dublin for Donegal, and we all followed him for his incredibly original take on Irish food. His fermented potato bread, served with a copper pot of foaming bacon mousse, is a thing of legend, but you'll get some cracking fish and meat dishes, too.

https://www.irishtimes.com/food/restaurants/2022/07/28/ten-of-the-best-places-to-eat-along-the-wild-atlantic-way/

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