Life’s funny, isn’t it? I mean, you wait decades for a restaurant to come along that is named after an edible seaweed and then – who knew? – two of them open in the same month. First was Galway’s Kombu, quickly followed by West Cork’s Alaria, a neat room in the Schull Harbour Hotel, at the lower end of the Main Street in the village.
Schull is West Cork…
Keep reading with a 7-day free trial
Subscribe to The Irish Stew to keep reading this post and get 7 days of free access to the full post archives.