Doyle’s is simply one of the best places in the region for topnotch seafood. As you’d expect from a place like this, what you find on the menu depends on the catch of the day; most likely this will include oysters on the half-shell, fresh and delicious. Specialties include fish stew made with white wine and saffron; turbot with red pepper and chive sauce; and black sole with a lemon and parsley butter. Carnivores are taken care of with grilled steak or lamb. The wine list is extensive, and the early-bird menu (€30 for three courses) is served until 7:30pm.