“In the company of best friends, there is never enough wine” says the inscription in the sunny courtyard of this seductive cafe-bar. It has won hearts as much for the atmosphere as for the excellent food and wine. Gently flickering candlelight and bookcases filled with well-thumbed tomes set the laid-back tone. The menu has plenty of local specialties–smoked duck breast served with a salad of orange and rocket (arugula); rich and creamy Dingle crab ravioli; or perhaps a delicious plate of scallops from Kilmore Quay. The wine list is outstanding, with over 170 vintages on offer. The Black Pig is a popular spot, especially on weekends, so booking is advisable—although in our experience they’ll try to squeeze you in even if it’s late.