About The Blue

OOTB began as a little fresh fish and seafood delicatessen in 2001. It was started by a seafood a-fish-ionado, Tim Mason, for seafood lovers. For the longest time, it was Dingle's best kept secret. A place for people on an adventure to discover amazing seafood served in a cosy little hut/shack/hole in the wall place on the harbour. where you can watch the fish being landed.

Our Chefs Eric Maillard and Jean Marie Vaireaux have been with OOTB throughout our journey. Their passion and talent with seafood paired with the effortless skills of our front of house team have created a dining experience that led to us being awarded Georgina Campbell's, Seafood Restaurant of the year, 2005.  Our little restaurant can be found in the Michelin guide for the past 15 years and in the Mckenna guide since 2004.

We look forward to welcoming you back to Out Of The Blue, Dingle this season.

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