Just 50 yards up from the harbour, part of this famous pub dates back to the 15th century, when it was built as a seminary for the local monks.
Owned by Richard Tobin and Lorraine Gunne since 2014, this well-run and immaculately maintained pub retains authentic features including open turf fires, original stone walls, flagged floors and gas lights - although more recent features include large screens tuned to sporting channels, which seem to have invaded most areas.
In 1960 the Abbey started to lay on entertainment and this is what brought the tavern its fame: the format is a traditional 5-course dinner followed by traditional Irish music. Booking is essential, especially in high season.
Food is offered in the bar and, upstairs, there is a lovely atmospheric dining room that is one of Dublin's longest-established restaurants and now used for private functions. Dating back to 1956 and with open fires and natural stone walls, it has character and a welcoming ambience.
The cooking varies from year to year, but there is an emphasis on local food - notably grass fed 28-day aged Leinster beef supplied by local butcher Ray Collier, fish from Wrights and Beshoffs at the nearby harbour, and fresh fruit and vegetables from the North Co Dublin suppliers, Keelings - and it is generally cooked in a homely style and served by pleasant local staff.
