Dillon’s is a place to savour some of the best of modern Irish cooking in one of Ireland’s most scenic regions, serving extraoridnary food, cooked exquisitely, in a relaxed West Cork setting.
Recently awarded a Michelin Bib-Gourmand, owners Richard Milnes & Valeria Ventura, aim to deliver an experience in culinary finesse, with a warmth and love for all things food and chef Richard Milnes proudly uses only the freshest ingredients to create an inspired menu that changes with the seasons. We grow a variety of produce in our polytunnel and pick our vegetables only hours before serving.
Whether it’s in our cosy restaurant dining room, or our sunny secret garden, we offer a warm and comfortable space for you to sit and enjoy some of the best produce that this region has to offer. We look forward to welcoming you.
Richard Milnes studied at CIT before working in Dublin, the Park Hotel and Mulcahy’s in Kenmare. Internationally, he gained further experience at Bristol’s Culinaria and Heston Blumenthal’s renowned restaurant The Fat Duck in Bray. Having returned to his native West Cork, Richard serves up the area’s incredible local produce with elegance and finesse. The intimate and friendly setting of Dillon’s Restaurant in the small village of Timoleague provides the perfect backdrop for the dishes he creates.
Management and front-of-house aspects are run by Valeria Ventura, also a Doctor of Biochemistry, hailing from Switzerland and Italy. Together, Richard and Valeria are aiming to bring Irish food to an international stage.