“Eating fish, so fresh that it almost swims up onto your plate!”

Our Story

Jacks’ Coastguard Restaurant is an Award Winning Restaurant located in the beautiful fishing village of Cromane just minutes off the Ring of Kerry and Wild Atlantic Way.

Our 1866-built coastguard station is set on an idyllic shingle beach nestled in the Atlantic ocean with panoramic views of the the McGillicuddy Reeks, Inch Beach and Rossbeigh Peninsula.

This family run business in it’s unique and stunning location has an exceptional reputation for service and award winning cuisine, with local seafood as specialty but also catering for meat lovers and vegetarian tastes.

Our Team

Our award winning customer service and cuisine is a testament to the hard work, professionalism and dedication of all our staff from Front of House, Bar Staff to Waiting and Kitchen Staff. At Jacks’ you will be greeted by Owner, Brian Keary who will instantly put you at ease with his genuine and fun nature. JP Murphy will entertain you on the piano and our courteous Bar and Waiting Staff will cater for your every need.

Our exceptional Head Chef Jonathan Keary assisted by his team of talented chefs, will provide you with dishes which will exceed all expectation and leave you wanting more. And don’t forget if you have a party or event to organise our Marketing & Events Manager Pauline Moroney is on hand to ensure your special occasion is planned to perfection.

History of Jacks

Jacks’ Coastguard Restaurant is steeped in history, originally The Coastguard Station it has dominated the landscape of Cromane since 1866. This historical building was owned by the late Jack Sugrue, who opened its doors as a public bar on the 8th December 1961.

Since then Jacks’ Coastguard Restaurant has gone from strength to strength over the last half century evolving from a traditional Irish pub to an award winning seafood restaurant now owned and managed by Brian and Grainne Keary since 2006.

For a truly memorable dining experience…


Our Awards

Best Alternative Wedding Venue 2019


Best Seafood Restaurant 2018


Best Alternative Wedding Venue 2018


Jacks Chefs receives Seafood Restaurant of the Year Award
Seafood Restaurant of the Year 2017


What our customers say!

Had an excellent Sunday lunch with family here. Well worth the slight detour from the main road. Service excellent but not overbearing. Beautiful vistas from dining room. Went that extra mile to make daughter’s birthday special. Food excellent and modern. As my mother used to say ‘ You could taste the sea’ off the seafood. Highly recommended.

Tim Fitzgerald
Had a really enjoyable meal here with family. Food was fantastic. My daughter still raves about the crab risotto starter. The staff could not be nicer and more attentive. Will definitely return.

Pol Mac Aonghusa
The location is amazing, the atmosphere is elegant, all the people working there were very kind, especially Queen Mary, who changed the menu for us providing us a very unforgettable lobster. I would recommend this place even if you are on a long trip in Ireland but you don’t have much time. 5 stars are more than deserved.

Alberto Frate
Jack’s was absolutely incredible. The nicest oysters I have ever had, and the crab risotto special was epic. Lovely people and great atmosphere too!

Audrey O'Connor
Delicious fresh seafood served in a beautiful setting. We could not fault Jacks, the chowder was full of fish and was creamy and filling, served with amazing breads. Light tempura batter prawns with a delicate chilli oil dressing. A must visit place for local fresh seasonal seafood.

Tracy Griffin
On a weeks holidays and a “staycation” we booked what we thought were some top restaurants. And having heard good things about Jack’s, we booked it for my partners birthday. In a week which included some Michelin star restaurants, Jack’s was the absolute highlight by a long way. From the moment I booked until I paid the bill it was absolutely faultless. Staff are truly exceptional, some of the best I’ve ever come across in any restaurant and the food is pure perfection on a plate.

Sam Dobbins