Enjoy a Taste of Ballycotton

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Opening hours

Daytime opening hours


Wednesday – Friday 5pm – 9pm

Saturday 12pm  – 3.30pm & 5pm – 9pm

Sunday 12pm – 7pm


Pier 26 Restaurant

Head Chef Dan Guerin brings together his creativity and experience to ensure you have a fantastic dining experience at any time of day. He is joined in the kitchen by a team of wonderfully skilled chefs who also work incredibly hard to produce ‘simply good food’.

The dinner menus feature fish straight from the sea and locally reared/grown produce.  These ingredients, along with a bit of ‘kitchen magic’, result in various tantalising dishes.

Our daytime menu is just as appealing; again using local suppliers, the kitchen creates good, wholesome breakfasts and lunches with a couple of interesting alternatives should you fancy something a little different.

You have to indulge in one of our sweet treats when you visit (or two, or three). As well as traditional cakes and biscuits, you’ll also find other titbits with a bit of a twist…

Get your stomach rumbling with a quick browse of our menus:

Brunch Menu

A La Carte Menu

Sunday Lunch


Passionate about local, seasonal food

Our food’s provenance is simple. All of our seasonal, sustainable fish is caught right here in Ballycotton. By using only local seafood, we help to protect Irish fish stocks whilst supporting our local fishing industry.

Our beef, lamb and pork are sourced through local butchers Pat O’ Farrell and Frank Murphy. You can enjoy the Pier 26 Grill for breakfast, brunch or lunch, safe in the knowledge that all of our pork is free range – likewise our chicken and eggs.

Derek Hannon of Green Field Farm, Knockraha grows all of our chemical-free leaves, which are planted in sync with nature and picked fresh when naturally in season. Our leaves are full of flavour and contain none of the nasties.

John Kennefick, our potato farmer, is within shouting distance of our front door and supplies us with the only “real” Ballycotton potatoes in all the land!

All of our desserts, pastries and bread are made in-house, and we use only the finest Irish cheeses for our cheese board, which goes down a treat with a coffee or two by The Golden Bean, a local, artisan coffee roaster who uses only ethically produced beans from around the world.

Our Producers

Wild Mushrooms

Ballyhoura Mountain Mushrooms, Limerick

Free-Range Eggs

Darren Allen, Ballymaloe - East Ferry Farm, Midleton

Free-Range Poultry

East Ferry Farm, Midleton


O’ Farrell’s Butchers, Midleton - Frank Murphy, Midleton

Fruit and Vegetables

The Village Greengrocer, Castlemartyr

Chemical-Free Leaves

Green Field Farm, Knockraha

Sourdough Bread

Baked by head chef Dan Guerin

Micro-Greens and Edible Flowers

Leamlara Microgreens, Leamlara

Ice Cream

Baldwin’s Farmhouse Ice Cream, Waterford


The Golden Bean, Ballymaloe

Juices and Lemonade

Tipperary Apple Farm, Tipperary

Herbs and Condiments

Yellow House Provisions, Cloyne


Richard Guerin, Ballycotton - Declan O’ Riordan, Ballycotton - Tadhg O’ Riordan, Ballycotton

  • "Fancy cooling down with a cocktail as you gaze out over fishing boats and endless water? You won’t get better than at Pier 26 at Ballycotton Harbour, East Cork, made by James Walsh"

    Lucinda O’Sullivan, Food and Hospitality Critic

Get in touch

Enter your details below and we will endeavour to get back to you within the hour. Alternatively, please call us on (+353) 21 464 6768.

Book a Table

Enter your details below and we will endeavour to get back to you within the hour to confirm your booking. Alternatively please call us on (+353) 21 464 6768.

Book a Room

Enter your details below and we will endeavour to get back to you within the hour to confirm your booking. Alternatively please call us on (+353) 21 464 6768.

Your stay

Please Note: The family rooms are suitable for 2 adults and 1 or 2 children. Additional beds are not suitable for adults.

Your details