dede

The story

dede at Customs House Baltimore – Michelin-Starred Turkish Fine Dining in Skibbereen, Ireland

A Meeting of Two Shores

In the coastal village of Baltimore, West Cork, chef Ahmet Dede has created something quietly extraordinary. His restaurant, dede, occupies the ground floor of the Customs House, a building that once watched over the harbour. Here, the cooking is a precise, personal dialogue between his Turkish upbringing and the exceptional produce of his adopted Irish home.

The result earned dede two Michelin stars in 2026. Michelin’s inspectors describe the experience as “a masterful marriage” of Irish surroundings and Turkish heritage, praising the “skilful, judicious spicing” that delivers authentic flavours without overwhelming the core ingredients. A refined take on the street food îçli köfte is singled out as a standout.

The Tasting Menu

Dede offers a single tasting menu for both lunch and dinner, built around seasonal ingredients from both Turkey and Ireland. The kitchen accommodates vegetarian, pescatarian, and vegan diets with advance notice – simply mention any requirements when booking.

Lunch runs €120 per person, with matching wine pairings from €70. Dinner is €210, with wine flights up to €200. A non-alcoholic pairing is also available. The restaurant seats only six covers inside, keeping the experience intimate. Larger tables can be accommodated in the outdoor area.

The Team

Ahmet Dede leads a mostly Turkish brigade, and his warmth is evident both in the kitchen and at the pass. Co-owner Maria runs the front of house with a friendly, unpretentious charm that matches the cooking’s elegance. Together they have built a place where Turkish cuisine feels both rooted and surprising – a genuine expression of place and personality.

Wine and Events

Beyond the dining room, dede runs a Wine Club with regular themed evenings – recent events have included a Barolo dinner and a Turkish wine night. The club also offers a wine advisory service for private events or cellar stocking, with bottles available for collection or large-order delivery.

Reservations are essential, especially given the small size of the dining room. The restaurant is closed for a winter break in early November and again in late January through mid-February.