Max's has always enjoyed an archetypal restaurant feeling. Anne Marie and Olivier Queva describe their restaurant as being both “quaint” and “professional”, and that is just right, though we should also add “unpretentious” top the roll-call of flattering adjectives.
Everything marries well in this delightful set of rooms – the food, which swerves towards seafood in summertime – langoustines with angel hair pasta; monkfish with cumin and beurre blanc – and then towards game in the autumn – pheasant with choucroute; venison with Brussels sprouts; the decor with its artful bricolage setting just the right note; the service, which is calm, confident, and charming. The Quevas make it look easy, and that is also part of the charm of this Kinsale institution.
