A good family restaurant with comfortable bedrooms - the whole making an excellent base from which to explore the area.
On the food front chef/co-proprietor Frank Sheedy offers a seasonal menu based around top-quality local products.
So expect dishes such as 'Crème Brulée of Smoked Salmon with Pesto, Roast Beet & Smoked Haddock Velouté'; 'Crisp Roll of St Tola's Goats Cheese, Fig & Whiskey Marmalade, Toasted Nuts & Red Pepper Relish'; 'Chicken Liver & Foie Gras Paté with Cranberry Jam, Brioche & Basil Dressing' and 'Charcuterie Board - Gubeen salami, pastrami, smoked duck breast, ham hock terrine, horseradish slaw & Donegal rapeseed oil' amongst the starters.
Perhaps 'Roast Fillet of Hake with a Crab Crust, Noodles & Lemongrass Emulsion'; 'Roast Lamb Rump with Confit of Shoulder, Braied Spare Ribs, Spinach & Basil Lam Hus'; 'Crispy Confit of Leg with Caramelised Smoked Bacon, Potato, Onion & Herb Fondant and Stout & Balsamic Glaze' and 'Crispy Moroccan Spiced Vegetable Roll with Chili Chickpeas & Yoghurt' listed on the mains.
Desserts aren't to be missed, with perhaps a Cheesecake, such as 'Damson & Lime with Spiced Plums, Vanilla Custard, Cinnamon & Caramel Ice Cream' and 'Warm Chocolate Foam with Candied Nuts, Vanilla Ice Cream & Honey Snap' there to tempt you.
Cheese lovers should be happy with their selection of Irish Artisan varieties.
- Food Style: Modern Irish
- Dinner: all week 18.00-21.00; set D
- Wine: a well-chosen list, includes some organic varieties, and kicks off at around the
- Wheelchair access: Yes
- Closed: L all week