On the ground floor of the hotel are two lounges and the bar all with comfortable armchairs and log burning fires. The dining room is also on the ground floor.
The hotel has very good reputation for its fine cuisine, with the table d'hote dinner menu changing daily, depending on what raw ingredients are available and in season.
As you might expect with the seaside location, there is a daily supply of fresh fish, which when cooked simply is one of the highlights of the menu. There are also locally caught lobsters, scallops and mussels available throughout most of our season.
The hotel uses two award winning butchers from the nearby area, for the supply of all the meats, including Donegal Lamb. Fresh vegetables, fruit and herbs are brought in from the hotel's walled kitchen garden on a daily basis.
The hotel has one red rosette from the AA which is a good benchmark as to the high standards of consistency the kitchen works to.
The dining room is closed at lunchtime , but snacks are served in the bar or lounge.
