5 Restaurants Worth Getting A Room For - The Gloss Magazine

5 Restaurants Worth Getting A Room For

Make the most of a trip to one of these exceptional restaurants with a comfortable overnight stay, says Ciara McQuillan


THE RESTAURANT Bright and airy, with pale wool carpet, cream wooden panelling on the walls and comfortable chairs you sink in to. A huge built-in fish tank adds to the nautical theme.

ON THE PLATE Fish and chips made with 20-year-old starter batter and chips made from potatoes peeled, cut and steamed before being fried in beef dripping. Another excellent choice? Fresh scampi of Galway Bay langoustines, with homemade tartare sauce. Or the oysters? Or the seared scallops? Don’t miss the very reasonably priced flight of champagne which goes down well with everything.

THE ROOMS Bedrooms feature top quality linens and duck down duvets and pillows. Rooms from €160 per night; dinner from €40. Vaughan’s Anchor Inn, Liscannor, Co Clare, 065 708 1548; www.vaughans.ie.


THE RESTAURANT Upscale country inn best describes the dining room at Wild Honey Inn which was awarded a Michelin star in 2017: polished floorboards, high ceilings, wooden furniture.

ON THE PLATE “Wild food from land and sea” best describes the food at Wild Honey Inn. In the words of chef and proprietor Aidan McGrath, it’s “classical in style, made with prime ingredients from the Burren and beyond”. With dishes that include Lough Neagh smoked eel, endive and Roquefort salad, and wild turbot with white asparagus, this is country inn dining 2.0.

THE ROOMS The bedrooms at Wild Honey Inn, from Comfy to Classic, are elegantly rustic, with locally sourced antiques and vintage treasures. Ask for a Garden room with its own terrace. Minimum two-night stay. Gourmet break with dinner on both evenings from €790. Wild Honey Inn, Kincora Road, Lisdoonvarna, Co Clare, 065 7074 300; www.wildhoneyinn.com.


THE RESTAURANT The dining room at The Tannery was originally Dungarvan’s leather factory and as a result has a unique, ever so slightly industrial feel. The bespoke House of Hackney wallpaper adds even more drama to the unconventional space.

ON THE PLATE All the rock stars of Irish produce can be found on the menu at the multi award-winning Tannery which opened in 1997: Ballymakenny potatoes, McGrath’s corned beef, Ardsallagh goat’s cheese and more. A seafood mixed grill with tenderstem broccoli and saffron mussel velouté was worth travelling for.

THE ROOMS Just around the corner from the restaurant, The Townhouse has 14 rooms with a breezy seaside charm (tongue and groove panelling, fresh white linen). Louvred shutters guarantee a peaceful slumber which is followed by a delicious breakfast served in the restaurant. €160 per night for dinner, bed and breakfast. The Tannery Restaurant, 10 Quay Street, Dungarvan, Co Waterford, 058 454 20; www.tannery.ie.


THE RESTAURANT A light-filled space with polished pine floors, plain white walls, open fireplaces, rugs and art for this 24-seater Michelin Bib Gourmand spot.

ON THE PLATE Hook Head crab cocktail, crispy monkfish medallions and rare breed pork all feature as starters while main courses includes Hook Head lobster, Thornhill duck and dry-aged meats. There is also a separate vegetarian menu.

THE ROOMS Just outside pretty Duncannon village, Aldridge Lodge is set on an impressive six acres and has just three simply furnished bedrooms for overnight guests. Dinner B&B rates start from just €125 per person. Aldridge Lodge, Duncannon, Co Wexford, 051 389 116; www.aldridgelodge.com.


THE RESTAURANT The dining room at Cush is cosy and intimate with wooden floors and comfortable leather seating. Let’s be clear, you’ll want a table by the window with views of Ballycotton lighthouse, so do stipulate when booking. Window seat goals aside, it’s a charming room: bright and airy by day, snug and atmospheric by night. Casual dining in the bar should not be dismissed either, but certainly start the evening there with a pre-dinner aperitif after your long drive.

ON THE PLATE Unsurprisingly the menu at Cush concentrates heavily on seafood, but there are many other excellent options. Vadouvan-spiced lobster soup with poached egg, buttermilk crumpet, crème fraiche and caviar is a starter that I still daydream about.

THE ROOMS Cush has four double rooms and one king room, all overlooking the Atlantic, all comfortably furnished with premium linens, wi-fi and flatscreen TV. Rooms from €115 per night; dinner from €40; packages available. Cush, Ballycotton Pier, Co Cork, 021 4646 768; www.cush.ie.

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