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Hotel Dunloe Castle

Contact Information

Hotel Dunloe Castle
Jason Clifford - General Manager
Beaufort, Killarney,
Co.Kerry

Telephone: +353 (0)64 664-4111
Email: reservations@thedunloe.com
Web: thedunloe.com

There are more hotels in Killarney than in any other town in the country, and some fabulous hotels at that. Top of the range on all fronts from comfort, luxury, friendliness, and...

Hotel Dunloe Castle
  • Hotel Dunloe Castle
  • Hotel Dunloe Castle
  • Hotel Dunloe Castle
  • Hotel Dunloe Castle

How to get there

From Killarney town travel west on the N72 (Killorglin/Ring of Kerry road). After approx 6km turn left onto the Gap of Dunloe Road. The Hotel Dunloe Castle is approx 3km on right.

Good to know

Cuisine:
Oak Room - Fine Dining
Garden Cafe Casual Modern Irish
A La Carte:
Oak Room Mains €24-€36
Garden Cafe " €14-€24
Sunday Lunch: Yes
Children’s Menu: Yes
Wheelchair Facils: Yes
Credit Cards: Yes
Private Dining: Yes
Wifi: Yes

About The Restaurant

There are more hotels in Killarney than in any other town in the country, and some fabulous hotels at that. Top of the range on all fronts from comfort, luxury, friendliness, and livability, not forgetting superb food, is the 5 Star Hotel Dunloe Castle.

Hotel Dunloe Castle is a sister hotel of the equally magnificent Europe Hotel, and Ard na Sidhe at Caragh Lake. Hotel Dunloe Castle is set on 64 acres of mature parklands just eight kilometres from Killarney town. It is in a world of its own with awesome views of the Gap of Dunloe and all its mighty beauty. In daytime the view is splendid but in the evening, after a long leisurely dinner and with a glass of wine in hand, your cares just role away as you take in the power of nature.

There are two dining options – the Oak Restaurant which is classically elegant with superb food showcasing the best of local and seasonal produce. This is top notch dining including foie gras, lobster, crab claws, scallops all prepared luxuriously and artistically. Starters include a duo of duck and goose foie gras with red onion marmalade and Italian truffle shavings, whilst Dingle Bay crab claws are tossed in garlic butter and served with a summer salad. Tartar of home cured organic Gravlax comes with a wasabi foam and salmon caviar. They also make a fabulous Kerry Coast homemade lobster cream soup which is to die for. Mains are rich and luxurious. There are two great sharing dishes for carnivores. Coeur de Boeuf is served with shallots in Port wine jus whilst Rack of Strickeen lamb, also for two, is accompanied by a rosemary and thyme jus. If you want to dine on different dishes you can have maybe a fillet steak topped with Café de Paris butter or herb crusted loin of Slaney lamb with a confit garlic jus. Fish dishes include panfried fillet of Atlantic Halibut with a Bourbon vanilla butter sauce, medallions of Monkfish with confit of cherry tomatoes and Spanish chorizo, and seared Scallops with Garlic butter cream sauce. The menu changes using the best of seasonal produce. Desserts too are luscious so think maybe of a warm chocolate Sable Tart with Pistachio ice cream, or maybe Hazelnut Gianduja Feuilletine and Blood Orange sorbet. Wow.


The second option is the more casual Garden Cafe which also serves a wide range of excellent food from paninis, to pastas to chicken noodles dishes but also things like pan seared scallops with garlic and herb cream veloute. The sandwiches are open sandwiches on brown bread from their own baker with delicious toppings of roast sirloin of beef with horseradish cream, tuna fish with bell pepper, chicken mayonnaise, egg salad and so on. They have a wide range of starters, soups and salads, such as crispy Oriental Duck Confit with an Asian Salad, or Spanish Serrano ham with a salad of green asparagus in vinaigrette with quail eggs. Goats cheese is there as a tartlet with black olive tapenade, whilst langoustine prawn salad has a Cognac flavoured Marie Rose sauce. Mains include a 10 oz sirloin steak with grilled Portobello mushrooms, beer battered onion rings and chunky chips and a choice of sauces. Braised Strickeen Lamb shank is on a bed of creamy mash with garden vegetables and a redcurrant and rosemary jus. Seared Slaney Valley lamb fillets are set on a Moroccan Cous Cous with a cherry tomato and olive sauce, whilst a homemade beef burger comes on foccacia bread with garlic mayo and Jalapeno relish served with chunky chips. The prices are really good and you will certainly be well fed at Hotel Dunloe Castle be your choice gourmet or casual.

This is a hotel that offers the best of all round comfort, food, relaxation and luxury. Don’t forget to enjoy the wonderful afternoon tea………..whilst he has a pint and chat with fellow guests – it’s a sociable place too with a variety of live musical entertainment.

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