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Belleek Castle

Contact Information

Belleek Castle
Paul Doran
Garrenkeel, Belleek, Ballina,

Telephone: +353 (0)96 22400

Belleek Castle in Co. Mayo is a wonderful and truly unique destination. A visit there is like stepping into a fantasy of kings & queens, of knights and fair maidens, and if y...

Belleek Castle
  • Belleek Castle
  • Belleek Castle
  • Belleek Castle
  • Belleek Castle

How to get there

On entering Ballina from Foxford: Slight right onto Teeling St/N59 Continue to follow N59 for 1 min. At the roundabout, take the 1st exit onto Corcoran's Terrace. Continue onto Killala Rd. Turn right toward Belleek. go 1.1 km. From the Killala Rd, Turn right onto Belleek road (About 1 min) Take the 1st left hairpin back into the woods, go 500 m. At the roundabout, take the 1st exit onto Corcoran's Terrace

Good to know

Opening Hours:
12th Feb - 31st Dec
Daily from 5.30pm
Contemporary Irish
A La Carte:
Fri/Sat: Mains from €18.90
Table d’Hote:
Sun-Thurs - 'Market' 5-course tasting menu, €54.50
Fri/Sat - 'Gourmet' 8-course specialty tasting menu, €69.50
Early Bird:
Daily 5.30-6.30pm
3-course, €34.50
Sunday Lunch:
Yes, bar food only.
Restaurant from 5.30pm
Children’s Menu:
Yes, €12.50
Number of Covers:
Wheelchair Facilities:
Credit Cards:
Private Dining Facilities:

About The Restaurant

Belleek Castle in Co. Mayo is a wonderful and truly unique destination. A visit there is like stepping into a fantasy of kings & queens, of knights and fair maidens, and if you are looking for somewhere truly special, then Belleek is it. Besides the fantastic accommodation and facilities there, their restaurant at this 18th century manor house is fabulous also. Set in the Earl of Arran’s former library, which is absolutely beautiful with its polished hand carved oak tables and glorious shining wooden furnishings.

The kitchen team here is led by local chef Stephen Lenahan whose philosophy is to use classic and imaginative cooking with local, seasonal ingredients from the land, sea and air combining a depth of flavour with the traditions of the castle.

A la carte starters included things like a Knox-Gore pie, a traditional house recipe of Irish rare breed pork in pork fat pastry with seasonal cabbage, orange & ginger marmalade; ‘rare woodpigeon in the wild’, wild Irish pigeon breast with a tender braised pudding, wild forest leaves and a berry compote; as well as a ‘forest & hedgerow’ soup of forest mushrooms, wild triangle of garlic and a nettle pesto. We were in a fishy mood though, so I went for their West of Ireland shellfish, which was a delicious crab and langoustine pudding on a bed of samphire with a saffron mussel cream, whilst himself had the traditional smoked Atlantic salmon with a wild leaf & horseradish salad, and was more than pleased.

For the mains, there were some really tempting dishes, such as pan-fried Killala Bay turbot, off the bone, scented with garden herbs and served in a saffron and caper Champagne sauce; a duo of seasonal Irish Duck, pot-braised tender leg and a seared breast fillet served up with a foie gras roulade, braised red cabbage, vegetables and a rich Port jus; whilst a grilled off the bone fillet of tender Mulranny sea trout was on offer with sautéed green vegetables and a lemon & dill sauce. I decided to try a crepinette of guinea fowl, a delicious, succulent breast with forest mushrooms, roasted in caul and served with seasonal vegetables. Brendan, on the other hand, opted for their ‘famous drunken bullock’, which was a fantastic fillet of Mayo beef flambéed in Jameson whiskey, roasted root vegetables and a mild pepper jus, and he made short, but very happy, work of it.

With just enough room left for something sweet, we drew our attention to the dessert menu which featured some very tempting treats like a vanilla pod pannacotta with tea soaked prunes, pear and crumble biscuit; or their poached apple, custard, walnut and parsnip sponge. He chose an unusual baked Jerusalem artichoke cheesecake, served with a mandarin jelly and peanut ice cream and absolutely loved it. I chose a decadent and delightful dark chocolate brownie, which came with fig ice cream and a coffee mousse, and I could not have been happier.

Feeling full, but thoroughly treated, we took our time over a couple of coffees before heading for the door.

From Sunday to Thursday they also offer a great ‘Market Menu’, which is a 5 course tasting menu chosen from the best available ingredients each day, as well as a specialty 8 course ‘Gourmet’ tasting menu.

Read more about accomodation at Belleek Castle

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