The small 25-seat restaurant, set in the back of an attractively renovated traditional farmhouse, is famed for its fresh, simply prepared seafood, but vegetarian and meat dishes are also served. Owner-chef James Cullinan uses fresh local ingredients—Inagh goat cheese, Burren smoked salmon, Doolin crabmeat, and Aran scallops—to form the basis of a light, imaginative menu. An early-bird set menu is served from 6 to 6:45, with main courses at €17.95, and €6 for optional starters and desserts. The floor-to-ceiling windows on two sides of the restaurant overlook the Aille River. Ten cottage-style rooms are also available.
Coast Rd., Doolin, Co. Clare, Ireland