The House Restaurant
The House Restaurant Review
Celebrated Dutch chef Martjin Kajuiter presides over the compact, award-winning dining room of the Cliff House. Go in summer, when you can dine on the expansive terrace, which winds its way down toward the sea. The food is locally sourced and innovatively prepared—"trad" Irish is often the base, but garnishes and sauces lend a festive, nouvelle air. Dinner is a fixed-price, three-course affair with the West Cork scallops with pork belly, purple kale–and-potato preparations, oyster leaves, and crystalized borage flower a stunning starter. And you can't go wrong with the wild sea bass with leek fondue as your main course. The staff will even match the perfect glass of wine to each mind-blowing course.