It’s lovely to walk in to this revamped 19th-century Inn with its fresh flowers, tweedy furniture, piano and log fires in the bar. Kate and Aidan’s style is warm and calm and it’s clear the whole team minds that you enjoy your stay.
Whole weekends can be devoted to exploring the Burren (on foot and by bike) with its unique flora, megalithic tombs and dolmen. Visit other border villages like Ballyvaughan and Kilfenora.
Aidan sources food meticulously from his country’s ‘natural larder’ keeping things seasonal, rustic and flavourful – cooking along classic French lines – using organic vegetables, berries and herbs; local game; wild fish, shellfish and organically farmed salmon from Clare Island. He cooks a jolly good breakfast too; try the Smoked haddock omelette, homemade bread and handmade sausages. Slow Food Clare has really taken off and as Ireland’s only Michelin Star pub – you’ll definitely be in for a treat.