Café Donagh / Patisserie de Pascal

Buy & Eat & Producer

Baking/Bakery / Café

1 euro Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality.
Café Donagh / Patisserie de Pascal
The Diamond, Cardonagh , Inishowen Peninsula Co Donegal
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Tel: +353 86 356 3134

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Frenchman Pascal brings a French influence to his cooking while using the best of local ingredients at his popular café.
  • Location - Town Centre
  • Café
  • French (Classic)
  • Al Fresco
  • Breakfast Venue
  • Buzzy Atmosphere
  • Daytime/Coffee
  • Informal
  • Sunday Dining

Café Donagh / Patisserie de Pascal

It’s unusual to find a little bit of France in a small town on the Inishowen peninsula but Patisserie de Pascal, on a corner of the Diamond in Carndonagh, is just that.

Frenchman Pascal has settled in this corner of Donegal and now shares his native fare for the enjoyment of locals and visitors alike.

French specialities include the famous Croque Monsieur, a cheese and ham delicacy that is synonymous with France. Indeed, the last time the Guide ate such an excellent Croque, it was in Paris.

Pascal brings a French influence to his cooking while using the best of local ingredients. Snacks such as vol-au-vents and panini are available, while French desserts and pastries are another speciality. Food can also be bought to take away and Pascal offers a French buffet for events and functions. And as you’d expect, Pascal’s coffee is excellent.

Although small, this popular café also has some outdoor seating where you can enjoy Pascal’s tasty fare in fine weather.



Free internet. Open: Mon – Fri 9am – 5pm. Sat 10 – 5pm. abbreviations
Last Updated: 05-12-2014
Author: Georgina Campbell
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