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The Cove

Eat

Bar / Restaurant

3 euro Outstanding Location, building or atmosphere Serious About Seafood
Address:
The Cove
Port na Blagh, Dunfanaghy Co Donegal
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86%
7 votes
Tel: +353 74 913 6300

Please mention ireland-guide.com when enquiring.

Peter Byrne and Siobhan Sweeney’s restaurant near the harbour is warm and welcoming and Siobhan, a Ballymaloe-trained chef, handles the quality ingredients with creativity and culinary skill.
  • Equestrian (nearby)
  • Fishing (coarse nearby)
  • Fishing (Fly Fishing nearby)
  • Fishing (Sea Angling nearby)
  • Golf nearby
  • Scuba Diving (nearby)
  • Location - Scenic
  • Open New Year
  • Contemporary Irish
  • Game (in season)
  • Coeliac Friendly
  • Early Bird / Value Menu Available
  • Formal
  • Organic Produce used (mainly)
  • Vegetarian Friendly (always at least 1 starter & 1 main course)

The Cove

Set well back from the road with plenty of parking at the front, Peter Byrne and Siobhan Sweeney’s restaurant is warm and welcoming.


Arriving guests are shown up to the first floor bar, where the luckiest will get seats at a corner table with big windows on both sides and views over the harbour.


Waiting here for your table is no hardship, but once orders are taken from Ballymaloe-trained Siobhan’s down-to-earth à la carte menu, offering seven or eight choices on each course, you’ll be whisked away downstairs again to an atmospheric dining room with a big open fire, lots of wood and good art on the walls.


Specialities include a really good house chowder served with home-baked brown bread and, along with a well-judged range of favourites, you’ll find some less usual dishes too, such as a classic cassoulet, whole boned quail or a Keralan vegetable curry.


Quality ingredients are handled with creativity and culinary skill all the way to your table. Starters might include treats such as Parmesan and truffle beignets, Donegal crabmeat and salmon paupiettes or roasted fresh figs filled with Cashel Blue cheese and Parma ham, baked and drizzled with port and Marsala jus – just exquisite.


Main courses include a fair amount of seafood, including two fish of the day specials - such as a nicely judged John Dory with lightly curried leeks (perhaps the most delightful dish on a recent visit by the Guide).


You’ll also find delicious meat dishes, such as great steaks, slow-cooked pork belly, lamb shanks, prime Hereford steaks and supreme of chicken served with a zesty quinoa salad, and imaginative vegetarian dishes are available too. Or try the cassoulet, a rich mix of confit duck, Toulouse sausage, smoked bacon and cannellini beans slow cooked in red wine and topped with toasted crumbs. Gorgeous!


Daily prepared desserts might include passionfruit custard creams and a chocolate pot with fresh raspberries, which is a delight - especially if taken with a macchiato.


There is an inviting selection of craft beers from as far away as the Dungarvan Brewing Company (try their Blackrock Stout) and as close as Rathmullan, where the Kinnegar Brewery makes some excellent ales. Quite an extensive, informative wine list is broadly organised by price (Everyday Wines/Fine Wines) and offers plenty to encourage you to linger on a little after dinner.


This is a very friendly place, where caring service backs up the great work going on in the kitchen - the terrific restaurant team are very helpful and know their stuff, and owner Peter comes out as the evening goes on to chat with the tables, making sure that everyone's having a good time.


 

 

Seats 42. High season D Tue-Sun (& Bank Hol Mons), 6-9pm; early bird D, 2/3 course, €20/25; also à la carte; house wine €18. Reservations recommended; toilets wheelchair accessible; not suitable for children under 10 yrs after 6.30pm. Closed Mon (except Bank Hols) and Jan - 16 Mar. Restricted opening off season (eg June may be Fri-Sun only), check before you go. Diners, MasterCard, Visa, Laser. abbreviations
Last Updated: 13-07-2014
Author: Georgina Campbell

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In Portnablagh, overlooking the harbour.

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