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Coxtown Manor

Just a short drive from the county town, this welcoming late Georgian house set in its own parkland is in a lovely, peaceful area close to Donegal Bay.

Belgian proprietor, Edward Dewael - who fell for the property some years ago and is still in the process of upgrading it - personally ensures that everything possible is done to make guests feel at home.

A pleasant wood-panelled bar with an open fire is well-stocked, notably with Belgian beers and a great selection of digestifs to accompany your after dinner coffee - and it extends into a pleasant conservatory on one side and a comfortable drawing room, also with open fire, on the other.

Accommodation is divided between a recently converted coach house at the back where the new bedrooms are very spacious, with plenty of room for golf gear and large items of luggage, and have excellent bathrooms to match - yet many guests still prefer the older rooms in the main house, for their character; some have countryside views and open fireplaces (turf, firelighters and matches supplied!) and they are large, comfortable and well-proportioned, with updated bathrooms, robes and Gilchrist & Soames toiletries.

Children welcome (under 16 free in parents' room; cot available without charge, baby-sitting arranged). Walking; garden. No pets.

Rooms 9 (2 junior suites, all en-suite, 1 shower only, 5 no smoking, 2 ground floor). B&B €85 pps, ss €29. Breakfast buffet 8-10am; (cooked options include delicious Fermanagh dry-cured black bacon.)

Dining Room:

Although dinner is mainly for residents, the elegant and well-appointed period dining room is very much the heart of the house and is - like the food served here - attractive yet not too formal.

Friendly staff promptly offer aperitifs and menus which are priced by course and offer mostly classic dishes with an emphasis on seafood (scallops from Donegal Bay, clams and mussels from Lissadell, for example), also Thornhill duck and local Charolais beef - a sound foundation for proficient cooking: starters will certainly include at least one shellfish dish (trio of Donegal Bay lobster, North Sea shrimps and prawns on filo pastry, perhaps); main course choices are also likely to favour seafood, but may also include less usual dishes like squab pigeon alongside Donegal lamb (with thyme jus).

The produce is mostly local - and of superb quality - but the style is Belgian, offering a different experience from other dining options in the area. Belgian chocolate features strongly on the dessert menu but there are lighter options.

Good food and lovely service from friendly, well-trained staff ensure that a meal here will be a special experience.

Restaurant open to non-residents by reservation when there is room.

Restaurant open to non-residents by reservation when there is room. Seats 30. D daily in high season, 7-9pm; set D about €50. House wine €22.50. Restaurant closed Sun, Mon in low season, house closed Nov - Feb. Amex, MasterCard, Visa, Laser.

Directions:

Main sign on N15 between Ballyshannon & Donegal Town.