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Danny Minnie's Restaurant

The O’Donnell family has run Danny Minnie’s since 1962, and a visit is always a special treat. There’s nothing about the exterior as seen from the road to prepare first-time visitors for the atmosphere of this remarkable restaurant.

Hidden behind a frontage of overgrown creepers, a surprise: once through the door you are suddenly surrounded by antiques and elegantly appointed candle-lit tables and on summer evenings there may even be a harpist playing.

Brian O’Donnell is a well known chef (his recipes appear every month in Garden Heaven magazine) and his cooking matches the surroundings well - fine, with imaginative saucing, but not at all pompous.

Menus are presented in both Irish and English and, on a wide-ranging à la carte menu; seafood stars in the main courses - lobster and other shellfish, availability permitting - but there is also a strong selection of meats including Donegal mountain lamb, typically served with honey, garlic and rosemary gravy, and Donegal beef, served various ways including classic Beef Wellington.

Vegetables are a strength and gorgeous desserts, such as cardamom and lime pannacotta with a refreshing rhubarb and strawberry compôte, create an appropriately delicious finale.

And the staff are lovely too - attentive waitresses provide warm and friendly service.

There’s nowhere quite like Danny Minnie’s, winner of the Guide’s Atmospheric Restaurant of the Year in 2000.

Seats 80; not suitable for children after 9pm; reservations required. D Mon-Sat, 6.30-9.30pm. Set D about €50; also á la carte; house wine about €25; no sc. (Phone ahead to check opening hours, especially off peak season) Closed Sun D (except prior to bank hols), 25/26 Dec, Good Fri & early week off season. [Accommodation is also offered in seven non-smoking rooms, five of them en-suite, two family rooms; B&B €65pps, ss€20]. MasterCard, Visa, Laser.

Directions:

R259 off N56 - follow Airport signs.