In the centre of traditional Doolin village, this privately owned hotel is outstanding for its contemporary style - and a vibrant local food philosophy that has earned it a reputation beyond the county.
In fact you may well come across it through its speciality food and wine shop, The Doolin Pantry, which has entrances from both the street and the lobby - it’s a great spot to pick up some of the hotel’s own products, including their homemade jams, breads and baking (try the porter cake…), plus other local and Irish speciality produce.
In the hotel itself, the smartly comfortable lobby has a welcoming fire and, while Fitzpatrick’s Bar is more traditional and cosy than the rest of the hotel, the dominant tone is fresh and modern - and this is taken through to the accommodation.
The spacious rooms are all contemporary and well designed, with pleasing dark wood furniture and smart en-suite shower rooms sporting organic Voya seaweed-based toiletries from Sligo. Plus, of course, all the expected facilities including multi-channel TV, direct dial phones, beverage trays - and a room service menu.
Food is an important element at Hotel Doolin and, unusually for a small hotel, Head Chef Peter Jackson offers a range of dining options including a stylish interpretation of modern Irish and European cooking of local ingredients in the smart Chervil Restaurant and informal meals in Sonas Café (with pizza café on high summer weekends) and Fitzpatrick’s Bar.
Local produce features strongly. The hotel gardens produce some of the fresh fruit, vegetables and herbs used and other suppliers, including well known names like Burren Smokehouse salmon (Lisdoonvarna), are also listed.