Truly a local restaurant: welcoming, full of infectious enthusiasm, with a desire to please and serving good food at reasonable prices.
The room is modern but homely, with tables dressed with white linen, and Jamie Owens (who trained at Adare Manor) runs the show from the kitchen with his mother Jeanette in charge out front ably assisted by daughters Ashling and Jessica.
The early bird menu is great value, offering a choice of four starters and main courses, then selection of homemade desserts with tea or coffee - and a 7oz fillet steak served on champ with a mushroom, whiskey and cream sauce is a real winner.
The à la carte menu offers a good variety of dishes, such as black pudding to start, then perhaps veal medallions with madeira, wild mushrooms and cream; dishes are well presented and portions are generous.
A compact wine list offers about 20 wines, including 2 house wines and, like the food, is well judged and fairly priced.