Jurgen and Aine Schwalm have owned this atmospheric 17th century inn in the highest village in the Wicklow Hills for over 25 years and, during that time, caring hands-on management backed up by dedicated long-serving staff have earned this unique bar and restaurant a lot of friends.
There’s a public bar at one end with a snug and an open fire and, in the middle of the building, the main bar food area has an enormous open fireplace with an ever-burning log fire, and is furnished in traditional style.
Together with head chef Paul Taube, who has also been in the kitchen here for over 20 years, the style that the Schwalms have developed is their own unique blend of Irish and German influences: excellent bar food includes Hungarian goulash, fresh crab bisque, Galway oysters, smoked Wicklow trout, and hearty meals, notably the delicious house variation on Irish stew.
The food has always had a special character and this, together with the place itself and its own special brand of hospitality, has earned the Roundwood Inn an enviable reputation.
Bar meals 12-9.30 daily. Bar closed 25 Dec, Good Fri.
The restaurant is in the same style, only slightly more formal than the main bar, with fires at each end of the room, and is open by reservation. The menu choice leans towards more substantial dishes such as rack of Wicklow lamb, roast wild Wicklow venison, venison ragout, pheasant and other game in season.
German influences are again evident in long-established specialities such as smoked Westphalian ham and wiener schnitzel, but there are also classic specialities such as roast stuffed goose on winter menus, and meltingly delicious roast suckling pig.
An interesting mainly European wine list favours France and Germany, with many special bottles from Germany.