An attractive old stone warehouse on the quayside of this charming village on the River Barrow makes a characterful setting for Brian and Brigid Roberts’ well-run guesthouse and restaurant.
Gradual upgrading of the accommodation has been taking place for some years and this is a very pleasant, reasonably priced, place to stay in an interesting location, well off the road.
The rooms are quite simple but comfortable, with direct dial phones, tea/coffee making facilities and TV in all rooms; some rooms at the top of the building are more spacious, and all overlook the river – this is a wonderful place to wake up in.
Book lovers may be interested in weekend book sales at Waterside, which is the home of the Graiguenamanagh Book Festival and booktown project – ask Brian when you are there, and he will tell you all about it.
Hillwalking holidays for small groups are offered, and also cycling holidays. Brian has a purpose built trailer and bikes, and offers a service of collection and delivery of bikes at points convenient to guests - making cycling in this beautiful area a very appealing leisure activity.
Rooms 10 (all shower only & no smoking, 4 family rooms); children welcome (under 3s free in parents' room, cot available without charge, baby sitting arranged). No pets. B&B €39-45pps, ss €15. *Weekend packages/ short breaks from €89 pps. No lift.
Restaurant:
On fine summer days there are tables outside on the quayside, and a comfortable reception area leads into the simply stylish restaurant, where Brigid offers varied menus and good home cooking - in very pleasant waterside surroundings.
She uses fresh local produce wherever possible and, before the current ban, this would sometimes have included a speciality starter of rare Graiguenamanagh smoked eel. Today, braised lamb shank with mint jus is a more likely speciality and, aside from a range of mainstream choices, game might be offered in season and interesting vegetarian choices are always included.
Finish with a nice homely dessert such as pineapple, apple & almond pudding with crème anglaise. There’s always an Irish cheese plate too, with home-made tomato chutney and a choice of half a dozen ports to accompany.
Service is friendly under Brian’s supervision - and the wine list, which is extensive for a country restaurant, is interesting and fairly priced.
The early dinner and Sunday lunch menus are extremely reasonable, although the low price inevitably restricts choice.
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