Originally an eighteenth century residence, Glenlo Abbey is just two and a half miles from Galway city - yet, beautifully located on a 138-acre estate overlooking Lough Corrib, with its own golf course and Pavilion, this privately owned Blue Book property offers all the advantages of the country.
While not a very big hotel, the scale is generous and - despite the relatively contemporary tone that has been introduced to the decor - the public rooms are impressive in a pleasingly old fashioned way. The ambience is welcoming and there is a sense that the hotel is achieving its aim "to truly offer a warm, personal and luxurious experience".
The three elegant receptions rooms in the main house - the Ffrench Room, the Kentfield Lounge and Palmer Bar & Kitchen- have timeless appeal, offering a relaxing place to enjoy pre dinner drink and canapés, the very popular Afternoon Tea or informal meals. (Don't miss the signature Gilligan’s Beef Burger - made with 100% Irish dry-aged grass fed beef it's "the best in town!")
Then there is the Oak Cellar Bar, which provides a hideaway just off what was the original parlour of the house, and now includes an atmospherically clubby lounge with a classic herringbone parquet floor, dark wood panelling and leather sofas.
The comfortable big bedrooms (many with wonderful views over Lough Corrib or the Walled Gardens) are luxuriously-furnished and offer a good balance of old and new, with all the expected mod cons (TV, Wifi, Mini Bar, Nespresso Coffee Machine...) beds dressed with finest Egyptian cotton and marbled bathrooms with lovely Orla Kiely toiletries.
Breakfast is served in the classical River Room Restaurant. A lovely bright room with tables tiered to take full advantage of lovely views over Lough Corrib and the surrounding countryside,it's a good place to start the day with selections from the continental breakfast buffet, and à la carte options from the kitchen including vegetarian / vegan options as well as classics like the signature full Irish breakfast, Eggs benedict, French Toast and American Style pancakes.
The restored Abbey (with underfloor heating) is an attractive venue for for meetings and private dining, and a new south-facing terrace overlooking the walled garden offers a sunny spot that can be booked for barbecues or dining.
The golf course has been redeveloped, taking it back to its original traditional 9 hole format, and the driving range - which, like the elevated putting green, is fully floodlit for night-time practice - has 21 bays (9 covered,12 outdoor).
Glenlo Abbey offers something different from other hotels in Galway and it has retained its special old fashioned nature and the warmly friendly staff who show genuine interest in their guests - and, if you visit in late spring or early summer, it's one of the places where you may be lucky enough to hear the cuckoo announcing the change of season in his unique style.
Pullman Restaurant:
This has long been the destination restaurant at Glenlo Abbey (it was our Atmospheric Restaurant of the Year in 2005) and - set in four carriages, two of them from the original Orient Express that featured in scenes from “Murder on the Orient Express”, filmed in 1974 - it is perhaps the country’s most novel dinner venue.
Adapting it to restaurant use was achieved brilliantly and it has recently undergone a complete refurbishment, with no expense spared in maintaining the special features of a luxurious train. There is a lounge/bar area leading to an open dining carriage and two private ‘coupes’ compartments, each seating up to six. Background ‘clackity-clack’ and hooting noises lend an authenticity to the experience and the romance is sustained by discreetly piped music of the 1940s and 50s. The view from the windows is of a coiffeured golf course, Lough Corrib and the Connemara hills in the distance.
The welcome by smart staff is warm and service, under the gudance of manager Ian McDonnell, is exemplary. Tables are set up as on a train, with silver cutlery, simple glassware and white linen - a fitting setting for outstanding modern classic cooking by Executive Chef Angelo Vagiotis and his team, who clearly enjoy sourcing the very best of seasonal local (and Irish) ingredientsand showcasing them in beautiful, constantly evolving tasting menus
Recommended as much for its unique, special occasion experience as for the impressive taste of the region that guests are sure to take away with them, a visit is always hugely enjoyable - and very good value too, for top level dining.
