Taken over in late 2019 by husband and wife team (and former head chefs) Ray and Mags O’Connor, this appealing restaurant near the borders of Roscommon, Galway and Mayo has established a well-earned reputation for its warm, comfortable ambience, excellent service and skilful cooking of quality Irish ingredients - and, although it feels like a real 'find' to the first-time visitor to this small village, those in the know travel from all over Ireland to eat here.
Neatly presented and well signed from the road, the interior is large, with lots of separate rooms, including a bar, flowing from the welcoming reception area. Atmospheric and cosy with an open fire, lots of stonework, old village photos to enjoy and good ventilation (among other compliance with Covid guidelines), it's a pleasantly safe and relaxing place to be - all of which, plus the warmly professional staff, set the scene for an enjoyable experience.
And the menus - which include a separate Vegan Menu and an excellent Kids Menu as well as the main A la Carte and Sunday Specials - are sure to impress. With starters ranging from Organic vegetable soup to The Old Stone House Chicken Wings, or Irish Scallops with Grace O’Malley Gin and samphire, along with mains like slow-cooked Silver Hill roast duck with apple and apricot stuffing, kumquat & Champagne sauce; Organic spinach and wild mushroom pappardelle pasta, or their famous steak dishes featuring locally produced Irish Hereford beef, there is something delicious for everyone.
The focus is very much on showcasing the best of Irish - and preferably local - ingredients, all credited on a supplier list which proudly names regional giants of the Irish farming world like Andarl Farm, Castlemine Farm and Irish Hereford Prime, alongside Albatross Seafoods, growers like Happy Jack’s Market Garden and leading drinks producers such as Drumshanbo Gin and Black Donkey Brewing. Such respect for producers tells its own story and, together with the outstanding cooking, makes for a very satisfying dining experience.
Steaks and ribs are the stated specialities - and the crowd pullers - but Roscommon lamb is also superb and, simple as it may sound, a Sunday lunch of roast lamb with mashed potato and seasonal vegetables will be as good an example of a Sunday roast as you're ever likely to taste. Likewise, perfectly cooked fish - fillet of halibut, perhaps, with a delicate lemon cream sauce served on the side - and creative use of salads and vegetables in side dishes and the 3-course vegetarian/vegan menu.
Desserts too are full of flavour and cooked to perfection. The house speciality, Baked Alaska (freshly baked sponge cake, vanilla ice cream and raspberry jam with a gorgeous Italian meringue). is not to be missed but all are distinctly more-ish.
There's a full bar, so an extensive drinks menu is to be expected, but here again The Old Stone House goes the extra mile with a range that includes a good selection of non-alcoholic options - and it's worth mentioning that the wines are very fairly priced, at a time when many restaurant wine lists are becoming unaffordable for a lot of diners.
All this and terrific service too - this is a perfect place for a romantic dinner, family meal or a get together with friends.
