Luxury dining in the Burren

Gregan’s Castle Hotel

Wild Atlantic Way, Ireland

Indulge in locally crafted cuisine amongst Peaceful surroundings in the

Sourdough rye loaf with homemade Irish Butter

Smoked Fish - Burren Smokehouse Lisdoonvarna

Duck pâté with micro greens

Flaggy Shore Oysters, Thai Spice, Apple & Lovage

BBQ Hand Dived Scallops, Jerusalem Artichoke & Three-Cornered Leek

Heritage Beetroot, St Tola Goats Curd, Sorrel & Apple

Chef Robert McCauley creates dishes using locally sourced ingredients.

The hen’s eggs are free range from Galway Free Range Eggs in Claregalway. The sausages and cold meats are from Fingal Ferguson at Gubeen Smokehouse, Co. Cork. The cheese is made down the road at the Aillwee Cave by Ben Johnson. The organic smoked fish is from Birgitta Curtin at The Burren Smokehouse in Lisdoonvarna. The fresh fish is supplied by Garrihy's of Doolin. The teas are organic and blended by Solaris Botanicals in Galway. The coffee is fairtrade.

LOCAL INGREDIENTS

To Expect

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  • aconica

    We stayed here for a night. Loved it !

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