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.