Good Hotel Guide Review
Ruairí and Marie-Thérèse de Blacam’s ‘stunning’ stone-and-glass restaurant-with-suites blends into the landscape, allowing majestic views to Galway Bay and the Connemara mountains. On the most remote of the Aran Islands (a stronghold of Irish culture), the enterprise is deeply rooted in sustainable practice. Ruairí de Blacam cooks four-course dinners based on a philosophy of elemental eating, using hyper-local ingredients, including currach-caught lobster and crab from the bay and garden-fresh vegetables. Minimalist suites have a Scandinavian feel: muted colours, wooden floors, hand-designed furnishings; each has a large bed, living space, vast floor-to-ceiling windows, an outdoor seating area. Escape: island explorers are provided with a hotpot lunch, maps and nature guides, bicycles, fishing rods, walking sticks and swimming towels. A breakfast box is delivered to the suite. This is as far from sliced supermarket toast as it gets: expect freshly baked breads, Irish yogurt, cured meat and fish, boiled eggs, soft cheese, and a sweet for elevenses. Restaurant/lounge (dinner served at 8 pm; closed Sun nights). Free Wi-Fi. No background music. 3-acre grounds. Children accepted, by arrangement. 45-min. ferry from Ros a’ Mhíl; 7-min. flight from Connemara airport. 5 suites. Per suite B&B from €240. Dinner €55. 2-night min. stay. Closed Oct–Mar.