Good Hotel Guide Review
‘Everything is calm and relaxing here.’ The seventh generation to live, fish and farm in this corner of the Dingle peninsula, Síle and Vincent Ó Gormáin have opened their home as a ‘flexible, unstuffy’ guest house. Find a spot to settle into, on squashy seats in the lounge or library (books and board games supplied); on cool days, the hosts provide a warming pot of tea by a turf fire. ‘Enormous’ bedrooms have magnificent views of the sea or mountains. They are well supplied with ‘a good selection of books’ and a hospitality tray (tea, coffee, water). ‘Two upholstered barrel chairs in our spacious, first-floor room were conveniently placed by one of the windows, so we could sip wine while looking at the sea.’ Dinner is served only to residents. Vincent Ó Gormáin uses fresh fish, garden-fresh organic vegetables, herbs, salads and fruit in his ‘excellent, interesting’ dishes (‘great vegetarian choices’). Breakfast (‘a wide selection including cakes’) has home-baked bread, organic compotes, yogurt; home-made muesli, granola, jams; a good variety of hot dishes. Lounge, library, restaurant (closed Sun; light meals available for residents). Free Wi-Fi, in-room TV. ‘Very quiet’ background music. Children welcomed (50% reduction; no charge for babies and toddlers). ‘Friendly, gentle’ resident dog, Molly. 12.5 km W of Dingle. 8 bedrooms (1 family room). Per room B&B €120–€165. Three-course dinner: €37.50. Closed Nov–Feb.
10% discount voucher
This hotel accepts discount vouchers which entitle readers to a 10% discount off their normal B&B rate for a single night’s stay. To take advantage of this offer, you must present the voucher at the time of booking.
Guide Book Vouchers
This hotel accepts discount vouchers which entitle readers to a 25% discount off their normal B&B rate for a single night’s stay. Each printed copy of the Guide contains six vouchers worth in total about £150.Buy the guide
This hotel accepts room upgrade vouchers which entitle readers to a space available room upgrade. The voucher must be presented at check-in and is entirely at the hotelier’s discretion.