Good Hotel Guide Review
Built for a bishop in about 1760, Rathmullan House has been a beacon of Donegal hospitality since the early ’60s. Happily situated on the banks of Lough Swilly (guests can step from the hotel’s garden straight on to a sandy beach), the house has been in the same family for 60 years, and is today run by Mark and Mary Wheeler. The 34 spacious bedrooms are homely rather than fashion conscious, with a smattering of antiques, and ‘crisp white sheets and artisan woollen blankets’ on the beds. Some have a balcony or patio. Downstairs, comfortable sitting rooms with open fires overlook the manicured lawn rolling down to the lough. A Victorian walled garden provides much of the produce for the Cook & Gardener restaurant where chef Abdul Muhib Azad’s modern Irish menus are locally inspired. Dinner might be pan-seared fillet of hake landed in Greencastle or steamed mussels from Mulroy Bay. Milleens, Cooleeney and Cashel Blue are all regulars on the Irish cheese plate. Stone-baked pizzas and Irish craft beers are available in the Tap Room in the old cellar of the house. The breakfast is ‘delightful’.
00 353 74 915 818
34. Some on ground floor.
open all year except 24–27 Dec, 6 Jan–6 Feb.
bar, 2 lounges, library, TV room, playroom, cellar bar/pizza parlour, restaurant, in-room TV (terrestrial), wedding facilities, 15-metre heated indoor swimming pool, 7-acre grounds (tranquillity garden, walled kitchen garden, croquet), restaurant, lounges wheelchair accessible.
all ages welcomed.
allowed in bedrooms, not in public rooms.
Amex, MC, Visa.
per person B&B €80–€145. D,B&B €120–€190. À la carte €50. 1-night bookings refused Sat and public holidays.
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.
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.