Cullinan's Restaurant & Guesthouse

Cullinan's Restaurant & Guesthouse Review

The small 25-seat restaurant, set in the back of an attractively renovated traditional farmhouse, is famed for its fresh, simply prepared seafood, but vegetarian and meat dishes are also served. Owner-chef James Cullinan uses fresh local ingredients—Inagh goat cheese, Burren smoked salmon, Doolin crabmeat, and Aran scallops—to form the basis of a light, imaginative menu. Try roast rack of Burren lamb with polenta galette and wild rosemary jus. Desserts are all homemade, or try a plate of farmhouse cheeses. A €30 early-bird set menu is served from 6 to 6:45. The floor-to-ceiling windows on two sides of the restaurant overlook the Aille River. The ten (from €80 double occupancy) cottage-style rooms have simple pine furniture, fresh cotton comforters, pleasant country views, Wi-Fi, and room TVs on request.