Our family run hotel is nestled in one of the most scenic and romantic glens in the South West of Ireland, at the source of the river Lee, overlooking Gougane Barra lake and St. Finbarr's sixth century hermitage. A favourite place for visitors, this small intimate hotel is renowned for its fine food, comfort, relaxed atmosphere, warm welcome and splendid views of lake, glen and hills beyond.
Gougane Barra is a very special place, and until you make that journey you won't realise just how special it is. Its magical lakeside location, in a valley surrounded by mountains, add to the "get away from it all factor", which is very strong here. The hotel is small and personal and there is a relaxed and informal atmosphere.
At Gougane Barra Hotel, Neil Lucey and his wife Katy (who is the chef) have taken over the day to day running of the hotel. Neil was reared in the family business and is the fifth generation of the Cronin/Lucey family who have welcomed and looked after people in their hotel down through the years.
Breda, Neil's Mom, works with Katy in the kitchen every evening preparing for dinner, and also makes the famous Gougane Barra apple tart, the recipe of which has been in the family for generations.
The hotel restaurant overlooks the lake and St Finbarr's Oratory on the island and it is here that breakfast and evening dinner is served.
During the day, food is served in the Hotel's Tailor and Ansty Bar and sitting rooms, every day except Sunday when traditional Sunday lunch is served in the restaurant. The bar menu has lots to tempt you with, maybe you would like a fruit scone with jam and cream, homemade soup or chowder, Dingle Bay Smoked Salmon and prawns with honey dressing, or a warm chicken salad with roast pine nuts, the choice is interesting and varied. Home-baking is a big part of this family-run establishment and doesn't disappoint, all breads and desserts are freshly baked in the hotel kitchen.
In the evening, dinner is served from 5.30pm. There is a variety of menus to suit different requirements, early bird, a la carte, and table d'hote. The menu is well balanced, seasonally planned, based on locally sourced fresh ingredients, and prepared with great attention to detail. Katy has brought a lot of recipes from her father's kitchen in Lahinch, where her parents, Eamonn and Rita Vaughan ran Mr. Eamonn's famous restaurant for many years.
