Sabine and the late Philippe De Mey opened this beautiful Georgian property in a stunning waterside location at the head of Dunmanus Bay in 1981 and it has always been a wonderful place to eat – and to stay. It's now run by the second generation team - their daughter Ann and her husband Chris ('Woody') Woodward - who have brought youthful enthusiasm and fun to the mix, as well as their expertise.
Everything at Blairscove revolves around the courtyard, which has been beautifully restored with cobbled paths, shrubs and flowers, and its 250-year old stone outbuildings have been converted to make four stylish suites or small apartments that are offered for self-catering or B&B.
Each one is totally individual (one large one has an open fire and is particularly appealing for a family, or for longer stays); they are furnished in very different but equally dashing styles - and there is also a self-catering cottage for eight in the grounds.
Restaurant:
Lofty, stone-walled and black-beamed, the restaurant has great character, with a magnificent chandelier as the central feature, and impressive gilt-framed family portraits on the walls.
Sabine's brother, Ronald Klotzer, is head chef and, as well as working front of house (where he's a dab hand at explaining all the gorgeous dishes on display), Chris Woodward works with Ronald in the kitchen. Together this small but highly effective team offer the wonderful food and service that this stylishly atmospheric restaurant is known for: their unique table d’hote dinner begins with the renowned buffet starter display, which is followed by a wide choice of meat and fish dishes simply cooked on a wood-fired grill at the end of the room.
Local cheeses are offered, of course, and a meal here always ends on a high note, with the famous dessert selection - formerly displayed on the grand piano, these sweet temptations are now laid out on a sideboard, where diners enjoy lingering over the difficult choices...
Ann and Chris lead a friendly and hospitable team. The style - both cooking and service - established by Philippe and Sabine in 1981 - has since become fashionable, but here it is as fresh as ever; this is a restaurant on top of its (already legendary) form, and any changes noticed by returning fans are all for the good.
The carefully chosen, mainly European, wine list is quite extensive and includes half a dozen champagnes and sparkling wines, a fair choice of half bottles and some organic wines. There is also a seasonal non-alcoholic treat which is not listed - the house elderflower cordial, which is one of the best to be found anywhere in Ireland.
