In the centre of traditional Doolin village, this privately owned hotel is outstanding for its contemporary style - and a vibrant local food philosophy that has earned it a reputation beyond the county. The energetic and inspiring Donal Minihane, who has been General Manager since 2011, has a lot to do with this, also ensuring that Doolin (and the hotel ) is right at the heart of some of the most exciting events in Co Clare, including the Doolin Writers' 'Festival, the Doolin Craft Beer and Roots Festival and the Doolin Folk Festival
Visitors exploring the village often come across the hotel almost by chance through its speciality food and wine shop, The Doolin Pantry, which has entrances from both the street and the lobby - it’s a great spot to pick up some of the hotel’s own products, including their homemade jams, breads and baking (try the porter cake...), plus other local and Irish speciality produce.
In the hotel itself, the smartly comfortable lobby has a welcoming fire and, while Fitz’s Pub is more traditional and cosy than the rest of the hotel, the dominant tone is fresh and modern - and this is taken through to the accommodation.
The spacious rooms are all contemporary and well designed, with pleasing dark wood furniture and smart en-suite shower rooms sporting organic Voya seaweed-based toiletries from Sligo. Plus, of course, all the expected facilities including multi-channel TV, direct dial phones, beverage trays - and a room service menu.
Good food is a seriously important element of the mix at Hotel Doolin and, unusually for a small hotel, it offers a range of dining options including a stylish interpretation of modern Irish and European cooking in the smart Chervil Restaurant and informal meals in the cheerful Stonewall Café & Pizzeria and Fitz’s Pub. Head Chef Danny Craughwell specialises in fish cookery and once you know that he is 'a keen fisherman, a pig-farmer, a connoisseur of all things foraged and a BBQ fanatic' you can see where he's coming from in all the hotel's food operations.
Local produce features strongly, of course; the hotel gardens produce some of the fresh fruit, vegetables and herbs in season and other suppliers, including well known local names like Burren Smokehouse salmon (Lisdoonvarna), are also listed; main suppliers include butcher Noel O'Connor (who sells his own beef and meats, including Kilshanny lamb, from other local farmers) and Eamon & Vincent at Garrihy's seafoood, Doolin, who supply fresh fish daily.
