Having been known as the Rosney family’s “charming little hotel”since 1992, this early nineteenth century rectory just 10 minutes drive from Killarney town centre embarked on a new phase some three decades later, when it was taken on by experienced Kerry hotelier Patrick Eviston - and, following refurbishments, re-opened in spring 2024.
It's a warmly welcoming place from the moment of arrival at reception and there’s a comfortable traditional drawing room alongside, with an open fire, which is relaxingly furnished with a mixture of antiques and newer furniture - making for a real' home from home' ambience.
The lobby, bar, restaurant and drawing room were the main focus of renovations and all are equally appealing - as are the bedrooms, which vary in size, but are all thoughtfully furnished with everything that's needed including good lighting and comfy chairs to relax in. There are some nice little details too, including a selection of chocolates with a note to welcome guests on arrival - and a sensor-operated night light in the bathroom, which is a safety feature that should be included in all hotel bathrooms.
Not surprisingly, given its location and special features, this hotel has many return visitors and is very popular with business guests as well as holidaymakers.
Rozzers:
As well as delighting resident guests, this charming restaurant is also popular locally. Head chef Cyrille Durand took over the kitchen in 2024, with the change of ownership, bringing his own French style to the cuisine - a Euro-Toques chef and already well known in Ireland, he worked most recently with Kevin Dundon, the renowned chef-owner of Dunbrody House Hotel in Co Wexford.
You can have an aperitif in the friendly little bar while browsing appealing dinner menus that offer a wide choice on each course, plus specials each evening. Although organised as a 5-course menu, the pricing structure allows for 2- and 3- course options, which make it very attractive to guests who may be staying for several nights.
The range offered is well-balanced, allowing for conservative and more adventurous tastes, and there are plenty of local places and seasonal ingredients name-checked on menus. The cooking style has no shortage of gallic flair and - true to the principles of Euro-Toques to support local producers and natural foods - flavour and seasonality come first.
To accompany, a wide ranging and fairly priced wine list includes three or four each of red and white in the house selection, and the bar alongside also offers some mainstream beers on tap and others (including some from the neighbouring Killarney Brewery) in bottle.
A very good breakfast is also served in Rozzers restaurant. From the delicious juices, fresh fruits and compotes, to the morning's range of breads and other bakery products and the hot dishes cooked to order, everything is freshly prepared - and the main suppliers are credited.
Like the rest of the hotel, the dining room has a cosy charm at any time of day and the consistently excellent food is supported by friendly hospitality and efficient service - a combination that makes a visit here memorable and encourages many return visits.
