Roundwood Inn

Jurgen and Aine Schwalm’s 17th century inn in the highest village in the Wicklow Hills has a style that is all its own, and a dedicated band of followers who love everything about it: the public bar with its own snug and open fire, the sturdy wooden tables and huge log fire in the main bar dining area, and the restaurant, which is in the same style and only slightly more formal than the main bar, with fires at each end of the room.



The style that the Schwalms have developed at Roundwood over the years is their own particular blend of Irish and German influences - the food has always had its unique character which, together with the place itself and a special brand of hospitality, makes it a great venue for an unusual small wedding.



The wedding meal - a sit-down lunch or dinner - can be held in the restaurant and/or a smaller private room which opens off it. Choices will be made from menus that include fresh seafood from nearby Greystones harbour - fresh crab bisque and crab salads are favourites - and other classics like Galway oysters, smoked salmon and locally smoked Wicklow trout; main course options will include rack of Wicklow lamb, roast wild Wicklow venison (in season), German-influenced specialities like smoked Westphalian ham and wiener schnitzel.



Then there are the classic specialities which cross all the usual boundaries: roast stuffed goose often appears on winter menus, especially around Christmas time, for example - and the roast suckling pig is always a treat. And, to finish, Aine’s light-as-a-feather sponge layer gateau is a must.



This wedding venues got an interesting mainly European wine list favours France and Germany, with many special bottles from Germany unlikely to be found elsewhere - and service, under Jurgen or Aine’s direction, also has that special personal touch.

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