Visitors to Danny Minnie's Restaurant enter through the baronial entrance hall to a world of antique nostalgia complete with hanging prints, tapestries and paintings on a background of oak panelling. All of this is bathed in the warm glow of a duo of fireplaces.
The restaurant offers a wide à la carte menu, specialising in locally caught fresh seafood and Irish meats. Lobster and crab are caught daily off local islands. The beef is Irish and the lamb is reared on mountain pastures in Donegal.
The kitchen offers a cuisine which is inspired by homegrown salad and herbs, local produce and traditional cooking. Head chef Brian O'Donnell leads a team of chefs dedicated to striving for culinary distinction.