The House Restaurant at the Cliff House Hotel

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The House Restaurant at Cliff House Hotel

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About an hour's drive (but who's counting?) from the airports at Cork and Waterford, and about the same from the car ferry at Rosslare, the stunningly located boutique hotel stands on a low cliff at Ardmore. It's an area of Ireland rich in historic houses, gardens and fine walking, and the ancient fishing village of Ardmore itself is worth a wander too. The interiors have been laid out according to best contemporary design practice, with plenty of daylight flooding in from the ocean. Sunrises and sunsets, not to mention the stormy weather for which Ireland is famous, might have been laid on as part of the amenities, with the bar, terrace and principal restaurant all getting in on the action. Dutch-born Martijn Kajuiter is in charge of the last, ably supported by his right-hand man at the stoves, Kwanghi Chan. Having grown up in his parents' bistro in Groningen, you could say he had a head start, but since his arrival here in 2007, he has spread his culinary wings. The ingredients (some of them supplied from a kitchen garden in Youghal set up by Kajuiter) are exceptional in every sense, and the cooking achieves an extraordinary harmony between traditional Irish modes and the kind of technical daring that has jaws dropping. The menu evolves to keep pace with the kitchen team's explorations, which is to say pretty fast, although certain dishes remain as constants: an exquisite presentation of Bantry Bay salmon (cured, marinated, iced and ballotine) with cucumber, beetroot and horseradish; grilled Angus beef fillet in Kilbeggan whiskey and beef tea; the 80% chocolate mousse with olive oil crumbs, Maldon salt and white coffee ice cream. It's on the eight-course taster menus, though, that the fireworks dazzle. A truffled egg comes with romanesco, hazelnuts and Cheddar, while the perfectly timed halibut with grilled shrimp and black quinoa in chicken-stock jus is a triumph of contrasting flavours. Dishes are presented as carefully arranged individual components in the modern way, but the components pull together to make a seamless whole, as when broad beans, spring onions, morels and gnocchi all do their collaborative bits for a serving of superb Irish rose veal. Prior to dessert variations of chocolate or apple, Kajuiter gets to celebrate his twin heritages with a plate of Dutch and Irish cheeses, accompanied by spelt, Alexanders and honey.

Further information

Tel: 024 87800
& 87803
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  • Days closed: Sun-Mon (occasional Tue)
  • Dates closed: Xmas
  • Sunday lunch available.
  • Days closed for lunch: all week

Restaurant information

  • Cooking type: Modern Irish
  • Chef: Martijn Kajuiter
  • Number of seats: 64
  • Accessible for wheelchairs.
  • Disabled toilets.
  • Vegetarian meals available.
  • Children welcome.
  • Children's portions.
  • Parking available.

Restaurant price guide

  • 2 Course lunch from: €25.50
  • 3 Course lunch from: €33.00
  • A La Carte Dinner Main Course from: €40.00
  • 2 Course dinner from: €60.00
  • 3 Course dinner from: €70.00
  • Sunday lunch: €29.50-€32.50

Prices are for guidance only. Please check when booking for current rates.



Use the route planner for your trip

N25 to Ardmore. Hotel at the end of village via The Middle Road
Nearest station: Cork

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