Lough Eske Castle, Donegal’s exquisite five-star hotel nestled on the shores of Lough Eske has revamped the hotel’s restaurant menu in time for the busy summer season. The delicious fare at Cedars Restaurant in the hotel has become well known far and wide since chef Cedric Bottarlini took the reins back in 2016.
Bottarlini, originally from France, has taken pride in designing and creating this unique menu which locally sources fresh quality produce prepared to the highest standards in the hotel’s kitchen. With over 15 years’ experience in luxury hotels and restaurants, Cedric brings both passion and experience to the kitchen at Lough Eske Castle.
Taste highlights of the menu include the gin cured “Salmon and Pine” and “Crisp Crab Cakes in Passion fruit gel and radish”, both starter dishes on the evening menu, and the “Duck Bergamot” dish as a main.
For those with a sweet tooth, the dessert menu does not disappoint, and features delights such as the decadent “Ravioli of Vanilla Crème Brulée” which tastes as good as it sounds, and a “Chocolate Sphere” which unravels to reveal a Bailey parfait, caramel and cappuccino crunch when the side of warm toffee chocolate sauce is poured on top. Heaven!
Cedric is dedicated to bringing fine, fresh and local produce to the plate, and is looking forward to the busy summer season. He has long standing, integral relationships with some of the best Irish suppliers and this is reflective of the standard of food in Cedars. We think a trip to Donegal is in order sooner rather than later!
Visit Lough Eske Castle here: LOUGH ESKE CASTLE