We serve breakfast daily 8am - 10am
Breakfast Menu
We serve dinner every night, 2 sittings @6pm and @8pm
Dinner Menu
Please book ahead
Book A Table
At Lunch Time on weekdays in Autumn we serve, chowder, soup and scones between 12.30-14.30pm
We serve traditional Sunday lunch 1pm-2pm
We serve lunch in the restaurant on some Saturdays, give us a call to check availability please
Dinner is served every evening until the 3rd of November, ( we are already fully booked on some dates)
Please check for available reservations on the homepage of our website and reserve your table with us
We will be happy to look after you.
6 Generations of Hospitality, locally sourced ingredients, family recipes and a personally curated wine list make the experience of staying at Gougane Barra Hotel unique.
Every day of our season, Neil is in the restaurant and Katy is in the kitchen. Together with their positive dynamic team they give a personal experience of Irish hospitality.
Neil is the perfect host with an affable and fun attitude he enjoys welcoming and looking after our guests and Katy just loves to cook.
The restaurant overlooks the lake and valley and we are blessed to be here.
Katy, Rolf from Switzerland and Inchigeelagh and the dedicated kitchen team from Ireland and France take responsibility for sourcing, creating, cooking and baking the food with love and care.The Food at Gougane Barra Hotel is country house in terms of style. Our menus feature fresh herbs and flowers from the garden, sustainable fish from Unionhall. grass fed beef steaks from our local butcher Michael Twomey in Macroom, fresh farm Duck from Skeaghanore Farm in Ballydehob. Just under an hour away, Chicken and Black Pudding from Clonakilty, country butter from Glenilen Farm and free range eggs for baking.
"The hospitality is exemplary , of course, and every bit its equal is Katy's utterly distinctive country cooking" - Mc Kenna Guides 2024
We make menu choices with sustainability in mind. We are conscious of where our food comes from, how it was grown and we choose food with the lowest carbon footprint.
In this unspoilt, natural Gaeltacht area, we’re lucky to source most of our food from a large number of small, local producers.
We aim to create food from our regional suppliers which tastes like the ground it comes from.
Since 2014, we have our own organic herb garden where we also grow rhubarb, salad leaves and fruit bushes to supply the hotel.
“Neil and Katy and the team are possessed of a rare spirit of generosity, a spirit that is genuinely unforgettable, so when you stay at Gougane Barra the memories of the hotel, and the lake and the forest and the Oratory, never actually leave you; feel good memories that are fused into your being."
John McKenna and Sally McKenna, Mc Kennas’ Guide 2020