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Wine glasses

Cliff House Hotel

AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Tirelessly innovative Irish cooking overlooking the ocean

AA Inspector

At a glance

Vegetarian menu
Private dining
Wines by the glass

Clinging to the cliffs in a wild and windswept spot, Cliff House has been around since the 1930s, but began a new chapter a decade ago when a top-to-toe revamp transformed it into the boutique bolthole of today. Panoramic views of the ocean and headland are pretty much guaranteed to soothe the soul, while spa treatments sort out the stress, and the restaurant offers the kind of cooking that reaches endlessly for innovation and aims to produce gasps of pleasure. The kitchen is led by Martijn Kajuiter, a Dutchman with an evident passion for Irish ingredients and who has fully embraced contemporary cooking techniques. Expect excellent presentation and results that are often sensational. Pigeon opens the show, the breast and leg appearing with foie gras pâté in an array of black rice, chervil root, grapefruit and tapioca cracker. A palate-stimulating hit of carrot sorbet with matcha green tea foam intervenes, then sea bass fillet arrives atop salty brandade, together with girolle mushrooms, fennel herb coulis and edible flowers, or there may be fillet and sausage of Black Angus beef with spinach, potato, Kilbeggan whiskey, beef tea and garden herbs. Even at dessert stage, the same determination to attain impact through complex multi-layering focuses on pear, softly poached, partnered by air-light mousse and sponge, and surrounded by pear pearls poached in various syrups, all afloat in glossy, buttery caramel. There's a tasting menu as you might expect, with wines matched to every dish if you want to go the whole nine yards.

Also at this location

Opening hours

  • Closed: 24–26 December
  • Days closed: Sunday to Monday (occasional Tuesday)
  • Closed for lunch: all week
  • Dinner served from: 6.30
  • Dinner served until: 10


  • Chef: Martijn Kajuiter, Stephen Hayes

Food and drink

  • Cuisine style: Modern Irish
  • Vegetarian menu
  • Wines under £30: 7
  • Wines over £30: 100
  • Wines by the glass: 20

Price guide

  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome


  • Seats: 64
  • Private dining available
  • Private dining seats: 20
  • On-site parking available

Additional information

  • Seats: 64
  • Private dining available
  • Private dining seats: 20

Getting here

N25 to Ardmore. Hotel at the end of village via The Middle Road

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Nearest train station

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