Review on Stella Maris Country House Hotel
Stella Maris started life in 1853, when it was built by the British government as a coastguard regional HQ; during the 1960s it was acquired by the Sisters of Mercy, who gave the place for its current celestial name. These days it is run as an award-winning hotel and restaurant, which makes much of its dreamy location: visitors can soak up the mesmerising views from the climate-controlled 100-foot conservatory overlooking Bunatrahir Bay.
Frances Kelly is both co-proprietor and executive chef, responsible for providing guests with fine evening meals based on native ingredients: organic produce is grown locally, fish arrives each day from the boats and the hotel's garden also provides some supplies.
Menus change each day, but the format is four courses, with a soup, sorbet or salad coming second. Typically, the kitchen might conjure up roast rack of Mayo lamb with ratatouille, red wine and rosemary jus, fillets of John Dory with asparagus, olive oil, lemon and capers, and desserts ranging from zesty lemon tart with strawberry coulis to tiramisu.
Cuisine
European
Chef
Frances Kelly
Restaurant Opening Times
Dinner: 7.00 - 9.00pm (residents only Mon)
Accepted credit cards
Visa, Master Card
