Breakfast is served daily in Wilde’s Restaurant from 7:30 am to 10:30 am. Voted Hotel Restaurant of the Year 2018, the beautiful setting affords sweeping views over the waters of Lough Corrib, the perfect backdrop to a tranquil morning breakfast ritual. The kitchen team, led by acclaimed Executive Chef Jonathan Keane, uses local and seasonally-sourced ingredients from producers such as Andarl Farm, Cuinneog Dairy and Brennan’s Honey in Co Mayo, Connemara Fisheries in Co Galway and Milleens cheese in Co Cork. Much of the produce is foraged from the Estate or grown in The Lodge’s own polytunnels.
Start your day with a full Irish breakfast or enjoy the continental and hot buffet, with items such as Andarl Farm fresh black pudding and rashers, Claremorris free-range eggs and classic Irish porridge. Vegan and gluten free options are available.