Classibawn Restaurant

Specializing in fine contemporary cuisine, Classibawn is an elegant restaurant with a sweeping ceiling surrounded by perfectly pitched framed mirrored panels. Large windows encompass the space creating an airy, open feel and maximized views of stunning Sligo Bay.

Marble entry columns, etched glass partitions for privacy, classic furnishings, and gleaming wooden planked floors provide a regal quality enhanced by deep rich tones of crimson and gold carpet with matching billowed draperies. Pendant lamps above each table provide a warm glow for diners sampling any of the delicacies provided on the menus. Salads and soups, only two of the specialties, are sourced and handpicked from the famous walled gardens of nearby Lissadell House.

Chef Joe Shannon creates a variety of delicious treats, such as Baked Darne of Salmon on Organic Spinach Essence, Milk Fed Escalope of Veal with Asparagus and Cajun Sauce (scrumptious), Pan Seared French Sea Bass with Mediterranean Vegetables, and Irish Beef Fillet with Carmelized Pearl Onions and Wild Mushrooms. At Classibawn, there is mouth watering goodness in every bite, including their famous dessert: Mandarin Cake with Iced Poitin in a Brandy Snap Basket. Superb.

Menus include a traditional three-course dinner, a la carte, and a specialty soup, salad and sandwich fare. Whatever the choice, the food is delicious and the ambience warm, elegant, and inviting.

Hours: Lunch 12:30 - 3:00 Dinner 6:00 - 10:00

Full, sumptuous breakfast buffet available daily 7:00 am to 10:30 am.

Prices:

3-course dinner €35 Main course only €16.50

Breakfast buffet €10 Bottle of house wine €25.00

Soup, sandwich €8.95

How to get there:

From Dublin: N4 to Sligo Town (214 km). Follow signposts to R291 to Rosses Point.

From Belfast: A6 to Derry, then A5 to Lifford, N15 to Sligo Town.

Address:

Classibawn

Radisson SAS

Rosses Point, Co. Sligo

www.radissonsas.com/sligo

Written by Joy Davis - Summer of Travel 2007