Our one Michelin-star hotel restaurant in Ireland is simply named The House Restaurant at The Cliff House Hotel.
This lack of pretension underpins chef Martijn Kajuiter’s awardwinning Irish cuisine and the way he sources the maximum possible amount of produce grown on Irish land and fished from Irish seas. Yet his exploratory, confident style results in explosively interesting dishes combining modern progressive and straightforward Irish cooking.
Menus change as regularly as the team’s explorations, with Kitchen Chef Kwanghi Chan helping to ensure standards are always high, along with the work of Sous Chef Shane McGrath – ‘the essential Irish factor in my kitchen,’ says Martijn Kajuiter of his Carlingford-born colleague who has been at Martijn’s side since the beginning.
The fine dining experience is open for dinner from 6.30pm, and comprises both a tasting menu as well as à la carte options enjoyed in our ocean-facing, glass-walled dining room with a sea-coloured carpet, silvery velvet banquettes and plush tweed chairs. The adjacent private dining room features a fire and dramatic, 20ft-long oak table.
The House Restaurant is also where houseguests can enjoy an à la carte breakfast until 11am, the price included in your room rate. Dishes include a full Irish, as well as local oatmeal porridge or smoked salmon with spinach, egg and tartar sauce.
Executive Chef Martijn Kajuiter is the man behind the food at The Cliff House Hotel – including the Irish fine dining experience at our award-winning restaurant, our bar food, breakfast menus and room service.
Martijn’s cooking plays true to his instincts, elegant palette and deep-felt love of food from the earth, field and sea cooked with technical precision. A maverick to the core, Martijn’s obsessive passion resists the influences and trends of his industry, his contemporary take on traditional Irish food combining innovative presentation and commitment to great regional produce.
The Dutch-born chef, who joined The Cliff House Hotel in October 2007, worked with food from a young age. His parents ran a bistro and café in the town of Groningen. He was quick to rise through the ranks, working as Head Chef for De Kas restaurant in Amsterdam before coming to Ireland.
At The Cliff House Hotel, Martijn spearheaded a unique initiative: he set up a kitchen garden with polytunnels that is supported by the St Raphael’s Centre in nearby Youghal where people with special needs work and grow seasonal vegetables outdoors. This co-operative part supplies the hotel with local produce.
The House Restaurant is closed on Sunday, Monday and Tuesday in Winter and Sunday and Monday nights in Summer with the exception of bank holiday weekends.