ABBEY HOTEL RESTAURANT GUIDE
Situated in the bustling centre of Donegal Town, the Abbey Hotel has long been renowned for its cuisine, serving beautiful locally sourced produce combined with efficient service and true Irish hospitality. The Abbey Hotel which is home to The Abbey Bar, The Food Hall and Market House Restaurant, has recently become a certified member of the Donegal Food Coast initiative. The team have always taken huge pride in their dedication to using the freshest local ingredients, offering guests a true taste of Donegal from their menus. Food is served all day at The Abbey Hotel and there are a variety of different dining options to choose from.
The Abbey Bar
Offers an extensive New Bar Food menu every day from 12 to 9.30pm. This includes hand crafted gourmet sandwiches, the classic dishes, Daily Catch specials and of course a mouth-watering selection of Gourmet Burgers, our favourite being The Four Masters Burger! For added value, they offer a wonderful Après Work Special where diners can enjoy a Starter and Main Course from the Bar Menu and a Glass of Wine or Beer for only €24.95.
The Food Hall at The Market House
offers a unique lunchtime offering - there is something for everyone! Gourmet Salads from The Healthy Garden, Hot Daily Specials, Soups & Chowders, Wraps & Sandwiches and Freda’s Homemade Desserts with freshly brewed Java Republic Coffee. The Food Hall also caters for those who want to eat healthy but don’t want to deny themselves the pleasure of tasty and delicious food! Try the Oven Baked Sea Bass with Chorizo Crumb, Beef & Mango Stir Fry or their new high protein, low carb, Zero Salad. The Hot Sourdough Sandwiches are a speciality, supplied by local artisan bakers - Donegal Craft Bakery. Three Sourdough specials adorn the menu’s daily with fillings such as the Roast of the Day, BBQ Pulled Pork, Goat’s Cheese & Caramelised Onions or Roast Chicken & Tomato Jam.
The Market House Steak & Seafood Restaurant
Captures a true taste of place in the heart of Donegal Town. Provenance is paramount, from the Atlantic Shores to the Green Fields, fresh local produce are the main elements of all dishes on the menus at the Market House. Integrating this locally sourced produce into the menus is a passion for Ann Boyle and her culinary team. This shines through in a variety of popular dishes such as their Famous Fillet Steak on the Stone Experience, Burtonport Scallops & Black Pudding, or Head Chef Pavel Babik’s speciality – Grilled Killybegs Black Sole