My journey with Homestead Cottage began a month or so ago when I published my Best of Doolin Food & Drink Blog. I asked readers if I’d missed anything. The feedback was pretty unanimous, I’d nailed it… except for one glaring omission.
Message after message rolled in:
- “Ronan, you really need to check out Homestead Cottage.”
- “You missed Homestead — incomplete list without it!”
- “Homestead Cottage is a must!!”
- About Homestead Cottage
- First Impressions of Homestead Cottage
- Stepping Inside the best restaurant in Doolin?
- The Tasting Menu: A Journey Through Clare
- The Wine List
- Irish Hospitality at Michelin Level
- Walking Away on a High
- Final Thoughts: Should You Go?
I admitted on Instagram that I’d never managed to get a booking and, truthfully, it was a bit spenny for me. Within hours, Homestead Cottage themselves slid into my DMs with the most generous offer: if I was around on Saturday lunchtime, they’d happily host me for lunch on the house.
I wasn’t around that weekend, so I had to decline. But that gesture told me everything I needed to know- these were good people, the kind who valued hospitality beyond the Michelin accolades. It stuck in my mind: the next chance I get, I’m going.
Fast forward to late August. After tackling the Doolin Cliff Walk to the Cliffs of Moher, I was knackered and checked for a last-minute table at Homestead Cottage. To my shock, they had one space left for the next evening. It felt meant to be.
I cracked open the piggy bank (usually reserved for limited-edition whiskey releases) and booked the Michelin-starred tasting menu. Time to check out if this was really the best restaurant in Doolin.
About Homestead Cottage
Homestead Cottage is housed in a beautifully restored 200-year-old North Clare cottage. With just three rooms and seating for around 35. The guiding principle of every menu is simple: “Grown, not flown.” Robbie and Sophie source as much as possible from their own garden, local farmers, and nearby fishermen, ensuring that every dish reflects the rich larder of the Burren and the west coast of Ireland.
Homestead Cottage opened its doors in mid-2023 and, remarkably, earned its first Michelin star in February 2024 (less than six months later. Behind the restaurant are Robbie McCauley, who leads the kitchen, and his partner Sophie, who brings both warmth and precision to the dining room.
First Impressions of Homestead Cottage
I walked from Doolin village which was just under an hour on foot (though it’s a five-minute drive if you’re feeling sensible). If you have time this is the best way to get here from Doolin.
The evening was calm, the light golden, and when I arrived the sun was bouncing off the front garden filled with thriving vegetables.
The traditional whitewashed cottage, framed by the glow of the setting sun with the Aran Islands in the background, looked like a postcard.
Stepping Inside the best restaurant in Doolin?
From the outside, Homestead Cottage looks like what it is, a traditional Irish cottage, complete with a whitewashed exterior and a small cluster of campers and cars pulled up out front. Crunching my way across the gravel to the wooden latch door, I was reminded of calling to my granny’s house as a child.
Inside, though, the space has been reimagined into a restaurant that marries heritage with style. It’s still very much a cottage at heart, but the retrofitting has been done thoughtfully, keeping its soul intact while adding warm, modern touches.
There’s a Belfast sink filled with chilled wine bottles, jars of pickled and fermented garden goods lined up on the windowsill, and wildflowers scattered across each table in tiny vases. Even the menu was presentation: rolled up like a scroll and tied with twine a small detail, but a sign of things to come.
Every corner felt considered not forced, adding to an atmosphere that was rustic and refined.
I was greeted warmly. A glass of champagne (from a giant bottle and yes, it really does taste better that way) was handed to me, and the tone for the evening was set.
This was going to be special.
The Tasting Menu: A Journey Through Clare
Homestead Cottage’s Michelin-starred menu isn’t just about food; it’s storytelling. Every dish had ties to the area, the cottage garden, or local producers.
Each plate (and there were many) came out on its own unique serving piece, handmade ceramics, wooden spoons, or bowls that felt crafted just for that dish.
Here’s the full lineup from my evening:
Snacks & Openers
- In-House Breads & Glenilen Butter
- Brioche with Whipped Chicken Liver, Green Cabbage & Shiso
- Galway Bay Oyster with Champagne & Dill
- Chopped Burren Beef Tartare with Nasturtium
- Garden Tomatoes, Fennel & Olive Oil Gazpacho
- Garden Heirloom Tomatoes with Homemade Boursin, Marigold & Black Olives
From the Sea
- Garden Crapaudine Beetroot with Cured Sea Trout, Blackcurrant & Horseradish
- Connemara Scallop with Garden Turnip, Radish, Kohlrabi, Kombu & Apple
- Inis Mór John Dory with Garden Potatoes, Pickles, Alliums, Caviar & Smoked Kipper
From the Land
- Burren Mountain Lamb with Garden Courgette, Spring Onion & Merguez Spices
The Garden & the Sweet
- North Clare Farm Cream with Doolin Raspberries, Vanilla & Peach
- Valrhona Dark Chocolate with Burren Hazelnut, Sherry Vinegar Caramel & Shortbread
- JJ Corry Whiskey Chocolate Truffles, Passionfruit Pâte de Fruit
Nearly two and a half hours passed in well timed comfort. Every dish was elegant, balanced, and bursting with flavour. The sourdough (from Hugo’s Bakery in Lahinch) deserves its own shoutout, pillowy, crusty perfection.
The oyster and gazpacho were highlights to kick it all off. The freshness and flavour of every bite was noticeable.
Then the lamb was probably the best I have ever had but truthfully, there wasn’t a weak link in the entire menu.
The Wine List
I was delighted to see their wine list wasn’t just filled with rare vintages at eye-watering prices (which they do of course have for you ballers out there). By-the-glass options were thoughtfully chosen and modestly priced (rare for a Michelin-starred spot).
The sommelier chatted with me, asked a few questions about what I liked, and then made the call with casual confidence.
He even left the bottle at my table so I could top myself up. That small gesture perfectly captured the relaxed, generous vibe of the place.
Irish Hospitality at Michelin Level
The food was excellent, but the staff were the true stars.
As a solo diner, Michelin restaurants can sometimes feel stuffy or intimidating (not that I go to many so I am generalising). Not here. The team struck the perfect balance: chatting with me at intervals, never feeling rushed or pressured to converse and treating me more like a friend than a guest.
Sophie, who runs the dining room with grace and ease, welcomed me and later presented the final course. Robbie, head chef, popped out to serve the lamb himself and share a few words. By then I’d already shared far too much about myself, and the team engaged with warmth and honesty.
The final flourish to really flex how amazing they are as a team.
When the petits fours arrived, Sophie also placed three whiskeys in front of me. Robbie had heard — Whiskey4Breakfast — was in the house (I assume spoken in the same tone of excitement as if Brad Pitt had arrived) and decided I should finish the night with a proper Irish (Scottich/French) toast.
That gesture, thoughtful and playful, was the cherry on top of an already unforgettable evening.
Walking Away on a High
A small thing, but one of my biggest bugbears after years in hospitality around the world: the bill. Too often, places fumble it: awkward delays, staff switching off, or a clumsy ending that leaves a sour taste after an otherwise great night. It’s the last chance to make an impression, and it matters.
Here though? Flawless. My server (apologies, I didn’t catch your name- you complimented my t-shirt) handled it better than I’ve ever seen. No asking, no waiting. It arrived naturally, in a beautiful wooden box with a polite comment, and a couple of minutes later the card machine followed. When I went to add a little extra, I was kindly told the service charge was already included (I knew this as it was clearly marked, but it was still a nice touch to have it highlighted). I added more and again was met with a polite smile.
It may not sound like much, but trust me, this level of polish is rare! Like I said, the staff here are next level.
Anyway… When I slipped on my hi-vis vest for the walk back to Doolin, the same team member noticed it and raised a curious eyebrow (I told her the craic about walking) and she kindly offered to arrange me a lift.
But the night was still, the stars were out, and I chose to stroll home.
Homestead Cottage isn’t just about Michelin precision it’s about giving an amazing experience in a comfortable warm setting.
It was, without question, the best dining experience I’ve had in Ireland to date. And could have been the best ever only my wife wasn’t with me and even the greatest experiences can be made even better sometimes.
Final Thoughts: Should You Go?
Yes. If you’re reading this, this is your sign.
Homestead Cottage manages to do something rare: pair world-class cooking with genuine Irish warmth. It’s Michelin-starred dining without the fuss, in a humble cottage just minutes from Doolin.
Book the table. Crack open the piggy bank. You won’t regret it.
Best restaurant in Doolin? Best restaurant in Ireland.
Go and book it now: HERE IS THERE RESERVATIONS – you are welcome!