A minute’s walk away from the Diamond, and the Olde Castle bar and restaurant is home to unpretentious, gimmick-free local seafood, with the sort of menu that every Donegal destination should offer: Killybegs seafood pies; Lily Boyle’s fishcakes; seafood chowder; cod in breadcrumbs; grilled lobster; seafood platter. “This is a must for visitors and locals”, said Caroline Byrne, after enjoying the largesse of the platter: Bruckless crab meat; Donegal Bay oyster; poached and smoked salmon; crab claws; baby prawns and a nice wee pot of marie rose sauce.
This is smart cooking, and a model lesson in offering the sublime bounty of the county’s coastline. Red Hugh’s restaurant upstairs is more formal, the cooking enjoys equal panache. Service is incredibly speedy, and the food for children is especially thoughtful.