This charming little places has been run by father and daughter Martin and Marguerite Howley since 2002. The setting of Castle Murray House could be called magical. In front of the hotel, bright green fields with low, drystone walls run down to the sea and a small ruined castle on the point is illuminated as night falls. Across the bay, the sun goes down over the Slieve League, the highest sea cliffs in Europe.
The restaurant is renowned for its locally-caught seafood, including lobsters which potter about in a tank by the raised, open fire. Head chef since 1995, Remy Dupuy creates 'French dishes with an Irish touch' and the menu is based on local, seasonal produce.
Up a pine staircase, bedrooms we felt we are touch basic on our last visit have been redone, with modern bathrooms. The Howleys have also turned their attention to the gardens and added a new deck.