At the TableNotebook No 98April 2026
Where to come downstairs slowly.
Collected by Deborah. Read her editorial perspective
You know the feeling: an Irish hotel breakfast done right. Some hotels understand this meal is more than just sustenance; it is a proper, unhurried event. Ballyfin immediately comes to mind, as does The Merrion in Dublin on a quiet morning, or Sheen Falls in Kenmare when the river flows full.
Dublin (Chapter One
We pay attention to the telling details that confirm this. We always prefer a printed menu to a buffet line. The toast, for example, should land on the table still warm, and the server taking our egg order should pause, genuinely waiting for our specific wishes.
This is not a meal to rush.
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From the notebook
Collected notes. A few times each season.
Last reviewed by the editors of The Ireland Edit
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