The Causerie
At The Europa Hotel
The lobby at this world-famous hotel has seen more than its fair share of celebrities. The Causerie Restaurant is in a prime location for star-spotting but you’ll probably be far too interested in what’s on the plate to notice!
The vibe is relaxed and informal. The food is seriously good. They use locally sourced Salt aged Sirloin beef from Peter Hannan’s famous Himalayan Salt Chamber, which is slow to mature and rich in flavour. The chef’s also love using the award-winning Kearney Blue cheese. It’s great with Glenarm smoked salmon and also features on their Irish cheese slate.
The menus are updated according to what’s seasonably available (which it should be, of course), but think Rump of locally reared Mourne Irish Lamb, or pan fried Hake! Vegetarians won’t be disappointed either. Don’t wait too long to try this light, airy place. It’s a real room with a view.
Lunch 12.30-4pm Dinner 4-10pm
