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The bright light shining in our dining room's large bay window helps start the day on a cheery note. So does the full Irish breakfast which is included as part of your stay with us. What's a "full" Irish breakfast? Just that - the real thing, the complete breakfast experience.

 

Whether you're in Dublin on business or holiday, when you leave our dining room you'll be ready for whatever Dublin throws at you.

"Full" Irish Breakfast Menu

• Juice - either orange or grapefruit. Irish red apples, incidentally, were always prized on European tables of the 1800's because of their quality.
• Oatmeal - A House Specialty! We're not just talking oatmeal here. You can choose our unique Kilronan Oatmeal with a drizzle of Bailey's Irish Cream Liqueur. And Bailey's is, of course, the fabulous result of introducing Irish cows to the smoothest of Irish whiskeys.
• Locally made sausage and black pudding. The animals are all raised by farmers who John Power, our family butcher, knows and can trust.
• Back Rashers. For those who don't know what bacon is really supposed to taste like, this will come as a surprising, savoury treat.
  
• Farm fresh eggs raised by farmers in the nearby Wicklow Mountains. How do you want them? We cook them scrambled with smoked Irish Salmon on the side, or you can have our excellent cheese, tomato, and mushroom omellettes. Hard boiled? Over easy or hard? Easy - just order what you want.
• Smoked Irish Salmon. Ireland does a roaring huge trade in smoked salmon. Irish salmon are still surprisingly abundant in many wild mountain streams and rivers, though salmon farmed in tidal estuaries swept by swift ocean currents have become common in the last decade. Always regarded as the Prince of Fish, salmon both fresh and smoked has been a staple for millenia. Seamus Heaney, the Nobel Prize laureate has translated the 8th century poem "The Voyage of Bran" where Mananan the Sea God chants these lines:
  "You look and suddenly from the foam leap salmon, mother wet silver.
  These are my calves, my calves licks, my lambs, my bleating cavorters."
• Buttered mushrooms - Grown almost entirely by family farmers who have taken Ireland's most abundant resources - mist and soil - and created a major cooperative enterprise in the last 20 years. They come to us fresh daily.
• Tomatoes - A good Irish breakfast always features fried tomatoes. It's not only colourful on the plate, but a lovely accompaniment to the eggs and rashers.
  
• Pancakes with maple syrup or orange sauce. Pancakes are a traditional Irish dish - but only cooked on one day a year. They are the traditonal dish served on Pancake Tuesday, or Shrove Tuesday, the last day before Lent begins with its dietary restrictions. Maple syrup, of course, comes from North America, and represents a huge improvement over the traditional sticky syrup used on Pancake Tuesday. Kilronan House uses only 100% maple syrup and grudgingly concedes that a few items non-Irish in origin might indeed be up to the necessary standards.
• Fresh herbs and spices - No, we can't claim to grow our own black pepper, but locally grown fresh mint, parsley, thyme, and the like garnish our dishes.
• Traditional home made Irish brown bread. You'll want to slather this with:
• Butter gathered from local dairy farmers and processed locally. Rich? The Bill Gates of butters.
• Yogurts made from Irish milk. If the ancient tribes of central Europe who invented yogurt had tasted these, they might have headed for Ireland instead of sacking Rome.
  
• Irish cheeses were important traditional foods. Unfortunately, in the late 19th and early 20th centuries, cheese almost entirely disappeared from the Irish table. In the past 20 years, traditional recipes were dug out of cupboards and a profusion of farm and small scale production cheeses have once again become available. Goat cheeses, sheep cheeses, soft camemberts, blues, swiss, and savoury cheddars can be found even in small town markets. Kilronan House features a selection of Irish soft, semi-soft, and hard cheeses with your meal.
• Jam preserves. Ireland still grows strawberries for their taste - not their ability to survive nuclear war and supermarket packaging. Not only strawberries go into our preserves. A few of the profuse billions of blackberries that line every field in Ireland also make their way into our pots - and, in the ripeness of time, to your tastebuds.
• Honey made by Irish bees. The raw ingredient is Irish pollen from the still huge profusion of wild flowers which abound in the mountains and rough areas of the island. You'd think 8,000 years of farming and 20 years of EU subsidies would have uprooted everything. But, no, the wilds and the hedgerows are still profuse and a rich source for our busy bees.
  
• Fresh fruits as they're in season. Kilronan House has started to mix them in fresh fruit salads, everyone's favourite method of eating an abundance of fruit. Sadly, Dubliners have the lowest fruit and vegetable intake per capita of any European capital. Obviously, the majority of the populace is not coming to Kilronan House for breakfast.
• Milk from County Kildare cows and so fat from their diet of dewy Irish grasses that drinking a glass is a unique experience. Of course, low fat and skim milk is available for those who prefer.
• Cereals - an array of choices from corn flakes to granolas for those of us fighting the good fight. (If ever there was a time to break the diet, this breakfast will be a temptation!) And don't forget the oatmeal!
• Irish tea - black and strong! No lemon twists here! This stuff requires Irish milk to cut it. Even the sugar is made in Ireland, processed in East Cork from sugar beets. Lovely stuff.
• Coffee - smooth and freshly made. Sorry, Ireland does not grow its own coffee trees.

Comments from our Guests

Many thanks for the lovely time we had in your comfortable home. You all have a way of making people feel like family.

Your breakfasts were most appreciated by all. You set a lovely table, a nice start to busy days.

Sandy

Int. Tel: + 353 1 475-5266
Int. Fax: + 353 1 478-2841

Within Ireland: 01 475-5266
Fax in Ireland: 01 478-2841