The National Geographic Traveller recently named Donegal as the coolest place on the planet and the locals won’t argue you about it. The WAW also known as Wild Atlantic Way aided in spreading the ‘wow’ factor too far and near.
Donegal visitor numbers are increasing, tourists are coming in, and during their visits tourists are able to see cool signs and information panels that will inform them about the 38 discovery points around the country.
Joe Mangan- Donegal Daily Tours have a big vision on putting the country on the map. Try out his day trips and experience Donegal from a different point of view instead of behind the wheel of your own car!
The tour begun from Letterkenny taking you over the Barnesmore gap to the breath-taking Donegal Bay coast road. The sunny weather played a big part during the trip as on was able to get an amazing view across to Benbulben. The tourists continued onwards to Slieve League, Joe had taken different roads which are unlikely to be taken to give the tourists an authentic view of the cliffs.
A quick stopover at Carrick for nice soup and sandwich lunch before they are off to the village of Glencolmcille. After the tourists headed over to the majestic Glen Head with its striking Martello Tower left first time tourists absolutely speechless!
Joe took them over the Folk Village for a quick tour giving the tourists an insight of what folk life used to be like ‘‘walk into the past’’. They also met with Margaret Cunningham who shared the news of the plans they have for the 50th anniversary, there will be a line of events when they open in Easter.
The tourists then returned to where they were staying Dillons Hotel where they were served a five course Wild Atlantic Way meal. It was a seafood them to it, even had a refreshing mojito named Wild Atlantic Way which the guests had enjoyed, all the food was fresh and locally produced. The guests begun with turf smoked salmon soufflé with Fivemiletown goat’s cheese, Galway bay crab claws stuffed with chilli and garlic butter with smoked haddock and spinach fishcake, horseradish and zesty lemon mayo.
Then on to Donegal Pork Belly served with a braised red cabbage, apple compote and port jus with Kinnegar Limebrewer to wash it down. The North Atlantic Seabass supplied by Albatross Seafoods. To compliment the course a Sileni Sauvignon Blanc was opened to help smoothen the food down.
The last course being slow cooked beef served with parmesan and herb mash, pickled cabbage and Clare Valley Shiraz sauce with it for a rich taste. The freshest fruits and vegetables to compliment the dish was supplied by local suppliers Sean Doherty and Sons. Wakefield Australian red wine was opened to compliment the delicious beef.
How can it be a meal without any desert? The guests had room for the quintessentially Donegal Football Special cheesecake, accompanied by the chocolate truffle torte complimented with the Gunpowder Irish Gin and lemon ice-cream.
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