The long, curving driveway to this new hotel takes you through open meadows surrounded by mature trees, all part of the 530-acre Balyna Estate and a great mental divider, as you leave behind the busy road (and life) and look forward to the relaxation ahead.
Although you pass the luxurious 10-bedroom Victorian manor Balyna House first, (available for exclusive use), the hotel is uncompromisingly modern. It looks a little stark (with new apartments directly opposite the front door, which seems a strange decision with so much space available), but it is quite a low building and not unattractive so it should soften with landscaping in due course - the gardens around the back of the hotel are interesting, which bodes well.
Staff are very friendly and relaxed, setting a welcoming tone from the moment you arrive, and an impressively spacious, comfortably furnished reception area is hung with large atmospheric artwork. Up a fine staircase, the stylish first floor Sundial Bar offers a casual menu; with large windows overlooking the golf course and plenty of comfortable seating, it’s a very pleasant place to relax and enjoy a bite.
Accommodation is mainly in the new hotel, in comfortable understated rooms with easy-on-the-eye coffee and cream décor, clean, simple bathrooms and, perhaps, access to a patio; however, in addition to the ten period rooms in Balyna House (house parties/ events only), there is some very appealing accommodation in 2- and 3-bedroom units behind the hotel, in converted outbuildings. These little gems are like tiny townhouses and can be used as hotel rooms or for self catering - and only just across a sweetly landscaped courtyard from the hotel.
With its lovely location so near to Dublin, this promises to be a great short break destination and a leisure centre is due to open shortly after the Guide goes to press.
Sundial Bar & Bistro
With crisp white linen and comfortable high back chairs, good lighting and gentle music it has a pleasant atmosphere and quite extensive à la carte menus offer upbeat versions of many favourites - there is a choice of steak, served with sauté onions, mushrooms and chips, lamb shank with roasted vegetables and mash and perhaps pan-fried fillet of hake, served with a lemon and caper sauce.
Service is friendly and willing. A short wine list has bottles from €14, glasses from €6 and there is a range of signature cocktails.
