Ireland - Day 5: From Limerick and Adare to the Cliffs of Moher
"That's the River Shannon, behind me is King John's Castle and that's Limerick, my home. Here I came to the boil! " - Shane proudly speaks the sentence into the camera. He is standing on a green meadow overlooking the venerable Castle on the Shannon. In front of us is the building of the rowing club of Limerick. It's run down and would provide the perfect backdrop for a restaurant. Down fish, top steaks. Instead, it is lonely and decaying slowly.
Shane shows us his Limerick, told from his childhood, recognizes places from the past and remembers many corners. "Here, my father used to buy the fish for his seafood restaurant!", He enthuses and points to an old warehouse. Our enchanting boutique hotel is located in the old Georgian part of the city, characterized mainly by brick facades and colorful doors. One pub joins the next, everywhere there is live music and of course Guinness. A butcher gives us a bag of homemade ham. "Limerick Ham, you have to try!" he calls us as he comes out of his butcher's shop and puts the bag in our hands. While still in the car, I'm smelting rolls with Kerrygold butter from the nearest supermarket and the great ham.
Wade opens the door for us and leads us into his kitchen. He and his wife Elaine run the 1826 Adare restaurant in Adare, a delightful and popular tourist destination. For the past four years, they run the best-rated restaurant in Limerick, and have long since made a name for themselves nationwide, appearing on television or being published in newspapers. Numerous awards line the walls of the restaurant housed in an old cottage.
Wade and Shane cook Irish lamb today. In addition, there are fresh, spring-swirled in green butter vegetables in the form of asparagus, peas and beans. They whip up a creamy hollandaise and refine it with fresh mint, which Wade picks in his herb garden on the terrace. Wild garlic blossoms, a lamb jus and some wild garlic pesto add a finishing touch to the dish and go well with the pink roasted lamb steak.
We drive on through fascinating landscapes and approach the coast. This island is just too beautiful to be true. No matter where you look, everything is green and inviting. We stop on a hill and look into the distance. Cliffs, beaches, roaring waves. The soft grass surrounds the rolling hills like a carpet.Trolls, unicorns, hobbits and elves - if they were, they would surely live here.
After a short drive we reach a huge parking lot in nowhere. Packed with cars and coaches, he spits out one visitor after another. But when we enter the forecourt of the Cliffs of Moher, the crowds are forgotten around it. What an impressive spot of nature! We can not choose one direction and walk up the left hill until we reach the top of the cliffs and enjoy the magnificent view over the water. "Next stop: New York" I think and look fascinated at the waves of the deep blue Atlantic. The weather is fine with us and Shane enthusiastically shows us the mountain chain The Twelve Pins on the other side of the bay. Normally, these are not visible, but the bright blue sky makes it possible to see Connemara. We scramble down the hill again and climb the stairs on the other side to the O'Brien Tower. From here you have a magnificent view of the dull black cliffs opposite. These cover a total length of 8 km and reach a height of over 200 m.
In the evening in Limerick, it takes us to the pub. I have long since discovered Draft Cider in the pint-glass for us and we arrive at our last evening together. So many impressions and experiences need a good ending. Next to us, the band plays traditional Irish folklore with violin, guitar and flute. Quickly, more people come to pull their flutes or drums and get into the music with. Our table neighbor sits down next to the guitarist and tunes an old Gaelic song. The next round is on the table, Shane explains the typical foam rings in Guinness glass. This is what a perfectly tapped beer looks like and you only get it here. The consistency is creamy, almost creamy. We review the past few days.
The hospitality of the Irish is second to none. No matter where we appear, we are welcomed with open arms and cared for as if we were family members. The island is just beautiful, or as Jan would say: "No matter where you are, it always feels like you're standing right in a Kerry Gold video." . The Irish food with pasture milk, butter and cheese, the Irish beef, the lamb and the excellent seafood, but also the local bread and the fresh fruit and vegetables, is even better than we expected. Unfortunately, many products are still relatively unknown in Germany. Bulmers Irish Cider, Orchard Thieves Cider, Murphy's and Guinness are tasty and our companions in the evenings. I completely forget that I am actually a wine drinker. I do not miss him.Every day welcomes us with sunshine and cotton wool in the blue sky. Rarely do dramatic cloudy mountains rise and provide a fascinating picture of wild, rugged nature.
Over the five days of our journey, we've seen so much, and yet only a fraction. In the head we already collect ideas, which we absolutely want to visit next time. For one thing is certain: Ireland has captivated and enchanted us.
All the articles in my Ireland tour:
IRELAND - DAY 1: FLIGHT TO DUBLIN AND RIDE TO CORK
IRELAND - DAY 2: ENGLISH MARKET AND BALLYMALOE COOKERY SCHOOL IN CORK
IRELAND - DAY 3: IN THE BULMAN PUB IN KINSALE AND ON THE DRINK FARM IN OLD HEAD
IRELAND - DAY 4: FROM THE MILK FARM TO THE IRISH CHEDDAR IN THE COUNTY CORK
IRELAND - DAY 5: FROM LIMERICK AND ADARE TO THE CLIFFS OF MOHER
Disclosure: For the tour of Ireland, I was invited by Kerrygold, Bord Bia and Tourism Ireland. The experiences and experiences are my own impressions.