Some hotels whisper luxury. Dunluce Lodge proclaims it proudly – albeit in a refined, Northern Irish accent. Overlooking the fourth fairway of Royal Portrush Golf Club, this brand-new five-star retreat has just opened its doors, timed perfectly to coincide with the return of The Open Championship, which will likely see around 250,000 fans descend on the famous links over the course of four days in July. Designed to attract golf lovers, wellness seekers and those who simply appreciate the finer things, Dunluce Lodge is a serious statement of intent for Northern Ireland’s growing luxury hotel scene.
With 35 suites, including the private eight-suite Stookan lodge for larger groups, the hotel blends traditional manor house elegance with contemporary design. Add a Michelin-aspiring restaurant, a wine vault packed with premium bottles and a standalone spa with top-end treatments, and you’ve got a destination that’s set to redefine high-end hospitality on the Causeway Coast.
My wife and I checked in for a couple of nights over St Patrick’s Day, just as the weather decided to show off. Blue skies, crisp air and not a single tour bus in sight – peak Causeway Coast, minus the crowds. It’s still too early in the season for the swarms heading to the Giant’s Causeway or braving the Carrick-a-Rede rope bridge, which meant we had the rugged coastline (almost) all to ourselves.
A Golfers’ Playground with a Side of Indulgence
Step into Dunluce Lodge, and it’s immediately clear you’re in for something special. It’s exclusive, high-end, but unmistakably Northern Irish, thanks to designer Brill, who tapped into local craftsmanship to bring this former private home to life. Royal Warrant-holders Ulster Carpets designed a custom-checked weave just for the hotel, all soft neutrals and natural textures, while Carrickfergus-based Abbey Upholstery curated bespoke furnishings that strike the perfect balance between elegance and comfort.
One of the smartest design choices was the use of glass-panelled connecting doors throughout the public spaces, flooding the interiors with light and creating an open, airy feel – so much so that from the entrance, you can see straight through the house. It’s a detail that elevates the entire space, making luxury feel effortless. And if you needed reminding that this was a hotel serious about its status as the best lodgings along the coast, a display of Bollinger bottles at the restaurant’s entrance are a not-so-subtle nod to the clientele this place expects.
Rooms that feel like a private retreat
Each of Dunluce Lodge’s 35 suites is designed with discreet opulence in mind. No gaudy chandeliers, no over-the-top embellishments – just understated luxury done right. And trust me, there’s plenty of it.
First off, the rooms are huge – so spacious that my wife and I almost felt lost (which, let’s be honest, is about as valid a complaint as saying your diamond shoes are too tight). The bathrooms? Equally indulgent, with underfloor heating and Natura Bissé toiletries adding to the experience. But the detail that really stood out to me was sipping Nespresso from gorgeous William Edwards porcelain cups. Because coffee is coffee, but when it’s served in something this elegant, it just hits differently. It’s the little things.
The suites come in a few distinct flavours. Garden Suites (£379 per night) draw inspiration from the landscaped grounds, while Courtyard Suites (£429 per night) wrap around the hotel’s central courtyard. Causeway Suites (£479 per night) offer sweeping views of the legendary Causeway Coastal Route, and Portrush Suites (£454 per night) overlook the golf course and rugged coastline.
But the real headliner? The Dunluce Suites (£629 per night) – a sprawling 505 square feet of open-plan luxury with panoramic fairway views.
Of course, prices will skyrocket during Open week, not that it matters. The entire lodge has already been snapped up by a single corporate client for the duration of the championship. Money talks.
Michelin Ambitions in the Making
This place doesn’t just take food seriously – it elevates it. At Bailiú Restaurant (Gaelic for “gathering”), the focus is on seasonal ingredients and modern Irish cuisine, delivered through tasting and à la carte menus that feel just as refined as the rest of the hotel.
The restaurant aims to be more than just a hotel dining room – it’s pitching itself as a destination in its own right. With Portrush’s food scene growing rapidly, the lodge has its sights set firmly on a Michelin star. Given the calibre of the kitchen and its unwavering commitment to top-tier produce, it wouldn’t be a surprise if it got there sooner rather than later.
Over two nights, we worked our way through a lineup of standout dishes. The Lough Neagh eel starter, paired with seared scallop, shiitake and yuzu, was divine. The Toons Bridge Burrata, with pickled fig, sourdough crisp and truffle honey dressing, was all about indulgent textures. A traditional broth with fresh egg pasta, butter and warm, homemade stout soda bread hit just the right comforting note. Then came the Tyrone beef tartare, lifted by cured hen yolk and a horseradish-mustard cream.
And that? That was just the starters.
For mains on night one, I went for the Ewing’s Salmon – a beautifully seared fillet served with roasted celery purée, sautéed spinach, a seaweed tuile and a delicate caviar and grape infusion. My wife chose the North Coast scallops, perfectly caramelised and paired with Armagh apple butter, brown butter and sage – a dish so good it almost gave me order envy.
Night two, I switched things up with the Plumbridge venison loin, served with sour white cabbage, caramelised macadamia nuts and a deep, rich red wine jus. My wife went for chicken, elevated with charred leek, a sweetcorn beignet and a black garlic and miso jus.
Both nights, we couldn’t resist ordering the same sides: New Season Comber potatoes and a standout sautéed spinach dish with garlic and pickled ginger. No regrets.
We’re not usually big on dessert, but resistance was futile. The blackcurrant soufflé arrived light as air, paired with blackcurrant sorbet and a silky vanilla anglaise – sharp, sweet and utterly addictive. Then there was the spiced plum and pistachio tart, served with the kind of decadently thick clotted cream that makes you rethink your stance on pudding.
Private dining spaces cater for those looking for a more intimate experience, while the wine vault (which doubles up as another private dining room) is stocked with premium bottles that reinforce the hotel’s high-end status.
Local luxury in the spa
On the far side of the Martin Ebert-designed putting green is the spa, housed in a wooden building that just screams Scandi style. Open to both guests and the public, it features four treatment rooms, a small gym, a steam room and a relaxation area where floor-to-ceiling windows bring the outside in.
Treatments are deeply connected to the land and sea. Seabody, an Irish brand that harnesses bioactive compounds from seaweed, is at the heart of the spa’s offering. Natura Bissé and KLORIS (known for their CBD-infused skincare) also feature, adding to the sense of natural-meets-high-tech indulgence.
For those seeking something beyond traditional treatments, “sound healing” sessions, guided sunrise and sunset beach walks and personalised movement classes are available. Whether you’re into yoga, breathwork or just need to stretch out after a long flight, there’s a session for you.
My wife – who is an expert in these things – described her Seabody facial as the best she’s ever had. A bold claim, no doubt, but very much in keeping with the spa’s ambitions to provide the best treatments around.
Tailored Stays for the Golf Set
So, who’s all this five-star fabulousness actually for? Primarily, it’s aimed at North American golfers chasing that bucket list moment on Northern Ireland’s iconic fairways. Think: a week-long trip playing a greatest hits of local courses – Royal County Down, Portstewart, Ballyliffin in Donegal and, naturally, the legendary Dunluce Links, which brushes up against the lodge’s front lawn.
But here’s the catch – Dunluce Lodge isn’t directly connected to Royal Portrush, so guests won’t get automatic access to tee times. Instead, the lodge is teaming up with golf tour operators, who will sell rooms only after guests have secured their preferred tee slots.
Plus Royal Portrush has its own accommodation offer – The Rosses – a sleek, eight-bedroom self-catering property that sleeps 16 and is next door to Dunluce Lodge. The house can be rented in its entirety for £1800 a night during the summer months (with a two-night minimum), but it can also be split into two standalone spaces – a six-bedroom house and a two-bedroom annex – each with its own private kitchen and living area (a chef who makes breakfast is included in the deal).
Despite being next door to each other, the two properties aren’t so much in competition as they are complementary luxe offerings along a stretch of coast that had never before offered five-star options.
For Dunluce Lodge’s GM Stephen Meldrum, this is all important. “Gone are the days when hotels operated in silos – we need to collaborate if we’re going to showcase what Northern Ireland truly has to offer,” he says. As for getting tee times for his guests, he has that covered. “Most visiting golfers want to hit a few courses in a tight, one-week window, so we’re working with top tour operators and other local accommodation providers to create proper, joined-up experiences.”
Final Thoughts
When we visited, the hotel had been open less than three weeks, but it was already running with remarkable polish. One of the hallmarks of great Irish hospitality is that effortless blend of five-star service and laid-back charm, and Dunluce Lodge has it down.
The team struck that tricky balance between professional and personable – friendly without being fussy. That said, there’s only so many times you can be asked if you need anything before it edges into overattentive territory. Still, teething issues are to be expected, and if too much hospitality is the worst complaint, you’re doing more than alright.
Portrush has always had the golfing clout – but when it came to top-tier places to stay, the options were thin on the ground. Enter Dunluce Lodge, the area’s first true five-star hotel, arriving just as Northern Ireland leans into its luxury era.
For international visitors chasing big views, world-class golf and a serious upgrade in hospitality, this is the moment. A new bar has been set along the Causeway Coast, and something tells me it’s only going to keep climbing.
