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Dining at The River Lee




Home to some of the best artisan producers and most creative chefs in Ireland, Cork City fully deserves its gourmet reputation, and our Head Chef Shane O'Sullivan works closely with some of Cork’s culinary pioneers to source our delicious ingredients, seasonally and locally whenever possible.

The Weir Bistro

Menus & Details


Famous for our breakfasts, and proud to be a Good Food Ireland member, the Weir is made more memorable by its beautiful riverside setting with green and tranquil views, as well as outside terrace, when weather permits. Our chefs are happy to tailor orders to customer’s requests and, with calorie counts on all menus, it’s easy to keep track of your daily intake.


Continental Breakfast
Monday to Friday: 6.30am – 10.30am
Saturday and Sunday: 7.00am - 11.00am

Full Breakfast
Monday to Friday: 7am - 10.30am
Saturday and Sunday: 7.30am - 11.00am

Dinner in the Weir bistro from 6.00pm – 10.30pm all week
All day Menu in The Weir Bar: 12.00noon – 10.30pm all week

Chef Michael Clifford


From childhood days stirring the Christmas cake with his mum, and picking fresh mussels and periwinkles with his dad, Castletownbere native and Executive Head Chef Shane’s earliest memories are all about food. On his 18th birthday, a trip to Michael Clifford’s famous modern Irish restaurant, 18 Dyke Parade, put flame to touchpaper and Shane’s future as a chef was set. Shane’s cooking adventures took him to Greece, the US, the UK and finally back to Cork. Since joining The River Lee Hotel in 2010, Shane shares his passion for all things local every single day. Working closely with his team to create the most delicious food with the very best ingredients Cork has to offer, Shane has transformed The River Lee Hotel into a destination in one of the food capitals of the world. 

Form to table


Shane O'Sullivan has taken Cork’s food philosophy to heart - sourcing the best possible local ingredients, cooking them simply and letting the food speak for itself. A task made much easier by the hotel’s location in the culinary capital of Ireland and by Shane’s thriving relationships with some of the best artisan producers in the country.

Here are a few of our favourites:

  • Cork’s award-winning cheese include: Ardsallagh Goats cheese, Coolea , Gubeen, Durrus, Milleens, Hegarty's & Carrigaline Cheese. The perfect artisan crackers come handmade, courtesy of Patisserie Regale, Dunmanway, and West Cork.
  • Seafood: Locally caught brown crab from Shane’s hometown, Castletownbere, comes via Shellfish De La Mer who with family-run Ballycotton Seafood delivers the very freshest fish daily including Hake, Plaice, Cod, Monkfish, Scallops.
  • Duck: Is it the 100% natural diet of cereals, the fact they are hand-reared by Helena & Eugene Hickey for longer or their habitat, overlooking a beautiful West Cork bay, that gives our Skeaghanore duck its full flavour and tenderness? It is all of these together.
  • Beef: When all your beef comes from Ireland’s renowned butchers, Twomeys, you know it will always be a treat. With every cut fully traceable from farm to fork, and approved by the Bord Bia Quality Assured Scheme, Macroom based Toomey’s is a guarantee of quality and flavour.
  • Lamb: Purveyors of the finest, tenderest lamb to Cork’s discerning for over 35 years, O’Connell & Sons is a byword for Ireland’s tastiest, most succulent lamb and we owe them a debt of gratitude for every bite.
  • Fruit, vegetables, nuts, seeds and salads: Putting fine, local veg on the plates of Cork natives for nearly 90 years is no mean feat. That the Southern Fruit continues to serve only the highest quality produce, much of it sourced from local Cork growers, is down to their passion for the very best.
  • Buffalo: The multi award winning Toonsbridge buffalo Mozzarella, ricotta and haoulmi from Toby at the Real Olive company.
  • Ice cream: Very few could match the rich creaminess of Baldwins farmhouse Ice cream. Some flavours made exclusively for us like Lee Vanilla, or white chocolate and blueberry.
Cork Jazz Festival 2014

jazz in session

Come celebrate The Cork Jazz Festival’s 36th Year in existence, thanks to the founder, the great, Jim Mountjoy. Each year over 40,000 fans visit the festival each October from all corners of the world to hear some of the best international Jazz performers.


This year at the River Lee Hotel, we have an array of Jazz to please your ears, starting on Friday at 5pm with the wonderfully loud New York Brass Band to get us all in the groove. We hope to excite you on a daily basis with our incredible line-up, offering music performances gratis each day from midday until the early hours of the morning in The Weir Bar. All Jazz sessions in the Weir Bar are complimentary for our guests to enjoy. Why not join us for Jazz Brunch in The Weir Bistro on the Sunday the 26th of October with Fionn O’Cheallachain Jazz Trio from 12.00noon.

Jazz Brunch €26.00 per person for bookings call the Weir Bistro 021-4937790.  

Please find our full line up here.

River Lee Summer BBQs

Summer BBQs

The Riverside terrace at The River lee Hotel is an urban oasis in the heart of Cork, as well known for its amazing use of local food produce as its stunning views across the waterfront…


Summer parties and barbeques are in high demand at our exclusive Cork venue.The terrace can cater for groups of 30 to 200 people and do not worry if the weather is inclement as we have that all taken care of with an indoor BBQ setting also. BBQ’S are just not for corporate groups but are an ideal way to celebrate with friends and Family.


Classic Menu from €20.00 per person
Luxury Menu €25.00 per person

View our Summer BBQ menu

For all enquires please e-mail or call Mary on 021 4937715.

Afternoon Tea

afternoon tea

Afternoon tea overlooking the lazy River Lee is a real Cork ritual. 


Why not treat yourself to our fine selection of sandwiches, delectable pastries, scones with preserves and cream and our chef’s famously feather-light raspberry and white chocolate muffins – all freshly baked and served in comfort and style.


Read our Afternoon Tea menu .