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Private room in bed & breakfast

The Stone House B&B (double room)

Rianne User Profile
Rianne

The Stone House B&B (double room)

2 guests
1 bedroom
1 bed
1 private bath
2 guests
1 bedroom
1 bed
1 private bath
HOME HIGHLIGHTS
BreakfastThis is one of few homes in this area that has this feature.

A real "home from home" stay in this B&B located in the centre of the village, renowned for freshly baked breads using locally sourced ingredients whenever possible. Breakfast menu includes vegetarian, vegan and gluten-free plus home-made yoghurt.
Note "base" price is for 1 person with additional charge for extra guests.

Amenities

Wireless Internet
Free parking on premises
Pool
Breakfast
TV
Indoor Fireplace

Sleeping arrangements

Bedroom 1
1 double bed

House Rules

No smoking
No pets
No parties or events
Check-in time is 4PM - 7PM
Check out by 11AM

Availability

7 Reviews

Accuracy
Communication
Cleanliness
Location
Check-in
Value
Gerard User Profile
Gerard
August 2016
What a superb location in one of the most beautiful parts of Ireland. Rianne was also as good as a host gets, welcoming and informative with some great recipes too. Only a short walk to the harbour and always a cake awaiting you on your return from a day visiting, I couldn't hav…
Pete User Profile
Pete
May 2016
We had a lovely weekend staying at Stone Lodge while attending the 2016 Baltimore Fiddle Festival. The house is charming, just a couple of minutes walk from Baltimore harbour and I'd be hard pushed to think of a more welcoming host than Rianne. She baked gluten free bread and c…
Rianne User Profile
Response from Rianne:
Hi Pete - next time get your brother to check in with us too so that he can enjoy the options that are gluten free from our menu (and not just the cakes and flapjacks !). All the best - Rianne
May 2016
Colin User Profile
Colin
June 2015
Rianne was a wonderful host. She couldn't have been more helpful and welcoming. Staying here you get far more than just a room. Rianne has an excellent knowledge of local activities and eating places that made our stay much more enjoyable that it might have been. Every day Rianne…
Mackenzie User Profile
Mackenzie
July 2018
Rianne’s B&B was very clean and charming! When we arrive Rianne was extremely friendly and welcoming! Also, the breakfast was amazing!
Áine User Profile
Áine
April 2018
Rianne was the best host imaginable. So warm and welcoming with a dirth of local knowledge and helpful recommendations. Her breakfasts were second to none with a huge range of options. Both my boyfriend and I have awkward diets and everything we had was delicious. And fresh! The …
Rianne User Profile
Response from Rianne:
Recipies as requested: Dutch Poffertjes (mini pancakes) 50 gr Buckwheat flour & 50 gr gluten-free self-raising or plain flour 200 ml room temperature buttermilk 1 tablespoon of olive or rapeseed oil pinch of salt 1 sachet of yeast 20 gr of caster sugar 1 freerange egg Mix all ingredients (at least 3 hours ahead or the night beforehand) so that the yeast/sugar can "work". On a hot gridle that is oiled/buttered poor a tablespoon measure (using a squeezy bottle such as an empty clean hellmans mayo makes it a lot easier to control the size) and flip over - they are cooked quickly so stand over them. Serve with baked banana (in butter in a small flying pan) and choice of lemon, sugar, syrup or chocolate sauce. PS in the Netherlands we have poffertjes pans with dimples in them so that you can do 19 in one go (you need gas for this) but any gridle will do. In Scotland they're known as dropscones. Millionaire's Squares Make shortbread base first. Mix 170 gr of flour and 120 gr of butter till it crumbles, then add 60 gr caster sugar. Press into a lined (parchment paper) and press down slightly with the base of a pint glass or other flat bottomed dish. Bake in the overn 170 degrees for 15 mins. Caramel. Heat in a pan 1 tin of 397 gr condensed milk, tablespoon of vanilla essence, 2 tablespoons of golden syrup, 60 gr of sugar and 120 gr of butter. Keep stirring wilst heating and it will turn to a golden colour after about 20 mins. If you don't stir it will burn. When base has cooled slightly and the caramel is ready poor over the base and return to the overn for another 8 to 10 mins (it will bubble and turn darker). Remove from the oven, let it cool completely. In a bowl break up 125 gr of dark (or milk) chocolate - I use 81% cocao, and melt in the microwave in bursts of 1 mins or 30 seconds. Stir so all the chocolate has melted and poor over the caramel. Sprinkle with course seasalt (about a teaspoon) and let it cool. Cut into squares - yummy. Enjoy.
April 2018
Mary User Profile
Mary
May 2017
The host canceled this reservation 17 days before arrival. This is an automated posting.
Sonia Mairead User Profile
Sonia Mairead
July 2015
My two sisters and I stayed with Rianne while we were in Baltimore for a family reunion. She was so welcoming and helpful the entire time! She helped us with directions and sugggestion, weather and maps! A lovely lady! The postioning of the b&b was ideal for walks into Baltimore …

This host has 5 reviews for other properties.

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Hosted by Rianne

Baltimore, IrelandJoined in January 2015
Rianne User Profile
12 Reviews
B& B owner and diving instructor / snorkel and walk guide. Hobbies include contract bridge and Irish set-dancing.
Languages: Deutsch, English, Français, Nederlands
Response rate: 100%
Response time: within an hour
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