The hotel strikes an impressive visual balance between the old and the new, marrying traditional as well as modern materials to create a distinctively individual look. Thatch and whitewash have been incorporated into the exterior, which contrasts effectively with the contemporary ambience of the spacious interior.

To further emphasise that sense of specific individuality, The Twelve has been fitted out with specially designed furniture, some of which has been handcrafted by local artists.

The interior designer for the hotel is Brian McDonald, who has many impressive projects under his belt, including Ron Black's Bar on Dublin's Dawson Street, The Beacon, The Morgan, The Morrison and Trinity Bar on Wall Street in New York.

The Twelve Pins originally opened as a hotel back in the 1800s. It closed down in 2004 and was later bought by builder Stephen Harris, whose parents hail from Barna. Harris, together with fellow Galwayman Joe McNamara, set up Harrmack Developments five years ago. The firm has established a reputation for quality work in the Galway region, particularly in the residential sector.

"A lot of thought and attention to detail has gone into The Twelve so that we strike the right balance between providing a sophisticated, beautiful space for a special treat or for doing business, while all along sticking to your roots, " says manager, Fergus O'Halloran. "In a time of great change in Galway, it is important to stay grounded and pay respects to the past."

Regular traditional music sessions will be held in The Twelve to underline both cultural and historic links with the locality.

The hotel has a private dining room suitable for boutique weddings or business gatherings, along with a petit spa including treatment rooms, sauna, beauty suites, seaweed baths, jacuzzi and powerful drench showers. Guest rooms feature either hardwood floors or rich carpets and are fitted with wall-mounted flatscreen LCD TVs. All rooms are furnished with either king-size or twin beds, as well as convertible sofas.

Wireless internet access is available throughout the premises. The hotel also provides underground parking for 128 vehicles.

The hostelry's West restaurant can seat 90 guests and its two private rooms can accommodate between 10 and 100 diners.

Management is confident the hotel will quickly achieve a reputation for excellent food by serving organic produce grown locally. The wellstocked cellar will offer diners a comprehensive range of wines guaranteed to excite the palate of even the most discerning imbiber.

Barna is well-known for its excellent bars and restaurants, an impressive beach and a leisure centre located on the outskirts of the village.