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County Clare, Galway, and the Aran Islands Restaurants
Because the West provinces have a brief high season—from mid-June to early September—and a quiet off-season, it doesn't have as broad a choice of small, owner-operated restaurants as do other parts of Ireland. Often the best place to eat is a local hotel. But some places landmark the region, including Moran's Oyster Cottage in K
Because the West provinces have a brief high season—from mid-June to early September—and a quiet off-season, it doesn't have as broad a choice of small, owner-operated restaurants as do other parts of Ireland. Often the best place to eat is a local hotel. But some place
Because the West provinces have a brief high season—from mid-June to early September—and a quiet off-season, it doesn't
Because the West provinces have a brief high season—from mid-June to early September—and a quiet off-season, it doesn't have as broad a choice of small, owner-operated restaurants as do other parts of Ireland. Often the best place to eat is a local hotel. But some places landmark the region, including Moran's Oyster Cottage in Kilcolgan near Galway City, where the fare is simple, served in traditional pub surroundings, but sea-leaping fresh. At the other extreme are more dazzling experiences, like when you splurge to dine in style like the superb formal restaurant at Dromoland Castle. For truly adventurous contemporary Irish cooking, head to happening Galway; the town center is so compact you can meander around and read the menus on display outside before making your choice.
JP McMahon has caused quite a stir in the Galway dining scene with his tapas at Cava Bodega and the recently opened casual spot Tartare, but award-winning Aniar (meaning "from the west") is his flagship restaurant. A minimalist Nordic decor provides an unfussy backdrop for the chef's equally unfussy approach to food. Each course in the daily menu, ranging from 6 to 10 dishes, is designed to either complement or contrast with the local produce. For those brave enough, try a dillisk starter with its overwhelmingly briny flavor, while awaiting monkfish in a bed of lush foraged salad.
53 Lower Dominick St., Galway City, Co. Galway, Ireland
The industrial facade and simply furnished interior of this Michelin-starred restaurant and wine bar just off Eyre Square betray nothing of head chef Enda McEvoy's daily creations; he scours, forages, and travels the coast for the finest and most offbeat indigenous ingredients like reindeer moss or trout caviar. Plates are imaginatively presented, and the tasting menu has a cult following across the country (but is fairly priced at from €85 for seven courses).
Geata na Cathrach, Fairgreen, Galway City, Co. Galway, Ireland
Stationed on the grounds of Glenlo Abbey Hotel, overlooking Lough Corrib in the outskirts of Galway, is Ireland's most unique restaurant: two intricately restored train carriages that starred in Sidney Lumet's 1974 film, Murder on the Orient Express, starring Ingrid Bergman. Fully equipped with brass luggage racks and mahogany paneling, the carriages are as impressive as the menu, which highlights wild game, fish, and beef. The origins of all ingredients, from the goat cheese starter to venison, are fully traceable. Diners opt for a two or three-course set menu, priced at €63 or €72.
Kentfield Bushy Park, Galway City, Co. Galway, Ireland
Expect to wait in line at this city-center restaurant set in an old stone house, with tables overlooking the Corrib. Ard Bia serves budget-conscious, freshly baked and sourced food, with a menu that changes according to what is in season. Jumbled furnishings from dressers to crockery in a casual setting contrasts the more spacious, timber-floored restaurant upstairs. Here the menu is concise with offerings from sea and land with monkfish, rib eye, and lentil cakes.
Tapping into Galway's past as a major trading post for Spain, chef--owners JP McMahon and Drigin Gaffey bring all the favorite aspects of authentic Spanish cuisine and wine while also serving excellent local produce in this vibrant and warm Galway hot spot. More than 50 regional tapas served family-style at large, wooden communal tables are the heart of this restaurant filled with Spanish flavors and Irish produce and heart. There is an impressive craft beer and wine menu to accompany the food choices. For groups of eight or more, there's a tasting menu (€29 per person) that includes a sweeping selection of tapas.
Middle Street Mews, Galway City, Co. Galway, Ireland
For anyone seeking an authentic tea-drinking experience, à la the Irish grandma who serves tea as an art form, the Cupán Tae ("the cup of tea" in Irish) serves it up with fussy crockery and much nostalgia. Breakfast is top-notch, and the popular afternoon tea comes complete with fresh-baked pastries served on a tiered china stand (of course). Add prosecco if you're feeling celebratory.
Tucked inside a renovated cottage in the shadow of St. Ignatius's limestone belfry is one of Galway's best restaurants. The bare stone walls and floors are brightened by a pop of color from thrifted chairs and a skylight that draws in natural light, but what really shines is the reasonably priced and locally sourced organic food. The menu changes daily, but offerings are always excellent, local, and pulled together with intelligence and creativity.
The humble fish-and-chip is king at this stalwart restaurant, serving deep-fried cod, whiting, haddock, and hake for decades. The reasonably priced fish is served with a heap of fabulous, freshly cooked chips (which have won a nationwide competition for the best in Ireland) and eaten at communal tables—a great way to meet the locals.
Taking full advantage of Galway's fish-rich waters, Oscar's offers a daily changing menu based on the availability of the straight-from-the-trawler catch at the local market. Its warm interior with a ruby red backdrop, billowing fabric, and pine furnishings in close quarters has the essence of a seafaring vessel, with mackerel from the Aran Islands, and monkfish and scallops.
22 Dominick St. Lower, Galway City, Co. Galway, Ireland
Nestled into a lamp-lit corner of Kirwan's Lane near the Quays, this slim, two-story oasis has served quality local seafood for more than 20 years. Its selection reads like a travel guide from the highlights of the Wild Atlantic Way: Burren smoked salmon, Dingle prawns, and Connemara mussels. Owner Mike O'Grady combs the local waters for the finest produce for Kirwan's, and beef and chicken are also on the menu. Specials are a highlight.
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