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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.
This small thatched cottage is just upstream from where the Dunkellin River flows into Dunbulcaun Bay, the epicenter of Ireland's fresh oyster trade. The local oysters make a regular appearance, straight from bay to plate, though smoked salmon, crab claws fried in garlic butter, seafood cocktail, lobster with boiled potatoes and garlic butter, and fresh crab salad are also on offer. The front bar has been preserved in the "old style," which means it's small and cramped, but very interesting if you want to get an idea of what most pubs around here were like 50 years ago.
Sweeping Atlantic views from this whitewashed cottage set the stage for a delightful meal of fresh catch from the waters lapping the Wild Atlantic Way. For €50 guests can sample the best of the menu with a five-course Seafood Surprise taster menu: not to spoil the surprise, but expect mussels, halibut, and mackerel---and locally sourced black Angus fillet makes a guest appearance. A simple but well-thought-out à la carte menu is also available.
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.
Carrigaholt Village, with its crumbling medieval tower house perched on the coast, is home to this 200-year-old pub and restaurant, one of County Clare's great culinary finds. Seafood is sourced from the local pier as ingredients for the famous chowder, as are oysters, mussels, and lobsters---all served in the warm glow of an open-hearth fireplace and Liscannor stone flooring. Non-seafood options are available.
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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