Malt House Review
Hidden away in a flower-filled courtyard off High Street in the center of old Galway is the lunch and dinner venue of choice for the city's movers and shakers. A cool, contemporary space with leather tub chairs, small but with well-spaced wooden-top tables and a wooden floor, the specialty here is seasonal local seafood, with daily specials on the blackboard. Oysters come from Clarinbridge, fresh crab from Miltown Malbay, and smoked salmon from the Burren Smokehouse, Lisdoonvarna. Prawns, crab claws and scallops are served with samphire, seaweed and potato boxty, while roast saddle of rabbit is stuffed with spinach, apricots, and pine nuts. Vegetarians can sample pumpkin, spinach and lentil dahl, or nut-crusted St. Tola's goat cheese with buttered kale. Desserts include blackberry cheesecake with ginger biscuit, or an Irish farmhouse cheese board.
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