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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.
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.
This landmark dining pub a stone's throw from Ballyvaughan Pier has changed hands and fortunes over the past few years, but all you need to know is that it is back on its game with a freshly renovated interior and menu. The welcoming fire and friendly service remain, as does the signature seafood chowder that lures locals and visitors from miles around. Galway oysters feature prominently on the menu along with Hereford steak and salmon. The addition of new luxury bedrooms (from €115) means that you can now stay overnight.
Set on a bend in the river a short drive north of Loop Head Peninsula, this unpretentious town house has gained a national reputation. The key to its success is simplicity, with a menu that keeps in season whether it's a heartwarming casserole in winter or fruit crumbles in late summer. The interior is smart and bright, with decking that leads out by the river.
This fine little eatery packs a punch in the local dining scene, harvesting the best of local produce from the sea and land. Operated by the Wallace family in a modern, stone-and-plaster inn on the western perimeter of the village, the style and presentation of the food comes with five-star finesse. The interior has a horse-themed decor, reflecting a strong segment of the restaurant's clientele. Menu samples include pan-seared scallops, honey-glazed duck, or wild mushroom--and-spinach pappardelle pasta.
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
Michael and Alissa Donoghue do not have to travel far to get the ingredients for their little cottage café that overlooks the pier. Their flock of chickens provide eggs, and the vegetable and herb garden—nurtured with seaweed throughout the year—furnishes their salads. Alissa met Michael while visiting the island from America. She uses her home recipes along with generations-old Donoghue recipes on her eclectic, made-from-scratch menu.
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.
Once the village pub, the Pier Head is still a bar, but it sells more food than pints these days. The location is idyllic, at the top (head) of the village's pier. Lunch is served in the bustling, wood-floor mahogany bar (restaurant lunch Sunday only), with outdoor seating and modest sea views. At dinner, you can choose between the bar and the more formal upstairs restaurant with unforgettable views across Kinvara Bay to Dunguaire Castle. Both have roaring open fires and friendly staff. Fresh local seafood and locally reared meat (beef, lamb, pork, and duck) feature on the simple, unfussy menu. Don't forget that in summer there will be enough daylight until around 10 pm to enjoy the view.
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.
Travelers come here to get up close and personal with the surf from behind a bowl of steaming Atlantic seafood chowder. Floor-to-ceiling windows capture the breath of the bay from a cozy distance, except in storm season when it can be a little too close for comfort. Images of the property's defiant stand against giant ocean waves have gone global. The menu is concise but covers ground and sea with oysters, mussels, sea bass, pork skewers, and steak. Expect a wait in high season. Next door the sister property, Spooney's, offers standard beach desserts like sundaes and ice cream---and good old fish-and-chips.
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