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Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small village), and Westport, the chief resort in County Mayo. From East
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small villag
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are a
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small village), and Westport, the chief resort in County Mayo. From Easter into the summer months, many menus feature Connemara lamb: the sheep graze on wild herbs on the mountain slopes, which gives the meat a distinctive flavor. The other star is local seafood, including crab and lobster in summer, and superb Atlantic salmon all year round, fresh or smoked. For seafood try the Tavern Bar and Restaurant near Westport, or Mitchell's in Clifden; for country house–style elegance go to Rosleague Manor in Letterfrack, or Mount Falcon near Ballina.
If the sight of a red double-decker bus parked outside a cottage in the desolately beautiful small island of Inisbofin comes as a surprise, then the delicious offerings at Austin and Kartika's gourmet outpost will floor you completely, in a good way. The bus has retired and functions as the couple's kitchen, dining area, and food counter, serving up pollock, crab, and mackerel sourced from local islander fishermen. Mutton and lamb come straight from the farm, along with root vegetables, while everything else is island grown.
Gaining a steady following from locals and visitors, Misunderstood Heron is serving some of the finest local produce from unlikely quarters---from the back of a food truck. It's usually parked in Killary Loop Trail---and offers guests far more than the standard truck fare like a humble kebab or burger. Instead, expect fresh salmon with pickles, sourdough roast chicken wrap with harissa mayo and red onion, or mussels and lamb to be served with a dollop of good value. And you get to drink in the view overlooking the staggeringly beautiful setting of Killary Fjord.
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This fourth-generation establishment sits in the heart of Roundstone overlooking the harbor. It attracts year-round guests with its fresh-from-the-boats lobster, mussels, prawns, and crab, or other local produce such as Connemara lamb, and homey, open-fire setting. Vegans can order seafood crops like dillisk rice, served with locally sourced vegetables from Galway's farmlands. Take a seat outside the pub on a fine day to enjoy the bay views and local flavors.
This friendly, boho-chic café with its traditional red shop front (rua is Irish for red) is a showcase for fresh, locally produced foods, simply served. There's an imaginative children's menu, and at lunch there are three daily specials—roast meat, fish, and vegetarian—while many opt for the homemade soup and sandwich (served in a traditional soft roll known as a blaa), or a salad. Choose a platter of local farmhouse cheeses, perhaps, or a salad of Achill Island smokehouse salmon with local greens, the house cucumber relish, and a selection of fresh breads.
Overlooking Clew Bay on the outskirts of Westport, this whitewashed, thatched cottage--pub is the stuff of dreams, and so is the food offered by the father-and-son team who own it. The fresh salmon, hake, turbot, or mussels from nearby Rossaveal or the Corrib give the menu a sea-hopping freshness, providing balance to the bolder, more colorful choices, like prawn Laksa. A carefully crafted beer menu is also available.
A modern intimate dining room with rustic brickwork makes a fitting setting for chef Kevin Stirzaker’s seasonal menu that offers the best of local produce, simply prepared to let the quality produce speak for itself. Menu highlights include Killary Fjord mussels and duck breast with beetroot and red onion jam.
Think tapas, without the micro portions, where guests can order a number of plates each to share. And you'll want to order multiple plates with options like pig cheek, black pudding, scallops, goat's cheese, haddock fish fingers, and sliders. The interior is industrial-country style with recycled pallets serving as furniture and wine storage units.
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