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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.
It doesn't get much better than this 300-year-old, slated, whitewashed cottage with a turf fire and full-length windows that open out onto a terrace overlooking Galway Bay. The specialty is seafood; clams, scallops, salmon, crab claws, and lobster—the restaurant's cornerstone dish. Chicken and beef make the occasional guest appearance. Seat yourself in the conservatory to keep one eye on your crab cakes and Guinness, and another on the crystal clear waters of the bay.
Set in a peninsula on Galway Bay's Flaggy Shore, the enterprising Brid Fahy opened this farm-to-wafer parlor experience back in 2006. Made with milk from the Friesian and Shorthorn herd from her five-generation farm, the ice cream here is fantastic, and for good reason: the cows cross between the mainland and a small island to graze and this gives the cow's milk a unique and varied flavor. This delicious cow's milk is combined with locally sourced ingredients such as hazelnuts, wild berries, rhubarb, and apples that are spiced with the taste of the ocean to create unique flavors that alternate with the changing of seasons. All to say, it makes for great ice creams.
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.
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