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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.
JP McMahon has caused quite a stir in the Galway dining scene with his tapas at Cava Bodega and the recently opened casual spot Tartare, but award-winning Aniar (meaning "from the west") is his flagship restaurant. A minimalist Nordic decor provides an unfussy backdrop for the chef's equally unfussy approach to food. Each course in the daily menu, ranging from 6 to 10 dishes, is designed to either complement or contrast with the local produce. For those brave enough, try a dillisk starter with its overwhelmingly briny flavor, while awaiting monkfish in a bed of lush foraged salad.
53 Lower Dominick St., Galway City, Co. Galway, Ireland
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.
The industrial facade and simply furnished interior of this Michelin-starred restaurant and wine bar just off Eyre Square betray nothing of head chef Enda McEvoy's daily creations; he scours, forages, and travels the coast for the finest and most offbeat indigenous ingredients like reindeer moss or trout caviar. Plates are imaginatively presented, and the tasting menu has a cult following across the country (but is fairly priced at from €85 for seven courses).
Geata na Cathrach, Fairgreen, Galway City, Co. Galway, Ireland
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.
Stationed on the grounds of Glenlo Abbey Hotel, overlooking Lough Corrib in the outskirts of Galway, is Ireland's most unique restaurant: two intricately restored train carriages that starred in Sidney Lumet's 1974 film, Murder on the Orient Express, starring Ingrid Bergman. Fully equipped with brass luggage racks and mahogany paneling, the carriages are as impressive as the menu, which highlights wild game, fish, and beef. The origins of all ingredients, from the goat cheese starter to venison, are fully traceable. Diners opt for a two or three-course set menu, priced at €63 or €72.
Kentfield Bushy Park, Galway City, Co. Galway, Ireland
Slate flooring, rich timber fixtures, a large bay window, and whitewashed walls hark back to an earlier time of midmorning scones and cakes with afternoon tea---both of which are available at this gorgeous former town hall, a local landmark right on the southern corner of O'Connell Street. Lunch and evening meals are special too, making use of the rich County Clare produce like artisanal cheese or sea catch. Try grilled halibut with crab meat or a ravioli made from mushroom, courgette, spinach, and basil.
Owner-chef Aidan McGrath and Kate Sweeney's modest Victorian premises on the outskirts of Lisdoonvarna have become something of a culinary landmark by being Ireland's first pub to be awarded a Michelin star in 2017. A brief, well-thought-out menu showcases the best of local produce, which includes hake, lamb, rib-eye steak, and pork. Food is served in the bar, which is warm and welcoming, with an upright piano, original painted-wood cladding, assorted wooden tables and bentwood chairs, cheerful cotton-check blinds, and a random selection of bric-a-brac. Guest rooms (doubles from €120) are spacious and stylishly decorated in neutral tones with nice Victorian touches such as brass bedside lamps, and peaceful views of the countryside.
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