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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.
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.
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.
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