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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.
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.
Adjoining the village's only thatched cottage that isn't in the folk park, gastropub JP Clarke's has an airy, mountain-lodge style interior with a brightly painted, vernacular exterior. On a sunny day, diners eat in the front garden space or can request seating under a glass roof. The menu is reasonably priced and straightforward---and the highlights are the daily specials listed on chalkboards throughout the premises. It's popular with locals so reservations are recommended.
Tucked inside a renovated cottage in the shadow of St. Ignatius's limestone belfry is one of Galway's best restaurants. The bare stone walls and floors are brightened by a pop of color from thrifted chairs and a skylight that draws in natural light, but what really shines is the reasonably priced and locally sourced organic food. The menu changes daily, but offerings are always excellent, local, and pulled together with intelligence and creativity.
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
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.
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