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Donegal mountain spring lamb, Glen Bay crab, Donegal Bay oysters and mussels, Lough Swilly wild salmon, Enniscrone lobster, freshly baked scones, crusty homemade brown bread, and Guinness cake are just some of the delicious reasons why you will not go hungry traveling through the Northwest. Sligo Town has established itself as a
Donegal mountain spring lamb, Glen Bay crab, Donegal Bay oysters and mussels, Lough Swilly wild salmon, Enniscrone lobster, freshly baked scones, crusty homemade brown bread, and Guinness cake are just some of the delicious reasons why you will not go hungry traveling t
Donegal mountain spring lamb, Glen Bay crab, Donegal Bay oysters and mussels, Lough Swilly wild salmon, Enniscrone lobst
Donegal mountain spring lamb, Glen Bay crab, Donegal Bay oysters and mussels, Lough Swilly wild salmon, Enniscrone lobster, freshly baked scones, crusty homemade brown bread, and Guinness cake are just some of the delicious reasons why you will not go hungry traveling through the Northwest. Sligo Town has established itself as a sort of last stop for food lovers, with a number of tempting shops promoting local produce that are well worth a visit. The Sligo Food and Cultural Festival, held each May, is brimful of activities. You're likely to find the finest food at the higher-quality country houses, where chefs elegantly prepare local meat, fish, and produce in a hybrid Irish-French haute cuisine. In Donegal Town, be sure to ask for what are officially Europe’s top sausages, made by McGettigan’s butchers.
A refreshing blend of European and Asian-influenced food with a friendly Leitrim flourish makes this whitewashed restaurant in the tiny village of Jamestown, just 4 km (2½ miles) from Carrick-on-Shannon, an extremely popular evening venue. Situated across from the river, some diners arrive straight from the quayside to sample dishes such as Thai-style beef carpaccio, spiced monkfish with lemongrass, or Tandoori-style quail with plum and onion chutney. The Cottage—with a traditional half-door entrance—is also renowned for the range of the Malaysian born chef-owner Shamzuri Hanifa's exotic spices, sauces and dips; many feature his special balsamic jelly, chilli and coconut prawn bisque, acar pickle, or sundried tomato paste and basil pesto.
A Carrick institution, this gastropub is very popular, so advance reservations for dinner are usually needed. Main-course dishes may include glazed pork belly, Hereford beef burger, 12-hour slow-cooked beef daube, or sustainable fish such as ling. Try some of the craft beers or ciders, including its own Oarsman lager, Galway Hooker, or Anderson's red ale. Save room for the lemon posset, or cotton-candy dessert. There's a resident guitarist Tuesday through Saturday evenings.
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