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Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small village), and Westport, the chief resort in County Mayo. From East
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small villag
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are a
Pubs and informal hotel restaurants are the main places to eat in this sparsely populated rural area, though there are also some fine-dining options. The only places with a choice of stand-alone restaurants are Clifden, the "capital" of Connemara (in fact a small village), and Westport, the chief resort in County Mayo. From Easter into the summer months, many menus feature Connemara lamb: the sheep graze on wild herbs on the mountain slopes, which gives the meat a distinctive flavor. The other star is local seafood, including crab and lobster in summer, and superb Atlantic salmon all year round, fresh or smoked. For seafood try the Tavern Bar and Restaurant near Westport, or Mitchell's in Clifden; for country house–style elegance go to Rosleague Manor in Letterfrack, or Mount Falcon near Ballina.
This friendly, boho-chic café with its traditional red shop front (rua is Irish for red) is a showcase for fresh, locally produced foods, simply served. There's an imaginative children's menu, and at lunch there are three daily specials—roast meat, fish, and vegetarian—while many opt for the homemade soup and sandwich (served in a traditional soft roll known as a blaa), or a salad. Choose a platter of local farmhouse cheeses, perhaps, or a salad of Achill Island smokehouse salmon with local greens, the house cucumber relish, and a selection of fresh breads.
Overlooking Clew Bay on the outskirts of Westport, this whitewashed, thatched cottage--pub is the stuff of dreams, and so is the food offered by the father-and-son team who own it. The fresh salmon, hake, turbot, or mussels from nearby Rossaveal or the Corrib give the menu a sea-hopping freshness, providing balance to the bolder, more colorful choices, like prawn Laksa. A carefully crafted beer menu is also available.
The emphasis is firmly on seafood and fresh local produce at this traditional family-run tavern in the village of Murrisk beneath Croagh Patrick. Hearty portions of Clew Bay seafood, Connemara lamb, and local farmhouse cheeses are served all day, and children can get half portions or order from their own menu. Fishermen arrive regularly with freshly landed langoustines (Norwegian lobster), which are then poached and served in garlic butter. Upstairs a more elaborate à la carte menu ($$$) is served in the evenings in the separate restaurant, with a quieter, candlelit atmosphere.
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