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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.
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
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.
A chilled-out café in the middle of town, Gallery Cafe has heaps of character with local artist exhibitions and the occasional live performance providing an ever-changing setting. The seasonal menu often features local catch, stews, and braised venison as well as pizza and sandwiches.
Located in a courtyard outside of Bunratty Mills and spread out over a number of food trucks and kiosks, Jilly and Joe's was created to satisfy the demand for alfresco dining and has since become a local staple in the dining scene. Outside, guests huddle close to flames of heaters on a chilly day---beneath an awning or canopy---and order pizza, sandwiches, daily special, or a burger. Inside, the sprawling loft of Blarney Woollen Mills is the best place for good value lunchtime dishes like breaded fish, stews, and pasta along with custom-made sandwiches---the humble French fries are delicious. A fine selection of confectionery and ice-cream booth keep the sweet tooth brigade satisfied. If the car park is filled with tour buses, move along, or expect a long wait.
This landmark dining pub a stone's throw from Ballyvaughan Pier has changed hands and fortunes over the past few years, but all you need to know is that it is back on its game with a freshly renovated interior and menu. The welcoming fire and friendly service remain, as does the signature seafood chowder that lures locals and visitors from miles around. Galway oysters feature prominently on the menu along with Hereford steak and salmon. The addition of new luxury bedrooms (from €115) means that you can now stay overnight.
This fine little eatery packs a punch in the local dining scene, harvesting the best of local produce from the sea and land. Operated by the Wallace family in a modern, stone-and-plaster inn on the western perimeter of the village, the style and presentation of the food comes with five-star finesse. The interior has a horse-themed decor, reflecting a strong segment of the restaurant's clientele. Menu samples include pan-seared scallops, honey-glazed duck, or wild mushroom--and-spinach pappardelle pasta.
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
Travelers come here to get up close and personal with the surf from behind a bowl of steaming Atlantic seafood chowder. Floor-to-ceiling windows capture the breath of the bay from a cozy distance, except in storm season when it can be a little too close for comfort. Images of the property's defiant stand against giant ocean waves have gone global. The menu is concise but covers ground and sea with oysters, mussels, sea bass, pork skewers, and steak. Expect a wait in high season. Next door the sister property, Spooney's, offers standard beach desserts like sundaes and ice cream---and good old fish-and-chips.
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