The Flahertys from nearby Abbeyknockmoy have years of experience in the industry, Aoife was co-founder and co-owner of Il Vicolo, Galway, and Siobhan had her own place in Monivea - An Sciobal (The Barn).
The simple grey frontage speaks strongly of quality, and the atmospheric rustic-chic interior in complementary tones reinforces the message. There is a strong commitment to using local suppliers such as Galway Goat Farm’s cheese, Gannet Fishmongers and Andarl Farm pork. Daily specials complement a menu which manages to satisfy hearty appetites and keep abreast of trends.
This is innovative, imaginative food. Wooded Pig chorizo might feature in a starter of Killary mussels from Connemara. Other offerings might include Venison Stew with Root Vegetables and Galway Hooker Chocolate Mousse. Vegetarian options are far from an add-on, and the children’s menu is also to be commended.
Breakfasts and weekend brunches are outstanding and extremely popular, offering dishes like baked free-range eggs with kale and wooded pig chorizo and in-house sourdough...vegetarian breakfasts are excellent and their Full Irish features Castlemine bacon and sausage, local eggs and mushrooms; pancakes come with Andarl Farm streaky bacon or Velvet Cloud yogurt and berries. Super coffee from Bell Lane too.
The atmosphere is warm, the staff efficient and friendly, and a well-considered drinks list offering carefully selected wines and craft beers is complemented by engaged service.
Add consistently good food and you have a place which brings people even from Galway city.
Slow Food Galway events are held here, as well as various craft evenings and Parent and Baby “Little Nest” talks once a month on Friday mornings.
It is wise to book in advance, especially for evening meals and Sunday lunch.
