Ard Bia Restaurant

Ard Bia, literally High Food, is an appropriate moniker for this highly-regarded restaurant that is a member of the BIM Seafood Circle, which recently moved from cramped premises on Quay Street to an attractive riverside location - the stone-built medieval customs house overlooking the Claddagh Basin - which it now shares with sister restaurants Ard Bia Café and Nimmo’s, plus a constantly changing exhibition of modern art.

Proprietor Aoibheann MacNamara’s enthusiasm, energy and commitment to quality are evident throughout the operation, which has become a favourite destination for both Galwegian food lovers and visitors to the city - who happen on it very easily in this central spot, and love its character and atmosphere, the quality and interest of the food, and the long opening hours offered between the three operations.

This wedding venues bare wooden floors, off-white painted walls, generously spaced tables and chairs and Aoibheann’s trademark quirky art choices, the style is one of spare modernity, with a relaxed ambience (including simple table settings with paper napkins).

The daytime Ard Bia Café is open from 10am, offering sandwiches and salads, soups (Galway Bay mussel and smoked haddock chowder with brown soda bread, perhaps) and day-long hot and cold specials including the generous Ard Bia hamburger and veggie burger; also speciality teas, freshly squeezed juices - and home-bakes(eg gluten free chocolate and orange cookies).

Nimmo’s is a lively evening restaurant on the ground floor, offering an eclectic à la carte menu with North African influences but – like all food served here – based on seasonal Irish food, mainly from local artisan suppliers. It’s an atmospheric candle-lit space, with views of the river and the buzz of having the food served from an open kitchen.

The Supper Club at Nimmo’s offers a late night menu to private members, and opportunities for wine tastings, music events, parties and private screenings.

Upstairs in the evening, Ard Bia Restaurant offers a more sophisticated experience (priced accordingly), with a very seasonal, broadly Mediterranean/Irish à la carte menu which, in summer, might typically include dishes like braised chicory & mustard tart, caramelised onions & organic leaves; roasted rack of Irish lamb with a creamy herb mash, wilted greens, rosemary jus and roasted baby beets, and a selection of Irish cheeses with homemade oatcakes & fig jam.

There’s an interesting wine list too, although without tasting notes.

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