In a stunning location on the edge of Ballyvaughan village, this purpose-built restaurant has spectacular views of Galway Bay. Owned and built by a local man, John Connole, it is attached to a substantial two-storey house finished in local granite - and surrounded by a wonderful natural Burren landscape garden (An Fulacht Fia means ‘Cooking Pit’).
The restaurant is a delight: the impressive entrance hall, which doubles as a reception and bar, has a welcoming contemporary look; a modern gas fire is a striking feature with its dramatic cherry red chimney piece reaching to an apex high above you – and, surrounding another fire at end of the dining room, is a huge granite relief of a Galway hooker.
Subtle recessed lighting highlights luxurious embossed curtains, high velvet seats in pale green and cherry red, and tables set up with linen cloths and sparkling ware.
Head chef Irmantus Bagocius uses locally supplied ingredients from the Burren area, which are sustainable, traceable and organic. His menus offer a choice of eight starters - a salad of organic Bellharbour leaves with Bluebell Falls goats cheese, apple and toasted walnut, perhaps (€8.50); or Atlantic scallops, pan seared with grilled fennel and orange salad (€10) and twelve main courses, such as shank of Burren lamb, slow cooked on the bone, served with fondant potato, red pepper purée and thyme jus (€26) and, for vegetarians, a Thai laksa in a chilli and lemongrass scented coconut broth, served with fragrant jasmine rice (€19.95).
Finish, perhaps, with a refreshing yoghurt strawberry mousse, with mango & passion fruit sorbet & vanilla biscuit.
A long and varied wine list starts at about €22.
Under the direction of owner manager John Connole, this is a welcoming restaurant and has become a great asset to the area.
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