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Aniar Restaurant

Restaurant

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2 euro For Cooking & Service Well Above Average Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade

Aniar Restaurant

Seasonal, local and natural food – the appealing ethos behind one of Galway’s most highly regarded restaurants - where diners can expect exquisite ingredients expertly cooked in a contemporary and lively environment.
Seats 30; Open Tue-Fri 5.30pm-9.30pm, Sat 5pm-9.30pm. Tasting menu c.€120, drinks pairing €75. Children €65. WiFi. Boutique Cookery School. Closed Sun-Mon. Limited on-street parking and nearby carpark. Closed Sun & Mon. Amex, MasterCard, Visa. abbreviations

Well-known restaurateurs JP McMahon and Drigin Gaffey opened Aniar in 2011, and it soon became the most talked about restaurant in Galway. Meaning ‘from the West’, the philosophy emulated that of Copenhagen’s Noma, favouring local, seasonal, wild and foraged foods simply and elegantly prepared. Much of the menu is made up of wild ingredients.


Enda McEvoy (now nearby at his own first restaurant, Loam) was the original chef, his creative cooking and lightness of touch ensuring this small restaurant quickly became a destination dining experience. Though he has left to pursue his own business interests, Aniar’s strong food philosophy is unchanged and the kitchen is now largely led by chef patron JP himself.


Open five days a week for dinner only, this is a restaurant for those with plenty of culinary curiosity. The tasting menu in Aniar changes daily. Each menu has a specific date and diners can take home the menu of that day. There is one six-course core menu, which expands to an eight or ten-course menu and all courses of the tasting menu are matched with individual wines. (A non-alcoholic pairing is also available). Each one is named after one of the Aran Islands and must be ordered by the whole table. Once the trio of bread arrives – perhaps focaccia made with Irish rapeseed oil, white rolls with Mount Callan cheddar and treacle bread with seeds served with a creamy pat of home made butter – diners will realise the level of care and love in the kitchen. Although there is very little choice, there is a dizzying array with a wide variety of ingredients.


Dishes are described simply by their primary ingredients, perhaps brown crab, apple, celery and hazelnut or hogget, pea & baby gem. Plates consist of three to four food items and the culinary traditions of salting, pickling and fermentation feature heavily. (The lengthy collection of local suppliers is listed). With such fresh and natural ingredients it’s a joy to find them expertly handled and beautifully presented, with each flavour allowed to sing. Coffee is good and the accomplished petit fours finish a meal on a high note.


Service is professional, and the décor reflects the menu with slate, stone and bleached wood referencing the surrounding landscape. The impeccable ingredient sourcing means a meal here is a gourmet extravaganza. One of the most seasonally in-touch eating experiences in a city with a rapidly developing creative food scene.



*JP McMahon, who is the driving force behind the innovative Irish Food symposium for chefs, Food On The Edge (www.foodontheedge.ie), offers cookery classes at Aniar in the form of six week cooking courses and one day workshops where classes are kept to a maximum of six students.


 

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  • Facilities/Features
  • Restaurant/Dining/Pub
  • Broadband WI/FI
  • Broadband WI/FI (No Charge)
  • Location - By a lake
  • Location - Town Centre
  • Private Parties
  • Wedding Venue
  • Atmospheric
  • Cool Venue
  • MSG Free
  • Organic Produce used (mainly)
  • Vegetarian Friendly (always at least 1 starter & 1 main course)
Last Updated: 07-11-2022
Author: Georgina Campbell
Click here if you are the owner or marketing manager
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Contact details

+353 91 535 947
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Address

Aniar Restaurant
53 Dominick Street, Galway City Co Galway
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Directions About Galway City Trip Planning Tools
From Spanish arch, walk west over bridge; right onto Raven Terrace, right onto Dominick Street Lower; restaurant is on left.
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