Down an atmospheric little laneway in the heart of the town, this pleasant bistro brings an interesting Irish/French fusion flavour to the Westport dining scene.
Named for the owner Arnaud Vaccani, who is from France, Arno’s is small but attractively presented with a smart grey and white exterior and a neat awning covering a raised seating area - and, across the tiny pedestrian ‘road’ there is a very nice addition, as they have taken over and branded a vacant unit, so diners can wait in comfort or enjoy a glass of wine at the end of their meal.
Inside, guests are warmly welcomed into a simple square room which is lifted by thoughtful lighting and some French-themed photos on a painted brick wall - all, like the pared back table settings, creating a sense of understated chic. And the simple surroundings are no harm, as it's all about the food here.
Heading up the kitchen team is Donal Hoban, a talented Mayo man who has progressed through some excellent local restaurants, including Sage and An Port Mor - and he has come into his own here. The menu is reassuringly short and everything is equally appealing, so choosing is not easy - but you should be happy with any of the choices that land on your table. Dishes sound deceptively simple but each is given special attention and transformative treatment by chef Hoban. Don’t miss then tiniest dot on the plate – it’s guaranteed to be bursting with flavour.
Specific provenance may not be given on the menu (although it is stated that meat and poultry is all Irish and traceable from farm to fork) but there is no doubting the quality of the ingredients. Ultra fesh seafood, for example, may include a sea-fresh starter of scallops, perfectly cooked and served with an intense caper and raisin purée, aromatic smoked cauliflower and tiny pieces of more-ish pork crackling. Or a flawlessly cooked fish main course from the blackboard - hake perhaps - with (amongst other things) a burnt leek purée that could well be the highlight of your meal, leaping off the plate with depth of flavour and deliciousness.
For meat lovers, a hearty dish like braised beef cheek with crispy onions and parsnip purée should appeal - or venison paired with earthy turf-like smoked beetroot and a lovely fresh, strongly flavoured pear purée - while vegetarians will enjoy carefully crafted options like honey roast halloumi with a spiced honey glaze, which is quieter than the meat dishes, but very good indeed.
While not over complicated, there is lovely attention to detail and each plate has many elements, some unannounced. Everything is thoughtfullly cooked, with each ingredient allowed to shine - and nothing is on the plate unless it will enhance the experience. The cuisine at Arno's could be described as Irish/French fusion food, but it’s not fussy nor contrived. Donal understands his ingredients and designs each dish to showcase the main one to perfection.
Leave room for dessert if you can. Based on the classics, they round of the meal with panache - a glorious crème brulee paired with gingerbread ice cream and topped with a seeded and tasty tuile, for example - and there's an Irish cheese plate too. To accompany, a short wine list offers good value and includes about five by the glass, also some craft beers.
Service is very friendly and helpful, with staff readily answering any queries - and the affable Arnaud visiting tables to check on your experience.
All round, Arno's offers great food and great value - an evening spent here a real pleasure, and one you will want to repeat.
