Easy to spot with its bright cream and red colour scheme and an old Austin delivery van parked outside, Flanagan's once provided the traditional village combination of bar, grocery and hardware that was so common in rural Ireland up to the 1970s.
Today, among other things, it can lay claim to having been Co Mayo's first tapas bar.
The big change came in 2010 when the owners of some fifteen years, Luke and Caroline Flanagan, embarked on a major renovation job with the aim of transforming the old premises into a modern gastro pub, which now has a private dining room as well as a heated smoking area.
But if that all sounds a bit drastic, you should be pleasantly surprised on arrival as the first thing to strike you is the very pleasant atmosphere ("a bit like Nevins in Mulranny", commented one happy customer), largely because the staff, all local, are so friendly and helpful.
The smart modern theme is mainly cream, with dark wooden furniture - including some fashionably high tables with banquette seating along the walls, which are great for people watching although maybe better suited to younger customers out without children. (A point worth bearing in mind as it's very much a multi-generational venue.)
The à la carte menu offers a Tapas section (a selection of ten, with one recommended for a starter and three as an adult main course) as well as a nice choice of about eight starters and a similar range of main courses. Light Bites and more substantial dishes are offered on the lunch menu, and there's a set menu for groups of ten or more, which is very useful in a venue that's so popular for family get togethers and offers great value.
Menus offers plenty of crowd pleasers like burgers (home made), steaks and fish & chips alongside more unusual dishes, but the difference is in the commitment to quality - the Flanagans are great supporters of local producers, with a list of suppliers given and many ingredients name checked throughout their menus and daily specials.
Portobello mushrooms, for example, may be stuffed with garlic butter and Kelly's of Newport white pudding and a Greek style salad may be made with delicious Aran Island Feta Cheese and organic leaves from Mill House Farm near Galway.
Main courses, all well cooked and appealingly presented, are strong on meats - beef (steaks, steak sandwich, house burgers), local lamb from Achill Island, 'velvet' pork from Andarl Farm - along with fish specials and some good vegetarian options.
Aside from the range of food offered and obvious commitment to quality, the other outstanding feature is the attractive prices, with mains ranging from about €15 for a vegetarian dish (ricotta tortellini, perhaps) to €22/€26.50 respectivelyfor a 8oz/12oz sirloin steak, and specials at around €16.
There is also a separate children's menu - and a good drinks menu that includes a choice of local craft beers from Mayo and neighbouring counties (Carrig, Leitrim; Black Donkey, Roscommon; Reel Deel Mayo; Independent Brewing, Galway) and ciders from Louth and Armagh. Also, a dozen or so wines are offered in several sizes - bottle, carafe, glass and a special 125cl "driver's glass", which is a great idea for any rural pub/restaurant.
All round, they're doing a great job at this busy pub and it's good to see their hard work bringing success - they have already extended due to growing demand, and now have a separate restaurant area as well as the attractive dining arrangements in the bar.
