The Flahertys from nearby Abbeyknockmoy have years of experience in the industry, Aoife was co-founder and co-owner of Il Vicolo, Galway, and Siobhan had her own place in Monivea - An Sciobal (The Barn).
The simple grey frontage speaks strongly of quality, and the atmospheric rustic-chic interior in complementary tones reinforces the message. There is a strong commitment to using local suppliers such as Galway Goat Farm’s cheese, Gannet Fishmongers and Andarl Farm pork. Daily specials complement a menu which manages to satisfy hearty appetites and keep abreast of trends.
This is innovative, imaginative food. Wooded Pig chorizo might feature in a starter of Killary mussels from Connemara. Other offerings might include Brady's Beef Burgers with handcut chips and Salmon with Barley Risotto and Dillisk Hollandaise. Vegetarian options like Pumpkin and Chard Lasagne are far from an add-on, and the children’s menu is also to be commended.
Breakfasts and weekend brunches are outstanding and extremely popular, offering dishes like baked free-range eggs with kale and wooded pig chorizo. The sourdough is from Jeremiche in Glenamaddy and the in-house brown bread is redolent with star anise and treacle. Vegetarian breakfasts are excellent and their Full Irish features Castlemine bacon and sausage, local eggs and mushrooms; pancakes come with Andarl Farm streaky bacon or Velvet Cloud yogurt and berries. Super coffee from Bell Lane too.
The atmosphere is warm, the staff efficient and friendly, and a well-considered drinks list offering carefully selected wines and craft beers is complemented by engaged service. Add consistently good food and you have a place which brings people even from Galway city.
Slow Food Galway events are held here, as well as various craft evenings and Parent and Baby “Little Nest” talks once a month on Friday mornings.
It is wise to book in advance, especially for evening meals and Sunday lunch.
