Georgina Campbell
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Unique is an overused word but it really does apply in this modest roadside pub in Co. Mayo where classical fione dining food is the last thing you’d expect. Chef Thomas Fleury’s stamp is all over this restaurant, with an unapologetic and unexpected gallic authenticity. It ticks every box for a French restaurant and his confidence from years in leading kitchens is clear to see.
The menu is short but spectacular and the wine list similar. Le Petit Valais has broken the mould in presenting food in a pub that is so much more than pub food.
A small tight team and focus on food rather than fripperies means exceptional value for money. There’s probably nowhere else like it in the country.
