Aniar

'Aniar' means 'from the west' and indeed the local area is a key inspiration for both the 'back-to-nature' cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day's locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems.

What sets it apart:

• The menu is structured as a map, designed to point each course back to a specific place, product and season in the west of Ireland.
• Wild ingredients are not garnish here, they are central, seaweeds, herbs, mushrooms and game sit alongside farm produce and seafood.
• A micro-seasonal approach where the final menu is built around what arrives that day.

Signature ingredients and anchors of the kitchen:

• Seaweeds from the Atlantic edge, a recurring seasoning and texture tool.
• Wild herbs, used for bitterness, perfume and coastal lift.
• Shellfish and other local seafood, treated with clean, restrained sauces.
• Wild mushrooms when in season, worked into broths and earthy sauces.
• Wild game, part of the land-based half of the menu’s story.
• Beef used raw when quality allows, for example dressed with nasturtium oil in the Michelin description.

A one-star tasting-menu restaurant in Galway’s West End whose cooking is rooted in the west of Ireland, from farms, shoreline and wild land. The restaurant frames its menu as a map of ingredients and places, with a strong wild-food thread, seaweeds, wild herbs, shellfish, wild mushrooms and game, and a frequent use of preservation methods such as curing, pickling and fermentation. Practical details on the menu page include a children’s tasting menu at €90 (12 to 14 servings, for diners up to 15), corkage at €75 per bottle, and a 12.5% service charge for tables of six or more.