The Hawthorn by Galway Bay

The Hawthorn by Galway Bay

The Hawthorn by Galway Bay is Galway’s newest luxury hotel, with 114 guest rooms and sweeping views overlooking the Atlantic. Food sits at the centre of the hotel, built around fire, seasonality and the very best of produce from the West of Ireland and beyond. Executive Head Chef Cedric Bottarlini leads the culinary vision, with Director of Food & Beverage Henry Beaumont and Restaurant Manager & Wine Buyer Lily Eloy overseeing the guest experience.

The Skylark

The Skylark is the hotel’s signature restaurant, led by Head Chef Filip Turczyn and built around fire. A Vulcan grès charcoal grill sits at the heart of the kitchen, giving cuts and seafood depth and vegetables flavour through flame. The menu runs across breakfast and dinner, with large cuts, fire-roasted seafood and sharing plates. Lily Eloy curates the wine list, bringing together established labels, smaller biodynamic producers and natural wines.

The Aviary

The Aviary is built around Afternoon Tea and an exclusive loose-leaf collection from Lalani & Co, available in Ireland only at The Hawthorn. Sourced from family-run gardens across Japan, Taiwan, Nepal, India and Kenya, the collection is paired with delicate pastries, warm savouries and chilled Champagne, served daily from 1pm to 3:30pm.

The Oystercatcher

The Oystercatcher is developed with esteemed chef Takashi Miyazaki, the first Japanese chef in Ireland to hold a Michelin star. The menu combines Japanese precision with Atlantic seafood: oysters, cold soba, sashimi, Wagyu beef tataki, tempura. Cocktails are built in the hotel’s own lab using house infusions, fermentation and distillation, alongside sake and premium spirits. Lunch and dinner served daily.

The 2 Iron

The 2 Iron sits at the heart of the golf club, a place to gather over pints and hearty food favourites. It runs from morning coffee through to evening pints, built for relaxed, all-day dining.