recipesblog Archives - A Taste of Galway

Galway’s Best Small Plates, Natural and Organic Wines

Posted on April 1, 2025April 18, 2025 by Anna

A Spring Spotlight on Intimate Food Experiences in the West of Ireland

The West Coast of Ireland’s food culture is rooted in connection to place, to people, and to what’s in season. Whether it’s sipping biodynamic wine in a candlelit bar or enjoying hand-crafted small plates made with care, Galway offers a dining experience like no other.

This spring, we are shining a light on the spaces that keep things personal: smaller venues where creativity, quality, and local produce take centre stage. Rather than listing every restaurant in town, this series takes a more thoughtful approach — featuring just a few member venues each season to offer a deeper sense of what makes Galway so special.

So why the focus on small plates and natural, organic wines?

Small plates invite curiosity. They encourage sharing, conversation, and the pleasure of trying something new. Natural and organic wines — made with minimal intervention — reflect both the place and the people who craft them, whether from the hills of Spain or the vineyards of Slovenia. Together, they offer an experience that’s intimate, authentic, and deeply rooted in the West of Ireland, while embracing flavours from around the world.

Some people prefer the energy of livelier venues, while others are drawn to smaller, creative spaces — places where the food is personal, the welcome is warm, and the story behind each plate matters. This series is for those who appreciate the local, the sustainable, and beautifully crafted cuisine.

Aniar – Wild Venison, Heritage Greens & Irish Natural Wine

Wine and Wild Venison and Greens. — Photos by Chef Gabriel Ossani.

Dish: Wild venison loin, parsnip purée, baked parsnips, barbecued Uncle John kale (a heritage variety), venison sauce, parsley oil.

At Aniar, there is a deep commitment to seasonality and locally sourced ingredients. The team has worked with Beechlawn Farm in Ballinasloe for as long as they can remember. The quality of the ingredients grown there is consistently outstanding. Supporting local growers who follow organic methods allows Aniar not only to serve the freshest, most flavourful vegetables, but also to reduce packaging waste, which is a common issue when sourcing from larger distributors, where produce is often wrapped in plastic.

This dish is a perfect example of the restaurant’s philosophy: grounded in place, guided by the seasons, and elevated through technique.

Wine Pairing: Lusca Rondo 2018

Lusca Vineyard Wine and Venison with purple pink flowers and green sauce

Lusca Rondo, an Irish natural wine, showcases vibrant dark berry notes with subtle earthy undertones, reflecting its minimal-intervention craftsmanship. Its bright acidity and soft tannins complement the rich, gamey flavours of venison, while its natural freshness enhances the earthy depth of organic vegetable dishes.

This wine offers an elegant, Irish-crafted pairing that celebrates both sustainability and bold, natural flavours.

📍 Aniar Restaurant, Galway
🌐 www.aniarrestaurant.ie

Blackthorn Restaurant

The team at Blackthorn believe that the best dining experiences are shared, which is why they have embraced the art of small plates and the charm of organic wines.

Their menu is built around vibrant, seasonal ingredients, designed to be savoured in good company. Whether it’s their Labneh, tabbouleh, crispy chilli, raw honey, beetroot fritti, or Dry aged prime rib meat balls, whipped ricotta, Kylemore, each plate is crafted with creativity and care, encouraging conversation and connection around the table.

📍 Blackthorn Restaurant
The Twelve Hotel Barna coast Road, Bearna, Co. Galway, H91 Y3KA
🌐 www.thetwelvehotel.ie
📱 Instagram @blackthorngalway_

Daróg Wine Bar

Oysters and small plates — Small Plates: Daróg. Photo by Ciarán MacChoncarraige.

Located on Lower Dominick Street, Daróg Wine Bar is known for its seasonal, locally sourced small plates and carefully curated wine list. The menu is built around the craftsmanship of small artisan producers who share a passion for organic, natural, biodynamic, and sustainable practices.

Daróg’s culinary philosophy is rooted in supporting local farmers and producers, ensuring every dish reflects the region’s finest flavours. The team collaborates with suppliers who prioritise organic, free-range, artisanal, or biodynamically cultivated ingredients wherever possible.

Food Dexter Beef Tartare, Pickled Mustard Seeds & Fried Caper. Photo by Ciarán MacChoncarraige

Seasonal Spotlight

The menu changes with the seasons, showcasing fresh local ingredients at their peak. With the arrival of spring, Daróg has introduced new small plates that celebrate vibrant fresh flavours and thoughtfully sourced produce. View the full menu here.

One of the highlights this season is their Dexter beef tartare, served with pickled mustard seeds and fried capers. The Dexter beef is sourced from Brave Herders, based in Millstreet, Co. Cork, who rear Native Irish Celtic Cattle in wild, wet, wooded areas of Brave Herder Farmlands. The cattle are ethically raised, free-range, and slow-maturing.

Perfect Pairing

This dish pairs beautifully with Roka RM, a wine made with Rumeni Muskat grapes by Irish couple Liam & Sinéad Cabot in Stajerska, Slovenia. Available by the glass in Daróg, the wine is impeccably fresh with floral notes and spends only a few days on the skins. Liam and Sinéad use biodynamic principles and craft their wines with minimal intervention.

📍 Daróg Wine Bar
56 Lower Dominick St, Galway City, H91 K225
🌐 www.darogwinebar.com
📱 Instagram | Facebook | Twitter: @darogwinebar

The Pear Tree Café and Wine Bar – A Fresh, Feel-Good Philosophy

Bright, welcoming, and full of flavour, The Pear Tree Café and Wine Bar offers a menu built around wholesome ingredients, layered textures, and a heartfelt commitment to sustainability.

Vegetarian dish with beetroot, tomatoes and avocado and sourdough toast.

Organic Dish: Sensation Salad

Organic mixed leaves, goat cheese, avocado, tomatoes, pickled onions, baked sunflower & pumpkin seeds, dressed with traditional French vinaigrette, served with a slice of artisan sourdough toast.

This is a super fresh and tasty salad with crunchy and juicy elements. The combination of leafy greens, avocado, seeds, and goat cheese provides a well-rounded meal with healthy fats, protein, and fibre.

Pairing Wine:

El Viñedo de la Vida – Sauvignon Blanc & Verdejo. A fruity wine with gentle acidity and notes of melon and stone fruits — a perfect match for the salad’s vibrant flavours.

Commitment to Sustainability

The Pear Tree works closely with exceptional Irish businesses, bringing fresh, locally sourced food and a carefully chosen selection of organic, biodynamic, and natural wines to their customers. With a dedication to using ingredients free from pesticides, chemicals, and GMOs, the team honours both their diners’ health and the wellbeing of the planet.

📍 The Pear Tree Café and Wine Bar (and Chef Laura Rosso Restaurant)
📸 Photo Credit: Jeniffer Zdrojewski – Fox Media Creation

Sheridans Wine Bar – Wine, Cheese & Charm in the Heart of Galway

Perched above their renowned cheesemonger shop on St. Nicholas’s Square, Sheridans Wine Bar is a haven for those who appreciate the simple pleasures of wine, cheese, and great conversation.

The menu is designed for relaxed tasting. Sheridan’s specialises in farmhouse cheese and charcuterie boards, snacking plates made from the finest artisanal ingredients, and a carefully selected wine list focused on natural and biodynamic bottles from across Europe. It’s a warm, welcoming spot with monthly wine tasting events and plenty of charm. A place where both locals and visitors return again and again for good food, great wine, and a sense of community.

📍 Sheridans Wine Bar & Shop, Galway
🌐 www.sheridanscheesemongers.com
📸 Photo Credit: Jeniffer Zdrojewski – Fox Media Creation

Cheeseboard on wooden table — Cheeseboard at Sheridan’s Wine Bar

Cava Bodega – Spanish Heart, West of Ireland Soul

Since opening in 2008, Cava Bodega has brought the bold, communal spirit of Spanish tapas to Galway with flavour, flair, and a deep love for both Spanish and Irish food traditions.

Founded by JP McMahon and Drigín Gaffey, the restaurant blends an award-winning tapas menu with a relaxed, laid-back atmosphere. With over 70 regional Spanish dishes on the menu, Cava’s drinks menu is entirely devoted to Spanish wine and sherry — with a focus on natural and organic wines. Their beers and ciders are a mix of Spanish and local craft.

One dish that perfectly captures the Cava ethos is their Salmorejo — a chilled tomato soup that is simple, refreshing, and ingredient-led:

Salmorejo Recipe

1kg high-quality organic tomatoes

200g stale bread

100g extra virgin olive oil

1 clove garlic

1 fresh chilli (seeds removed)

Fresh thyme

Salt & freshly ground black pepper

Method:
Chop all ingredients roughly and let them sit overnight in a large container. Blitz thoroughly the next day, adjust the thickness with water, and season to taste. Serve as cold as possible. (Chef’s tip: chill your serving bowls for extra creaminess.)

Cava sources tomatoes for this dish from Bullaun Ark Farm, where Charles Carr has spent the past five years transitioning to a regenerative, chemical-free approach to farming. His produce is as full of integrity as it is of flavour — and Cava has been proud to work with him for many seasons.

Wine Pairing:

To complement this summery dish, try the Sauvignon Blanc-Gewürztraminer blend from Bodegas Verum — a fresh and floral wine available from H2G Wines.

Cava Bodega is committed to supporting local & organic farmers incorporating the flavoursome, naturally grown & raised produce across the menu. We also carry the ethos across to our wine list featuring a wide range of natural, organic & biodynamic wines.

Chef’s NOTE

“We love this recipe for its simplicity, it really lets the ingredients shine, making it the perfect dish to showcase organic, fresh, in-season produce”.

📍 1 Middle Street, Galway
🌐 www.cavarestaurant.ie

Sauvignon Blanc-Gewürztraminer blend from Bodegas Verum — a fresh and floral wine. 2023

🍷 Final Reflections

In a city as rich in food culture as Galway, it’s often the smaller, quieter places that surprise and delight us most. From regenerative farms and artisan producers to intimate spaces where chefs and sommeliers craft every detail, this is where the real taste of Galway lives.

Stay tuned for our next seasonal spotlight… and in the meantime, seek out the small plates, the natural wines, and the stories behind them.

Orecchiette al Crema di Cavolo Nero e Broccoli

Posted on March 1, 2024March 1, 2024 by Anna

We know that you all love eating fresh pasta – but, do you know how to make it? It’s not as hard as you think, so we asked Galway’s pasta genius, Tony Carelli, to share his favourite methods for a quick and easy recipe on how to make fresh pasta.

Tony from Pasta a Casa, in Galway, Ireland, demonstrating how to make fresh pasta.

Why do we all love fresh pasta?

There’s an undeniable charm to fresh homemade pasta that captivates the senses and delights the palate in a way that store-bought alternatives simply can’t match.

From the moment it’s kneaded by hand, or rolled out with precision, there’s a connection to tradition, craftsmanship, and love – that infuses every strand.

There is a texture to freshly made pasta that is tender, with a comforting richness that envelops each bite. Unlike dried pasta, fresh homemade pasta has a supple quality that effortlessly absorbs sauces, allowing flavours to meld together in perfect harmony.

Whether it’s the simplicity of spaghetti tossed in garlic-infused olive oil, or the decadence of handmade ravioli stuffed with ricotta and spinach, each dish tells a story of care and attention to detail.

It’s no wonder that people are drawn to the art of making fresh homemade pasta, as it represents not just a meal, but a celebration of culture, family, and the joys of sharing good food with loved ones.

Are you convinced yet to give it a try? – Well there’s no better man than Tony from Pasta a Casa to help you get started:

Crema di cavolo nero e broccoli, by Pasta Casa, showcasing how to make fresh pasta in Galway

“I want to say from the off that you don’t have to make the pasta! The most important aspect of cooking is doing what you can, and what you have time to do – so if you don’t want to make the pasta that’s fine, just use a good quality bronze extruded pasta, such as Rummo or Molisana, as you’ll want to get that sauce clinging to every available surface area possible. Dried pasta that’s been extruded with a bronze die will provide the best possible texture.

For those of you who are up for the challenge – lets get started!

There are essentially two types of pasta in Italy, one with eggs, and one with water. Historically the pasta with eggs is northern based, and the pasta with flour and water is southern.”

This recipe uses a southern pasta and the easiest dough to get going.

The flour that’s used for this type of pasta is called semolina, but you can use plain flour if you can’t get hold of some.

How to Make Fresh Pasta

Pasta Dough: Makes 4

• 400g semolina flour

• 200g water

This equation works every time. Use half the amount of water to flour, so that you can scale up or down accordingly.

Place the flour on a work bench and make a well.

Pour the water into the centre and with a fork gently whisk a bit of flour at a time. Keep repeating until you start to see the beginning of a dough forming. Once that’s happened, knead for 10-15 mins until you have a smooth surface, and when you gently press the dough it bounces back.

How to make fresh pasta, by Pasta Case, Galway.

That’s it! Now cover with a bowl or wrap in cling film and let rest for 30 mins to 1 hr.

If not using right away, then place in the fridge and bring back out 30 minutes before making pasta – so that it reaches room temp.

Orecchiette

Orecchiette means ‘little ears’ and it was one of the first shapes that I made when I was learning how to make fresh pasta. It’s from the Puglia region of Italy in the south.

Take a portion of dough and roll into a rope shape. From this shape, cut into small thumb nail pieces. Place each individual piece under the blade of the knife and gently press down and drag towards you. Once that’s done turn the shape inside out creating a concave with texture that now resemble a small ear.

Dust with semolina and leave uncovered whilst you make the sauce.

Crema di cavolo nero e broccoli

Ingredients

• 1 large head of broccoli

• 200g cavolo nero

• 80g parmesan

• 1-2 cloves garlic

• Pinch of chilli flakes

Broccoli, garlic and parmesan cheese, for Crema di cavolo nero e broccoli.

• 2 teaspoon maldon sea salt

Method:

Bring a large pot of water to the boil, then season with salt.

Pull the cavolo nero leaves away from the stalk.

Cut the florets from the broccoli.

Add the veg and boil until the broccoli is soft (approx. 10 mins).

Remove the veg from the pot with a slotted spoon and add to a blender.

Add 1-2 grated cloves of garlic.

Add a pinch of chilli flakes.

Add EVO oil.

Add flaky sea salt.

Add parmesan.

Blitz.

Using the same water you can now add the orecchiette. These will take 3-5 mins and when ready will be soft with a slight chew. Reserve some of the pasta water before draining.

Put the orecchiette back into the pot and add all the sauce placing back on the heat.

Add some of the reserved pasta water to help emulsify the sauce.

It will be rich and creamy. If too loose then keep on the heat stirring frequently. If too dry, add some more of the pasta water.

Serve with more parmesan and a drizzle of EVO oil.

ENJOY!

Tony runs a regular series of popular courses on fresh pasta-making: COURSE DATES & DETAILS.

He also provides home pasta kits, as well as catering services, and the occasional pop-up in collaboration with popular restaurants in Galway. Check out his Instagram page for updates.

If you are enjoying our recipes – then pop along to check out our other blogs: HERE.

Beetroot, Pine Nuts & PX Sherry Vinegar

Posted on February 2, 2024March 1, 2024 by Anna

We are delighted to share a series of vegetarian recipes that showcase the best vegetarian dining in Galway, and we are absolutely thrilled to begin this culinary adventure with award-winning chef – Jp McMahon, co-owner of Cava Bodega and Aniar Restaurant:

“Beetroot is one of my favourite vegetables, and it is something that grows particularly well in Ireland. In Spanish cooking, it is used in a variety of similar ways, from salads to hot and cold tapas. We have served beetroot on the menu in cava in many dishes cooked in various ways and the customers really enjoy it. Beetroot is delicious and the fact that it’s lauded as a ‘superfood’ these days is an added bonus!” Jp.

Beetroot and Pine Nuts in a blue dish, at Cava, showcasing vegetarian dining in Galway — Beetroot & Pine Nuts with PX Sherry Vinegar, by Jp McMahon. Photo Credit: Julia Dunin

The Perfect Match for Beetroot Bliss:

This delightful beetroot dish needs a wine pairing that sings, and Woodberry’s recommendation hits all the right notes: Cantina Altarocca ‘Librato’ Rosso Orvietano 2019.

Imagine 100% organically grown grapes from Orvieto transformed into a stunning wine. Its color? A captivating ruby red with delicate violet hues. On the nose, it’s intense and harmonious, bursting with rich red fruit and a hint of earthy vegetables. Take a sip, and discover a full-bodied yet balanced experience, where elegant fruit notes mingle with smooth tannins.

Why it pairs beautifully: This wine perfectly complements the beetroot’s earthy and sweet notes. The fruitiness cuts through the dish’s richness, while the earthy undertones echo the vegetable’s character. It’s a harmonious pairing that elevates both the wine and the food.

(Serves 4 – 6)

Ingredients:

500g beetroot

a few sprigs of thyme

75g butter

100g pine nuts

2 tbsp PX sherry vinegar

a small handful of chopped herbs (parsley, chive, dill, fennel, etc.)

olive oil

sea salt

Method

1. Lay the beetroot on some tinfoil and season with sea salt and thyme. Wrap the foil tightly together and bake in a 180°C oven until you can pass a knife easily into the beetroot. This will take around 2 hours.

2. Remove the beetroot from the foil and peel. You should be able to do this by hand, but it’s best to wear a pair of disposable gloves.

3. Dice the beetroot.

4. Heat some olive oil in a large pan and add the butter. When the butter is foaming, add the pine nuts and cook briefly.

5. Add the beetroot and season with salt. Continue to stir together with the aid of a spoon to prevent the butter burning.

6. After a few moments, add the sherry vinegar. Reduce to a sticky glaze.

7. Add the herbs into the pan and toss the whole lot together.

8. Serve into four warm bowls.

If you would like to discover where to eat in Galway, then pop over to our Guide to Vegetarian Dining.

From comforting classics to innovative masterpieces, great pasta dishes transform humble ingredients into an unforgettable culinary experience, and NEXT UP – our vegetarian recipes blog feature a delightful pasta dish: Orecchiette Al Crema di Cavolo Nero e Broccoli, by Chef Tony Carelli. BONUS – Fabulous wine pairing by Woodberry’s. Keep an eye on our instagram feed to find out when this blog is being launched:

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