Bib of the Month: Daróg, Galway

The first Bib of the Month for 2026 is Daróg, found in the wonderful city of Galway on Ireland’s west coast. As both a wine bar and restaurant, it offers a relaxed atmosphere, flavour-packed plates and one of the best wine lists around. Here’s what one of our Inspectors made of it:

“First and foremost, Daróg is a restaurant steeped in its owners’ love of wine. Inside the cosy space, the walls are filled with bottles from all over the world, with weekly specials chalked up on the blackboard. The passion for and knowledge of wine from both sommelier-owner Zsolt Lukács and his team is wonderful to see – and thankfully the quality of the food lives up to the superlative wine list. The small plates spotlight quality ingredients with clean, fresh cooking that provides plenty of flavour. A few of those and a glass of wine made me one happy diner.”

For the inside scoop on why Daróg works so well, we spoke to owner and sommelier Zsolt Lukács about his vision for the restaurant.

What was the idea behind Daróg?

Daróg grew from the idea that the best wines shine when paired with good food. After many years working in MICHELIN-Starred restaurants, we wanted to bring that experience to a cosy, informal space where high-quality food and great wine could be enjoyed together.

From that foundation, we’ve focused on introducing guests to wines from lesser-known regions, grape varieties and styles – served alongside seasonal, flavourful dishes in a relaxed, welcoming environment.

How would you describe Daróg's approach to food and cooking?

At Daróg, our approach to food is guided by seasonality, refined technique and a love of sharing. Our menu is built around small plates – perfect for enjoying a small bite with a glass of wine or for creating a full, varied meal. This style allows our guests to explore multiple dishes and flavours in a single sitting.

Seasonal produce dictates our menu at Daróg. We work closely with local farms, and what they harvest each week makes its way into our dishes. Using the best of what’s available keeps our food fresh, honest and deeply connected to the Irish seasons.

Our cooking is modern and technique-driven, drawing on French and Italian influences with touches of Japanese flavour. We focus on clean, bright flavours and make use of the best ingredients available. The result is dishes that are refined, vibrant and comforting.

What price range can customers expect and how are you able to keep your prices affordable?

Our small plates range from €8 to €29, wines by the glass start at €7.50. We have over 40 wines by the glass, so there’s something to suit every budget and taste.
Daróg is an intimate space with a small, talented team led by our Head Chef, Stiofán Feeney. Our size allows us to focus on quality and create a personal experience for every guest. It also helps us manage costs, keeping our wines and food approachable. Cooking seasonally and working directly with small local producers keeps pricing fair without compromising on flavour or quality.

What is the dish to order at Daróg?

Our wild Irish venison loin is the dish to order when in peak season. We serve it with caramelised Jerusalem artichokes, a blackberry jus and preserved blackberries from late summer, all sourced from our local suppliers. It’s a dish that brings together depth, balance and a real sense of place.

Wine is a big part of Daróg’s offering. What can guests expect from the bottle selection?

Our aim is to showcase wines with a real sense of place, made with as little intervention as possible in the vineyard and the cellar. We want to give guests the broadest possible spectrum of what wine can be and where it comes from – exploring both the history of grape varieties and winemaking techniques. From the birthplace of wine in Georgia and Armenia, to the Mediterranean, across Europe to countries joining the realm of wine more recently, like Belgium and England.

What kind of atmosphere have you tried to create at Daróg?

At Daróg, we wanted a cosy, informal atmosphere. A place that feels relaxed and easy to settle into, while still offering really good food and thoughtful wines.

Tell us about the role Ireland and its produce play in the experience.

Ireland has an incredible range of producers, and we use Irish and local produce wherever we can. We’re lucky to work closely with Galway-based growers like The Bullan Ark, Steve Gould and Bia Oisín, offering us high-quality, seasonal ingredients throughout the year. The quality of Irish cheese is outstanding – I think it’s amongst the best in the world. The dairy, meat, fish and seafood available in Ireland, particularly in the west, are exceptional. These ingredients help us create a menu that feels rooted in place and honest in flavour.

Hero Image: A dessert from the affordable Daróg restaurant in Galway, recipient of a Bib Gourmand. © Daróg