The Best Restaurants Along Ireland's Wild Atlantic Way

Galway – a vibrant and cosmopolitan city on the west coast – is known, amongst other things, for its oysters and the many festivals it hosts throughout the year. Chef JP McMahon is certainly a torchbearer when it comes to championing the produce of the area and his cooking perfectly showcases superb local ingredients from both land and sea. Best described as 'understated', his blend of traditional and modern techniques delivers harmonious flavours and great balance.

Lisdoonvarna, close to the harbour village of Doolin, made its name in the Victorian era as a spa town, which is how the Wild Honey Inn started life, as a spa hotel. While at first glance it may not have the look of a traditional Irish pub, it’s a place with a big heart and a cosy home-spun feel, made all the more appealing thanks to the skilful cooking of chef-owner Aidan McGrath. The classically crafted dishes take their influences from the seasons, the surrounding coastline and the rugged inland landscape of The Burren. Stay the night in one of the bedrooms and you'll get to sample their superb breakfasts too!

The charming coastal village of Ballydehob in West Cork has attracted a wealth of creative types over the years, from artists and writers to musicians and performers. On any visit, be sure to find time to take the road down to Mizen Head – the most westerly point of Ireland – and its famous lighthouse. Born and raised in the area, Rob Krawczyk spent time travelling before returning home to transform a somewhat down-at-heel village pub into Chestnut, an intimate restaurant with a smart yet unfussy look. Here, Rob blends techniques from his Polish heritage – curing, smoking, and pickling – with ingredients from some of the most notable artisan producers in Ireland. Capturing the true flavours of the produce, his dishes are perfectly balanced, with well-judged textural contrasts and an appealing natural purity.

Further along the coast is Baltimore, which is centred around a busy harbour, overlooking the Irish Sea; during the summer months, you can watch the ferries leaving daily for the nearby islands of Sherkin and Cape Clear. Turkish-born Ahmet Dede might have chosen to make this corner of west Ireland his home, but he also keeps his heritage alive in the kitchen, and his personality shines through in every dish; his unique version of modern Turkish cooking shows refinement, detail and balance – particularly when it comes to spicing. The sheer joy from those dining here is more than evident; the room is always filled with smiling faces and a contented buzz, which is helped along by co-owner Maria, who leads the service.

Kinsale – either the start or end of the Wild Atlantic Way, depending on which way you choose to travel – is a vibrant town centred around a harbour filled with yachts and fishing boats, and Bastion sits comfortably amongst the brightly painted shops and restaurants on the narrow main street. Paul McDonald and his wife, Helen, have worked tirelessly over the years, forging ahead to create the restaurant you see before you today. While Paul is Scottish by birth, his cooking looks firmly to Ireland for its influences and inspiration. Locally caught seafood is a particular highlight from the confident kitchen team, who deliver complexity, flavour and texture in equal measure.