Both the décor and the cooking at this stylish, laid-back restaurant follow a ‘back-to-nature’ ethos, with wood and stone setting the scene and menus championing ingredients from Ireland’s Atlantic Coast. Aniar means ‘From the West’ and the majority of the ingredients come from the land and shores around Galway. Chef JP McMahon is well-known for his passion for the local larder and the changing seasons, and his multi-course set menus are only confirmed once all of the day’s ingredients have arrived.
Cooking cleverly blends traditional and modern techniques, and contrasts in texture, temperature and acidity all play their part in delicate, well-balanced dishes with a Scandic style. Service is confident and detailed, with many of the dishes delivered to the tables by the chefs themselves, and there are some great wine matches for every menu.