Galway native flat oysters from Clarenbridge and Kilcolgan tidal beds are the defining food of the city; eaten cold on the half-shell with brown bread and Guinness.
Where to eat it: 4 restaurants across 1 city.
Galway Bay has been the centre of Irish flat oyster cultivation since at least the 16th century, when Spanish merchants traded wine at the Spanish Arch for shellfish from the Clarenbridge tidal flats 20km south. The Clarenbridge Oyster Festival, founded in 1954, was the world first dedicated oyster festival, transforming the native Ostrea edulis from a subsistence food into a globally recognised product. Morans on the Weir, operating since 1760 in Kilcolgan, is the oldest continuous oyster-serving establishment in Ireland.
Common allergens: Molluscs
Tip from the editors. Native flat oysters are stronger in flavour than Pacific rock oysters; eat them October to March when at their sweetest.
Morans on the Weir in Kilcolgan is 20km south of Galway city; the Clarenbridge Native oysters go from the tidal bed to the thatched table in under an hour.
Why locals love it: A thatched cottage oyster bar in Kilcolgan 20km south of Galway, run by seven generations of the Moran family and serving Clarenbridge Natives from the tidal weir.
Tip: Book a weekday table; Clarenbridge Natives with brown bread and Guinness is the only order needed.
Ard Bia at Nimmos on Spanish Arch Galway serves brunch in a medieval stone room; the organic egg dishes and seasonal salads make it the most scenic brunch.
Order: Wild Atlantic smoked salmon on house soda bread with creme fraiche on the river terrace
Aniar in Galway has held one Michelin star since 2012; JP McMahon serves tasting menus on foraged herbs, cured west-coast fish and Connacht smoked meats.
Order: The tasting menu, which changes with each day's wild and local produce from Connacht
Tip: Book Tuesday to Saturday; the kitchen is closed Sunday and Monday.
Oscars Seafood Bistro on Dominick Street Galway seats just 30 and fills nightly; the wild Atlantic fish board and ten-dish menu is the best value in Galway.
Why locals love it: A 34-cover room on Upper Dominick Street that serves Galway finest wild-caught seafood with no walk-in space.
Tip: Book two weeks ahead for Friday dinner; the lobster bisque is the standout first course.
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