The full Irish breakfast in Galway includes back bacon, pork sausage, white and black pudding, a free-range egg, grilled tomato and mushroom with brown soda bread toast.

The full cooked Irish breakfast evolved from the Victorian-era farmhouse kitchen tradition. The inclusion of white and black pudding distinguishes the Irish breakfast from its English cousin; Irish puddings use oatmeal as the grain filler in white pudding and pork blood in black pudding. In Galway the breakfast culture was anchored around the Saturday Market visitor trade and Galway Races crowds. Corrib House Tea Rooms became one of the city most-loved breakfast rooms and the Saturday morning full Irish after market shopping is one of Galway most embedded food customs.

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