What is in season in Galway. and what to order when the market changes.
Spring
- Wild garlic: Harvested from the Corrib riverbanks and Connemara woodland from late March through May; Aniar and Kai both feature it as a central ingredient in spring tasting menus and brunch dishes as the season's defining forage.
- Sea trout: The Corrib River sea-trout run begins in April; local restaurants serve it poached, grilled and as a tartare, and it is available at the Saturday Market from Corrib fishers until early June when the season tightens.
- Purple sprouting broccoli: Connacht market gardens begin selling purple sprouting broccoli from mid-February through April at the Saturday Market and Eyre Square Farmers' Market; Kai and Dela both feature it in early-spring menus before the summer produce arrives.
Summer
- Galway Bay Pacific oysters: Pacific oysters from Galway Bay and Connemara tidal farms are at their peak from June through August; they are sweeter and creamier than the autumn Native season and are served at every oyster bar in the city and at the Saturday Market stall.
- Connemara lamb: Connemara mountain lamb grazes on sea-mineral-rich grass and heather from May to August; the flavour of the summer-grazed animal is distinctly different from any lowland Irish lamb and is the defining summer meat on every serious Galway menu from June to September.
- Wild strawberries and Connacht berries: Connacht strawberry and gooseberry season runs from late June through August; the Saturday Market stalls from county growers sell the most flavourful berries found anywhere in the city, and Dela and Tartare both feature them in summer tarts and morning pastries.
Autumn
- Clarenbridge Native oysters: Native flat oysters from Clarenbridge and Kilcolgan are harvested from September through April; the autumn season is when they are at their mineral-richest and the Galway International Oyster Festival at the end of September marks the peak of the Native season.
- Connacht crab: Brown crab from the Galway Bay and Connemara Atlantic coast is at peak season in September and October; Oscar's Seafood Bistro, Blackrock Cottage and Ard Bia all feature freshly dressed crab prominently in autumn menus and it is the cheapest wild-caught shellfish at the Saturday Market.
- Wild mushrooms: Connemara woodland and bogland supports ceps, chanterelles and hedgehog mushrooms from late September through October; Aniar sends foragers to collect them and Kai's autumn menus feature the full range, with the Saturday Market occasionally running a specialist mushroom stall in peak weeks.
Winter
- Smoked Connemara salmon: Connemara Smokehouse cold-smokes Atlantic salmon over oak throughout winter when the fish is at its fattiest after the autumn run; the smoked sides are at their best from November through January and are available at Sheridans and McCambridge's in the city.
- Connacht root vegetables: Parsnips, celeriac and heritage carrots from Connacht market gardens dominate winter menus from November through February; Kai's winter tasting menu is built almost entirely around root vegetables and preserved summer produce, demonstrating the depth of Connacht winter cooking.
- Scallops from Galway Bay: Diving-caught hand-harvested scallops from Galway Bay trawlers are at their peak from November through March; the winter scallop is larger, sweeter and more gelatinous than summer catches and is the premier wild shellfish on every Galway fine-dining menu from Oscar's to Aniar in winter months.