What’s in Season in Galway

What is in season in Galway, and what to order when the market changes.

Next up in Galway

7 Nov to 31 DecBratwurst, crêpes, pretzels, waffles, mulled wine and Bier Keller beers

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.

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Hotels in Galway, 9 May 2027

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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.

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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.

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.