You won't find anything nicer to eat on the WAW than a wood-fired oven pizza topped with Burren Smokehouse salmon and capers, accompanied with a pint of Burren Red Ale, enjoyed together in The Burren Storehouse.
Well, unless it’s a bowl of mussels and clams, foraged on the Flaggy Shore, with a pint of Burren Blonde Ale.
Okay, you say, but what about the Gleninagh lamb? Or the tempura of wrasse with tartare sauce? And don’t forget their excellent tiramisu. Yip, all good.
That’s the thing about the Storehouse; it’s casual as all get out – a great big open, concrete-floored space with a stage, a screen, a pizza oven – and yet the cooking is so precise that it just blows everyone away. It’s casual, so you expect casual food. But the food isn’t casual: it’s provocative, moreish, superbly sourced, and beautifully executed.
And there is nowhere else like it on the West Coast. Owners Peter and Birgitta, and chef Viv Kelly and his team, over-deliver in this idyllic space. The Storehouse is th zeitgeist.
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