Joe and Margaret Bohan are re-writing the restaurant book in Dela. With their own smallholding in Moycullen providing the freshest produce for the kitchen, and with their own nano-brewing venture, the couple are sowing, growing, and brewing their way to a unique distinctiveness. The success of their brunch offering means that brunch is now offered 6 days a week, and one of the reasons for their success is the fact that the Dela brunch pushes the envelope far beyond the standard eggs-and-things prescription. So, you might have braised beef cheeks with Bellingham Blue cheese on sourdough, or scrambled egg burrito, or a minted feta and felafel wrap, and with a glass of White Gypsy doppelbock. Dinner offers the same smart, well thought-through, clean food, and there are starters, salads, sharing boards and a quintet of main courses that vault from a stack of Galway Goat Farm cheese with quinoa to a generous striploin from Brady’s butchers served with Portobello mushrooms. The Bohans value the elegance of simplicity and sharing, and Dela is a hugely significant player in Galway, the city which is, don’t forget, the best city to eat in Ireland.
More along the Galway coast
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