Jp McMahon’s cooking of west coast ingredients in the little room of Aniar acts as an aleph of the entire region. You see the place – the west of Ireland – through the magic of this cooking, its scents, textures, culture, history, its potential. It’s fitting, too, that Mr McMahon has such a fondness for using an ingredient or utensil to act as a nest for another ingredient, whether it’s a tiny spoon hand-carved in County Mayo, or a piece of soused herring on a crisped leek skin, or hen’s egg filled with a pillow of potato foam with duck confit at the bottom, whilst a single slice of pickled onion is the nest for Mossfield organic yogurt. McMahon is cradling his ingredients right to the end, and plate after plate is a visual, tactile and sensual delight. Great wine pairings should not be missed.
Ireland The Best Paperback, Out 22 Mar 2018
This fully comprehensive and independent guide to Ireland gives you only the very best recommendations, whatever your budget. Over 2000 recommendations for every type of adventure.
More along the Galway coast
Megabites Sign Up Here!
Sign up for our Megabites Newsletter, a blog which brings you all the latest contemporary news of the best food and food people in Ireland, including all that’s new on the Wild Atlantic Way.