Kealy’s Seafood Bar opened its doors in 1989, back in the days when Donegal’s food culture was an elusive thing, and hard to find. And it’s no exaggeration to say that Kealy’s has been a pivotal element in creating Donegal’s food culture over the last 25 years or more. Tricia Kealy’s seafood bar cooked the fish landed on the door in Greencastle port, and cooked it with sympathy and intelligence. The result was success, and the beginning of an appreciation in the county for seasonal foods, locals foods, served in an unpretentious manner. Thanks to Kealy’s, Donegal never looked back and, as the county has moved forward, so has Kealy’s moved on to ever greater things.
The cooking is adroit and intelligent: the classic Greencstle chowder; salt and pepper calamari; mackerel with chorizo beurre blanc; salmon roulade with crab. It’s not all fish, of course – there is a fine boeuf bourguignonne with garlic and thyme mash; and corn-fed chicken with wild mushrooms – but it’s hard to resist the bounty of the sea, whether you are having something simple in the bar – fish tacos; haddock in crispy batter mariner-style mussels – or making an event of a special evening in the restaurant. Kealys restaurant is one of the great pioneers in Irish food, and we are all grateful for what they hve achieved since 1989.
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