An Port Mor
Frankie Mallon gets a kick out of cooking. He might have been toiling at a lot of stoves for a long time now, but the guy is still a sucker for the buzz of fashioning a new dish for An Port Mor: prawn bisque with ricotta tortellini; monkfish with caper berry butter; Dublin bay prawns with Newport chorizo and scallops; wild salmon salad with pickled fennel; semifreddo with toasted pistachios and summer berries. Mr Mallon lets his menus respond to the day’s catch and to the turn of the seasons, so An Port Mor food is always shape-shifting in delicious, organic directions. The staff are first class, and value for money – especially for the 5-course tasting menu – is extraordinarily good. An Port Mor is the place that makes Westport so cool.
More along the Mayo coast
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