The EatGalway Restaurant Group is owned and operated by husband and wife team JP McMahon and Drigín Gaffey. As Culinary Director, JP manages all aspects of the food side of the business. He chefs, teaches, and promotes the restaurants through traditional and social media outlets. His is passionate about good food and supporting local farmers and suppliers. Drigín covers all aspects of front of house and the financial and adminstrive side of the business.
Aniar is a terroir-based restaurant located on Dominick Street in Galway city’s Westend. The word terroir is usually associated with wine-making. It is the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. With regard to food, it signifies an attitude which attempts to represent a food through its local landscape.
Aniar has set the hearts of foodies racing. Its food combines contemporary culinary creativity with the best of what the West of Ireland has to offer in terms of local and artisan food producers and products. Wild and foraged food lies at the heart of the Aniar experience. As a food experience it is without equal in the West, due to its dedication to the creation of a truly “local” experience with its unique and innoative menu.
Opening Hours: Tuesday – Thursday: 6pm to 10pm | Friday – Saturday: 5.30pm to 10pm
Aniar Boutique Cookery School
Classes are led by owner and chef JP McMahon. Jp has many years teaching experience and regularly ran cooking classes in Cava Spanish Restaurant and Tapas Bar and children's workshops that promote food provenance and better eating.
JP McMahon is a chef and restauranteur. He is culinary director of the EatGalway Restaurant Group, which comprises Aniar, Cava Boedga, and Eat Gastropub. JP is committed to the educational and ethical aspects of food. He runs the Aniar Boutique Cookery School and is committed to buying and supporting the best of local and free-range produce, engaging directly with small farmers. Outgoing chairperson and co-founder of the Galway Food Festival, Jp is an ambassador for Irish food and a network leader for the global Cook it Raw community project. He travels nationally and internationally doing cooking demonstrations and giving seminars to promote the new Irish culinary scene.
Aniar offers both Day Workshops and 6 week course. Day workshops take place on Sunday from 10am to 5pm. The 6 week course takes place on Monday nights from 7pm to 9.30pm. Check out our website for details of all our courses.
The award-winning Cava showcases the very best of Spanish food and wine, in particular the global phenomena of tapas. JP and Drigín first experienced the variety of Spanish food while travelling in Spain and decided to share their love of the cuisine and the Spanish style of eating by opening Cava in 2008. They have visited Spanish restaurants all over the world to ensure that customers experience a true taste of Spain, using the finest Spanish ingredients with the best local and artisan produce available in Galway. Called “one of most authentic Spanish restaurants in Ireland at present” by notable critics, Cava fosters a way of eating based on sharing and gastronomic interaction: with tapas, food is passed around the table, communal style, the dishes breed discussion and provide an alternative approach to eating.
Opening Hours: Open 7 days a week
Monday to Wednesday: 5pm to 10pm
Thursday: 5pm to 10.30pm
Friday: 5pm to 11pm
Saturday: 4pm to 11pm
Sunday: 3pm to 9.30pm
EAT Gastropub (located in MASSIMO)
EAT, n. to offer artisan and organic food; to use meat and chicken from sustainable farms; to source the best local fish and serve it in a relaxed gastro-pub environment; to use seasonal produce, such as organic vegetables direct from Corrandulla, Co. Galway or wild game from Drumoland Castle; to offer its customers great, affordable wine; to educate its customers about the importance of ethical eating; to be nose-to-tail; to cut chips from organic potatoes; to sell mussels and crab sourced from near-by Connemara; to make food fun and interesting, especially for children; to do parties for large groups who want real food cooked properly; to roast a whole pig-on-a-spit; to be innovative, interesting, and creative while obeying the standards set by tradition; to be Irish, to use Irish; to be Galway, to support our local environment, our community, each other.
Opening Hours: Open 7 days a week.
Sunday – Monday: 12pm to 8pm.
Tuesday – Thursday: 12pm to 9pm
Sunday: 12pm to 8pm
Friday – Saturday: 12pm to 10pm