To Top

Destination Food


The Wild Atlantic Way is synonymous with the country’s top restaurants and producers and if you review Go Wild Food Magazine  on the Home page,which published in February 2016, you will have multiple choices of the finest dining available along the Wild Atlantic Way 




Looking for a relaxed and inviting meal of excellent quality and a reasonable price? At Wild Honey Inn in Lisdoonvarna, chef-proprietor Aidan McGrath’s food emphasis is on the wild, free-range, seasonal and local. Among the many awards, there is the Michelin ‘Bib Gourmand’ Award – the first pub in Ireland to scoop the award. Owned and run by the McGrath family, Wild Honey Inn dates from 1860 in the small town of Lisdoonvarna, and has a wealth of old world charm and character, including open log fires.

It was completely refurbished in 2009 to blend contemporary and traditional styling in the unique setting of the Burren, but still staying a proper ‘pub’. Kate Sweeney and Aidan McGrath combine modern comforts for the traveller with the intimacy of a family-run inn.Aidan’s style is influenced by the rugged West Coast of Ireland, with its abundance of produce. The bar offers what Aidan calls ‘modern bistro style’, with ribeye steaks, rare-breed pork, local lamb, organic salads and cheeses, fresh local fish and shellfish, plus smoked salmon from the local smokehouse. Wild Honey Inn is also an ideal base for walking or cycling in the Burren National Park.


1826 ADARE

A recent winner of the ‘Michelin Bib Gourmand’ – (Good Food at Modern Prices) award, 1826 Adare is another of the Wild Atlantic Way’s favourites. Chef Wade Murphy has worked in some of the top kitchens in London, Chicago and Egypt and was also recently awarded best chef in Limerick, along with best restaurant with 1826 Adare. The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination.

Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. Situated in the picturesque village of Adare, Wade and his wife and business partner, Elaine strive to maintain the old world charm and character of the cottage, while offering modern Irish cooking, matched with friendly and attentive service.


kellys-kitchen-go-wild-magazine-wild-atlantic-wayKELLY’S KITCHEN

A good Irish breakfast is hard to beat, and Kelly’s Kitchen, serves up among the best breakfasts in the west. This pretty day time café has a prime spot on the main street of Newport, Co Mayo with a warm and welcoming country feel, is a favourite among locals. With Shauna Kelly at the front of house and her mum in the kitchen cooking up her husband, renowned butcher Sean Kelly’s homecured bacon and homemade puddings and sausages, grilled to perfection in the kitchen.Try the Full Irish or the Mini Irish – either one will set you up for the day. If you’re in the mood for something lighter, try the homemade Granola, or a hearty bowl of Oatmeal Porridge with homemade seasonal fruit compote. For lunch, try the house speciality – Kelly’s Mixed Gourmet Sausage Plate served with homemade brown bread, tomato relish and a side salad, or the Award Winning Black and White Pudding Plate served in the same manner.

Newport, Co Mayo 098 41647


Sumptuous surroundings, with a relaxed atmosphere is part of the charm of Hamptons. With the customdesigned wood-fired Robata ovens and grills, which are unique to Ireland, maximum flavour and succulence in all Hamptons’ steaks, chicken and seafood is guaranteed. Using the best beech wood charcoal in all its cooking, a unique signature taste is achieved. All meats are marinated overnight in Hampton’s secret recipe for a taste you’ll never forget. Hampton’s aims to source all its produce locally and organically, with most of the produce coming from Limerick, Clare, Tipperary and Galway.




You must be logged in to post a comment Login

More in Food