Eithna’s By The Sea


Recipes by Chef Owner Eithna O’Sullivan

The picturesque coastal village of Mullaghmore County Sligo, is a signatory destination point of The Wild Atlantic Way. With golden sands and Classiebawn Castle glimmering in the distance in the shadow of the glorious Benbulben, it’s impossible to miss Eithna’s By The Sea seafood restaurant with its dramatically painted sea mural overlooking the harbour. Built on years of experience, Eithna creates and serves her own tasty dishes using only the very best, locally sourced fish and organic vegetables. What dish are you best known for at Eithna’s By The Sea? We are famed for our outstanding seafood and shellfish dishes, including our seafood platters, tasting plates and cracked crab claws. Our lobsters are sourced from the nearby Mullaghmore Sea Farm and fished sustainably by small inshore fishing boats from Donegal and Sligo coastline. Lobster Thermidor is one of our most popular, signature dishes. Our Wild Atlantic oysters are also farmed locally at Lissadell and Coney Island. What is the special ingredient that has put your restaurant on the international map? My passion for locally sourced seafood and innovative flavour has been the driving force behind the restaurant since the very beginning. The food on offer is unpretentious and casual in an outstanding location. And it’s not just the seafood lovers and culinary adventurers who adore Eithna’s as there is plenty to offer in the non-seafood, vegetarian and gluten-free varieties.


Winning Georgina Campbell’s “Ireland’s Seafood Restaurant of the Year 2014”, and Irish Restaurant Association’s award for “Best Casual Dining Experience in Connacht” has spread the word even further. And it’s more than the food that makes Eithna’s so enticing. From the second you step through the door, you are warmly welcomed into
a cosy and relaxed atmosphere by the friendly and enthusiastic staff who share my passion for fine food and casual dining. How do you use the seaweed that is so plentiful along the shore in your dishes? Seaweed and sea vegetables are a feature of our menu, in breads and desserts, and in a wide range
of our homemade Wild Atlantic seaweed pestos and preserves. I incorporate seaweed into some of my dishes to provide new palate sensations such as Baked Hake with Seaweed Pesto and Land and Sea Spaghetti with Lobster. I have even revitalised classics like the simple scone with a sweet and salty seaweed version. Those curious to learn more about seaweed can join me and Prannie Rhatigan, author of the Irish Seaweed Kitchen on our Sligo Seaweed Days. These days include a coastal walk where you will learn how to harvest, store and use seaweeds in your own cooking, followed by a mouth-watering seafood buffet eaten at my restaurant. Eithna’s is a seasonal kitchen, with opening times from February to the end of October. Open only on weekends during low season, and five days a week during peak season. Check www.eithnasrestaurant.com for our opening hours.