Winner of the Best Restaurant 2012
book online
Watch the video Aniar Boutique Cooking School Aniar Restaurant Contemporary Dining Inspired by the west

Aniar is apart of the EatGalway Restaurant Group
Click on the images below to visit our other webpages

Cava Restaurant: 53 Lower Dominick Street. Galway Eat Gastropub EatGalway

Aniar Ticket System

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms and the wildlands and shores that surround us. The natural course of the seasons will dictate our ever-changing and evolving menu.

Owned and operated by Jp McMahon and Drigín Gaffey who brought us Cava Bodega and EAT Gastropub. Aniar was awarded a Michelin Star for 2013, 2014 and 2015.

Good Food Ireland Supreme Award

At the 2012 Good Food Ireland Award ceremony in the Shelbourne Hotel in Dublin, Aniar was awarded the
Supreme Award for "the business that most strongly
reflects the Good Food Ireland experience". Aniar was
also awarded Best Regional Newcomer and Overall Newcomer of the Year for their commitment to showcases Irish produce and upholding the philosophy of Good Food Ireland.

Good Food Ireland Innovative Cookery Course Award

At the 2013 Good Food Ireland Award ceremony in the Shelbourne Hotel in Dublin, Aniar was awarded the Innovative Cookery Course Award for its Boutique Cookery School. This award pays dividend to the sourcing and promotion of Irish food and the communication of its wholesome experience. The six weeks cooking course and the one day workshops continue to attract the attention of food critics on a national and international level. Classes are kept to a maximum of six students, so the focus is on a hands on experience, were students can learn and develop there skills.