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, the wildlands and the shores that surround us. The natural course of the seasons will dictate our ever-changing and evolving menu.
|Martedì||-||18:00 - 21:30|
|Mercoledì||-||18:00 - 21:30|
|Giovedi||-||18:00 - 21:30|
|Venerdì||-||17:30 - 21:30|
|Sabato||-||17:30 - 21:30|
JP heads up a passionate culinary team committed to the local and the wild in contemporary Irish cooking. His small culinary team are ever attentive to new and exciting foraged elements that come daily to the door of the restaurant.
Sommelier: Zsolt Lukács
JP likes to foster old traditional cooking and preservation methods, such as curing, pickling, smoking and fermenting. His aim is to look back in order to look forward: to the future of Irish food. It is only by understanding our culinary past that we can unlock the untapped resourses of our future. Some of our preserved foods are displayed in the front of the restaurant.
The classes are a great way to learn how to cook and engage with current trends. Classes include demonstration and hands-on activities for students to gain confidence in the kitchen. JP has many years teaching experience and regularly ran cooking classes in Cava Spanish Restaurant & Tapas Bar and children's workshops that promote food provenance and better eating.