Harbour Restaurant

Bar Food Served daily from 12 - 10pm.

Harbour Restaurant

Early Bird menu's from €20 served daily 

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Thanks to our mild climate, clean seas, fertile soil... and yes, the rain too... we have some of the best raw ingredients on this small island, local rules. You’ll eat seafood straight off the boat here in Galway with our Friends at Galway Bay Seafood’s just 100m from our Kitchen. Dairy from local pasture our Eggs are from Corrib Eggs in Glenamaddy and Beef, lamb and pork raised within a few miles.

Of all the places to eat in Galway, the Harbour Restaurant is one of the best restaurants in Galway City. A relaxed atmosphere with great food and service. This is why our customers return again and again.

Open daily for Bar Food from 12 noon. And full evening menu from 5.30pm.

View Restaurant Menu - Harbour Bar & Restaurant Evening Menu

Bar Food Served daily from 12 - 10pm.

Meet the team

Patrick Anslow, Head Chef at Harbour Restaurant & Bar

"Having begun my professional cooking career at the age of 18, working in a small family run restaurant in Co Clare where my passion for fresh, locally produced food and in particular the seafood. I then made my way back to my hometown in Limerick where my career in hotels originated. This ignited my passion for working with larger teams and it was here that I was awarded my first 2 of the 5 “AA rosettes for excellence” of my career, 15 years on find myself back on the West coast where my passion for using fresh products & ingredients continues to grow."

Patrick Anslow

Gary Meehan, Sous-Chef, Harbour Restaurant & Bar

Gary's culinary inspiration flares from his initial training he received while under the watchful eye of Chef Paul Gayler at the Lanesborough Hotel Hyde Park in London from the early age of 18. I then trained as part of a team under three Michelin stared Chef Heinz Beck at Apsleys Restaurant London which received a one Michelin star. My classical training in French & Italian cuisine and these early standards in excellence that set the foundation for my career today. I moved to Canada and trained for five years where I really became accustomed to fresh home-grown produce. The emphasis on having our produce fresh from farm to table is something that really excites me.

"My goal in the Harbour is to work with the team to provide the best possible experience for our guests by using local produce of the highest standards."

Gary Meehan