Galway: where cultural urban planning meets cutting-edge gastronomy

The journey begins in Galway, which can be reached from Dublin in about two and a half hours by train. This coastal city, proud of its Atlantic spirit, retains its medieval layout in the Latin Quarter, along Quay Street, and at the Spanish Arch, the ancient fortification guarding the mouth of the River Corrib. Visitors to the city in mid-August can take advantage of Galway Heritage Week, a rich, coordinated programme offering special openings of historic monuments, archaeological field sessions and completely free guided tours, designed to reveal the urban evolution of the medieval city centre. Strolling at a leisurely pace along the seaside promenades of Salthill, one can sense the energy of a city where the music of buskers (street performers) sets the daily soundtrack to the pedestrianised streets. Galway preserves its historical memory in the smallest details, such as independent cafés like Coffeewerk + Press. But it is in the West End district that the city reveals its most contemporary side, transforming into a vibrant gastronomic hub. Through the guided tours offered by Galway Food Tours, you can witness first-hand the growth of a food micro-entrepreneurship scene closely linked to small local producers. For those wishing to explore the region’s haute cuisine, the Michelin-starred restaurant Aniar, led by chef JP McMahon, offers an almost archaeological reinterpretation of local flavours. Here, rare ingredients such as Pepper Dulse – a seaweed dubbed the ‘sea truffle’ for its aromatic piquancy – sea lettuce and sea oak take centre stage in a twenty-four-course tasting menu. The experience is rounded off with pairings of local drinks, such as hopped kefir, craft ciders and the exceptional apple ice wine. If, on the other hand, you’re visiting at the end of September, the whole city comes alive for the Galway International Oyster & Seafood Festival. Established in 1954, this historic event celebrates the opening of the fishing season for Galway’s native oyster (Ostrea edulis): a delicious treat with nutty notes, traditionally served with a very light splash of whisky. As well as tastings, the festival engages the community with the spectacular Masquerade Mardi Gras parade and the lively oyster-shucking competition. As the day draws to a close, the town’s hospitality scene offers historic landmarks such as the 19th-century The Hardiman in Eyre Square, or the refurbished The House Hotel, a boutique hotel in the heart of the Latin Quarter that blends contemporary design with historic charm.