The Malt House

Frommer's Review

Barry and Therese Cunningham's cozy place, tucked into a courtyard off one of Galway's main streets, has long been a big hit with the locals. The draw is the creative cooking that turns traditional Irish dishes into modern international cuisine. Starters include deep-fried mushrooms stuffed with bacon and blue cheese and the crab claws in garlic butter. The menu is divided into "Land" and "Sea," and both tempt equally. The honey-glazed roast duckling has an Asian flair, while on the seafood side, there's fried scampi and prawns Newberg. Come for the early-bird menu and save a bundle.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.