JP McMahon and Drigín Gaffey of Cava Spanish Restaurant and Tapas Bar have recently opened Aniar, a new restaurant in Dominick Street. The idea behind this restaurant is to showcase the best produce the west has to offer in a contemporary environment.
Aniar is a terroir-based restaurant. The word terroir is usually associated with winemaking — the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In Aniar these same combinations inspire the menu. Aniar, meaning “of the west”, is appropriately named as head chef Enda McEvoy, former head chef of Sheridan’s on the Docks, draws on Galway’s natural environment to create his menu.
“Here in the west we are surrounded by lush ancient woodland, bountiful shorelines, and thriving farmlands all heaving with some of the best ingredients in Europe but unique to us,” he said. “We hope to reveal and utilise our terroir. We will quite simply obey the seasons and let nature decide our menu.” Expect to find beach herbs, wood sorrel, seaweeds, and wild garlic on the menu. Aniar is also working closely with small artisan farmers, fishermen, and organic growers to highlight the best the west has to offer.
Aniar’s décor is inspired by the woodlands and seascape of Galway and the grey western skies. Specially commissioned artwork adds to the contemporary feel of this restaurant. The service is friendly and the staff are very knowledgeable and will guide you through this unique menu and give you suggestions from the great wine list, which features some 40 wines produced by small artisan wine producers who also take their ‘terroir’ into great consideration. More than 20 wines are available by the glass to allow customers to experience the diversity of wine on a global level.