Review on Loam
Awarded a prestigious Michelin star in the 2016 edition of the Guide, Loam restaurant opened its doors in late 2014, just minutes from the shores of Lough Atalia and Eyre Square in the heart of the city of Galway. Occupying large premises on the ground floor of a glass fronted office block, the restaurant has an industrial über-modern vibe, cleverly divided up into three sections by the use of rows of low hanging lighting and wooden units containing plants. Just inside the door there's a casual wine bar perfect for a relaxed drink and a bite to eat, where you can choose from their selection of small plates of local and house made charcuterie, cheeses and pickles.
The open kitchen is the domain of chef patron Enda McEvoy, his first solo venture after leaving Aniar where he also earned a Michelin star. The restaurant takes its name from the rich fertile soil that produces the very best ingredients for his dishes. McEvoy is passionate about the seasonality of his produce and works closely with local farmers and suppliers, ensuring that everything used in the kitchen is of the finest quality.
There's a small a la carte menu as well as a six course tasting menu with optional wine pairing. Open your account with rabbit, little gem, pea and lovage or maybe crab, yogurt, cabbage and radish. Inventive main courses pick up the theme with duck, beetroot, chicory and apple or from the sea there's cod, cauliflower, broccoli and mussel. Desserts are a high point whether you choose the strawberry, parsley, mint and milk crumb or the whiskey, raspberry and honey.
The concise wine list has been carefully chosen to complement the food, mostly from organic and biodynamic producers.
Loam is also featured in: Michelin GuideRate this Restaurant
Restaurant Opening Times
Dinner: 6.00 - 11.00pm Tue-Sat
Accepted credit cards
Visa, Master Card