Terroir-based Restaurant to Open in Galway

Introducing Aniar - Prepare for a whole new eating experience

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 this case however we refer to the terroir of food. A terroir-based restaurant, Aniar, is soon to open in Galway.

Owned and operated by Jp McMahon and Drigín Gaffey who brought us Cava Spanish Restaurant and Tapas Bar, Aniar has set the hearts of foodies racing in anticipation.

The kitchen will be run by Enda McEvoy of Cook Wild Project and former Head Chef of Sheridan’s on the Docks. He explains the philosophy of Aniar, “The food will be based on our terroir, the ensemble of natural influences that give a food a sense of place. Here in the west we are surrounded by lush ancient woodland, bountiful shorelines, thriving farmlands all heaving with some of the best ingredients in Europe but unique to us. We hope to reveal and utilise our terroir. We will quite simply obey the seasons and let nature decide our menu”.

Recently returned from Noma, the Danish restaurant, voted the World’s Best Restaurant 2011, Enda McEvoy will be following the Noma philosophy of working closely with local producers while also gathering wild herbs, plants and seaweeds each day from the woodlands and seashore around the area to produce a cuisine based around light clean flavours.

Light sauces and stocks, properly reared animals (utilizing all of the animal), sustainably caught fish with an eye to the future of the fishing industry and evolving with the seasons using vegetables, herbs, fruits and berries, either from the wild or cultivated, all encompass the Aniar philosophy. The Chefs will pickle and brine as much as is bountiful during the spring and summer to see the restaurant through the winter. They will use modern culinary techniques to obtain the best out of the ingredients, but will never lose sight of the integrity of the product.

Their wine list features over 40 wines produced by small artisan wine producers who also take their “terroir” into great consideration. “When writing the wine list”, Jp explains, “I wanted our philosophy of food to leak into the wine menu”. Over 20 wines will be available by the glass to allow customers to experience the diversity of wine on a global level.

The food and wine will be presented and served in a relaxed, contemporary, brassiere type environment, ignoring the formalities of fine dining. Drigín Gaffey says, “We promise friendly informed service, in a warm welcome environment”.

Jp, Drigín and Enda have been friends for many years and are very excited about sharing their philosophy about food and their passion about allowing quality ingredients to ‘speak for themselves’.

Good food cooked properly in comfortable surrounding.

Aniar is due to open June 29th in 53 Dominick Street, Galway’s West End. Advance bookings can be made by emailing aniarrestaurant@gmail.com