About
The food is based on our terroir, the ensemble of natural influences that give a food a sense of place. In the west of Ireland 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. Aniar obeys the seasons and lets nature decide our menu.Recently returned from Noma, the Danish restaurant, voted the Worlds Best Restaurant 2011, Enda McEvoy heads the kitchen. He works 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 pickle and brine as much as is bountiful during the spring and summer to see the restaurant through the winter. Enda explains we use modern culinary techniques to obtain the best out of the ingredients, while never losing sight of the integrity of the produce.
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