Moran's Oyster Cottage — Restaurant in County Galway

The Weir village, an inlet of Galway Bay, got its name from an old wall, the year of the famine, where the people had to catch salmon for food. Years later it became a good fishing village. The people fished for salmon, herrings and oysters. Then large boats brought turf from Connemara, also boats of seaweed from the Aran Islands and Island Eddie, and the village began to prosper. Three of the nine houses in the village got public house licences and were doing a flourishing trade for years. One of those licences was got by Dan Moran who came to the village in the seventeen sixties and married a neighbouring girl — Mary Neiland. He built his house and started on the trade. Years later trade seemed to go down and two of the licences dwindled away, but Dan Moran held on to the licence and gave it over to his son Thomas who married Mary Quinn from Aran Kilcolgan. Thomas carried on the business for the years, then his son Michael took it over and married a girl from Stradbally, Margaret Donohue. When Michael retired it was taken over by one of his three sons Thomas, who married Mary Kileen, Kiltartan, Gort. Thomas had ten children and gave it over to one of his five sons, Michael, who married a girl frem Maree, Oranmore - Kathleen Long. Michael had eight children and passed on the business to one of his sons — Willie, who has married a girl — Sheila Grealish from Carnmore, Claregalway. In the year 1930 the sea trade took a different turn, as all the turf haulage stärted to be done by lorry, so this meant that all the fine turf Soats were left idle and faded away. This meant that business in Moran's premises came to a very low ebb until 1966 when the Galway Oyster Festival committee included Moran's premises to take on a big part of the festival, which proved a big success, and is now known throughout the world as Moran's Oyster Cottage. The Galway Festival holds the world competition for the fastest oyster openers, which brings competitors from all countries, and Willia Moran of Moran's was the first to take this title. Now it has become a big tourist attraction, and you meet such people as noted film stars like John Heuston, Peter O Toole, Paul Newman, Richard Harris and Roger Moore. Michael, the fifth generation of the Moran family, thinking back of my forefathers, when there stood west of the Weir village, the great landlords, St. George's Castle, with an estate of twenty seven hundred acres, also all the fishing rights for salmon and oysters, to the east stood the corn water milf, which was owned by O'Connell, which was dismantled by the landlord's men, when he was spied upon, when he caught a salmon in the wheel of the mill, now stands the four walls of the great castle, as it was burnt down in troubled times, in 1922, and the gable of the old water mill still remains. The St. George property had been taken over by the Irish Land Commission and divided among the present generation, whose forefathers worked for the fandford for four pence a day. Time goes on, but still the salmon leap in peace passing the gable of the...

This 200 year old Oyster Cottage sits on the banks of the Kilcolgan river, Co. Galway, a mere 15 minute tractor ride from the Kelly’s Oyster Beds and the infamous Galway Native Oyster. Six generations of Moran’s have welcoming guests and opening Oysters in the former Matriarch’s home. Michael Moran, a World Champion Oyster Shucker, like his father before him, recounts stories of the cozy Snugs, that were cozier bedrooms, and shows where the annual high tide once graced the plaster walls of the pub’s parlour.

Just past the red door entrance way is a seat for two - overlooking the patio, and river, a favourite spot for an afternoon of Galway Oysters fresh on the half, garlic roasted, a pint “of the black stuff” and the house specialty -the Seafood Platter.

The Galway Native Oyster - Ostrea edulis - has the Merroir, true taste of the West of Ireland. To best enjoy, raise the well shucked Oyster to your lips, slide in, and with a two-bite chew, aerate. Breathe in through the mouth, and exhale through the nose. Ocean dancing on Palate. Close your eyes, and visualize the crashing waves on Doolin’s shore, or the morning mist on The Cliffs of Moher. Bold sea salts, buttery, grassy earth, driftwood, wet stone, and a dry tannic finish, asking for a sip of Guinness, or a crisp Muscadet - whatever your preference.

When driving to Moran’s from Galway, you will miss the first sign and right hand turn, just in time to see the second sign. Please turn right, through the narrow pass (even for Ireland’s west) over the stone bridge, and along the windy bank-side road. You’ll know when you have arrived, by the number of cars parked wherever they can, and you’ll join the lot.

If arriving by helicopter - as you do during the Galway Races - there is a grassy spot to drop off, and “Farmers Field Parking” across the Kilkolgan. The Moran’s crew can fill you in with the details.

Sláinte, Enjoy. Shuckingly...

So far my favourite dining experience in Ireland. Honestly can recommend everything on the menu. The eatery is outside Galway near a river and it is a lovely bistro fit for family meals.

We came and ordered a few items on the menu, which were all beautifully prepared.

Pan-fried Sole Flavourful, with a tangy dill and caper sauce. The fish slid off the bone so easily and the sear was tasty.

Crab Bake (MUST ORDER) Intense and profoundly creamy. Each bite was a deeper dive to the sea of umami goodness.

Fresh Galway Oysters Meaty and sweet, they grew these native oysters for 5 years themselves. They say Ireland is home to the best oysters in the world.

Oyster Thermidor (MUST ORDER) They baked oysters in a delicious sauce of brandy and cheese.

Clams Lovely steamed clams in a wine sauce.

Goats Cheese Salad (MUST ORDER) Beautifully baked cheese over crunchy dressed greens.

Seafood Chowder More like a delicious stew, slightly spiced and rich with fish and other seafood.

Rhubarb Crumble (MUST ORDER) Delicately balances the tartness of rhubarb, the crunch of the crumbles and the mellifluous viscosity of custard and whipped cream.

They also give some gorgeous loaves of Irish brown bread which combines sweetness and heartiness into slices of paradise.

Get a pint of Guinness to enhance the experience even further.

Will come back to Ireland just to eat here with...