In a prominent corner site on Galway’s historic docks, and a just few minutes walk from Spanish Arch and Quay Street, this attractive bar and restaurant is in a handsome old stone building overlooking the yachts and pleasure boats in the harbour, where fishing boats were once moored. The property got a new lease of life recently when it was taken over by chef Alice Jary and her partner, Richard Kennan, who have quietly earned a reputation for producing some of the most interesting food in Galway.
Richard grew up in the wonderful Roundwood House at Mountrath in Co Laois (now run by his sister Hannah and her husband Paddy, see entry), so he has hospitality in his bones, while Alice (who is Norfolk-born and moved to Tipperary as a child) graduated in Culinary Arts at GMIT Galway before travelling extensively in Asia and Mexico, where she learnt all about street food, and in New Zealand, where the couple set up a café together.
All of which goes a long way towards explaining their warmly confident style - a blend of Irish hospitality, respect for local ingredients, and global influences. During Covid, Ruíbín first popped up as a Deli and Wine Shop and they began to make their name with delicious homemade filled bagels, healthy cold and hot bowls of fesh veggies, salads, fresh fish and meats. They also had a range of marinades, sauces and vinegars, and dishes like a sticky rice bowl with Teriyaki duck or aubergine, chilli, Asian veg topped with fried egg, all at very reasonable prices - and these now find their way onto the lunch menu, alongside more traditional dishes like Ruíbín chowder & seeded soda bread.
The interior of the beautiful old building is bright and contemporary, making a lovely relaxing setting for the ground floor bar and, above it, a restaurant that has not only exciting food but also some of the best views in Galway city from the window tables. Menus are contemporary and change monthly, as well as offering daily specials for fish. They reflect the couple's experience working in kitchens all over the world, which inspires especially interesting vegetarian dishes, for example (some with vegan options), but they're also carefully planned to include something for everyone, so you'll find classics too - fillet steak with green peppercorn béarnaise, greens and potato pavé, perhaps - alongside more adventurous dishes. A dish such as Pig cheek fritters with green bean chutney & smoked garlic aioli may not leap off the menu as a must-have starter, but just try it and see...
Ths desserts list includes plenty of tempting variations on old favourites - peppermint mousse may be partnered with espresso sorbet, for example, or there might be a Lavender choux bun - and the drinks list focuses on small producers around the world (including organic, natural and biodynamic wines) along with a balanced selection of local and international beers and cider (bottled and on draught), interesting soft drinks and a separate cocktail list. (At €8 the house cocktail, Salted Caramel Rum, is a snip.)
While there's no supplier list, there's a sprinkling of name checked producers on menus, meats are all free range and the quality and seasonality of every dish speaks for itself.
Cooked by a chef who truly knows and loves her art, the food - and all round experience - at Ruíbín is sure to be memorable.
