A visit to The Lamplight restaurant, wine bar and wine store in Clifden is a quirky, fun and utterly satisfying experience. In the heart of the Connemara capital, you could be anywhere in continental Europe and very happy to be there too. Head Chef Balazs Rakamazi and sommelier Anke Hartmann have created something special and unique.
Located in what was a pub and still retains the layout, The Lamplight is a series of ad hoc rooms and covered outdoor areas, all attractively decorated and well organised.
The menu is as far from standard as could be imagined. Pre-starters consist of pinxtos, enjoyed in the front wine shop area, perched on high stools and sipping a glass of fizz, perhaps.
The perfectly presented pinxtos may include smoked mackerel with delicately pickled apple, pork neck, duck wings, grilled squid with tomato and a chicory based vegetarian option. All are equally delicious and displayed beautifully on tiered plates and on the bar counter inside, just as they would be in Bilbao.
Wines include several on-tap options served in carafes and an eclectic choice of bottles curated by German born Anke, who brings two decades of expertise and qualifications that have been expanded through time at numerous prestigious establishments, including The Cliff House Hotel in Admore. Biodynamics and sustainables play a major part (also available over the counter or by mail order and subscription). She’s a helpful and informative sommelier, with an easy manner that encourages diners to make more adventurous wine choices.
Deeper into the interior several private snug areas from the old pub now feel a little like a Spanish cantina. Shared meat and cheese boards to start feature a tasty selection of wild boar and venison, bellota chorizo, salchichon (made from the meat of acorn-fed pigs) and St. Tola goats cheese from neighbouring Co Clare. Main courses might typically include grilled turbot with langoustine bisque; linguine, smoked cherry tomatoes; wild garlic gnocchi with wild mushrooms, brown butter sauce pine nuts; a three tier seafood feast of lobster, scallops, squid and shellfish; a veal dish; and Mangalica pork with smoked poblanos... A feast indeed from the talented Hungarian chef and master smoker, whose bearded visage sweeps past from time to time.
