Search Results for 'Cava restaurant'

The popular Cava Spanish restaurant and tapas bar, which closed earlier this year, will reopen at a new premises in Middle Street next month.

Have you ever really thought about what goes into the plate of food that is brought to your table in a restaurant? If you think about it, a large proportion of it comes down to the chef. It all starts at the back door of the restaurant, where products are unloaded every morning. Depending on the time of the year, chefs experiment, create, and make menus that are fresh, exciting, and appealing to customers all year round. Strawberries and fresh salad greens have come and gone, game and autumnal fruits are featuring now. If you do not have a good chef, then you do not have a good restaurant.

Cava Spanish Restaurant on Dominick Street is among 10 restaurants around the country taking part in a nationwide initiative by the Spanish Embassy to promote November as the month for enjoying Irish seafood and Spanish cava.

A new matchday experience is awaiting Connacht Rugby fans when they visit the Sportsground this season.

Would you ever consider opening your home to paying diners? Have you ever visited a 'secret' restaurant? Did you know that such a thing existed right here under your very noses? Well, the underground food scene in Galway is alive and lives in Spanish Arch. This is the location of The Nutmeg Feast, you could call it a restaurant or supper club, a ‘guestaurant’, or a paying dinner party.

The end of April will see books, readings, writers, prose, poetry, and theatre celebrated and enjoyed throughout the city when the Cúirt festival begins next week.

Promising to be a feast for the taste-buds, the Galway Food Festival has launched its programme of events which will help bring alive this taste-tastic festival taking place throughout Galway city and its environs during the Easter Bank Holiday weekend, from Friday April 6 to MondayApril 9.

I think many of us could take a lesson in optimism from restaurants; it is the one area of business which is continuing to expand in Galway. Just witness any premises that has closed during the past 12 to 15 months and every one of them has been reopened with a new owner and often with a complete change of style and food.

These days everything seems to be classed as ‘high-tech’ from phones to cars to iPads to games to television on demand. Now the ancient art of cooking has entered an era of research and is producing a food style that is know as molecular gastronomy. Over the centuries cooking has evolved mainly through trial and error, noting carefully what worked and then attempting to replicate it again and again. That is the basis of a recipe and now we have thousands if not millions of recipe books to choose from. However, there has been very little pure research into exactly why certain recipes worked at the molecular level.

A Galway company has called on the Government to save Ireland’s corporation tax as it is vital for not only attracting multi-nationals but also securing jobs in the tourism sector and boosting the local economy.