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Testimonials

10 months ago
Excellent staff, food, and ambiance. I visited twice for breakfast and would go again in a heartbeat. The breakfast burrito hit the spot (but best eaten in two meals as it's quite big). The pancakes are also quite nice. Free wifi too! Sustainably sourced food = good for the soul.
- Thomas R
a week ago
Delicious brunch in my garden today thanks to Dela opening it's doors again with curb side collection during the lockdown. Hats off to them. The creative and those with a passion will fly again. Thanks ❤
- Emer C
a year ago
Today we enjoyed a visit to Dela restaurant for brunch. It was very busy but as a 2 we managed to get a table pretty quickly. Bigger groups definitely needed to wait longer than we did. The menu is a newer style brunch menu, offering treats like pancakes alongside more stereotypical brunches (which are not stereotypical themselves). The food we got was fantastic. The Dela fry and eggs Benedict with bacon. I got 7 rashers of bacon (yes 7!!!) With my meal! The Dela pudding with the fry was really fantastic, so tasty! They make their own fresh orange juice which was a lovely accompaniment. I'd highly recommend a visit when in town.
- Emily M

Award winning Brunch and Dinner At Dela

Dela Restaurant and farm pursues a sustainable ideal that allows this westend Restaurant to support the local economy and community to produce creative, nutritious and honest food across all Dela menus.

The west of Ireland is evolving rapidly and drawing on experience and ideals, Dela finds itself nestled in a new world of conscientious cookery.

The addition of the Polytunnel under the guidance Dermot Carey (who creates & develops fruit & vegetable kitchen gardens) will have a very positive effect in the restaurant from the kitchen through to the customer experience.  

Joe Bohan Co Owner of Dela Restaurant explains the economic benefit of the Polytunnel , “What we pay for organic leaves, edible flowers etc the cost of the Polytunnel will be covered this year. It allows us to put quality organic greens on the plate without pushing the menu price out of reach of the diner.”

It is exciting to think about the year round availability the Polytunnel will bring to the Restaurant. “Certain crops like kale, organic leaves, and artichokes have a limited availability with local suppliers - when growing our own we can stretch the window of availability and ensure supply of harder to get veg & leaves. Some of the veg to be planted will include Kale, leaves, kohl rabi, heritage carrots, scallions, tomatoes, various beets, artichokes, celeriac and plenty more - and all will be organic, “said Joe.

The Dela Polytunnel whilst its primary role is to supply the Restaurant, there is a very strong social and sustainability string to its bow! “We want to take the mystery out of growing your own - we are only one generation away from when our parents grew their produce. If we don’t grow it stops with them. We are working on a program to bring some of the local school along with our project.”

So what is the bigger picture for Dela, within 5 years time they are hoping that the new proposed Greenway will be running through the plot (9 acres) and that they will have a sustainable farm, community education programmes and a little brewery.

With energy, ideas and actionable plans happening, Dela is more than one to watch but the one to watch.  




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Contact

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  • (091) 449 252

Address

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51 Lower Dominick Street
Galway
Co. Galway
Ireland

Opening Hours

Mon:10:00 am – 3:00 pm
Tue:10:00 am – 3:00 pm, 6:00 – 10:00 pm
Wed:10:00 am – 3:00 pm, 6:00 – 10:00 pm
Thu:10:00 am – 3:00 pm, 6:00 – 10:00 pm
Fri:10:00 am – 3:00 pm, 6:00 – 10:00 pm
Sat:10:00 am – 3:00 pm, 6:00 – 10:00 pm
Sun:10:00 am – 4:00 pm
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