John Keoghs has become a regular haunt for Galwegians and a new place to go for first time visitors to the city, their drinks selection with 28 gins, extensive wine list, signature beers and of course a great pint of Guinness makes it the ideal place for an early evening or late night drink when in Galway.

With its central location in the westend, John Keoghs has established itself as a place to celebrate or host a party. Whatever the bash, birthday, an engagement, corporate, post wedding party or a table quiz, there is a space there to suit. The private ‘Occasional Room’ at John Keoghs has its own bar, sound system and is on the same level as the main bars.

When you don’t know what you want but you know you want something different The Bubbles and Highballs drinks menus at John Keoghs really hits the spot. Named after the street it’s on, the Dominick Street is a lovely mix of Peach schnapps, blackcurrant syrup, topped off with chilled Prosecco. Or the locals favourite a Westend Royale with Sloe gin and St Germain elderflower liqueur, topped off with chilled Prosecco.

The small plates bring the sea to John Keoghs with steamed Renvyle Mussels with Dan Kelly’s cider, garlic and cream or Galway bay oysters with a Guinness shot, lemon and seaweed flakes. The nut crusted ham hock with a green pea, curry pine apple is perfect with a crisp Italian white wine or the vegetarian hot and cold goat cheese, roast beetroot and Corrib honey, and then of course comes the crisp polenta chips with parmesan, siracha and lime.

Dinner is served on week nights from 17:00pm and lunch from 13:00 on weekends. Using local ingredients, is paramount to the kitchen in John Keoghs, however cooking and creating dishes with sustainable fish sources is where the dish concept and style begins, so this is why the daily catch will change depending on the by catch and what’s available to us here in Galway. The freshest of fish served in a light batter with those house cut Maris piper chips. A hand rolled Ravioli with Cashel blue cheese, spinach, parmesan cream and hazelnuts is perfect for vegetarians or just as a meat free option.

All of John Keoghs Sirloin steak is supplied by Gilligan farm in county Roscommon a 100-year-old family run farm. Padraig Gilligan’s knowledge and experience in farming allows integrity in every aspect of the supply chain. When that Steak craving, we answer your call! Gilligans char grilled 8oz or 10oz 28 Day Dry Aged Sirloin Steak is what is on offer and will be the order.

The sweet spot at John Keoghs is in the desert and sweet treats, which are all made in house daily by their pastry chef. The Peanut Butter Parfait with chocolate ice cream and honey comb, or a warm Chocolate Brownie with Chocolate mousse and Vanilla ice cream and then there is the fresh Raspberry Tartlet, served with Mascarpone cheese, orange pure and walnut ice cream.