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Contact Information

JP McMahon & Drigin Gaffey
10 William Street West, Galway,

Telephone: 00353 (0)91 582 239

The colourful couple who really raised the foodie profile of Galway have now taken on the Gastropub world with their food offerings at EAT@ Massimo. I speak of course of J.P...

  • EAT@Massimo
  • EAT@Massimo
  • EAT@Massimo
  • EAT@Massimo

How to get there

Directions from Shop Street: Head southwest on Shop Street toward Buttermilk Walk. Turn right onto Mainguard Street. Continue onto Bridge Street. Turn left onto Dominick Street Lower. Turn right onto Dominick Street Upper. Take the 1st left onto William Street West. Massimo is located on the right-hand side.

Good to know

Opening Hours:
Mon-Fri 18:00 - 22:00
Sat-Sun 13:00 - 22:00
Cuisine: Gastropub/Casual/Pizzas
A La Carte: From €5 - €19
Sunday Lunch: Yes
Children’s Menu: Yes
Number of Covers: 90
Credit Cards: Yes
Wifi: Yes

About The Restaurant

The colourful couple who really raised the foodie profile of Galway have now taken on the Gastropub world with their food offerings at EAT@ Massimo. I speak of course of J.P. McMahon and Drigin Gaffey who not only gave Galway the brilliant Cava Spanish Restaurant but brought the first Michelin Star to Galway at their Aniar Restaurant.

Now they are providing delicious casual food at Massimo which is proving a big draw who like really good innovative casual food at good honest prices.

At Eat@Massimo you can choose from Little Eats, Big Eats, Taps, Nibbles, Brunch, Salads, Sandwiches - all delish. Tapas include handmade Spanish Goat's cheese, piquillo peppers on toasts, whilst fresh fried squid is with garlic and parsley.  Sandwiches are served with pickles and local leaves and include Connemara Smokehouse salmon, Killybegs cream cheese and organic rocket pesto.  Gluten free bread also available.  Venison medallions might be in a wild mushroom and wholegrain mustard sauce with truffle mash, whilst a duo of hake and scallops is with with piquillo and saffron risotto. Venison is also served with black pudding and PX Sherry gravy, truffle mash and organick kale, whilst Galway Hooker battered Ling is with thick cut chips, lemon mayonnaise and local leaves.  This is a superb dish and I would drive to Galway specially for it.  Hake again is given the surf n turf treatment being lined up with pork belly, saute potato and pickled beetroot sauce.  You will get a great medium sized steak, panfried and served with sautéed mushrooms and onion rings served with a choice of pepper sauce or garlic butter, French fries and a side salad.  Spinach and ricotta tortellini is served with roasted vegetables, sun-dried tomato in a tomato and Parmesan cream sauce, whilst freshly boiled spaghetti is served with a traditional Bolognese sauce.  Another great dish is the beef fillet with ox tongue and foie gras, as is their Tasting plate of free range pork. 

They also do a great ‘La Fiesta’ steak sandwich with sautéed strips of beef with onion and mushroom rolled in tortilla raps. You can have this sandwich too with chicken under the heading of La Fiesta Mexican sandwich. Oh, and if like most people you love a burger, you will get a great homemade beef burger in a bap garnished with tomato, onion and cheese, served with French fries and a side salad. 

Pizzas too are great here and really well priced. Available in 9”, 12” and 16” sizes, they have a tremendous selection from Fiorentina with spinach, black olives, egg and Parmesan cheese, to Mediterranean with mixed roast vegetables, artichoke and Feta cheese. When it comes to pizza I personally love anything with anchovies so Napoli is one of my choices having anchovies, capers and oregano. 

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