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dela Restaurant

Contact Information

dela Restaurant
Joe & Margaret Bohan
51 Lower Dominick Street, Galway City,

Telephone: +353 (0)91 449 252

The City of the Tribes is always an exciting place to visit with events and festivals happening it seems almost all year round.  There is a tangible buzz and a vibe and, ove...

dela Restaurant
  • dela Restaurant
  • dela Restaurant
  • dela Restaurant
  • dela Restaurant

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Situated on Lower Dominick Street in Galway City just off Bridge Street.

Good to know

Opening Hours:
All Year
Tues - Fri 6pm - 10pm
Sat/Sun 12pm - 10pm
Contemporary Irish
A La Carte:
Mains €16.95 - €24.50
Early Bird:
Tues - Thurs €22 - €25
Value Menu:
€25 - €28
Sat/Sun 12pm - 4pm
Children’s Menu:
Number of Covers:
Wheelchair Facilities:
Credit Cards:
Private Dining Facilities:

About The Restaurant

The City of the Tribes is always an exciting place to visit with events and festivals happening it seems almost all year round.  There is a tangible buzz and a vibe and, over the past couple of years, it has also become a foodie destination with the addition of people who really care about food and produce rather than just catering for the tourist.

dela is one of that fresh breed of restaurants where the owners, Joe and Margaret Bohan, share an ethos that focuses on the best of local and seasonal artisan produce from recognized suppliers in a setting that is relaxed and convivial for friends to meet and enjoy good food accompanied by a glass of wine or a craft beer.  They were previously involved in successfully developing the ‘Gourmet Greenway’ at the Mulranny Park Hotel and now they have opened dela in what is known as Galway’s West End.  Both are Galway natives but their menu is also inspired by their travels across Europe particularly in Scandinavia, Germany and the North of Spain. 

Their ethos is also expressed with an earthy natural feel to the décor of dela with quirky elements including the table tops and deli counter which are made from reclaimed scaffolding boards, while the lightshades are actually grape harvesting baskets.  Original milk churns, used by Joe’s grandfather, add a unique touch to the traditional shop-front style entrance. dela’s Head Chef, David Bannigan, combines only the freshest ingredients to create dishes that not only taste beautiful but are healthy as well.     There is a great variety because you can either opt for sharing plates of charcuterie, cheese and seafood, or salads, available in two sizes, as well as a range of small plates such as meat balls in tomato and basil, sautéed king prawns in garlic and chilli or Patatas Bravas. They describe this as a sort of ‘indoor picnic’ where the plates are passed around and shared.

On my visit, we dined from the regular a la carte menu which had starters including Connemara Mussels cooked in Moroccan Chermoula and Bulgar wheat served with dela crispy ciabatta; Andalusian style squid with basil, lemon, aioli and greens. I went for their dela middle eastern Mezze Board with homemade falafel, smoked aubergine hummus, pickled olives with ciabatta and salad, which was excellent and just the job.
For the mains, there was a Stuffed Butternut Squash with Goan style lentil curry, spinach and goats cheese almond crust, pomegranate molasses and greens; Atlantic Silver Grilled Hake with West Cork surf clams, tiger prawns, organic spinach, fennel mash with an Alvarino Spanish white wine and saffron sauce. Their succulent Brady’s 21 day dry aged Hereford 10oz steak came with dela onion rings, sautéed mushroom, chunky chips and a choice of Chimichurri or pepper sauce, while their 16 hour slow cooked Connemara Lamb shoulder was on offer with vanilla confit potatoes, red cabbage pickle, al dente ratatouille and parsnip crisp with a lamb mint jus. I couldn’t resist the Rossaveal Scallops with the superb Kelly’s of Newport Black Pudding, garden pea puree, samphire and calvados beurre blanc. They promised taste and certainly delivered.
As if she isn’t busy enough Margaret is also developing the ‘dela garden’ where she grows a selection of herbs and salad leaves used in the restaurant while the dela brood of hens supplies eggs for the weekend brunch which is fab and includes really innovative dishes such as cauliflower fritter served with yogurt raita and side salad; Valencia orange goats cheese salad with walnuts and a lamb burger with Bravas and salad.
With a menu full of innovative dishes that both taste good and are good for you, you will enjoy dela.

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