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Pullman Restaurant @ The Glenlo Abbey Hotel

Contact Information

Pullman Restaurant @ The Glenlo Abbey Hotel
Rory O'Sullivan - General Manager
Bushypark, Galway,
Co.Galway

Telephone: +353 (0)91 519 600
Email: reception@glenloabbey.ie
Web: glenloabbeyhotel.ie

If you’re in search of a fun and unusual atmosphere in which to dine, then look no further than the Pullman Restaurant Aboard The Orient Express at the Glenlo Abbey Hotel i...

Pullman Restaurant @ The Glenlo Abbey Hotel
  • Pullman Restaurant @ The Glenlo Abbey Hotel
  • Pullman Restaurant @ The Glenlo Abbey Hotel
  • Pullman Restaurant @ The Glenlo Abbey Hotel
  • Pullman Restaurant @ The Glenlo Abbey Hotel

How to get there

Take the N59 from Galway City. Located in Bushypark on right hand side. Approx. 2 miles from Galway City.

Good to know

Opening Hours:
April - September-
From 6.30pm Mon - Sun
October - March-
From 6.30pm Wed - Sat
Cuisine:
Irish & modern cuisine
Table d’Hote:
3 Courses €59
Sunday Lunch:
No
Children’s Menu:
No
Wheelchair Facilities:
Limited - Contact Restaurant
Credit Cards:
Yes
Private Dining Facilities:
Yes
Wifi:
Yes

About The Restaurant

If you’re in search of a fun and unusual atmosphere in which to dine, then look no further than the Pullman Restaurant Aboard The Orient Express at the Glenlo Abbey Hotel in Galway. The hotel itself is head and shoulders above most others when it comes to luxury and character; and their fabulous, one of a kind, dining room is no exception. The room itself is made up of two original carriages from the world famous Orient Express. The carriages have been restored and marvelously decorated and displayed in their new home on the grounds of the Glenlo Abbey Hotel with views of the fabulous estate and the picturesque Lough Corrib. At the Pullman, they’re just as meticulous and particular about the food they serve, with a menu that reflects some of the many destinations along the train’s famous route. The majority of the herbs used in the restaurant are grown on site at the Hotel and their meats come only from dependable Irish sources, many of which are local, which can be all be traced from farm to fork, so to speak.

The whole experience of dining aboard the Pullman screams class and sophistication, and, on my visit, all of the other diners seemed to recognize that sharp dress was the appropriate attire for this particular carriage ride. Not that dinner at the Pullman is a stuffy occasion, by any means, but the atmosphere might lose some of its magic if jeans and plaid abounded. Regardless, the staff at the Pullman would treat you like royalty, as they do all of their patrons.

When I was there, starters included a confit duck rillette and foie gras ballotine served with a spiced orange fluid gel and toasted brioche; cappuccino of wild mushroom soup served with a truffle foam; as well as a Bluebell Falls goats cheese mousse with black olive dust, beetroot jelly, baby red chard and beetroot emulsion. I decided to try their poached Atlantic salmon and silver darling herring a la Nicoise salad, which tasted wonderful with Kalamata olives, green beans, tomato, boiled quail egg and a drizzling of honey and mustard dressing. Himself opted for the Irish Sea king scallops, which he said were absolutely mouthwatering with an onion soubise, watercress pesto and Parma ham crisp.

Their mains all sounded so good that it was tough to choose one from another. Their wild Irish loin of venison was tempting with rowanberries, wild mushroom and a parsley dew, and I did consider having the baked supreme of Irish chicken with buttered curly kale, pork belly and  vegetable beurre blanc, but in the end I chose the Silver Hill duck breast which was gorgeous with roasted vegetables, a celeriac puree and a wild berry jus. Brendan decided on their fine tranch of turbot en papillote,  served alongside braised red cabbage, capers and white wine sauce. He absolutely loved it.

Not ready to return to the real world, we eagerly perused the dessert menu, which was full of decadent delights like pecan and caramel tart with candied pecan nut; warm baked chocolate pudding with a blackcurrant sorbet as well as an Irish artisan cheese selection with fruits, chutney and crackers. It all sounded great, but I knew right away that I wanted the banana bavarois, which sounded, and in the end was, heavenly with a milk chocolate glaze and peanut ice cream. Brendan was licking his lips as his choice of spiced apple crème brulee arrived at our table. It had soon vanished along with its brown sugar crust and homemade biscuits, leaving himself with nothing but a smile.

At the Glenlo Abbey Hotel, they also have the River Room Restaurant, which is perfect for family or more formal affairs. But I have to say; I enjoyed my evening aboard the Pullman immensely. It was like stepping back in time to a world of civility, elegance and grandeur. It was marvelous.

All Aboard!!

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