Loam Seasonal & sustainable Michelin-star restaurant
Founded by Enda McEvoy and his wife Sinead in 2014 in a disused building on Fairgreen Rd, Loam has since gone on to achieve great success, winning numerous accolades including a Michelin star after only 10 months in business. Loam is a large spacious premises which offers a small a la carte menu and a 7 or 9 course tasting menu. There is also a small wine bar where you can pop in for a glass of wine with cheese or charcuterie.
Loam has a focus on modern ambitious cooking rooted in tradition. Seasonally driven, the kitchen works very closely with local farmers and producers, like Leaf and Root farm in Loughrea who supply most of the fresh vegetables and Castlemine Farm which supplies all the meat for the restaurant.
Sustainability is very important, Loam being the first restaurant in Ireland to be awarded three stars from the Sustainable Restaurant Association in 2017. This is achieved through reducing food waste by using the whole animal/plant and using solely locally grown produce. According to McEvoy, using this challenge “you force yourself to be more creative and with that, you force yourself to find different flavours and different textures when creating a dish” and because of this the menu is constantly evolving.
Paired with a wine list which includes organic, biodynamic and natural wines from all over Europe, sourced by small, independent importers who share a similar ethos, Loam is the perfect place to spend an evening.
Opening times are Tuesday to Saturday from 5pm, with dinner service from 6pm.
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