A foodie experience that allows you to truly get back to nature – and more than that, taste it in a way that you never have before - awaits you at Inis Meáin Restaurant and Suites with their famous Elemental Eating menu by Ruari de Blacam.
Located on the Aran Islands, just a hop and a skip away off the coast of Ireland’s Galway, Inis Meáin Restaurant and Suites is surrounded by an otherworldly landscape comprising of ancient Irish earth and sea.
The stunningly well thought out and yet ultimately simple foodie ethos behind elemental eating was first devised by owner and chef, Ruari de Blacam. A successful professional chef for over fifteen years, Ruari worked all over the world, from Dublin to Italy, Germany and France, however, it was tiny Inis Meáin in Ireland where he started life as a child (He even remembers when each family had their own cow and there was no electricity – we do mean tiny).
His upbringing led to an intimate knowledge of the island that now gives him an unprecedented understanding of how to devise and present stunningly delicious dishes that truly honour its produce - a foodie haven. Darina Allen of the world-famous Ballymaloe Cookery School is even quoted as saying that her favourite meal ever was “a feast of fresh sea urchins at Inis Meáin…” We think that says it all, really.
Elemental eating is born of an appreciation for the special setting of the island; away from the mainland and too many cars, buses and noisy folk, it is renowned for its clean and unpolluted air, earth and water. It therefore recognises the Island’s optimum growing conditions and makes use of the unparalleled prime, pure ingredients that have sprung from it.
Every morsel on your plate is therefore locally picked, caught and reared - so you can totally forget about air miles. All the salmon is wild from the Atlantic, all shellfish is caught on the surrounding coast, all vegetables and salads are grown down in their on-site greenhouse and all meat is homestead-reared. Every ingredient, whether salad or lobster, is equally celebrated, and Ruari’s clean style means that he only ever puts two elements on a plate at a time.
Staging is also an important aspect of elemental eating and the dining room’s sweeping windows allow you to look unfettered upon land and sea. The breath-taking view that accompanies Ruari’s sublime and carefully curated four course menus present a new way in which to dine: one that allows you to really participate with the landscape from which your food came. But fear not, you will of course be inside, and warm, and they have a fantastic wine list.
For more on all things truly foodie have a peek in our Travel Journal's fully stuffed Foodie Genre for the hottest racelette restaurants in the Alps to the best foodie fare in all of Austria - the legendary Taubenkobel. A foodie traveller's gastro world awaits.
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