1, Brewery Place,
An Port Mór Restaurant is situated in the heart of Westport, Ireland. Our philosophy is to use local, seasonal produce from Artisan suppliers. House specialities include pot roasted pigs cheeks with black pudding and apple and vanilla sauce and 21 day dry-aged ribeye steak with red onion marmalade gravy. However, the main emphasis is on local fresh seafood and shellfish, particularly lobster, crab, scallops and langoustines from Clew bay.
An Port Mór feels like a taverna in France or Spain, but you’re in the West of Ireland and you know it. It’s the best of both worlds.
FRANKIE MALLON’S style of cooking is rustic meets quirky. He loves big, gutsy flavours and his forte is seafood. He has wanted to cook for a living since tasting fresh eels he caught from Lough Neagh while staying at his grandmother’s house as a child. He learned how to skin those eels at the age of 8 and devoured them straight from the pan. He’s worked his way up through the ranks in kitchens in such as Paul Rankin’s Roscoff’s; the Tara Hotel in London’s Kensington; the Bahnhof Buffet in Bern, Switzerland and Cap Vernet in Paris.
7 nights from 5pm