“John Keogh’s has driven the culinary standards ever higher, establishing themselves as a beacon of good food and good times in Galway’s bustling West End.
The character of the kitchen can be seen in their distinctive signature dishes – nut crusted duck cake; whiskey-cured salmon; Guinness and Clew Bay oysters – but in truth, everything about John Keogh’s is distinctive and dynamic.”
John and Sally McKennas’ Guides
Food is a major part of the business & the menus change regularly with all the emphasis being on local and fresh.
The private area can cater for up to 120 people. Gastropub-style fayre is served from 5 pm – 9 pm, seven days a week and lunch from 1pm on the weekends.
European dishes using local and seasonal ingredients where possible. Led by Chef Jose Vega the menu has a close association with the land and sea and comprises a selection of the freshest seafood dishes along with high-quality steaks and burgers. Desserts are homemade by the in-house pastry chef.
Yes. We have a number of veggie starters, veggie main courses including handmade ravioli and a number of veggie side dishes.
Matt Hall owns the business. It opened in March 2016.
Monday to Friday 5pm – 9pm.
Saturday & Sunday 1pm – 9pm
Yes. 7pm-8.30pm is usually the busiest time for reservations. You can have a drink at the bar if there is a wait for a table during peak service time. Alternatively come in between 5-7pm where you will never or rarely ever have to wait for a table.
John Keogh’s can take reservations for bookings from 1 to 25 people. Private and semi-private areas are available for groups of any size up to a maximum of 120 pax. If you are interested in hosting a private event, please contact us to discuss options. Visit our Parties page for more information.
This varies greatly but 7pm – 9pm is usually the busiest time. You can always call ahead that evening and speak with our host, who will let you know how busy we are.