Six generations of Morans have welcomed guests to this 250-year-old oyster cottage. Michael Moran, a world champion oyster shucker, like his father before him, loves to recount stories of the cozy snugs, that were cozier bedrooms, and show where the annual high tide once graced the plaster walls of the pub’s parlor. 

When driving to Moran’s from Galway, you will miss the first sign and right hand turn, just in time to see the second sign. Turn right, through the narrow pass over the stone bridge, and along the windy bank-side road. You’ll know when you have arrived, by the number of cars parked wherever they can, and you’ll join the lot. 

Just past the red door entrance way is a seat for two overlooking the patio and river. It’s a favorite spot for an afternoon of Galway oysters on the half shell. The Galway Native Oyster offers the true taste of West Ireland. To best enjoy, raise the shucked oyster to your lips, slide in, and with a two-bite chew, aerate. Taste the notes of sea salt, grassy earth, driftwood, wet stone, and a dry tannic finish, then ask for a sip of Guinness, or a crisp muscadet.