Pullman Restaurant

Pullman Restaurant 1 Michelin Star fine dining restaurant in Galway, housed within two original Orient Express carriages. Open Wednesday–Sunday.

A journey through time, place and Ireland’s finest terroir. Led by Head Chef Angelo Vagiotis at Glenlo Abbey Hotel & Estate.

A peek behind the curtain, into the final moments before a dish reaches its destination.
16/07/2026

A peek behind the curtain, into the final moments before a dish reaches its destination.

Every bread has a story, and ours begins many years ago in San Francisco.It was there in California that Chef Angelo fir...
09/07/2026

Every bread has a story, and ours begins many years ago in San Francisco.

It was there in California that Chef Angelo first learned this recipe from an Irish chef. At the time, Ireland was not yet on the horizon as a place for him to live, work, and grow, but the warmth, generosity, and friendship of that chef left a lasting impression.

Inspired by the iconic Parker House Roll, first created at Boston's historic Parker House Hotel, the recipe has been refined over the years into what is now our signature Olive Oil Brioche.

Since then, it has travelled with Chef Angelo to every kitchen he has led. During his time as Chef de Cuisine at Terre, it became a guest favourite under the name "Olive Oil Brioche" - the same name it proudly carries today at the Pullman.

Praised by critics and cherished by our guests, this humble roll has become more than bread. It is a piece of Chef Angelo's journey, a connection between places, people, and memories, and one tradition we have no intention of changing anytime soon.

Green asparagus from Bia Oisín farm in Claregalway, paired with Connemara white clams and a lovage velouté. In this dish...
25/06/2026

Green asparagus from Bia Oisín farm in Claregalway, paired with Connemara white clams and a lovage velouté.

In this dish, the clams act as a natural seasoning to the asparagus, bringing a subtle iodine salinity as the velouté rounds out the flavour. Very seasonal, distinctly West of Ireland.

Our signature dish. "At first glance, it’s a salad, but it is much more than that. It represents our ethos as a restaura...
16/06/2026

Our signature dish.

"At first glance, it’s a salad, but it is much more than that. It represents our ethos as
a restaurant and our relationship with the farm.

'It is an edible reflection of what is available the very moment you are dining with us. It is the heart of what we do, and we’re proud to share it with you." - Head Chef .

Among the first dishes to ever be served aboard the Pullman, it remains a defining expression of our philosophy - one we are proud to share for seasons to come.

Happy Birthday to Linda Sergidou, Pastry Chef at The Pullman Restaurant.From the bread served daily in Pullman to the pr...
09/05/2026

Happy Birthday to Linda Sergidou, Pastry Chef at The Pullman Restaurant.

From the bread served daily in Pullman to the precision and creativity behind every dessert, Linda’s talent and dedication play an integral role in the experience we create for our guests each day.

As part of the team behind Pullman’s MICHELIN Star, her contribution, consistency and craftsmanship are deeply valued by both colleagues and guests alike.

Wishing Linda a wonderful birthday from all of the team at The Pullman Restaurant.

"Eurythmy"In eurythmy, we try to let a sound move through us without getting in the way. In the kitchen, it’s the same, ...
01/05/2026

"Eurythmy"

In eurythmy, we try to let a sound move through us without getting in the way. In the kitchen, it’s the same, listening to the ingredients and following the natural rhythm of the task.

Whether it’s a gesture or a tray of hexagons, it’s just about being present in the movement.

Simple, honest practice. One shape at a time.

The Pullman Espresso Martini uses Di**le Distillery Irish vodka, espresso from Geometry Coffee Roasters in Tuam, a house...
24/04/2026

The Pullman Espresso Martini uses Di**le Distillery Irish vodka, espresso from Geometry Coffee Roasters in Tuam, a house-made coffee liqueur, and Guinness syrup.

Breaking from traditional ingredients, the focus remains on locally sourced elements throughout the serve. The coffee is single origin, bringing fruit and cocoa notes, while the liqueur and syrup add depth and richness.

Glenlo Abbey Hotel & Estate

Catch up, take notes, rewind, reflect, get inspired, give credit.AM briefing at The Pullman.
08/04/2026

Catch up, take notes, rewind, reflect, get inspired, give credit.
AM briefing at The Pullman.

Dark chocolate and rosemary ganache, puffed barley, served on old country roses.
03/04/2026

Dark chocolate and rosemary ganache, puffed barley, served on old country roses.

Address

Glenlo Abbey Hotel
Galway
H91XD8K

Opening Hours

Monday 6pm - 9:30pm
Tuesday 6pm - 9:30pm
Wednesday 6pm - 9:30pm
Thursday 6pm - 9:30pm
Friday 5:30pm - 10pm
Saturday 5:30pm - 10pm
Sunday 6pm - 9pm

Telephone

+35391519600

Website

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