Eithna’s By The Sea

Chef Owner Eithna O’Sullivan

The picturesque, coastal village of Mullaghmore, County Sligo, is a signatory destination point of the Wild Atlantic Way, with golden sands and Classiebawn Castle glimmering in the shadow of the glorious Benbulben. Strolling through the village, it’s impossible to miss Eithna’s By The Sea seafood restaurant, with its dramatically painted sea mural overlooking the harbour.

As a location on the Sligo Food Trail and built on years of experience, Eithna creates and serves her own tasty dishes, using only the very best, locally-sourced fish, shellfish and organic salads from Tattie Hoaker Organic Farm, Cliffoney.

What dish are you best known for at Eithna’s By The Sea?

We are famed for our outstanding seafood and shellfish dishes, including our seafood platters, tasting plates and locally caught Mackerel. Prime fish like Sole and John Dory are also popular specials and, when not local, are supplied by Albatross Seafoods, Killybegs. Our lobsters are sourced from the nearby Mullaghmore Sea Farm and fished sustainably by small inshore fishing boats from the Donegal and Sligo coastlines. Lobster Thermidor is one of our most loved signature dishes. Our Atlantic oysters are also farmed locally at Lissadell and Coney Island.

What is the special ingredient that has put your restaurant on the international map?

My passion for locally-sourced seafood and the simple flavour of fresh, seasonal food has been the driving force behind the restaurant since the very beginning. The food on offer is prepared simply, letting the freshness and quality speak for itself. It is however not just seafood lovers and culinary adventurers who adore Eithna’s; there is plenty to offer with non-seafood, vegetarian and gluten-free options.

Winning the Georgina Campbell Ireland’s Seafood Restaurant of the Year award and the Irish Restaurant Association’s award for Best Restaurant Finalist in Connacht 2019, while also featuring in John and Sally McKenna’s Places to Eat and Stay Along the Wild Atlantic Way, has spread the word even further. We also featured on RTE this year with Neven Maguire Seafood trails programme.

It’s also more than just the food that makes Eithna’s so enticing. From the second you step through the door, you are warmly welcomed into a cosy and relaxed atmosphere by the friendly and enthusiastic staff who share my passion for good food and customer service.

How do you use the seaweed that is so plentiful along the shore in your dishes?

Seaweed and sea vegetables feature on our menu in breads and desserts, and in our homemade Wild

Atlantic seaweed pesto. I have also incorporated different seaweeds into our Seafood Specials Menu; some examples are Baked Hake with Seaweed Pesto, Lobster with Land and Sea Spaghetti, and Mullaghmore Mackerel with Sea Vegetable Salad. Our Seaweeds are provided by Seashore Veg, Sligo and Quality Sea Vegetable, Donegal.

Those curious to learn more about seaweed can join Prannie Rhatigan on her Sligo Seaweed Days Courses, www.irishseaweedkitchen.com. Also popular this summer with groups, Eithna’s by the Sea can host up to 25 people for a seaweed cookery demo or for a hands-on package with lunch or dinner options included. Email or call to tailor for your group’s needs.

Eithna’s is a seasonal kitchen open from late February to the end of October.

Check www.eithnasrestaurant.com for our opening hours.