Kealy’s

About Kealy’s | Contact Us

074 93 81010
About Kealy’s | Contact Us
074 93 81010

Open Thursday to Sunday

Lunch 1pm - 4pm
Evening 5pm-9pm

ABOUT US

Kealy’s Seafood Bar

Kealys Seafood Bar has been family run since its inception in 1989, the year that James and Tricia Kealy, with young family in tow, returned to his childhood home in Greencastle, together transforming it from the pub his parents had run into the perfect site to put into practice all they had learned from their years working in the cooking and hospitality Industry.

 

Shortlisted Food & Wine Awards 2018

Top 10 Best Restaurant in Ulster

Top 10 Pub-Food of the Year Award

CHECK OUT OUR

Menus & Specials

Kealy’s serve you the best Craft Beer, Spirits & Fine Wine

At Kinnegar they pair brewing tradition with a contemporary sense of adventure to produce a clean, crisp, full-flavoured farmhouse beers.

The brewery is named after the nearby Kinnegar beach just north of Rathmullan in County Donegal.

We have recently introduced a new Gin called Shortcross from Crossgar – if you are a gin lover, ask for a taster next time you visit.

Together with our suppliers we have brought together an interesting and extensive wine list which complements the food on offer.

WHAT THEY SAY
Kealys Seafood Bar

Kealys Seafood Bar is right on the harbour at the Donegal fishing port of Greencastle – perfectly positioned for people travelling on the ferry between Greencastle and Magilligan Point in Northern Ireland.

It’s a friendly, low-key little place where simplicity has always been valued and, even if it’s just to pop in for a daytime bowl of Tricia Kealy’s Greencastle chowder and some home-baked brown bread or ‘James’s baby brown scones’, fans will never miss the opportunity of a visit to Kealys – if we did an award for seafood chowder, Kealys would take the prize!

Like her late husband James, who cooked here for many years, Tricia’s approach to seafood is creative and balanced, seen in dishes, which are modern in tone but also echo traditional Irish themes, and in which delicious local organic vegetables are used with fish to make the most of both precious resources.

Breads are a speciality – perfect partners for Irish farmhouse cheeses, as well as the famous chowder. Simple, and delicious.

Seafood Bar of the Year 2010

Georgia Campbell Ireland Guide

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