In the early days of Galway Bay Seafoods, brothers Johnny and Noel Holland were involved with every aspect of the family business from the ground up. Johnny sold and Noel bought, with both brothers inheriting their knowledge and passion for fresh, top-quality fish from their father who founded the business in 1950. Of course, when the duo started out, the science we have today didn’t exist and so, the Holland family developed their knowledge of the fishing industry organically through their work each day in their local city of Galway. In those days, reputation was everything to the success of any business and Galway Bay Seafoods were as well-known then for their high-quality product as they are now today.
Although Galway Bay Seafoods has adapted and changed over the years, one thing which has remained untouched are the values it holds - to provide local, sustainable and ethically caught fish and seafood to the people of Galway. The latest addition to Galway Bay Seafoods - The Dockside Deli - is simply an extension of this commitment and is proof of the Holland family’s continuous efforts to work to develop a unique seafood destination in the heart of the Galway city. https://www.thedocksidedeligalway.com/history

In a boldly-designed monumental space that has been closed from public view for several years, Tribeton has created urban, yet comfortable surroundings that pay homage to Galway’s industrial heritage and provide a backdrop for casual and relaxed dining & drinking from open ‘till close. One of Galway’s best art-deco buildings is the backdrop for our work and your play. A vast open kitchen; one of the longest bars in Galway; a restaurant bounded by steel and comfortable lounges for leisurely days all contribute to something that’s just a little different and ever so bold.
Every aspect of Tribeton has been carefully created over the past two years. There are many stories to tell and memories yet to be made but in the beginning… there was a bar…

The bar in Tribeton runs almost the length of the venue and features a beautiful re-claimed oak base with Italian marble counter top on the main bar and a shining Belfast pewter top on the cocktail bar. Pewter was once only for the wealthy in Ireland and was found on the tables of castle halls. Today we have combined over 800 years of Irish Pewter with modern day metalwork to create a stunning focal point for our guests. Above the cocktail bar hangs a specially commissioned bronze two tiered cartwheel chandelier which was modelled on an original smaller lantern sourced in Cornwall in over 20 years ago and now hangs in Kirwan’s lane. The medieval style is a celebration of the history of Galway and a love of ancient crafts honed from generation to generation.
Opposite the bar, the restaurant tables and showcase dividers were created by the skill of local Galway craftsmen. They hand-crafted the table tops from beautiful, reclaimed hand hewn oak beams. The wood was salvaged from old Amish barns in the rural countryside of Pennsylvania. A hundred and fifty years of weather has produced a character that show off its history and unique character. Its colour ranges from light amber to a nut brown with a distinctive variety of grain patterns. It is easy to imagine the magnificent trees that once grew and were used to create Amish homesteads. https://www.tribeton.ie/

Our first stop in the morning of our day in Galway was the "Docks" area and a visit to the Galway Bay Seafood Deli for samples of their delicacies and demonstrations of oyster shucking and fish filleting. We then spent the next few hours walking around the "Latin Quarter" (https://www.uglyhedgehog.com/t-665203-1.html, https://www.uglyhedgehog.com/t-665542-1.html) before having a delicious Irish Stew accompanied by a few pints at the fabulous Tribeton. I hope you like the images and get to some day sample the food at these two very different restaurants in Galway.
Mark