10th Birthday Celebrations at the g Hotel & Spa

Throughout the month of November, we are celebrating 10 years in business at the g Hotel & Spa in Galway. We have a host of events and offers available to our loyal guests and are very grateful to every guest that has stayed or dined with us, our wonderful local Irish suppliers and our hard working team. We hope you will join in the celebrations.

RESTAURANT gigis TASTING NIGHT
Fri 27th Nov - 10 course Tasting Menu celebrating each year of culinary delights at the g from 2005-2015. Price €75.00. TO BOOK eat@theg.ie

COCKTAIL FEST
November will be filled with weekly specials, masterclasses, signature drinks and meet the maker evenings. Live music every Friday & Saturday from 9pm-11pm with the Supernova's & Mike Corbett.
Our Masterclasses will be hosted by David Dillon and guests may book in advance by emailing drinks@theg.ie - just €10pp in celebration of our 10th Birthday.

Wednesday 11th November – Whiskey Wednesday
Bringing the world's most magical spirit to life - the g Hotel & Spa invites you to discover the attributes and appreciate the nose and taste of a trio of whiskeys. You will also learn about distillation and how each whiskey is distilled, barrelled and bottled. The masterclass will be hosted by Food & Beverage Manager at the g Hotel & Spa, David Dillon, a whiskey expert who honed his craft in top establishments both in Ireland and Scotland.

Wednesday 18th November – Wednesday Wine
The g Hotel & Spa offers a diverse list of unique, high quality wines from around the globe. Wine flights are a fun way to explore regions, varietals, and styles of wine-making. During the masterclass you will enjoy a selection of three wines. Join us to taste and compare the three wines specially selected by our Food & Beverage Manager, David Dillon.

DESIGNER AFTERNOON TEA
Limited edition with mouth-watering delicacies, each with a fashionable twist inspired by master milliner and Design Director of the g Hotel & Spa – Philip Treacy. €44 for two guests and advance booking advised. To book email eat@theg.ie or Call 091 865200.

ESPA GIFTS
10% savings on gift sets - Purchase your Christmas gift set from ESPA at the g Luxury spa before 26th November and receive espa@theg.ie
10% savings on your purchase. Contact our ESPA professionals on 091 778460 or email

WEDDINGS
Book your 2016 midweek wedding during our 10th birthday month of November and receive 10% savings. T&Cs apply - email Rachel on weddings@theg.ie for more details.

MEETINGS
Book your 2016 meeting for 10 guests or more during our 10th birthday month of November and receive 10% savings on your main meeting room dining requirements. Contact our team on meetings@theg.ie for more information.

TheTaste.ie at Restaurant gigi's

We are regularly visited by International and Irish media who write great articles on travelling to Galway for a midweek break, a weekend escape or a summer getaway. The food at the g Hotel & Spa is also featured on a regular basis and since Cedric Bottarlini took over the reins of the kitchen last year, we have welcomed a number of well known faces. One of our favourite recent reiews is from Niamh Mannion of TheTaste.ie. We just love her way with words so have blatantly copied segemts of her review and the link to the full aticle is below.

"Like the rest of the hotel, Restaurant gigi’s is sumptuously decorated in deep rich colours and plush fabrics that are warm and inviting. Despite being spacious there is nothing stark and minimalist here but rather, this is a room that encourages you to spoil yourself! With this in mind, and after being shown to our table, we decided to have cocktails whilst we examined the menu in greater detail. Sipping on a very well-mixed Negronis and nibbling on the wonderful selection of breads which had arrived at our table soon after we were seated, we decided to opt for the ‘Indulge’ menu."

"Our starters of Crab & Asparagus and Crisp Irish Free-Range Pork-Belly were both beautifully presented and we descended upon them with gay abandon. Mixed through the crab were little nuggets of diced apple which complemented the crabmeat perfectly and leant a fruity freshness to the dish. The quenelle of crab bavarois presented atop the crabmeat was, by contrast, rich and silky-smooth and completely addictive. The classic paring with steamed green asparagus along with a spear of lightly pickled white asparagus and an asparagus purée excited the taste-buds as all the best starters should… leaving an air of anticipation regarding the dishes to follow."

"The other main course of Sliced Peppered Sirloin Steak & Braised Rib was absolutely superb. Here wonderfully flavoursome sirloin steak had been perfectly cooked medium-rare to order. This was a well-aged, prime cut of quality beef so perhaps it was to be expected that it would be good, but the slow-cooked rib was every bit as good. Thinly sliced radishes with their fresh peppery crunch and sweet heritage carrots danced a metaphorical jig across the plate, so artfully had they been placed. This was a dish that screamed EAT ME! The spinach purée with its iron-rich flavour was faultless........As an aside, I would strongly recommend the Sweet Potato Fries… believe me, they are truly exceptional!"

For the quality of the food on offer, Restaurant gigi’s offers great value for money. Rather cleverly, the
restaurant has managed to provide options that will appeal to the more conservative diner but also something for those with adventurous palates. Each dish that I ate was beautifully presented and contained elements that surprised and charmed in equal measure.....Each individual menu in Restaurant gigi’s arsenal is just the right length and overall there is plenty of choice and many tempting dishes. More importantly, what restaurant gigi’s does, it does well… very well! Service was impeccable with staff who were friendly and attentive and well-informed about the menu and the ingredients used. This is a restaurant that clearly has high ambitions and a desire to create a delicious dining experience using quality, locally-sourced ingredients. This it achieves and it is easy to see why it has been awarded and has retained an AA 2 Rosette rating for three years running."

Thank you Niamh for visiting and for your kind words. Follow Niamh on Twitter or SEE THE FULL REVIEW HERE