Galway

<h4>Award-winning westend Restaurant Dela Continues to Elevate Sustainable Dining</h4>
Dela Restaurant, located in the heart of Galway’s westend, has created an autumn and winter menu that celebrates the very best of locally sourced produce. Known for its commitment to sustainability, farm-to-table dining, and zero-waste initiatives, Dela is once again pushing the boundaries of what it means to dine responsibly while offering an unforgettable culinary experience.

<img src="https://d2hz75cbudexsj.cloudfront.net/insideAppNews/images/ae532cd7-8e58-4b17-b445-56ff7e43ff3a.jpg" alt="undefined" style="float:none;height: auto;width: auto"/>

<h4>Food From Their Own Farm:</h4>
Head chef Shannon Di Cola Schiano, whose approach to cooking is grounded in “championing all that nature supplies and ensuring it is used sustainably and to its full capacity.” Dela’s partnership with its own farm allows the restaurant to bring truly fresh ingredients to the table, further enhancing its reputation as a leader in Galway’s sustainable dining scene.

<img src="https://d2hz75cbudexsj.cloudfront.net/insideAppNews/images/700b434d-22c4-43b3-84f8-8ac7bef07aaf.jpg" alt="undefined" style="float:none;height: auto;width: auto"/>

<h4>Weekly Changes:&nbsp;</h4>
The menu changes weekly as produce from the farm dictates the running order on the plate. Highlights to start include pork rillette croquettes with caramelised onion puree and salted Cloonliffe pickles or whipped haddock Branade with purple potato chips. 
Mains include prawn, and clam Pil Pil served with Connemara Padron peppers and Hasselback potatoes. Joe’s roast heirloom tomato and courgette barley Risotto with basil oil and crisp free-range egg. Charred Aubergine with spaghetti squash, organic white hummus, rainbow chard, and homemade flatbreads.

<img src="https://d2hz75cbudexsj.cloudfront.net/insideAppNews/images/6b7b77b2-1d8f-4b81-a4a1-56c2698095f0.jpg" alt="undefined" style="float:none;height: auto;width: auto"/>

Then there is that Flank steak with charred cherry tomatoes, Tropea onion, chimichurri, and home-cooked chips. Best of all is a rotating selection of seasonal game and fish specials, displayed daily on the market board.
<h4>Eliminating Kitchen Food Waste:</h4>
Chef Shannon’s expertise in fermentation and preserving, combined with Dela’s recent investment in commercial composting equipment, allows the restaurant to take significant steps toward its goal of eliminating kitchen food waste. This forward-thinking ethos completes the farm-to-restaurant and back-to-farm cycle that Dela has become known for.

<img src="https://d2hz75cbudexsj.cloudfront.net/insideAppNews/images/c5f2a21f-9c42-4300-870f-a4b861134a50.jpg" alt="undefined" style="float:none;height: auto;width: auto"/>

“Our new menu reflects not just the flavours of the season but our deep-rooted belief in sustainable and responsible dining,” says Shannon Di Cola Schiano.&nbsp;
“From the farm to your plate, every step of the process is focused on ensuring quality, freshness, and minimal waste.”
For a dining experience that captures the essence of autumn and winter while making a positive environmental impact, visit Dela in Galway’s westend.
For more see: <a href="https://dela.ie/" target="_blank">Dela Restaurant</a>&nbsp;
&nbsp;

Dela Brings Farm to Fork with Sustainable Autumn Menu

DOWNLOAD AND XPLORE