Ireland's Wild Atlantic Way meanders the Atlantic Ocean coastal roads on the western side of the country. Beginning in Muff, Co.Donegal and ending in Kinsale, Co. Cork, the route traverses 2500km of stunning ever changing vistas and crosses seven counties.
Along the journey, there is an array of traditional foods to be explored. The cooking of Donegal and Sligo includes recipes with seaweed foraged along the shoreline for centuries. Mayo's cuisine features delicious mountain lamb, superb organic salmon farmed around Clare island just off the Mayo coast, and wild salmon fishing in season on the famous River Moy. County Clare has a unique limestone moonscape terrain, where Burren beef and lamb is reared on wild herbs and grasses. A heritage of cheesemaking and fish smoking also exists here. In Kerry, find fresh locally caught fish and shellfish and aromatic Kerry Hill lamb. West Cork is the home of Ireland's first farmhouse cheesemakers, who started a food revolution almost forty years ago. Our Good Food Ireland Food Trails highlight where you can find regional food specialities along the Wild Atlantic Way.