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Candles flicker in the windows of this welcoming restaurant set by the river. It’s run by a passionate chef-owner and his bright, friendly team, and is a real hit with the locals. Regional ingredients feature in good value dishes which are carefully cooked and full of natural flavours.
MICHELIN Guide
MICHELIN Guide
Superstar chef Gary O’Hanlon has described John Coffey, of Thyme Restaurant, as “the most underappreciated chef in the country.” But, in the year just passed, it seems the acclaim Mr Coffey deserves has come his way: media attention; bib gourmands; an overnight sensation, after only a dozen years in business.
John and Sally McKennas' Guides
John and Sally McKennas' Guidesguides.ie
Lunch at Thyme was really superb value given just how well we’d eaten, and the effort that had gone in to sourcing really excellent ingredients from Irish suppliers.
Business Post
Business Post
Once the starter came out I just knew ... Read the full review
Independent.ie
Independent.ie
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Thank you John & Sally McKennas' Guides for includ Thank you John & Sally McKennas' Guides for including us in The Sunday Times 100 Best Irish Restaurants again this year🙏
Loin and shoulder of sika deer, malted jerusalem a Loin and shoulder of sika deer, malted jerusalem artichoke, pickled wild blackberry, chestnut
We are looking to add to our front of house team. We are looking to add to our front of house team. If you have waiting experience in a similar setting we would love to hear from you. 5 days per week, Mondays and Tuesdays off.
Please email thymerestaurant@live.ie if you think this might suit you
Instagram post 17964932120321417 Instagram post 17964932120321417
Line Caught Wild Bass, Connemara Clams, Killary Fj Line Caught Wild Bass, Connemara Clams, Killary Fjord Mussels, Leek and Potato
We opened our doors for the first time this day 15 We opened our doors for the first time this day 15 years ago with murmurings of a recession. It was hard to see us being able to last 15 months let alone 15 years!

Thank you so much to anyone that has visited us and to all the excellent staff that have worked with us since 2007.

Special thanks also to our Superstar Restaurant Manager Sharon, who has been putting up with us since day one, an achievement in itself! 🙏

John and Tara
We have a Pastry Chef position coming up with a Ja We have a Pastry Chef position coming up with a January '23 start. 
Please email thymerestaurant@live.ie or pm if this might interest you
Terrine of Partridge, Mallard and Pheasant, Piccal Terrine of Partridge, Mallard and Pheasant, Piccalilli, Parsley Emulsion
Pear and Whiskey Baba Pear and Whiskey Baba
Cheese and Onion Tart Cheese and Onion Tart
Loin and Shoulder of Sika Deer, Beets, Parsnip Loin and Shoulder of Sika Deer, Beets, Parsnip
Stem Ginger Panna Cotta, Greengage Sorbet, Mirabel Stem Ginger Panna Cotta, Greengage Sorbet, Mirabelles and Victoria Plums
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