Kai Restaurant: A Sustainable Food Destination in Galway, Ireland

Posted by Rowena Dumlao Rowena Dumlao - Giardina 2/11/2025

Kai Restaurant: A Sustainable Food Destination in Galway, Ireland

In 2011, Jess Murphy, a New Zealand native, and her husband, David Murphy, established Kai Restaurant at 22 Sea Road in Galway’s Westend. The name “Kai,” derived from the Māori word for food, reflects Jess’s heritage and deep-rooted passion for high-quality, locally sourced ingredients. From the outset, Kai championed sustainability, offering a seasonal menu that evolves daily, emphasizing organic, wild, and ethically sourced produce.

Facade of Kai Restaurant (photo from Kai website)

The restaurant quickly gained acclaim for its commitment to sustainability, bold flavors, and warm hospitality. In 2024, Kai earned a Michelin Green Star, a testament to its eco-conscious practices. Inside, the restaurant’s stone floors, chalkboard menus, and wooden furniture create a cozy yet rustic atmosphere, while the carefully curated wine list features biodynamic and sustainable European selections, complementing the restaurant’s ingredient-driven cooking philosophy.

Ground floor dining room (photo from Kai website)

Jess Murphy: The Heart of Kai

Born in New Zealand, Jess Murphy developed an early appreciation for food while growing up on a farm. At six years old, she was already helping her grandmother bake, an experience that ignited a lifelong passion for cooking. By 16, she had left school, fully committed to a career in the kitchen.

Jess and her husband Dave, originally from Carlow, moved to Galway 17 years ago after seeing an advertisement promoting life in the West of Ireland. When Dave reminisced about childhood holidays in Galway, Jess instantly decided, "I want to live there." The couple relocated, and Jess quickly fell in love with the city’s people, culture, and thriving food scene, which she believes rivals the best in the world.

Jess Murphy, owner and chef of Kai Restaurant (photo from Kai website)

From the beginning, Kai Restaurant has thrived on Galway’s strong community support. Locals regularly stop Jess to share memories of favorite dishes or ask for recipes, reinforcing her deep connection to her adopted home. These interactions continue to inspire her, strengthening her ties to the city.

Photo from Kai website

Jess credits her husband, Dave, and her kitchen team, including sous chef Hannah, as her biggest sources of support. She fosters a collaborative work environment, where long hours in the kitchen forge deep relationships beyond the restaurant. Her impact extends beyond Kai, her advocacy for food sustainability and mentorship in the industry have made her one of Ireland’s most celebrated chefs, earning her the 2017 Chef of the Year award from Hotel & Catering Review Ireland.

Sustainability at the Core

Sustainability has always been central to Kai’s philosophy. One of only three restaurants in Ireland to hold a Michelin Green Star, Kai is at the forefront of eco-conscious dining, focusing on ethical sourcing, waste reduction, and sustainable food practices. Beyond Kai, Jess is a strong advocate for reducing food waste. She collaborates with FoodCloud, a non-profit addressing Ireland’s food waste crisis, to raise awareness and drive change in homes and professional kitchens.

Photo from Kai website

A Menu That Celebrates Irish Ingredients

Kai’s menu highlights the best of local and seasonal produce, blending bold flavors with ethically sourced ingredients. Starters range from €11 to €16.50, main courses from €29 to €40, and desserts from €9 to €12.50. Some standout dishes include Kelly Oysters, served with Bloody Mary and kimchi, offering a fresh and zesty kick. The Westport Scallops with bolted broccoli mimosa, hazelnuts, and romesco, bring a combination of nuttiness and depth, while Manus’s Fig Leaf Ice Cream with brown butter oats provides a uniquely creamy and indulgent finish.

Kelly Oysters, served with Bloody Mary and kimchi (top) / Westport Scallops with bolted broccoli mimosa, hazelnuts, and romesco (bottom)

Lunch service operates on a walk-in basis, featuring main courses, homemade cakes, and pastries, while dinner offers a three-course à la carte menu, from 12:00 to 15:00, Tuesday through Saturday. Dinner, available from 18:00 to 21:00, requires reservations. The restaurant is closed on Sundays and Mondays.

Note: Photos without watermark are sourced from Kai website.