FM, usually pubs provide pretty good sammiches, but only during limited hours. Hotels also provide decent mid-day and evening meals. As for Dublin or Cork (two cities, and i dislike cities), if ever you think that you might be going back there, go here:
P45--Ireland's Busiest Discussion Board[/color]
and look for the "Main Forums" link (in small print) at the top, left center. Then check out the Restaurants, Food and Drink forum. Also, there are a great many members of the CPLA there (Cork People's Liberation Army), who could direct you to good dining in that benighted burg. The best eatery in Galway, on Eyre Square, is upstairs at the GBC (Galway Bakery Company), but if you are not from around there, you likely would have no clue that there's a restaurant on the premises. I usually ate at the guest house i stayed in, or found a deli. One problem is the lack of flashy advertising, so that the casual passerby would not know that they were passing a restaurant or deli.
I am not particularly fond of spicy food. Nouveau cuisine these days has gone gaga, for example, over cilantro. The first time i ate a dish with cilantro in it, there was such a distinct taste of soap, i thought they had hand-washed the plates, and not rinsed them properly. Later, a friend of mine who is a chef prepared a dish with cilantro, and i learned that this was the source of what i considered a very unpleasant taste. In Korea, they usually have two spices--enough garlic to fell a plow horse unaccustomed to that plant, and nasty little cayenne type peppers which they leave on red tile roofs in the summer sun until they shrivel up and turn blackish-purple. Given that in 1970 and 1971, the "meat" you were eating was either from a worn-out plow ox, or dog meat, heavy doses of garlic and hot pepper made a lot of sense. The entire Korean penninsula smells of garlic; the Japanese pejorative for Koreans is garlic-eaters.
I lived briefly in the southwest, and travelled in Mexico on several occasions. I was glad of the spice on those occasions, because i didn't want to inquire to closely into the quality of the "beef" or "pork" i was being served. All in all, i'm not impressed with spicy food. I use only about two spices myself, salt and garlic. I do find it ironic that people gush over spices, which they use with farm fish, or something tasteless such as orange roughie. I personally like the taste of "wild" fish (a friend of mine has a salmon-fishers license, and the Atlantic salmon fisheries in Ireland are sufficiently well controlled that he lands some very big ones--the steaks are large and tasty), and i like mutton because it has a strong flavor. I enjoyed the fact that the milk and butter had a "green grass" taste in the spring time in Ireland.
Different tastes, i would ascribe it to. If you do go back to Ireland, avail yourself of the link above, and get some pointers to good restaurants from the wild and savage Irish themselves--a cheerful and fun loving lot who will sing and dance with you, and attempt to beat hell out of you, all in the same drunken evening.