Erriseask House is a former restaurant and hotel in Ballyconneely, County Galway, Ireland. It was a fine dining restaurant that was awarded one Michelin star in 2000 and 2001. The hotel was owned by the brothers Matz, who sold the hotel in 2002. Stefan Matz was the head chef. Matz was known for his Erriseask Baguettes, made with an unconventional approach to bread-making in which he kneaded the dough every 15 minutes for an hour to produce a "special continental texture".