Glas, Ireland’s first fully gluten-free restaurant, on Dublin’s Chatham Street, is celebrating five years in business.
Established in 2019, the restaurant uses only seasonal vegetables and local produce to create gourmet dishes. The Glas ethos is rooted in sustainability, and it aims to showcase Irish-grown ingredients while supporting local farmers.
In May, Glas became Ireland’s first fully gluten-free fine-dining restaurant, with no wheat, barley or rye handled in the kitchen. Every dish on the menu is now completely free of gluten.
The restaurant was recently named one of Dublin’s best restaurants by OpenTable’s Diners’ Choice Awards, and it was recognised by the Michelin Guide in 2022.
Head chef Malte Half uses foraged ingredients, such as rock samphire, nettles and blackberries, which have appeared on the menu alongside dishes like fried cauliflower, buckwheat hummus, almond crumble, and celery and truffle vinaigrette with chestnut parfait, walnut bread, cider carrot and preserved grapes.
“Discover our meticulously crafted menu, curated by our award-winning chefs, who are passionate about using the finest locally sourced produce,” said Paul Rooney, owner. ”Each dish showcases the depth of flavours that can be achieved through vegetarian and vegan ingredients.”
