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May is Coeliac Awareness Month, and Dublin now offers a dedicated dining choice for people avoiding gluten. Glas, a vegetable-focused restaurant in the city, has converted its entire menu to be strictly gluten-free.
A first for Irish fine dining
Founded in 2019, Glas announced in 2024 that it had become Ireland’s first fully gluten-free fine-dining restaurant. The change means the kitchen no longer handles wheat, barley or rye, a point the team stresses as central to diners’ safety.
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Inclusive by design
The restaurant frames the move as part of an inclusive approach to dining. Management says the decision ensures more guests can enjoy the tasting-led menu without concern about gluten exposure.
Kitchen philosophy and leadership
Head Chef Malte Half leads a kitchen that prioritises Irish-grown ingredients and seasonal vegetables. The cooking style aims to elevate locally sourced produce into refined, often surprising plates that challenge expectations about vegetarian and gluten-free cuisine.
What’s on the menu
Starters include dishes such as cured turnip, a spinach croquette, cauliflower parfait and roast spring cabbage. The mains offer items like Tenderstem broccoli tempura, grilled kohlrabi, charred radishes and confit king oyster mushroom.
Dessert choices range from honey baklava and elderflower panna cotta to white asparagus alfajores and a traditional cheese plate.
Practical details
A two-course meal is priced at €48, while a three-course menu costs €54. For reservations, menus and further information visit www.glasrestaurant.ie.
