May is Coeliac Disease Awareness Month, and when it comes to enjoying gluten free food one city centre restaurant in Dublin is already blazing a trail.
Vegan and vegetarian hotspot Glas celebrated its fifth birthday in late 2024 with a milestone development that saw it becoming the country’s first fully gluten-free fine dining restaurant. Every dish on the menu is now completely free of gluten, and with no wheat, barley, or rye handled in the kitchen, the restaurant is rapidly becoming a healthy haven for coeliac and gluten-intolerant diners.
Owner Paul Rooney says that the meticulously crafted menu demonstrates “the depth of flavour that can be achieved by using high quality, local, seasonal, vegetarian and vegan ingredients, curated by award‑winning chefs who are passionate about using the finest locally sourced produce.”
The food at Glas is underpinned by an ethos that places Irish-grown ingredients and supporting local farmers at the heart of everything it does. Head Chef Malte Half’s strong passion for experimenting with different flavours and ingredients has seen many of his own foraged ingredients make an appearance on the menu over the years. This has seen him wowing diners with delights such as rock samphire, nettles, and blackberries nestled alongside beautifully crafted dishes including Buckwheat Hummus, Almond Crumble, and Walnut Bread.
This commitment to zero waste extends to the whole team, each of whom consistently strives to reduce the amount of waste in the kitchen. One recent innovation has resulted in the creation of coffee sweets made from leftover coffee grounds.
The award-winning dining experience on Chatham Street also includes an extensive selection of wine, beer and cocktails, with plenty on offer to tempt most diners, be they vegetarian, vegan, coeliac, or simply a lover of exceptional food.
In addition to dinner, there’s also a gorgeous weekend Brunch Menu featuring dishes such as tasty Potato Waffles with Cashew Ricotta, Gorse Honey and Poached Pears, alongside Smoked Carrot and Potato Hash with Crispy Hen’s Egg and Dill Cream.
Get in!
Words: Martina Murray
