As Veganuary rolls around, over on Clarendon Street Glas Restaurant is doing what it does best by letting Irish vegetables steal the show.
Dublin’s pioneering veggie fine-diner has long proved that plant-based eating can be elegant, indulgent and deeply satisfying – without the preaching. Under Head Chef Malte Half, Glas has established a strong track record in turning seasonal Irish produce into clever, confidence-boosting plates that even the most committed carnivores can get behind.
Veganuary, Malte says, isn’t about giving things up, rather it’s about discovering just how exciting plants can be, thanks to flavour-first cooking, smart culinary techniques and vegetables treated with real respect.
“Veganuary isn’t about restriction — it’s about discovery. When you focus on quality ingredients, seasonality and technique, plant-based cooking becomes exciting, satisfying and deeply nourishing.”
He also has a couple of tips for those interested in cutting back on meat. First off, he suggests starting with one or two plant-based days a week, while focusing on dishes built around texture – roasted vegetables, lentils, beans and nuts – so meals feel satisfying rather than like something is missing.
Secondly, he says, don’t over-complicate it. A well-seasoned vegetable dish can be just as indulgent as any meat-based plate, so let seasonal vegetables lead and build flavour with herbs, fermentation, and good oils.
The team at Glas have worked hard over the years to to ensure that sustainability isn’t a gimmicky slogan. Menus move with the seasons, local growers get the spotlight, and waste is kept to an absolute minimum.
As an added bonus, the city centre stalwart is Ireland’s first fully gluten-free fine dining restaurant, so everyone can relax and tuck in.
Veg-forward, flavour-packed, and very much worth checking out if you’re looking to swap out the meat this January.
