Glas, the renowned plant-based Irish restaurant, is this week celebrating five years of culinary excellence.
Our award-winning vegetarian and vegan Dublin restaurant opened its doors in November 2019 and was immediately a huge success with vegetarian and vegan diners but also with those who loved Irish produce and were happy to see local Irish vegetables as the stars of the show.
The mission at Glas was always to showcase Irish food with fresh Irish produce and not to be limited in its offering. In other words, you don’t have to be vegan or vegetarian to love Irish veg cooked in a creative and innovative way.
Following a great start with rave reviews in the press, Glas hit its first challenge as the Covid pandemic hit in 2020. However, the team at Glas reacted accordingly, running a vegan food collection service and opening a vegetarian deli with food prepared in the restaurant.
After surviving lockdown and with head chef Malte Half at the helm, Glas Restaurant continued to bring award-winning and innovative food to Dublin City – as well as a brilliant wine list, amazing cocktails and the finest Irish craft beers.
Ireland’s celebrated vegan restaurant then decided to become Ireland’s first fully gluten-free restaurant, catering for coeliacs and gluten-intolerant diners. This again was welcomed across the country – as the Coeliac Society of Ireland estimates that there are 400,000 people in Ireland with some form of gluten intolerance. They add that more than 50,000 of these have coeliac disease, the autoimmune condition for which the only treatment is a gluten-free diet.
Now in November 2024, Glas, the heart of Dublin’s vibrant plant-based dining scene, continues to redefine the standards of vegetarian and gluten-free cuisine. Recognised by the Michelin Guide in 2022, Glas is the vegetarian and vegan restaurant for everyone to enjoy.
What’s the secret sauce at Glas? Malte, a master of his craft with a passion for experimenting with different flavours and textures, has himself been plant-based for seven years, though he’s been a chef for two decades. He started cheffing at 18 in Berlin and says he’s grown into it. He’s getting better and better at it and 23 years on he still loves it.
Inspired by the zero waste movement Malte’s philosophy at Glas is ‘cooking greener,’ using every part of the veg from stem to peel and to really “make the veg shine.”
As Glas celebrates five successful years, it remains dedicated to showcasing the finest Irish produce and pushing the boundaries of plant-based dining.
If you haven’t tried Glas, experience the future of vegetarian cooking and gluten-free cuisine – where green sustainability meets gourmet artistry.