As Veganuary approaches, Glas Restaurant, Dublin’s trailblazing vegetarian fine dining destination, is inviting diners to explore the creativity, flavour and sustainability of plant-based eating with confidence – whether they’re cutting back on meat, vegan-curious, or navigating a gluten-free diet.
Led by Head Chef Malte Half, Glas has built a reputation for refined, vegetable-led cuisine that champions Irish-grown ingredients and thoughtful simplicity. The restaurant’s philosophy centres on letting seasonal produce shine, transforming locally sourced vegetables into elegant, surprising dishes that challenge expectations of vegetarian and plant-based food.
“Veganuary isn’t about restriction — it’s about discovery,” says Malte Half, Head Chef at Glas. “When you focus on quality ingredients, seasonality and technique, plant-based cooking becomes exciting, satisfying and deeply nourishing.”
Sustainability is at the heart of every plate
At Glas, sustainability is more than a buzzword. The menu evolves with the seasons, spotlighting Irish produce and supporting local growers and suppliers wherever possible. Each dish is carefully composed to maximise flavour while minimising waste, proving that fine dining and environmental responsibility can go hand in hand.
Gluten-free dining
Glas became Ireland’s first fully gluten-free fine dining restaurant in 2024, making it a trusted destination for coeliacs and those with gluten intolerance. With no wheat, barley or rye used in the kitchen, every dish on the menu is completely gluten-free — a rare and welcome development in the Irish restaurant scene.
This commitment allows diners to relax and enjoy the full Glas experience without compromise, while still indulging in imaginative, beautifully balanced cuisine.
Head Chef Malte Half’s tips for Veganuary and beyond
-
For those cutting back on meat: Start with one or two plant-based days a week. Focus on dishes built around texture – roasted vegetables, lentils, beans and nuts – so meals feel satisfying rather than like something is missing.
-
For the vegan-curious: Don’t overcomplicate it. Let seasonal vegetables lead and build flavour with herbs, fermentation, and good oils. A well-seasoned vegetable dish can be just as indulgent as any meat-based plate.
For reservations and more information, visit www.glasrestaurant.ie/
