Glas Restaurant is a friendly, welcoming and informal dining experience that we like to call Doolin on a Plate. We serve beautifully presented modern cuisine, prepared with love & care. Glas only uses sustainable, locally produced meats, fish and vegetables in line with Hotel Doolin’s multi-award winning green ethos. Glas is fine-dining without the fuss.
Glas is the ideal spot for a romantic meal for two or indeed for any special occasion. We can cater for groups of all sizes and provide a great value Table d’hote menu in addition to our A la Carte.
Our Head Chef
Hotel Doolin’s Executive Chef John Gilmartin hails from County Leitrim. His Granny came from a little village in West Clare called Cooraclare and John has always felt the maternal pull back to the Banner County, he’s spent the last ten year’s working his trade and raising his young family in Clare and hopes that he’ll soon be considered an honorary Clare man
John started his career on the other side of the kitchen pass and began a degree in Hotel & Catering Management in GMIT but soon realised that the kitchen was where all the real work and creativity took place. John changed out of his suit and tie and threw on the whites and enrolled in the professional cookery course in Galway instead.
Over a career that has spanned 20 years, John has worked in 4 and 5 star hotels at home and abroad, including the position of Head Chef in the Red Cliff Lodge and then Vaughan Lodge where he was awarded two AA Rosettes for his cooking.
John now leads the team as Executive Chef at Hotel Doolin where he enjoys putting his unique spin on classic food, always seasonal, always local, always sustainable and always prepared and presented with love.
Our Food Philosophy
Here at Hotel Doolin we have a passion for delivering original wholesome and inventive food, wherever possible using local produce, organic and homemade, homegrown ingredients. We keep our own ducks and hens and grow as much of our herbs, salads, vegetables and fruit on site in our gardens and poly-tunnel. North Clare is a haven for foodies with a raft of independent, artisan producers. We are blessed to be surrounded by such an abundance of suppliers of quality produce and enjoy putting their produce on a plate and delivering it to you, our guest.
We are delighted to announce that Hotel Doolin has been recommended in the Georgina Campbell Guide, Great Places to Stay & Eat.
We are also featured in the McKenna Guide 100 Best Places to Stay 2015 & 2016.
Hotel Doolin belongs to Slow Food Clare and The Burren Foold Trail, winners of the European Destination of Excellence 2015 – Tourism & Local Gastronomy and Foodie Towns 2015