Restaurant closed until March,
When we hope to welcome you to Global Village restaurant
Award Winning Global Village Dingle
Our take-out menu retains our commitment to local provenance; fresh fish from inshore local fisherman, fresh meat from farmers who operate a sustainable farming policy and the seasonal vegetables grown in the Global Village chemical free vegetable garden.
Modern methods, touched by tradition, bring the purest local ingredients to life in a harmony of taste and tone.
Best Emerging Irish Cuisine - RAI
Ranked as the best emerging Irish cuisine in 2014 and best restaurant in Kerry in 2013, by the Restaurant Association of Ireland.
Our Michelin recommended food can be found
in the heart of Dingle.
Vegetables for our Vegan diners
Our garden is situated on Mount Eagle, the most westerly mountain on the Dingle Peninsula. Our vegetables are grown on a sandstone bedrock and washed by fresh Atlantic rain.
Irish Fish and Shellfish
Fresh fish and seafood from Dingle are sourced from inshore local fisherman
Fresh Meat from local Farmers
Our fresh meat is sourced from farmers who operate a sustainable farming policy on the Dingle Peninsula.
2020 TAKEOUT MENU & 2019 MENUS
Our takeout menus are updated every day on our social media pages in order to accommodate the fresh produce we have coming in from the garden, ocean and local farms.
Sample Takeout Menu
Cahillane's prime Kerry Beef Burger with bacon and cheddar on a blaa with onion jam and crunchy salad €9.00
Crispy Dingle landed hake in panko breadcrumb, on a Courtney's Blaa with rocket salad and proper tartare sauce €9.00
Thai green curry of Chicken and vegetables made with our aromatic fresh made curry paste, served with jasmine rice €15.00
Sticky "5 spice pulled pork" Bao, with curtado and sweet and sour pickle €9.00
Prime Kerry Beef brisket, marinated in Dick Mack's Dingle stout on a Courtney's Blaa with house piccalilli and crunchy salad €9.00
Trio of local brown crab, parfait, crabmeat and apple salad, bisque shot, Dingle gin and cucumber relish, rosemary tuille.12 (L)
Monkfish curry Laksa with udon noodles €15
Crisp fried Falafels in a flatbread with Asian slaw and tahini dressing €9)
Main Courses
Hake, Castlegregory chorizo, truffle mash, roast fennel, rocket pesto. 24 (L)
Ballinwillin organic wild boar belly, seared scallops, pancetta, polenta, apple and cucumber relish. 27 (L)
Medley of Dingle Bay seafood, turbot, brill, crab toes, john dory, cockles, hake, monkfish, gurnard, scallops, mussels, shellfish nage. 27
John Dory, cockles, cauliflower textures, boulangere potatoes, salsa verde. 28 (L)
Turbot, Dingle Bay prawns, purple sprouting broccoli, potato rosti, cognac cream. 30 (L)
Whole black sole, garlic crab toes, garden spinach, colcannon, hollandaise. 600g 32
Skeaghanore duck breast, confit leg rillette, smoked breast, red cabbage, garlic potatoes, rosemary jus. 29
West Kerry lamb: crisp belly, confit neck fillet, cutlet, sautéed liver, kidney, shepherd's pie, baby carrots, pearl barley risotto, mint jel. 27 (L)
Prime Irish Hereford beef fillet, cottage tartlet, buttered summer turnips, mushroom ketchup, smoked potato puree, port jus. 30 (L)
Blasket sound whole lobster, colcannon, garlic butter or thermidor cream. 600-700g 39 (L)
Crisp herb and onion polenta cakes, garden vegetables, wild garlic pesto. 18 (L)
Tasting Menu
A selection of the peninsula's finest produce in six tasting plates
Vegan 3 course or 6 course tasting menu introduced in 2019
CRAB
DUCK
TURBOT
LAMB
TASTING PLATE OF DESSERTS
WICKLOW BLUE, APPLE, CRACKERS
65 euro
100 euro with wine pairing
VEGAN TASTING MENU NEW THIS YEAR
3 courses 37.50 euro
6 courses 60.00 euro
With vegan wine pairing 95 euro
EARLY BIRD MENU
Spinach, potato and garden herb soup. (L)
Crab and whiskey bisque. (L)
Organic green salad from our garden, grain mustard dressing, croutons, Dingle cheese. (L)
Dingle farmhouse cheese bon bons, beetroot textures, candied walnuts, apple salad. (L)
Trio of local brown crab, parfait, crabmeat and apple salad, bisque shot, Dingle gin and cucumber relish, sesame tuille. (L)
Skeaghanore duck liver parfait, confit duck leg rillettes, smoked duck breast, garden greens, spiced apple chutney.
Ox tongue and cheek terrine, white turnip remoulade, onion jel, dressed rocket salad
Home smoked pollock, garden spinach, polenta, slow cooked hens egg, hollandaise. (L)
Full Menu
WINE LIST
The Global Village Restaurant We believe the same passion must go into selecting wines as it goes into selecting produce. For us wine is a vital part of any dining experience, so we have sourced, we believe some outstanding wines from all around the world which are interesting and match our food offering. Most of the wines on our list are made by small family owned vineyards. We hope that you will enjoy our wines and food as much as we have enjoyed sourcing them.
FULL WINE LIST
ABOUT US
With level 3 restrictions, Martin Bealin is providing a phone and collect service
MARTIN BEALIN
Chef and Failte Ireland food ambassador
THE GARDEN
Slopes of Mount Eagle
NUALA CASSIDY
Front of House
PRODUCE
From Global Village Garden
Our Client
RESTAURANT REVIEWS
Mc Kenna's 100 Best Restaurants in Ireland 2019
His culinary confidence and his philosophy of cooking have perfectly married.
The critic Edward Said has identified an artistic phase that he calls lateness, the window of activity at a late stage in a creative career when a person produces work of defining energy. Martin Bealin is at that stage in his career now, enjoying a time when his culinary confidence and his philosophy of cooking have perfectly married. This means that every plate the chef sends out in the warm, welcoming space of Global Village is utterly right, logical, delicious. He culls his ingredients from his garden, from his townland, from his county, and creates a plate of West Kerry lamb with barley risotto, and pristine hake with Castlegregory chorizo, and sweet Dingle Bay prawns with garden pak choi, and the flavours define the chef's skill, and the chef's region..
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MICHELIN Guide 2019
A homely restaurant with a laid-back feel. Despite having visited 42 countries, the chef likes to keep things local, with meat and vegetables from the peninsula. The local fish dishes are fantastic.
- MICHELIN guide inspectors
Irish Examiner
I left believing that any country that can produce food like this has a future. It really was that good.
...Nuala Cassidy and Martin Bealin's Global Village Restaurant, Michelin recommended and named the best restaurant in Kerry in this year's Irish Restaurant Awards, enhances that reputation considerably. It also makes life difficult for those restaurants that might rest on their laurels. It is, by any criteria, top-class. We — DW and I — visited on the eve of the Munster final and the town was alive, buzzing with tourists Irish, European and a lot of Americans. Sometimes you cringe about what might or might not be offered to Buddie and Gertie from Poughkeepsie but not here. Anyone who could not find something to enjoy in Dingle that evening needs to have a life-reclaiming chat with themselves.
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CONTACT DETAILS
To order Global Village takeout, please use the details below :
TELEPHONE
Takeout Order+353879177700
+353669152325
ADDRESS
Main Street, Dingle, Co. Kerry, Ireland,