Modern methods, touched by tradition, bring the purest local ingredients to life in a harmony of taste and tone.
The kitchen is the centre of our creation, bringing together the classic and the modern to craft the tastes of today.
Our restaurant is warm, relaxed and welcoming.
Open from 5.30pm daily, early bird menu 5.30 - 6.30pm, 00 353 66 9152325
The Global Village in Dingle
The restaurant board displays the local provenance; fresh fish and seafood 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.
Awards
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 restaurant can be found
in the heart of Dingle.
Our garden
The Global Village 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.
Fish and Shellfish
Fresh fish and seafood are sourced from inshore local fisherman
Fresh Meat
Our fresh meat is sourced from farmers who operate a sustainable farming policy on the Dingle Peninsula.
MENUS & WINE LIST
Our menus are changed every day in order to accommodate the fresh produce we have coming in from the garden, ocean and local farms. This is a sample menu based on our sustainable, year-round dishes.
(L) = Local produce from the Dingle Peninsula
Download Menus Download Wine List
Sample Starter Menu
Spinach, potato and garden herb soup. 5 (L)
Crab and whiskey bisque. 7 (L)
Dingle farmhouse cream cheese bon bons, beetroot textures, candied walnuts, apple salad. 10
Organic green salad from our garden with grain mustard dressing, croutons and Dingle cheese. 10 (L)
Skeaghanore duck liver parfait, confit duck leg rillette, smoked duck breast, garden greens, spiced apple chutney. 11
Trio of local brown crab, parfait, crabmeat and apple salad, bisque shot, Dingle gin and cucumber relish, rosemary tuille.12 (L)
Dozen Dingle Bay prawns sautéed in cognac, garden salad, garlic butter. 14 (L)
Seared scallops, potato rosti, Castlegregory chorizo, slow cooked hen's egg, capers, brown butter hollandaise. 14 (L))
Half dozen Glenbeigh oysters (giga) served natural with shallot and red wine vinegar dressing or baked with smoked bacon, spinach and hollandaise. 12 (L)
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
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
Martin Bealin and Nuala Cassidy opened the Global Village restaurant in 1997.
MARTIN BEALIN
Chef and Failte Ireland food ambassador
THE GARDEN
Slopes of Mount Eagle
NUALA CASSIDY
Front of House
PRODUCE
From Global Village Garden
Management
Design Skill
Convertion Rate
Photogrpahy
ABOUT US
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Read MoreOur Client
DESIGN & LAYOUT
- Work
- Collect good inforation
- Consult With Team
- Give Result
DEVELOPE WITH LOVE
- Work
- Collect good inforation
- Consult With Team
- Give Result
HAPPY CUSTOMERS
- Work
- Collect good inforation
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REVIEW
Mc Kenna's 100 Best Restaurants in Ireland 2017
It's not only brilliant it is charming.
We need to borrow a line from Bob Dylan's 1964 song, My Back Pages, to explain where Martin Bealin is at, in Dingle's Global Village restaurant.
"I was so much older then, I'm younger than that now", he wrote, and Dylan's refrain defines Martin Bealin's cooking as he moves into his confident middle age. He used to be quite controlled and quite conventional as a chef. Now he's as unruly as an adolescent. He puts smoked potato with organic Kerry saddleback pork. He puts pickled wild leek with brill. He uses beets and vodka to cure mackerel, and adds some seaweed and kohlrabi to the dish so that you are suddenly in Helsinki-sur-Dingle. It's not only brilliant, it's charming, as the chef has discovered a hidden youthfulness, and realises that he is so much younger than he used to be.
Food and Wine Magazine 2015
We loved the unpretentious approach and exquisite food
Nestled in the heart of the picturesque village of Dingle, County Kerry, an unassuming terraced restaurant has been forging a solid reputation amongst tourists and Irish customers alike for some 16 years.
The Global Village Restaurant is long and narrow, with rust-coloured walls and flickering candlelight providing warmth and ambience: a cosy retreat from the wild Atlantic nearby. Finding ourselves visiting in the midst of the Dingle Food Festival, we were offered a special tasting menu of nine tantalising courses. We signed up immediately and were rewarded with a pretty amuse bouche of fresh crab meat and crab parfait with sesame tuille; a delicate, light dish to whet our appetite.
Read MoreIrish 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 US
To make a reservation, contact us using the details below, include the date, time and size of party, a name for the reservation and a contact number, also any specific dietary requirements.
TELP
00353669152325
00353879177700 (mobile)
ADDRESS
Main Street, Dingle, Co. Kerry, Ireland,