Glas Restaurant Thirty Mile Menu - Hotel Doolin

What to Expect

Glas Restaurant, inside Hotel Doolin, serves its Thirty Mile Menu: a standing commitment that every dish on the menu is reared, caught, grown or produced within thirty miles of the hotel. The kitchen is run by an award-winning team who source directly from small farmers, fishermen, artisan producers and foragers across north Clare and the Burren, and name their suppliers on the menu, among them Lunasa Farm, Garrihy’s Seafood, Moy Hill Farm, Flaggy Shore Oyster, St Tola Goat’s Cheese and Hazel Mountain Chocolate. Food is served on handmade plates by local potter Kevin Keane, and the format leans toward shared, tapas-style plates rather than a fixed starter-main-dessert structure, so the exact dishes change with what is in season and what local producers have that week. The wine list includes organic options, and the bar also runs a cocktail menu built around the same local-sourcing ethos. The restaurant positions itself as casual rather than formal fine dining, aiming for accessible prices given the quality and provenance of the ingredients.

Good to Know

• Open Friday and Saturday evenings, plus Bank Holiday Sundays, from 6pm to 9pm; this is the regular weekly and bank-holiday cadence, not a one-off date.
• The Thirty Mile Menu changes seasonally and week to week depending on what local producers, fishermen and foragers bring in.
• Book online at hotel-doolin.tablepath.com/glas-restaurant, or call the hotel; groups larger than 8 should email sales@hoteldoolin.ie in advance.
• Located inside Hotel Doolin itself, so it doubles as a dinner option for guests staying at the hotel and a stand-alone booking for visitors passing through Doolin.

Getting There

Hotel Doolin is at Fitz Cross in Doolin village, north Clare, on the R479 approximately 35km north-west of Ennis and a short drive from the Cliffs of Moher. The hotel has its own on-site car park, and Doolin Pier, with ferries to the Aran Islands, is a short walk away.