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At Glas we believe passionately in bringing our community into our kitchen. We are proud to bring you this 30-mile menu where every ingredient featured on the menu is foraged, reared, caught, grown, or produced in County Clare not more than 30 miles ‘as the crow flies’ from our hotel.
Foraged ingredients from Thalli Foods, charauterie & pork from Lunasa farm Quin, whole lobster & crab from Michael O‘Connell of Doolin, wild game by Gourmet Game from the hills of East Clare, Seafood by Garrihy’s of Doolin, organic vegetables from Moy Hill & Nolan’s Farm, eggs from Moy Hill, oysters from Flaggy Shore Oyster, potatos by Annie & Ronan Nolan, chocolate from Hazel Mountain, cheese from Aillwee, St. Tola Goat's Cheese & Cratloe Hill, herbs and salads from our polytunnel, dairy from Carron, desserts and breads made in house from local ingredients.
Dinner service - Friday and Saturday served from 6:30-8:30pm
Additional opening hours February - Sunday Dinner (6:30-8:30pm)
Sunday lunch served 1-5pm
For groups over 6 people or group lunch booking inquiries, please email firstname.lastname@example.org or call 065-7074111