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 and eating choices of today.
Our restaurant is warm, relaxed and welcoming.
15.03.2020 We have taken the decision to close Global Village Restaurant temporarily from this evening to protect our family and our staff and their families in this difficult time .
We will monitor the situation carefully and reopen when the advice allows , thank you to all our customers and we look forward to seeing you all as soon as possible. Take care and stay positive
Award Winning Global Village 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.
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 restaurant 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.
Martin Bealin and Nuala Cassidy opened the Global Village restaurant in 1997.
Chef and Failte Ireland food ambassador
Slopes of Mount Eagle
Front of House
From Global Village Garden
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..Read More
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
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 inspectorsRead More
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.Read More
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. E-mail reservations and cancellations must be done before 12.00 on the day of the booking.