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 5.30 - 9.30, seven days a week,
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.
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.
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
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 2018
Martin Bealin's cooking in Global Village is one of the glories of County Kerry.
Great chefs, like great artists, enjoy a time when maturity and magic come together in their work, and the result is something quite sublime. 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, utterly logical, utterly delicious. He culls his ingredients from his garden, from his townland, from his county, and creates a plate of melting 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. Mr Bealin's skills are global, but his focus is on his village, and his cooking is a powerful tribute to Dingle, and all its abundant riches.e.Read More
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 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.