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Global Village Restaurant

Contact Information

Global Village Restaurant
Nuala Cassidy and Martin Bealin
Main Street, Dingle, Co. Kerry,
Co.Kerry

Telephone: 066 9152325
Email: martinbealin@hotmail.com
Web: globalvillagedingle.com

The girls all look is if they are part of the cast on a James Bond movie, said my better half. No, I didn’t want to kill him. I could see what he meant. They were all tall ...

Global Village Restaurant
  • Global Village Restaurant
  • Global Village Restaurant
  • Global Village Restaurant
  • Global Village Restaurant

Good to know

Opening hours:
5.30pm till 10.00pm March till Mid November
Cuisine:
modern Irish cuisine
A La Carte:
€20.00 - €30.00
Table d'Hote
N/a
Early Bird
€24.50 - 2 courses €27.50 - 3 courses
Value Meal
N/A
Sunday Lunch
N/A
Children's Menu
Half Portions
Number of Covers:
42

About The Restaurant

The girls all look is if they are part of the cast on a James Bond movie, said my better half. No, I didn’t want to kill him. I could see what he meant. They were all tall dark, dressed in black, and quite beautiful, including the owner Nuala Cassidy. Her husband Martin Bealin was not bad either and boy does he produce some really good food. Global Village is a restaurant with great life and buzz. The room is long and narrow and we were tucked into a corner towards the back where we could see the happenings around the kitchen and bar. There is an ocean of glorious seafood as well as other goodies at Global Village. Starters €5/€14 include a luxury Nicoise salad of scallops with kalamata olives, sun blushed tomatoes, anchovies, crisp green beans, boiled egg and warm potaotes. Medallions of lobster tail are on a crisp rostii potato cake with a soft poached free range egg and hollandaise – this is what I had for my starter but I switched the lobster for scallops – I was saving the lobster for my main course! You can have oysters natural or baked in three styles. Seared foie gras is also on a rostii with forest mushrooms and bearnaise sauce. Mains €19/€30 are equally sumptuous. Whole black sole on the bone is with a Hollandaise sauce; John Dory is panfried and served with a nettle and wild garlic gnocchi and lobster butter; scallops are with foie gras, green pea puree, smoked bacon risotto and a saffron cream. A cracking platter of Dingle Bay Seafood includes an oyster, John Dory, brill, mussels, clams, scallop, monkfish, and pollock with Basmati rice, garden salad and fennel cream. I went for total indulgence with a whole Blasket Island Lobster done Thermidor style with tomato, Cognac and Parmesan cream, and it was to die for. You don’t have to be a total fishophile at Global Village for they do cracking chargrilled Irish Angus fillets of beef served with colcannon, garlic field mushrooms, Balsamic shallots and a Madeira demi glace. Brendan had a roast rack of Kerry lamb with Puy lentils and a port just which was delicious. The do a fab Early Bird Menu 2/3 courses €24.50/€27.50 from 5.30 – 7 pm which is fantastic value. The wine list is excellent and you will have a fantastic night at Martin and Nuala’s Global Village.

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