The places on this page are spread wider than the sights, so it helps to know where they sit. Three are in Dublin 2, close to the sights: The Millstone on Dame Street and Aperitivo on Nassau Street are each a few minutes on foot from Trinity College, and Glas, an entirely gluten-free restaurant on Chatham Street, is about 5 minutes on foot from St Stephen’s Green. The rest are well outside the centre: Nobó Treathouse, an entirely gluten-free café, is in Rathmines, about 30 minutes on foot south of St Stephen’s Green; Só Gluten Free bakes to order in a business park on the Navan Road, about 12 km north-west of the centre; and the two shops, SuperValu and Dublin Meat Company, are in Raheny and Artane on the north side. The centre itself is walkable: Trinity College, Temple Bar, the two cathedrals, St Stephen’s Green and the national museum and gallery are all within about 20 minutes of each other on foot. The Guinness Storehouse and Kilmainham Gaol are further west. All walking times and distances here are our estimate from the map.
A day that works: start with the Book of Kells at Trinity College, at the entry time you booked. Temple Bar and the Ha’penny Bridge are about 5 minutes away on foot, and lunch can be at The Millstone on Dame Street, a mixed kitchen with a separate coeliac menu at lunch and dinner (coeliac lunch from 12 pm to 4 pm, seven days a week). In the afternoon, walk west to Christ Church and St Patrick’s cathedrals, then about 15 minutes on foot back east to St Stephen’s Green. Have dinner at Glas on Chatham Street, where the whole menu is gluten-free in its own words; book ahead, as bookings take a deposit, and children under 10 are not admitted at dinner. For a slow morning on another day, Nobó Treathouse in Rathmines, entirely gluten-free, is the place for an açaí bowl or the morning bakes.
Ireland’s coeliac charity is the Coeliac Society of Ireland, founded in 1970; it estimates that 100,000 people in Ireland live with coeliac disease. It publishes a list of restaurants and hotels whose staff have taken its Coeliac Catering Training, and in its own words they are «certified to have been trained in the best practices for protecting coeliac diners». What is certified is the training, not each kitchen or each dish. Glas, on this page, names an award from the Society for gluten-free catering. By law, restaurants and cafés in Ireland must give allergen information in writing, but that covers ingredients, and the Society points out that the rules do not cover cross-contamination in the kitchen. So whatever the list or the menu says, tell the staff you have coeliac disease every time you order: “coeliac” is the word they know here.
Dublin’s everyday food leans on wheat: soda bread with the chowder, batter on the fish, and chips that often share the fryer with battered fish or breaded food. The Millstone has chips on its coeliac menu without saying how they are fried, so ask whether the fryer is used only for gluten-free food, every time. If you have a kitchen, the two shops on this page, SuperValu in Raheny and Dublin Meat Company in Artane, are on the north side, about 5 to 6 km from O’Connell Street. Só Gluten Free needs notice, at least three working days for a bespoke cake, so order ahead and arrange the collection when you order.
Sources: Coeliac Society of Ireland, coeliac.ie, and FSAI, Ireland’s food regulator, fsai.ie, read 29 September 2026 · the venues on this page, in their own words · walking times and distances: our estimate from the map · food traps and the word to use: “Good to know” and “The one sentence to say” on this page.