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Ireland Guide

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Restaurant Patrick Guilbaud



5 euro One of the Best Restaurants in the Land Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. Previous Georgina Campbell Guides Award Winner The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade
Restaurant Patrick Guilbaud
21 Upper Merrion Street, Dublin 2 Dublin City
Contact Restaurant Patrick Guilbaud
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7 votes
Tel: +353 1 676 4192

Please mention ireland-guide.com when enquiring.

Serving exquisite French cuisine in elegant surrounds Dublin’s longest running fine dining restaurant is every bit as special and spectacular as it was when it opened
  • Location - Town Centre
  • Smoking Area Covered
  • Smoking Area Heated
  • Smoking Area Seated
  • French (Classic)
  • French (Modern)
  • Game (in season)
  • Business Meal
  • Coeliac Friendly
  • Extensive Wine List
  • Formal
  • No Music Restaurant
  • Organic Produce used (mainly)
  • Party Venue
  • Romantic
  • Vegetarian Friendly (always at least 1 starter & 1 main course)
  • Vegetarian Menu

Restaurant Patrick Guilbaud

For over thirty years this spacious, elegant French restaurant in a Georgian townhouse adjoining the Merrion Hotel has been the leading fine dining restaurant in Ireland.

Approached from the street or directly from the hotel through a fine drawing room, where drinks are served, this Dublin restaurants bright, airy room is enhanced by an outstanding collection of Irish art (inspiration for the bespoke carpet which sets the tone for the restaurant), and opens on to a terrace and landscaped gardens which make a delightful setting for drinks and al fresco dining in summer.

Head chef Guillaume Lebrun has presided over this fine kitchen since the restaurant opened in its original premises in 1981, and is renowned for exceptional modern classic cuisine, based on the best Irish produce in season with menus changed daily.

His luxurious, wide-ranging menus include a wonderfully creative 8-course Dégustation Menu at €130, with a shorter midweek alternative offered at €90; at the other end of the spectrum, a daily table d'hote lunch menu has long offered the best value fine dining in Ireland.

Contemporary French cooking at its best, combined with the precision and talents of a team of gifted chefs, produces dishes of dexterity, appeal and exceptional flavour: a speciality starter of lobster ravioli, for example, is made from Clogherhead lobster coated in a coconut scented lobster cream and served with hand made free range egg pasta, toasted almonds and lightly curry-flavoured olive oil.

The main course house speciality is a magnificent dish of Challan duck (for two people) and, in due course, an assiette of chocolate ends your meal in spectacular fashion, with a plate of no less than five cold and hot chocolate desserts.

Consistent excellence is the order of the day: cheeses are supplied by Sheridan's cheesemongers, breads are home-made, and the mostly French wine list includes some great classics, alongside some reasonably-priced offerings - from a magnificent cellar of some 25,000 bottles.

A visit here is always an experience to treasure, each dish a masterpiece of beautiful presentation, contrasting textures and harmonious flavours, all matched by faultless service - under the relaxed supervision of Restaurant Manager Stéphane Robin, service is invariably immaculate, and Patrick Guilbaud himself is often present to greet guests personally.

Every capital city has its great restaurant and this is Dublin's gastronomic heaven: Restaurant Patrick Guilbaud continues to set the standard by which all others are judged.

* Blending the history of this remarkable restaurant with forty recipes and photography by Barry McCall, a beautiful book 'Restaurant Patrick Guilbaud The First Thirty Years' is available from the restaurant and can be purchased online through their website; all profits go to the Irish Hospice Foundation.

Seats 80 (private room, The Roderic O'Conor Room is available for up to 25 people); children welcome; air conditioning. L & D Tue-Sat 12.30-2.15 (Sat from 1pm), D 7-10.15. Set L €40/50 for 2/3 courses. Vegetarian Menu (Main courses from about €28). 8-course Tasting Menu €130; wine pairings offered. Also à la carte L&D. House wine from about €38. SC discretionary. Closed Sun & Mon, bank hols, Christmas week. Amex, Diners, MasterCard, Visa, Laser. abbreviations
Last Updated: 06-07-2013
Author: Georgina Campbell

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