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Restaurant Patrick Guilbaud

For a quarter of a century this spacious, elegant French restaurant in a Georgian townhouse adjoining the Merrion Hotel has been the leading fine dining restaurant in Ireland.

Approached through a fine drawing room, where drinks are served, the restaurant is a bright, airy room, enhanced by an outstanding collection of Irish art, 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 and is renowned for exceptional modern classic cuisine, based on the best Irish produce in season: his luxurious, wide-ranging menus include a wonderfully creative 9-course Tasting Menu (€150), themed as 'Sea & Land', perhaps, and celebrating traditional Irish themes with Gallic flair; at the other end of the spectrum, a daily table d'hôte lunch menu offers the best value fine dining in Dublin.

Contemporary French cooking at its best, combined with the precision and talents of a team of gifted chefs, produces dishes of dexterity, appeal and 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.

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 usually 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.

*On the Guide's most recent visit, in summer 2007, the experience was outstanding as usual but the restaurant was about to close for major refurbishment, so some details given here may have changed.

Restaurant Patrick Guilbaud : Children welcome. Seats 80 (private room, The Roderic O'Conor Room is available for up to 25 people). Air conditioning. L & D Tue-Sat 12.30-2.15, D 7.30-10.15. Set L €35/45 for 2/3 courses. Vegetarian Menu (Main courses from €28). 9-course Tasting Menu €150. L&D á la carte available. House wine from about €38. SC discretionary. Closed Sun & Mon, bank hols, Christmas week. Amex, Diners, MasterCard, Visa, Laser.

Directions:

Opposite Government Buildings