For over 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 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 new, improved restaurant which emerged after major refurbishment in 2007), 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: 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'hote lunch menu offers 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 extensive and 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.
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, 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.
