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The Morrison Hotel & Halo Restaurant

Centrally located on the north quays, close to the Millennium Bridge over the River Liffey, this contemporary hotel is within walking distance of theatres, the main shopping areas and the financial district.

When it opened in 1998 it was a first for Dublin, with striking 'east meets west' interiors created by the internationally renowned designer, John Rocha, and the same team oversaw a recent development programme with the addition of 48 new bedrooms and extensive conference and meeting facilities - designed around a calm Courtyard Garden, which makes an attractive venue for receptions, or pre-dinner drinks.

Stylish public areas include the Café Bar - just the place for a cappuccino or cocktails - and there's a spa, offering holistic and relaxation treatments. Simple, cool bedroom design - the essence of orderly thinking - contrasts pleasingly with the more flamboyant style of public areas, and there is a welcome emphasis on comfort (Frette linen, Aveda toiletries, air conditioning); all rooms have complimentary broadband, Apple Mac plasma screen with keyboard, wireless mouse and surround sound, iPod docking stations and CD players, safe and mini-bar.

Exceptionally friendly and helpful staff make every effort to provide the best possible service for guests, and complimentary room upgrades to studios and suites are given when available.

Conferences (240). Not suitable for children. Pets permitted by arrangement.

Rooms 138 (12 suites, 6 junior suites, 38 shower only, 5 for disabled, 80 no smoking). Lift. Room service (24 hours). Room rate €340 (SC incl). No private parking (arrangement with nearby car park). Closed 23-27 Dec.

Halo Restaurant::

This popular restaurant is next to the riverside entrance of the hotel, allowing diners a view over the river and the busy thoroughfare on the quays. The décor sends mixed messages (minimalist oriental stools set beside Georgian style claw-footed tables), but it is a relaxed, informal space and, under head chef Richie Wilson, there has been a change of cooking style; he is serving well thought out and accomplished modern dishes and, in particular, his fish dishes are excellent - examples recently enjoyed by the Guide included an excellent dish of king scallops with shallot purée and smoked bacon, all topped with delicious pea foam.

Menus are not too long, and top quality ingredients are a feature; breads are all home made, and a signature dish of Irish Hereford beef with sautéed forest mushrooms, seared foie gras & tarragon mousse, indicates the sophisticated style. All the little niceties of a special meal are observed but without too much formality.

A walk-in wine cellar is an unusual feature, where you can browse and take your pick (although no half bottles). As elsewhere in the hotel, good service is a feature: all male staff are dressed in black, and are very courteous and knowledgeable. The wine list includes a good number available by the glass, and four half bottles.

Seats 110 (private room, 22). Air conditioning. D daily 6-10.30pm; á la carte; house wine from €23.50. Amex, Diners, MasterCard, Visa, Laser, Switch.

Directions:

Located on the quays in the city centre beside the Millennium Bridge.