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Formerly the Four Seasons, this luxurious Dublin hotels on a magnificent site, set in its own gardens on a section of the Royal Dublin Society's 42-acre show grounds. This allows an exceptional sense of spaciousness while also being convenient to the city centre - the scale is generous throughout and there are views of the Wicklow Mountains or Dublin Bay from many of the sumptuous suites and guest rooms.
The Foyer, The Lobby Lounge and The Bar have been restyled but always retained their original names and - together with the deliciously contemporary ICE Bar, which is very popular with Dubliners - the feel is casual-sophisticated and offers a warm welcome.
Accommodation is predictably luxurious and, with a full range of up-to-the-minute amenities, the air-conditioned rooms are designed to appeal equally to leisure and business guests. A choice of pillows (down and non-allergenic foam) is provided as standard, the large marbled bathrooms have separate bath and shower, and many other desirable features - and there's great emphasis on service, with twice daily housekeeping service, overnight laundry and dry cleaning, one hour pressing and complimentary overnight shoe shine: everything, in short, that the immaculate traveller requires.
But the Spa in the lower level of the hotel is perhaps its most outstanding feature, offering every treatment imaginable - and a naturally lit 14m lap pool and adjacent jacuzzi pool, overlooking an outdoor sunken garden. It is the only Spa in Dublin to offer separate sauna and steam room facilities for men and women. There is also a state-of-the-art gym available for day guests and residents as well as members.
Outstanding conference and meeting facilities make the hotel ideal for corporate events, business meetings and parties.
Simmons Restaurant
Overlooking the hotel's terrace gardens, Simmons is a contemporary Irish restaurant rooted in seasonality, provenance and a genuine sense of place
Named after one of Ballsbridge's most influential families, Simmons takes its design cues from the glamour of the classic European grand cafés. A striking central bar clad in Calacatta Viola stone sits at the heart of the restaurant, surrounded by leather banquettes, Versailles oak parquet and Italian mosaic floors, creating a warm and sociable setting for dinner, drinks and pre-dinner aperitifs.
At the helm is Head Chef Abhimanyu Behl, working alongside the hotel's Executive Chef and Euro-Toques member Alberto Rossi (an integral part of the culinary team since its Four Seasons days). His menus celebrate exceptional Irish produce while drawing on global influences and modern techniques. Starters feature Carlingford oysters, Connemara scallops and dry-aged beef tartare, with main courses ranging from dry-aged Irish beef and lamb cutlets from McLoughlin Butchers to pan-seared Dover sole and Atlantic halibut. Desserts from Executive Pastry Chef Orna Larkin include dark chocolate and miso tart, warm pistachio doughnuts and honey ricotta mille-feuille.
The wine list journeys through the world's great wine regions, combining recognised producers with lesser-known finds selected to complement the seasonal menu. A dedicated cocktail list, including Martinis and Champagne cocktails, makes the central bar a destination in its own right.
Restaurant Manager and maître d' Nick Munier, with 25 years in Irish hospitality, leads the front-of-house team, bringing the warm, polished service expected of this landmark five-star hotel..
And if you feel the call for a post-prandial treat, the next door Whiskey Bar offers a cosy, clubby space to retreat to, to indulge in something golden and delicious from over 100 Irish whiskey labels.
