Review on Restaurant Patrick Guilbaud
One of the key pace setters on the rapidly changing Irish scene, Patrick Guilbaud's self-titled restaurant is comfortably ahead of the competition and claims the prize as Ireland's finest, with 2 Michelin stars and 4 AA Rosettes. Gracefully ensconced within the Merrion Hotel on one of Dublin's Georgian terraces, it oozes class and urbane refinement.
The dining room itself is in the classic contemporary mould, with a high-domed ceiling, heavy cloths and a glass wall overlooking the charming courtyard. Luxuriant greenery and a unique collection of twentieth-century modern Irish art help to animate the space, and service is ably conducted by legions of impeccable staff.
This is the kind of restaurant where much hangs on little extras and incidentals – the amuse-gueules, the breads, the pre-desserts, the petit fours; all are out of the top drawer for finesse and originality. Stand-out dishes are too numerous to mention, but just consider 'the Challans duck', roasted and served with a crumble of glazed turnips and a salad of the caramelised legs, marinated radish and aigre-doux dressing or the tronçon of black sole with Moroccan lemon and curd, tiny girolles and sugar snap 'crunch', or even the five-piece assiette of chocolate to finish. It's a top-end gastronomic experience, tailor made for the city's movers and shakers.
In addition, there's a multi-course tasting menu (billed as 'Sea & Land'), which is traditional Irish cuisine seen through worldly French eyes. The wine list is not for the financially faint-hearted, but it does have some realistically priced gems among the legions of starry vintages and overtly swanky bottles.
Restaurant Patrick Guilbaud is also featured in: Michelin Guide, Good Food Guide, AA GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.30 – 2.00pm Tue-Fri (1.00 - 2.00pm Sat)
Dinner: 7.00 – 10.00pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express