Although the restaurant at the Dublin branch of the vaunted Four Seasons hotel took a little time to find its feet in and out of the kitchen, it is starting to stake its claim in Dublin's high-end dining scene—Sunday brunch has become a ritual for many well-to-do Dublin families. Highly dramatic dishes, served in the large and slightly overwhelming silver-service dining room, creatively incorporate local (and often organic) ingredients. A starter of Dublin Bay prawns with fresh mint, mango, and cashew salad might be followed by seared rack of lamb with horseradish crust and braised vegetables. Sommelier Simon Keegan is one of the best in the country.
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