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Restaurant Patrick Guilbaud

Petit Fours

Fodorite Reviews

Average Rating:  

Restaurant Patrick Guilbaud Review

Also known as "Dublin's finest restaurant," this do-be-impressed place on the ground floor of the Merrion Hotel boasts a menu described as French, but chef Guillaume Lebrun's genius lies in his occasional daring use of traditional Irish ingredients—so often taken for granted—to create the unexpected. The best dishes are flawless: poached Annagassan blue lobster with tonka and lobster jus, or the pressé of game birds with roast salsify, cherry juniper condiment, and crispy potato. Follow that, if you can, with the assiette au chocolat (a tray of five hot and cold chocolate desserts). The ambience is just as delicious—if you're into lofty, minimalist dining rooms and Irish modern art (the Roderic O'Conors and Louis le Brocquys are all from the owner's private collection). Nearly as impressive is the 70-page wine list, the view of the Merrion's manicured gardens, and the two-course lunch special for €38. Soaring white vaults and white walls won't make you feel warm and cozy, but you can always go somewhere else for that.

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
  • Closed Sun. and Mon.
Updated: 04-29-2014

Fodorite Reviews

Average Rating:  
  • Service  
    Food  
    Décor  
    Value  

    Overrated

    This place is fine if you are not used to eating in Michelin starred restaurants, if you are it will disappoint. The food is average. The soufflé was the best part of a tasting menu but was ruined by an overly sweet syrup. The service is unbalanced: totally over the top or totally lacking. There are much more enjoyable places to eat in Dublin.

    by ebel, 6/23/07

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