Restaurant Patrick Guilbaud

Restaurant Patrick Guilbaud Review

The words "Dublin's finest restaurant" often share the same breath as the name of this do-be-impressed place on the ground floor of the Merrion Hotel. The menu is described as French, but chef Guillaume Lebrun's genius lies in his occasional daring use of traditional Irish ingredients—so often abused and taken for granted—to create the unexpected. The best dishes are flawless: Clogher Head lobster ravioli, veal sweetbreads and licorice, or the spiced pigeon with buttery cabbage are among the best options. 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 Roderick O'Connors and Louis LeBrocquys 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.