Some like it haute. And if that’s you, an evening spent in the gilded confines of Restaurant Patrick Guilbald is an unmissable experience. When it comes to fine dining in Ireland – this is where it all began, and 31 years on, where it continues to shine brightest. You’ll find the restaurant secreted away in the womb-like luxury of the five-star Merrion Hotel, in a series of rooms that are every bit as spectacular as the food. On the menu, dishes bear the unmistakable stamp of executive chef Guillaume Lebrun’s clarity of vision. His philosophy is simple: to deliver a seasonal menu created from the best local produce from both sea and the land. And the results on the plate are jaw-dropping. A dish of caramelized veal sweetbreads, rosemary, smoked potato and roasting juices defies description. Something special to celebrate? Instead of splashing out on a night away, come here instead. It’s an investment, true, but one that will pay serious dividends.
We love That the cost of the meal is based on a set price per number of courses: €85 for two, €105 for three and €130 for four. Easy.
Star staff Service here, under the guidance of manager Stéphane Robin is impeccable.
We’ll be back for Tourte of corn-fed chicken, foie gras, Port and black truffle – it’s for two and we’ve been warned not to eat for a week beforehand. Can’t wait.
Don’t leave without Having an after dinner drink on the patio, complete with roaring fire. It’s perfect way to relax, digest and get a breath of fresh air after such gastronomic fanfare
In the know Check out the private dining room, filled with a rare collection of Roderic O’Conor’s work.
Savvy spender There’s no denying it – an evening out here will set you back (big time) but you can enjoy a two-course lunch for just €40.
Pick up A copy of the book, Restaurant Patrick Guilbaud: The First Thirty Years, beautifully shot by Barry McCall, with all proceeds to the Hospice.