Restaurant Patrick Guilbaud, a two-Michelin starred oasis set in Merrion Square, wins high praise for its contemporary French cuisine from locals and internationals alike. Named after the restaurateur himself, the team is headed by Parisian-born chef Guillaume Lebrun, who brings French prestige to the heart of Dublin.
The restaurant stands out from the outset, located in a grand Georgian house alongside the five-star Merrion Hotel. Natural light floods the high-ceilinged room, exuding elegance with crisp white tablecloths and brightened by the occasional œuvre of abstract art. Retire to the foliage-framed terrace for a digestif after dinner, reassured by the warmth of the heaters and snug sofas.
Start with heavenly appetisers of suckling pig croquettes or blue lobster ravioli before picking from the vegetarian, fish and meat chapters of the menu. Expect wholemeal walnut and parmesan tortellini with blonde miso butter, blue lobster poached in salted butter and a fillet of Irish beef with roast foie gras. Hedonists should indulge in the enticing desserts of a pear and chestnut croquant or the contemporary spin on a dark chocolate tart with bourbon vanilla ice cream. And don’t forget to sate your French appetite with intricate petit fours, the picture of a Parisian p?tisserie.
Dishes are classically French but embrace local Irish produce, with a seasonally-changing market menu available at lunch. Restaurant Patrick Guilbaud also keeps guests guessing with its surprise four- and eight-course tasting menus. The wine cellar is just as lavish as the food, with bespoke glassware to match. Over 30,000 bottles from all over the world take their place alongside rare vintages, courtesy of trained sommeliers. With Restaurant Patrick Guilbaud’s sophisticated fine dining on your doorstep, there’s no longer any need to make the culinary trip to France.