Classic Irish with a French Twist
Dublin has every reason to be proud of the French-owned and-run Restaurant Patrick Guilbaud: It is the country’s most acclaimed restaurant and had much to do with launching the image of the Irish capital as something more than a pub-grub-only destination. Lavish, classy, and sophisticated, this is Dublin’s stellar proof that it is evolving into a gastronomic presence to be reckoned with.
At first glance, with its ebullient French owner, chef, and staff, the menu might appear of a Gallic bent. But using the best of the local bounty — Connemara lobster, Dublin Bay prawns, plump Bantry Bay scallops, salmon straight from local rivers, and venison from the outlying Wicklow mountains—the menu deftly combines an otherwise French cuisine with Irish underpinnings.
After spending his first ten years across town, restaurant owner Guilbaud has happily ensconced his Franco-Gaelic eatery in these new, airy, and elegant quarters on the ground floor of the luxury Merrion Hotel. Composed of four conjoined Georgian townhouses lavishly furnished in a period decor, the hotel also features lovely formal gardens of box hedges and fountains.