With 2 Michelin stars, Restaurant Patrick Guilbaud must be considered Ireland's finest restaurant. Located in the Merrion Hotel in Dublin, it has been open for over thirty years and describes its food as 'contemporary Irish with classical roots'. Aiming to deliver 'an impeccable dining experience', they achieve their goal and the meal was faultless from start to finish. The food is of the highest standard, the presentation precise and appealing, the flavours full while being superbly balanced such that each dish leaves you thinking there is little to nothing that could have been done to make it better. This is very fine modern gastronomy indeed.
Service matches the food and as you would expect with a 2 star restaurant, your every need is catered to. It is a restaurant to be pampered in. Meanwhile, the wine list is not a list, it's a book and is seriously impressive. The downside however to them carrying so much choice is the applied mark up and drinking here is an expensive affair: our pre-lunch glass of champagne was €25 per glass and you should expect to pay €100+ for whatever bottle of wine you eventually settle for. Admittedly, it's probably in line with restaurants/hotels at this level.
Overall, we were impressed by Restaurant Patrick Guilbaud and it's clear why they are so well regarded. They aim for the very best in all areas and succeed, making it very much a world class restaurant.
Service matches the food and as you would expect with a 2 star restaurant, your every need is catered to. It is a restaurant to be pampered in. Meanwhile, the wine list is not a list, it's a book and is seriously impressive. The downside however to them carrying so much choice is the applied mark up and drinking here is an expensive affair: our pre-lunch glass of champagne was €25 per glass and you should expect to pay €100+ for whatever bottle of wine you eventually settle for. Admittedly, it's probably in line with restaurants/hotels at this level.
Overall, we were impressed by Restaurant Patrick Guilbaud and it's clear why they are so well regarded. They aim for the very best in all areas and succeed, making it very much a world class restaurant.
Lightly jellied datterino tomato consommme, lemon olive oil and buttermilk sorbet, garden herbs and flowers
Croquettes of suckling pig, fried quail egg, foie gras, pancetta, red pepper mostardo
Red King Crab and Cucumber Maki Lemon Croquant, Bombay Sapphire and Mint, Vanilla Oil
Wild halibut, red curry, etuvee of pea and radish
John Dory cooked ala plancha, smoked tomato and charred corn
Lacquered challans duck, orange, hibiscus, rhubarb (part 1)
Duck (part 2): salad of caramelised leg, aigre doux dressing
Roast young farm rabbit "farci" lemon and licorice, spring vegetables, shoestring potatoes
Gariguette strawberry vacherin sheep's milk yoghurt sorbet
Warm criollo chocolate biscuit, milk chocolate, hazelnut centre, stout ice cream
Contemporary dark chocolate tart, bourbon vanilla ice cream
Chef Kieran Glennon
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