Restaurant Patrick Guilbaud at The Merrion Hotel

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Restaurant Patrick Gilbaud at The Merrion Hotel

21 upper Merrion Street, Dublin 2
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The elite strike force of proprietor Patrick Guilbaud and chef Guillaume Lebrun lead the line in Dublin's culinary premier league. Monsieur Guilbaud's vision to serve up haute cuisine in the city began back in 1981, and for many years his restaurant has remained at the top of the table, as the top table. It all takes place in the luxe Merrion Hotel, occupying a Georgian townhouse, but it feels like a stand-alone restaurant to all intents and purposes. There's nothing stuffy about the place, with a bright, contemporary finish that combines colourful artworks with soothingly neutral colour tones, watched over by a service team who know their onions. French culinary traditions lie at the heart of the menu, but this is modern stuff, too, with creativity running through from top to bottom. Irish produce gets a good run-out of course, with equal importance on provenance and seasonality. The technical skill in the kitchen is evident from the off, with dishes delivering interesting combinations, compelling flavours, and visual impact. Take a first-course dish of suckling pig croquettes, for example, which comes with fried quail's egg, foie gras and red pepper mostarda, or another where pan roasted duck foie gras is served with iced red miso, cocoa and peanut croquant. The thrills continue in to main courses. 'Mellow' spiced Wicklow lamb stars in a main course with black garlic, piquillo peppers and olive crumble, while another partners fillet of Irish beef with roast foie gras, Madeira and truffle jus. The kitchen can also produce some stellar vegetarian courses such as a delicate Cévennes onion tart, maybe, with vacche rossa (red cow) parmesan and truffle vinaigrette. Desserts continue in the same vein, delivering well-judged flavours and showing real skill in the making. Green apple parfait comes with pistachio ice cream, delicate meringue and vanilla espuma, and another partners pear and walnut soufflé with a Poire William sorbet. Saving room for a cheese course is a good idea, what with a great selection of Irish and French options to choose from, while the wine list, perhaps unsurprisingly, remains faithful to France without ignoring the rest of the world.

Further information

Tel: 01 6764192
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Restaurant information

  • Cooking type: Modern French
  • Chef: Guillaume Lebrun
  • Number of seats: 80
  • Accessible for wheelchairs
  • Steps for wheelchair: 6
  • Disabled toilets
  • Vegetarian meals available
  • Children welcome
  • Children's portions


  • Days closed: Sun-Mon
  • Dates closed: 25 Dec, 1st wk Jan


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Opposite government buildings, next to Merrion Hotel
Nearest station: Pearse Street 

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