AA Ireland uses cookies. By continuing to use this site you agree to our use of cookies. Click here to find out more.

Some features on our site are not supported with older versions of the IE browser. We would suggest that you upgrade your browser to experience everything our site has to offer. Click here to find out more.

Skip Navigation
Print this pageBack to search results

Restaurant Patrick Gilbaud at The Merrion Hotel

21 upper Merrion Street, Dublin 2
aaicon Restaurant %

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
Please quote 'The AA'.
Send an email
Write a review of this restaurant
View the website

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

Open/closed

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

Directions

Use the route planner for your trip
Directions

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

AA Ireland Limited trading as AA Insurance is regulated by the Central Bank of Ireland.