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The Cellar Restaurant

Merrion Hotel, Upper Merrion Street, DUBLIN 2
aaicon Restaurant %

The Merrion Hotel's Cellar Restaurant (see also Restaurant Patrick Guilbaud) may have no natural light, but it's a bright room under its vaulted ceiling, with lots of nooks and crannies and top-end fittings and furnishings. The kitchen bases its cooking on indigenous ingredients and promotes local and artisan producers whenever possible, seen in imaginative starters like confit of Galway salmon with horseradish and potato salad, pickled cucumber and cucumber gel, and saddleback pork and pistachio terrine with fig chutney, a cherry and balsamic treacle adding another flavour dimension. Main courses pull some punches too, without being overwrought or fussy: meltingly tender veal liver with rich onion gravy laced with red wine accompanied by bacon and buttery mash, say, or roast skate wing with lemon and brown shrimp beurre noisette and garlicky spinach. Cheeses are Irish, with ingredients in some puddings coming from wilder shores: a smooth light soufflé of exotic fruits, for instance, with mango ice cream and coconut liqueur-infused custard.

Further information

Tel: 01 6030600
& 6030630
Please quote 'The AA'.
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Open/closed

  • Open all year.
  • Days closed for lunch: Sat

Restaurant information

  • Cooking type: Modern Irish
  • Chef: Ed Cooney
  • Accessible for wheelchairs
  • Disabled toilets
  • Children welcome
  • Children's portions

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