At the base level of the elegant Merrion Hotel in central Dublin you will find Ireland’s most awarded restaurant – Patrick Guilbaud. The restaurant is located in an eighteenth century Georgian town house with an impressive collection of Irish art.

French Patrick Guilbaud moved to Ireland in 1981 and in the same year he set up the Restaurant Patrick Guilbaud in James’s Place East. 1998 Patrick Guilbaud moved his restaurant to the Merrion Hotel. The closest key staff of Patrick Guilbaud is French as well, with Head Chef Guillaume Lebrun and restaurant manager Stephane Robin and they have worked at the restaurant for many years.

Restaurant Patrick Guilbaud has held on to its top position for a long time. The French haughtiness has not taken over and you will still have some great Irish food with strong French influences. As expected the focus is on game and seafood and all wines we have had have certainly been up to match with top quality. During lunch you can choose the popular Sample Lunch Menu and during dinner you can either go à la carte or with a tasting menu changed every season.

Choose any of Head Chef Guillaume Lebrun’s signature dishes, like the lobster ravioli and roast challans duck for two or roast loin of Wicklow lamb with eggplant caviar and black sole with creamed brown morels to just mention some of all the delicacies you can have.

Compared to other Irish fine dining restaurants Restaurant Patrick Guilbaud is not a cheap affair, it will cost you, but if you are looking for one of Ireland’s finest you have come to the right place.

Images courtesy of Restaurant Patrick Guillbaud

Written by Andy