Patrick Guilbaud
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Guilbaud’s philosophy is “modern classic cuisine using Irish produce in season”, but he does more than just dress up potatoes. He uses Ireland’s bountiful fresh fish, meat and game to create savoury Gallic dishes. The restaurant is set in one of the brick townhouses that make up the Merrion Hotel (see The Merrion). Furnished in 18th-century style, it makes a great setting for this timeless cuisine.
Practical Information
21 Upper Merrion St
676 4192 Dis. access €€€€€
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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