Restaurant Patrick Guilbaud

Reservations are essential at Dublin's premier temple of gastronomy, a place that attracts the wealthy, the famous and Ireland's high-fliers, all eager to sample food delivered with panache. Before descending the steps to the dining room, there's also a small - but equally stylish - bar-lounge for aperitifs. And, while the restaurant's location in the opulent Georgian splendour of the Merrion Hotel is equally fitting, it does have its own street entrance as well as access through the hotel lobby itself. The impressive collection of modern Irish art blends well with the colourful carpet and the swish Italian leather chairs, while the former inner courtyard garden terrace has been enclosed with a glass roof to create a second lounge for diners, the perfect space for post-dinner drinks. Immaculate napery graces well-spaced tables, while impressive service is precise and measured, without losing that friendly touch. Patrick Guilbaud's modern interpretation of classic French cuisine more than lives up to the billing, and focuses on the very best seasonal Irish produce. His intricate cooking is delivered via an impressive array of menu options that includes a good-value fixed-price lunch, extensive and enticing carte (including a vegetarian menu) as well as a tasting offering. Expect plenty of sophisticated flair and innovation, immaculate attention to detail, silky technical skills and luxury. Think traditional crubeens - thinly sliced pig's trotters - served with a maris piper and sour cream salad, crispy pork, poached quail's egg and Meaux mustard, or veal sweetbread slowly caramelised and glazed with liquorice sauce with a light parsnip sauce and lemon confit. To finish, perhaps caramelised Granny Smith apple tart with sesame croquant and vanilla ice cream.

Opposite government buildings, next to Merrion Hotel

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