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AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Outstanding French cooking at the pre-eminent Dublin address

AA Inspector

At a glance

Vegetarian menu
Tasting menu
Private dining
Wines by the glass
Wheelchair access
Credit cards accepted

The elegant Merrion Hotel has been home to Restaurant Patrick Guilbaud since the late 1990s, but this grande dame of the Dublin dining scene first opened at a different address in 1981. Admirable longevity indeed, but perhaps the most remarkable thing is that the winning team of Patrick and his head chef, Guillaume Lebrun, have been running the place that entire time. Restaurant manager Stéphane Robin has been here since 1986. This dedication and consistency is reflected in every element of this business, from the supply lines bringing the country's best produce to the doorstep, the professionalism and charm of the service, and the pin-sharp contemporary French cooking on offer. It all takes places in a well-dressed space with bold modern artworks and a colourful carpet which is a work of art itself. The kitchen's output keeps faith with many of the constructs of classic French cooking, but there's nothing dated about it, and the food is captivating, contemporary and creative. Pan-roasted duck foie gras arrives with pineapple to cut through its splendid richness, and dark rum caramel to take it to another level, while another starter brings together fabulous Castletownbere scallops with a zesty fennel escabèche and spicy guacamole. Among main courses, turbot arrives in another inspired dish, poached in aromatic milk, with yuzu hollandaise, or go for a meat option such as mellow spiced Wicklow lamb with Basque pepper stew and bergamot condiment. Grand Marnier soufflé is a suitably inspiring and Gallic finale. The wine list covers the whole world while ensuring that France stays centre stage.

Also at this location

Opening hours

  • Closed: 25 December, 1st week in January
  • Days closed: Sunday to Monday
  • Lunch served from: 12.30
  • Lunch served until: 2.15
  • Dinner served from: 7.30
  • Dinner served until: 10.15

Chef

  • Chef: Guillaume Lebrun

Food and drink

  • Cuisine style: Modern French
  • Vegetarian menu
  • Wines over £30: 1200
  • Wines by the glass: 20

Price guide

  • Tasting menu from: 120
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome

Facilities

  • Seats: 80
  • Private dining available
  • Private dining seats: 25
  • Off-site parking available: Merrion Square

Additional information

  • Seats: 80
  • Private dining available
  • Private dining seats: 25

Getting here

Opposite government buildings, next to Merrion Hotel

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Nearest train station

Pearse Street
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