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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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Bold contemporary cooking with a French soul and Irish heart

AA Inspector

At a glance

Tasting menu
Private dining
Wines by the glass

The setting amid the elegant Georgian splendour of the five-star Merrion Hotel hints at the supremely civilised experience that is dining chez Guilbaud. The restaurant has its own separate entrance and an identity all of its own; the name Patrick Guilbaud has been the touchstone of fine dining in Ireland since first opening its doors back in 1981. Remarkably, the Paris-born patron has had the same chef, Guillaume Lebrun (now executive chef), running the kitchen since opening its doors all those decades ago, and the same manager, Stéphane Robin for nearly as long. This unprecedented level of consistency has not gone unnoticed, and is a steadfast platform for head chef Kieran Glennon to build upon. The dining room, with its barrel-vaulted ceiling, is a soothing contemporary space, with warm tones and striking artworks from Irish artists on the walls, the room watched over by a professional and knowledgeable service team. The brigade in the kitchen gets to work with outstanding produce, sourced with passion and care, and a good amount of these first-class ingredients come from the local area. The seasons are followed with due diligence. The à la carte menu is joined by a four-course dégustation menu (Tuesday to Thursday) and a full-works eight-course tasting menu that has to be taken by the whole table. The cooking shows genuine ambition and creativity. An journey might take you from a red king crab and cucumber maki with lemon croquant, via Wicklow Hills lamb fillet with piquillo peppers and wet garlic, to combawa lime soufflé with lime leaf ice cream. Those exotic flavours are handled perfectly. A combination of French classical thinking and Asian flavours is very much to the fore in a starter of pan-roasted duck foie gras, with pineapple and dark rum caramel, and in a main course poached blue lobster, with a hint of cardamom running through the rich roasted lobster essence. Everything looks beautiful on the plate, not least desserts such as a contemporary dark chocolate tart with bourbon vanilla ice cream. The wine list is a tour de force especially when dealing with the best French producers, but the rest of the world is far from excluded; the cellar contains some 30,000 bottles in total, so it is worth making use of the passionate sommelier to guide you to what you’re looking for, or indeed what you didn’t know you were looking for.

Also at this location

Opening hours

  • Closed: 25–31 December, 1st week in January
  • Days closed: Sunday to Monday
  • Lunch served from: 12.30
  • Lunch served until: 2
  • Dinner served from: 7
  • Dinner served until: 10


  • Chef(s): Guillaume Lebrun

Food and drink

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

Price guide

  • 2-course lunch from: £52
  • 3-course lunch from: £62
  • 2-course dinner from: £94
  • 3-course dinner from: £125
  • Tasting menu from: £203
  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome

Additional information

  • Seats: 80
  • Private dining available
  • Private dining seats: 30
  • Off-site parking available: Merrion Square

Getting here

Opposite government buildings, next to Merrion Hotel.

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Nearest train station

Pearse Street
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Three-course lunch from£62**Minimum price for a 3-course lunch *Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
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