Restaurant Patrick Guilbaud

Restaurant Patrick Guilbaud is Ireland’s most decorated restaurant and one of the finest in Europe, holding two Michelin stars continuously since 1996. Located within the five-star Merrion Hotel on Upper Merrion Street in Dublin, the restaurant was founded in 1981 by the eponymous French chef Patrick Guilbaud, who brought the classical traditions of French haute cuisine to the Irish capital. The dining room is set within a series of elegant Georgian drawing rooms, featuring a gilt barrel ceiling, a world-class collection of Irish art, and a heated terrace overlooking a beautifully landscaped garden. The cuisine is rooted in contemporary French cooking but makes full use of Ireland’s outstanding seasonal produce, from native blue lobster and Celtic Sea black sole to sika deer and Irish beef. Executive chef Guillaume Lebrun has been a cornerstone of the kitchen since the restaurant opened, ensuring decades of consistency and craftsmanship. The menu offers both an à la carte selection and an eight-course tasting menu, the latter available to the entire table only. Service combines efficient French decorum with discreet Irish warmth, creating an experience that is both ceremonious and genuinely welcoming. Restaurant Patrick Guilbaud has been hailed by the New York Times and is a landmark of Irish dining culture, drawing guests from around the world who seek out one of the most refined and enduring fine dining experiences in the country.