Restaurant Patrick Guilbaud

“Bold contemporary cooking with a French soul and Irish heart” - AA Inspector



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Our Inspector's View

The setting amid the elegant Georgian splendour of the five-star Merrion Hotel hints at the supremely civilised experience that is dining chez Guilbaud, a name that has been the touchstone of fine dining in Ireland since first opening its doors back in 1981. Remarkably, the Paris-born patron has kept 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 remarkable level of consistency has provided 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. Outstanding produce sourced with passion and care from the local area underpins the kitchen’s output, from the à la carte, through a four-course dégustation menu (Tuesday to Thursday) and a full-works eight-course taster. Brimful of luxuries, the cooking shows genuine ambition and creativity. Dinner might open with pan-roast duck foie gras lifted with pineapple, dark rum caramel and tonka bean, or the fresh simplicity of Flaggy Shore Dainty oysters with lovage, horseradish and sour apple. A combination of French classical thinking and global flavours characterises main courses too, perhaps piquillo pepper, wet garlic and black oil to intensify superb Wicklow Hills lamb fillet, or squab pigeon pointed up with sweet onion, and cumin and yuzu jus. Dessert might be a masterclass Grand Marnier soufflé. 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 and knowledgeable sommelier to guide the way.

Awards, Accolades & welcome Schemes

4 Rosette Award for Culinary Excellence
Restaurant Patrick Guilbaud
The Merrion Hotel, 21 Upper Merrion Street, DUBLIN 2, Co Dublin
Phone : 01 6764192


  • Seats: 80
  • Private dining available
  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome
Opening Times
  • Days Closed: Sunday to Monday
  • Lunch served from: 12.30
  • Lunch served until: 2
  • Dinner served from: 7
  • Dinner served until: 10
Food and Drink
  • Wines over £30:
  • Wines by the glass: 20
  • Cuisine style: Modern French

About The area

Discover Dublin

It is often visited on a weekend trip, but rushing around is not the best way to experience Dublin. When Ireland joined the European Union, an economic boom began that flourished in the ‘Celtic Tiger’ years of the 1990s – fashion, the arts, food and Irish culture all blossomed, turning Dublin into one of the world’s hottest city destinations. Its transformation has continued into the 21st century with a technology boom.

There is something very special about this small city with its split personality – exhilarating and chic on one side but traditional, with an older generation still hanging on to pre-EU values, on the other.

One of the city’s irresistible charms is its welcoming people; so take time to relax in the pubs and cafes while absorbing the craic that is synonymous with the Irish. Slide away from the touristy themed pubs to discover the real heart of Dublin in its less well known taverns and in conversation with the locals.


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