Occupying the ground floor of the Merrion Hotel, Patrick Guilbaud's restaurant is one of the most exclusive dining rooms in Dublin. Located in what ... More
Occupying the ground floor of the Merrion Hotel, Patrick Guilbaud's restaurant is one of the most exclusive dining rooms in Dublin. Located in what originally was an 18th-century Georgian townhouse and featuring a variety of original works by established Irish artists, Guilbaud is tastefully furnished, sophisticated and expensive. The restaurant specializes in an imaginative, often innovative style of contemporary French cuisine and includes dishes such as lobster ravioli, and sole and duck confit.
ommmmmmmggggg this is the most bestestestest place!!!!!!!!1
By A Yahoo Contributor, 1/13/08
THIS PLACE IS AWESMEE!!
ABOUSLUTELY NOTHINGG BAD ABOUT IT!!
THEY TREAT YOU LIKE CELEBRITIESS!! (;
first thing when you step foot into the place it looks soo gorgeous!!! its soo pretty ; its like gold when you walk in there; and i bet when you have to leave you'd come back in less than 20 secs!!!! and if you don't wowz you just haven't been there yet; i can tell you that!!! the place is just soo gorgeouss!!! their aren't even words to explain this place!!
Staff were very professional and all seem to be French which adds to the authenticity of the restaurant! The surroundings are beautiful which a very elegant atmosphere to the place. The very food is exquisite and while no doubt extremely expensive, in a way very good value for money when you consider all the extras (pre start appetisers/pre dinner snacks/after dinner mints etc)! If you can afford it (or better still get someone to pay!), quite simply - go there!!
great staff well trained.food in miniscule portions-nouvelle cuisine still exists in dublin-how passe.
but the prices,totally off the wall.
only dine here if you are on a company credit card.
similar quality restaurants in france or many european cities would cost approx. half the price.
no excuse for outrageous evening dining prices.
maybe when the state coffers dry up and the powers that be dont come knocking any more, will one see a change in the pompous pricing and attitude here.
The venue is very modern and relaxing. diners are appropriately spaced out - i.e. you are not too close to each other. We had lunch on the 20th October and thoroughly enjoyed it. We are fortunate that we have excellent restaurants in our home city of Edinburgh but would be hard pushed to find anywhere better for lunch
We went to this place for our wedding anniversary during a weekend away in Dublin. It was our first Michelin-star experience and the expectations were high. Boy, were we disappointed! The welcome was fine, we were shown to the lounge and opted to have a drink there before the dinner.
We asked for a sommelier’s help with the wines, and she was very friendly and charming, didn’t make us feel uncomfortable at the slightest, even though we did say we don’t particularly understand wines.
Then we were shown to our table – it was in the corner right to the entrance to the kitchen, with a limited view of the room, so with the waiters going in and out of the kitchen it did feel a tad busy.
The bread was served quickly – but it was dry… Only the dark Irish one was lovely, the rest just wasn’t fresh.
I had scallops as a starter, my husband – oysters. Mine was blunt and uninspiring, the promised cauliflowers were barely there, there was nothing to counterbalance the taste and the texture of the scallops. My husband’s starter was good though.
By this time we ran out of water and of the waiting staff’s attention. We had to ask for more water and it was taken from other guests’ jug. 2 stars? I don’t think so…
The nice sommelier came to check on us and we told her that we feel quite unloved, and that she is the only one interested in us. She promised to talk to the staff and was upset our experience was not up to scratch. She was the only one though.
The mains came and this time both of us were unhappy campers: mine truffles tortellini were way too salty, my husband’s meat way too spicy. We mentioned that to the waiting staff and they seemed to be stunned we had the guts to complain. They told my husband, “That’s why you have sour cream on your plate – to soften the spicy taste”. Doesn’t sound like 2 start either.
As we were still hungry at the end of the dinner, we went for cheeses. Well, first we were subtly told not more than 4 pieces per person , then some of the cheeses were simply dry. Port was good, as was the red Portuguese wine we had with dinner.
Coffee came with a selection of deserts – they looked better than they tasted.
The restaurant room itself was fairly boring too, not much decoration (which is OK in itself), lacking character.
So – disappointment big time. Don’t bother. We had way better meals in other hotel restaurants – in Shelbourne and Westbury.
I feel I must redress the balance of the previous bad review (which I am genuinely shocked and surprised at). I was very excited about dining at Restaurant Patrick Guilbaud, as it is widely recognised as Ireland's best (and only two Michelin-star) restaurant. I can only say that the entire experience from start to finish was fabulous, and we were made to feel very special.
Upon arrival, The Maitre'D shook our hands and welcomed us. We were a little taken aback, as we are used to mediocre Dublin restaurants, bad service, and high prices. When we left, he escorted us to the door, and helped us into our coats, even remembering which coats were ours! We felt like nothing was too much trouble.
The service from start to finish was flawless, and although formal, was not in the least stuffy or intimidating. Our glasses were unobtrusively refilled and we never wanted for anything. The food was divine, and we appreciated that the sommelier did not try to sell us an overly expensive wine when we asked for advice. The set three course set lunch plus tea, coffee and Petit Fours is excellent value at �45.
I can't wait to return, and intend to make it a regular haunt. Top marks for using produce that's in season too. I look forward to trying some lighter spring/summer dishes next year.
I was there for lunch in 2004 and for dinner in 2005 and both meals for wonderful. The staff was very helpful. The dinner was a surprise special occasion and the staff pulled it off flawlessly.
If you want to enjoy a great meal but don't want to spend dinner prices then I would go for lunch.
We had the carved Prime Rib for dinner and the meal was in the top five of all the great meals that I have had.
We are back in Dublin this summer (2006) and you can be sure that Patrick Guilbaud will be one of the places that we will be eating.
My wife and I had dinner on April 17, 2008. For the first thirty minutes, we had good service. Then, it was terrible for the next two hours - the last half hour of which was us waiting for a check after we were done with desert (and out of water/wine). After twenty minutes of trying to get someones attention so we could leave, I was getting up to tell them to send the bill to my room if they ever got around to it(we were staying in the Merrion Hotel which houses this restaurant) when someone finally bothered to bring us our check (probably because I was looking very angry by then).
The food was prepared well but the portions were small and lacked much flavor.
Overall, it was a terrible experience that left me in a bad mood for days. When you pay over five hundred dollars for a dinner for two, you expect to have a good meal and a good memory. Intead, I had under flavored food and was extremely aggravated at the way I was treated (if being ignored counts as being treated in any manner).
Because of our love for great food, when we were in Dublin last November, we made reservations at purportedly the best restaurant in the city, Patrick Guilbaud�s.
We arrived on time, and were promptly seated at a table near and partially blocking the ingress/egress of the kitchen door, while there were empty tables in better locations near us and unoccupied for most of our meal.
To make matters worse there must be a mandate that all guests at a table be served simultaneously. This required one waiter per person, rather than one waiter per table. Hence, a table of 2, required 2 waiters, a table for 4, 4 waiters and so on. This meant our food waited until there was enough wait staff to serve. Our hot dishes were cold by the time the staff pulled off the plate covers and to accelerate the cooling of the food, our hot dishes were served on cold plates.
You have never had HOT seared foie gras until you have had COLD seared foie gras. And, in the same way food waited to be served, so went the removal of our dirty dishes. We waited so long for our table to be cleaned, we pushed our plates to the unused portion of our table so we could enjoy ourselves without having our dirty dishes in the way.
Frankly, I would rather have one good waiter, food served at the proper temperature, and dirty dishes removed promptly, rather than have a grand display of service.
Since we were next to the kitchen door, they were having trouble getting trays in and out. This became painfully obvious when I was bumped in the head with a serving tray, not once, but twice!
We cannot comment on the food because it was not served at the proper temperature. The wine list was extensive and also VERY expensive. The sommelier was a PRETENTIOUS ASS and once we ordered, never returned to our table, probably because we did not order an over-priced bottle of wine. Our wine was not served promptly and at one point our glasses were empty so long, we served ourselves.
Finally, we had enough. We did not want coffee. We did not want dessert. We wanted to get out of this place! When we asked for the check, refusing the dessert menu, the waiter said something to the matre�d, who asked �is something wrong?� We told him, �The food was cold. The service was terrible. And, I have a headache from getting hit in the head with a tray, twice. At which point he offered a complimentary glass of champagne in the lounge. We declined and left as quickly as possible.
Of all the dinners in fine restaurants (even in not-so-fine restaurants), we have had, we can honestly say, THIS WAS THE WORST!
MY RECOMMENDATION: DO NOT GO TO PATRICK GUILBAUD'S
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