Patrick Guilbaud
Dublin City, Ireland
⭐2 Stars
The Experience
From Michelin Guide
This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian townhouse and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious and the baba flambé with your choice of rum provides an inviting, classical way to finish.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred Restaurant Patrick Guilbaud in Dublin City:
1. Hidden Location with Sumptuous Georgian Ambiance
The restaurant is tucked away inside a Georgian townhouse, featuring luxurious design elements such as a gilt barrel ceiling and hand-crafted details, which create an atmosphere of sophistication and exclusivity.
2. The 8-Course Surprise Tasting Menu and Exceptional Service Team
Patrick Guilbaud offers an exquisite 8-course surprise tasting menu that delivers a unique gastronomic journey. Beyond the food, the seamless coordination among staff, servers, and sommeliers elevates the dining experience, making the service an integral part of the Michelin-star quality.
3. Distinctive Private Dining Room with Oval Table and Classic French Decor
The restaurant includes a private dining area that can host up to twelve guests, featuring an oval table, red walls, a chimney, and old French-style paintings. This intimate and stylistically rich space contrasts with the main dining area and adds a unique charm to the venue.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant Patrick Guilbaud in Dublin City include:
Wild Salmon: Used in dishes like grilled wild salmon paired with pepper, black olive, and potato. The salmon is noted for its moist texture and is complemented by the grassy tones of black olive, showcasing the use of top-quality Irish seafood.
Veal Belly: A key ingredient in their signature 36-hour braised veal belly dish, which is slow-cooked to a melting tenderness and balanced with confit tomato and caper. This dish highlights the restaurant’s mastery of slow cooking and rich flavors.
Tuna: Featured in the tuna tataki starter, combined with sesame and red curry. The freshness of the tuna and the boldness of the red curry create a sophisticated, upper-class take on a tuna poke, emphasizing delicate seafood preparation with vibrant seasoning.
Foie Gras: Incorporated in dishes alongside artichoke, peach, and almond, foie gras adds a luxurious, rich element to the menu, reflecting the French haute cuisine influence.
Irish Ingredients in General: The restaurant is known for using the finest Irish ingredients, often luxurious, such as in their classical baba flambé dessert finished with rum, which ties into their commitment to quality and tradition.
These ingredients are significant as they represent a blend of Irish produce with French culinary techniques, forming the foundation of Patrick Guilbaud’s celebrated fine dining experience. The dishes emphasize freshness, slow cooking, and balanced flavors, which have earned the restaurant its two Michelin stars for decades.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Chef's Surprise 4 Course Taster: €120 (no wine pairing) or €180 (with wine pairing)
- 8 Course Tasting Menu: €250
A La Carte
- Lobster Ravioli: €45
- Roast Challans Duck for two: €60
- Assiette Gourmande au Chocolat: €25