Restaurant Patrick Guilbaud
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 1981 |
| Founder | Patrick Guilbaud |
| Headquarters | Dublin , Ireland |
Key people | Patrick Guilbaud (chef and co-owner), Stéphane Robin (manager and co-owner) |
| Products | Fine dining |
Restaurant Patrick Guilbaud is a prestigious dining establishment located in Dublin, Ireland. It held one Michelin star each year from 1989 through 1995 and has maintained two stars from 1996 onwards. The venue also earned a star from the Egon Ronay Guide during the periods 1983–1985 and 1987, with additional acknowledgments in 1988 and 1989.
The restaurant is jointly owned by French chef Patrick Guilbaud and manager Stéphane Robin, and it positions itself as the most decorated dining venue in Ireland. Founded in 1981 at James's Place East, Dublin 2, it subsequently moved to the Merrion Hotel on Upper Merrion Street. Notably, it was the first establishment in Dublin to receive two Michelin stars and has received commendations from The New York Times. It is also regarded as the priciest restaurant in Dublin.
Reviews
In February 2004, The New York Times featured Restaurant Patrick Guilbaud, mentioning lunch priced at $36 and dinner at $124. The review described the food as "seriously good" within "seriously elegant surroundings," advising that reservations are recommended. Among the standout dishes was roast quail encrusted with hazelnuts.