Why Restaurant Patrick Guilbaud is a must-visit in Dublin

Who is Patrick Guilbaud?

Originally from Cognac in the southwest region of France, Patrick Guilbaud moved to Caen in 1969, where he cut his cloth as a chef at the swish Hotel Moderne. Here, he learned everything he needed to know about the basics of classical French cooking, which, in turn, allowed him to pursue positions at the British Embassy in Paris, restaurant Ledoyen, and restaurant La Maree. So, what drew him to Dublin? Perhaps it was the promise of fantastic produce. Or maybe it was the allure of making a name for himself in a new capital city. Either way, we’re delighted he made the move, and it wasn’t long after his arrival that the Irish eatery had landed its first Michelin star. 

When Guilbaud arrived in Dublin in 1981 there were approximately 350 restaurants in the entire country; Dublin alone is now home to more than 3,000. What’s interesting is that despite the exponential growth of places to eat in the Irish capital, RPG continues to stand out from the crowd. What we’re here to do is tell you how.  

Stellar service 

Since opening its doors in 1981, the RPG team have devoted themselves to the pursuit of excellence, and this extends to every inch of the restaurant. Indeed, here, attention to detail is everything: crisp linen tablecloths; opulent velvet armchairs; dramatic low-level lighting – RPG has all the hallmarks of a fabulously sophisticated eatery.  

From the warm yet exceptionally professional maître d’ who is quick to assure you that no request is too much, to the waiters working tirelessly to ensure that service runs like clockwork, you’ll be hard pressed to find anywhere in the city where you are so well looked after. You might be inclined to suspect that a double award-winning restaurant has the potential be quite stuffy, but at RPG this couldn’t be further from the truth. Nothing – including the décor – is contrived or feels too ‘try-hard’: step through the restaurant’s doors and it’s impossible not to feel comfortable. Pared-back, professional and welcoming. What’s not to like?

Food and drink

Of course, two Michelin stars aren’t awarded for décor or fab service alone, and if you’ve booked a table at RPG, you’re primarily here to suss out the highly lauded food. We can say with great confidence that you won’t be disappointed. The à la carte menu changes seasonally, and the lunch menu can change daily — but it doesn’t really matter what’s on offer, there’s something delicious to delight all palates. 

There’s plenty of locally sourced fish dishes, like the Ravioli of Blue Lobster (served in a lobster coconut cream, toasted almond, and split curry dressing), and Roast Castletownbere Scallops (topped with green apple, sumac, jalapeños, and scallion butter). When it comes to meat dishes, expect the unexpected. There’s everything from pan-roast duck foie gras complete with pineapple and dark rum, and lamb loin with charred aubergine caviar and Padron peppers, to squab pigeon with salted bean ragu and spring cabbage. 

Veggies, fear not. There’s an entirely meat-free menu just for you! Real highlights include the roast violet artichoke tortellini, and the simple, yet nonetheless delectable, heritage tomato salad with burrata and fennel pollen. If you’re really pushing the boat out, we can’t recommend the eight course tasting menu enough. Showcasing the very best of what RPG has to offer, it makes for the perfect celebration meal. You won’t know what you’re going to get: it’s a surprise menu designed to tantalise and excite, the only guarantee being that each plate is prepared using the finest ingredients in season. You’ll likely want to compliment your meal with a tipple or two, and happily, the restaurant’s sommelier is on hand to offer encyclopaedic knowledge. Home to over 30,000 bottles of wine from all over the world, not to mention several rare vintages, rest assured you’ll find something you like. 

Our main piece of advice for anyone dining at RPG is to avoid skimping on dessert. Trust us, it would be a mistake. Chocolate lovers won’t be able to resist the Grand Cru Coeur De Guanaja Chocolate Tart, which is served with a tangy bourbon vanilla ice cream to cut through its velvety richness. For the classicists amongst us there’s a flambéed baba – topped with your choice of rum – and an airy Chartreuse souffle. And if you’d like to polish off your meal with something more daring, why not opt for the poached black cherry, served with Japanese cherry blossom granite and kampot pepper ice cream? Wow! If you’ve not got much of a sweet tooth, at the very least you should indulge in a planche of the French and Irish farmhouse cheeses, which is also available with a wine pairing.

A must-visit

If the Restaurant Patrick Guilbaud experience sounds too good to be true, we can only suggest that you book a table and see for yourself: the proof – quite literally – is in the pudding. If you have a big birthday coming up, an anniversary that needs celebrating, or simply feel like dressing up and heading somewhere fancy to treat yourself, there’s nowhere better to do so in Dublin. Prices may be steep, but it’s not a meal you’ll forget in a hurry.