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House No. 24 is ideal for private dining, with its own separate entrance and reception area. The six rooms can be used separately or in combination, depending on the size of your event. The building was originally known as Mornington House after 18-century resident Lord Mornington, and the house’s interior décor reflects this heritage.
The country’s only restaurant to boast two Michelin stars offers magnificent views of The Merrion's gardens to go along with its contemporary Irish cuisine. For more than 30 years, Restaurant Patrick Guilbaud has produced award-winning food using the finest ingredients Ireland has to offer.
Chef Ejecutivo: Guillaume Lebrun
Gerente: Patrick Guilbaud
Housed in an 18th-century wine cellar, The Cellar Bar’s brick walls and vaulted ceilings provide a warm, inviting atmosphere in which to sample from a carefully-curated list of 50 wines. Lunch and dinner menus have been designed to pair perfectly with the vintages, with dishes prepared simply using local seafood, meats, cheeses and produce.
Chef Ejecutivo: Ed Cooney
Gerente: Peter MacCann
At The Cellar Restaurant, Executive Chef Ed Cooney creates cuisine that stands the test of time. He uses seasonal, local ingredients for dishes like the chicken and foie gras terrine and pan-roasted monkfish. The restaurant’s private nooks and corners under a vaulted ceiling create a cozy atmosphere perfect for an intimate evening.
With a period design, antiques, decorative plasterwork and priceless paintings, The Drawing Rooms offer a refined atmosphere in which to enjoy a light meal or tea. The hotel’s private art collection, Ireland’s largest, inspired the menu for the unique Art Tea service, served every afternoon.
When the weather is nice, you won’t find many spots in Dublin more enjoyable for al fresco dining than The Garden Terrace. Guests can enjoy lighter fare from the summer salad menu or indulge from the dessert menu while surrounded by beautiful gardens. It’s also the perfect place to enjoy an afternoon drink.
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