French cooking is still the backbone of fine dining almost everywhere — expect sauce work, butter, precise service and set lunch menus that cost a fraction of dinner.
In Dublin the French list is led by Restaurant Patrick Guilbaud in Merrion Street (Two MICHELIN Stars, €180-€250 / $195-$270 per person). If you want the same cooking for less, Dax Restaurant at €70-€100 / $76-$109 is the value pick.
- 1.
Restaurant Patrick Guilbaud
Two MICHELIN StarsContemporary Irish-French · Merrion Street · €180-€250 / $195-$270
Guillaume Lebrun
Ireland’s longest-standing two-MICHELIN-starred restaurant, Patrick Guilbaud offers an experience of timeless elegance within the luxurious Merrion Hotel. The cooking blends classic French technique with exceptional Irish produce, delivering refined, sophisticated dishes in a grand, formal setting. Expect impeccable service and a distinguished wine list.
Order: Carlingford Lough Oysters, Dublin Bay Prawns
- 2.
Dax Restaurant
MICHELIN SelectedFrench · Pembroke Street Upper · €70-€100 / $76-$109
Olivier Meisonnave
Dax provides a warm, inviting atmosphere with a strong focus on classical French cuisine executed with precision and flair. Chef Meisonnave champions seasonal ingredients, presenting dishes with rich flavours and elegant plating. The cellar-like setting exudes a sophisticated, intimate charm, making it a reliable choice for traditionalists.
Order: Turbot with Champagne Sauce, Beef Fillet Rossini
Booking a French table in Dublin
- · For MICHELIN-starred restaurants, book 1-3 months in advance. Cancellation policies vary but often require 48-72 hours' notice to avoid charges.
- · Many fine-dining establishments require a credit card guarantee or a non-refundable deposit for bookings, particularly for larger parties or peak times.
- · Consider weekday lunch menus at top restaurants; they often offer a more accessible price point for tasting the chef's cuisine, typically €40-€70.
- · Be aware of strict no-show policies. Failure to cancel within the specified window can result in significant charges per person, often the full menu price.
And the local dishes in Dublin
Irish Stew
A hearty, comforting stew typically made with lamb or beef, potatoes, carrots, and onions, slow-cooked to perfection. It's a staple of Irish cuisine, often served with soda bread. Find an authentic bowl at The Brazen Head, Dublin's oldest pub, which prides itself on traditional dishes.
Fish and Chips
Crispy battered fresh fish (usually cod or haddock) served with chunky, golden-fried chips. A quintessential takeaway meal in Ireland. For a classic, satisfying portion with a rich history, head to Leo Burdock's, a Dublin institution since 1913.
Full Irish Breakfast
A substantial morning meal featuring bacon, sausages, black pudding, white pudding, eggs, toast, baked beans, and sometimes fried tomato or mushrooms. It’s the perfect fuel for a day of exploring. Try it at The Fumbally for a modern take or at O'Neill's Pub & Kitchen for a traditional version.
Boxty
A traditional Irish potato pancake, often pan-fried or boiled, and can be served as a side dish, wrapped around fillings, or as a main course. It has a distinctive, slightly chewy texture. The Boxty House in Temple Bar specialises in various delicious boxty dishes.
Other cuisines in Dublin
Seven days in Dublin
Pair these French tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Dublin travel guide