Citron Restaurant at The Fitzwilliam Hotel is a treasure hidden in plain sight. This stylish restaurant, located just across the street from St. Stephen’s Green offers a five-star dining experience in which the craft of prestigious Irish producers is elevated to world-class dishes by the talented hands of head chef Paul Devoy and his team.
Citron’s recently launched summer menu is a parade of colourful and flavourful creations that march to the tune of the season, delivered with impeccable service. To make things even more tempting, they’ve created two enticing offers to allow you and a guest to enjoy their craft at a special value.
The dishes embody a happy balance between familiarity and surprise: the Beetroot and Goats Cheese starter entices the palate with the contrast between the pickled and roasted rainbow beets and the mild sweetness of an unexpectedly delightful beetroot marshmallow; the Cured and Torched Mackerel captivates both the eyes and the palates as it arrives surrounded by watermelon jelly and a mouth-watering cucumber caviar; and the Asparagus and Egg shines with the juiciest heirloom tomatoes and delicate custard-like dressing.
The mains are generous and elegantly presented, the Brined Corn-Fed Chicken is tender and accompanied by a very pleasant combination of creamy carrot puree and crunchy charred young corn, the Seared Cod arrives on a colourful bed of seasonal freshness and the gently Poached Salmon has the texture that only on-point cooking can achieve.
Chef Paul Devoy proudly highlights the provenance of the meat he works with, from the beef to the mussels, all Irish and from suppliers he trusts including Hanlon Smokehouse, La Rousse Foods and The Meat People.
Desserts also receive a summery twist, with berries and light textures taking over: from a tangy Greek Yogurt Pana Cotta with lemon consomme to the Summer Fruit Tart with lavender-infused strawberries and a unique Deconstructed Banoffee, the promise of a sweet ending is fulfilled.
Drinks wise, diners can choose from an eclectic wine menu with over 35 bottles from renown regions as varied as subtle Mosel whites to rich Ribera del Duero reds and many wonders in between. If you’re in the mood for a cocktail, their little red book of temptations will regale you with plenty of suggestions both classic and signature, all crafted with premium spirits.
Dinner at Citron proved to be the five-star experience you’d expect from The Fitzwilliam. An inviting and relaxed fusion of luxurious comfort and an ideal venue to end (or start) a wonderful summer night in one of the liveliest and most beautiful and iconic parts of Dublin. You can experience a memorable three course dinner for two at Citron starting at €59 thanks to their summer offers.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.