Thanks to the boom in fine dining, Ireland’s only two starred Michelin restaurant, Restaurant Patrick Guilbaud in Dublin, is having its “best ever year” since it first opened 36 years ago in 1981.
These positive comments came from restaurant director, Stephane Robin, following three consecutive record breaking years from 2014 to 2016.
According to accounts for restaurant firm Becklock Ltd, the Journal.ie reports that profits at the business increased by €210,458, going €564,531 to €774,989 in the 12 months to the end of last August.
The firm’s cash pile during the year increased more than four fold going from €371,419 to €1.48 million.
Restaurant Patrick Guilbaud is located in the five-star Merrion hotel in Dublin and its refurbishment last year, along with the influx of American tourists, has been a great boost.
For those willing to treat themselves, an eight-course tasting menu will set you back €185 and a four-course degustation menu, available Tuesdays to Thursdays, will cost €120.
However, if you’re looking to save a few pennies, try their amazing two-course lunch for €50.