Within the heart of Dublin’s elegant Georgian quarter lie a number of exceptional fine dining restaurants – each Michelin-starred or critically acclaimed – that elevate the business lunch to an art form. Whether it’s contemporary Irish cuisine with a touch of French flair or dramatic interiors looking out over leafy St Stephen’s Green, these four Ireland’s Blue Book restaurants are ideal spots for a standout business lunch.
The gold standard of Irish fine dining
Tucked beside the five-star Merrion Hotel, Restaurant Patrick Guilbaud, a two-star Michelin restaurant – and has been setting the benchmark for excellence since 1981. Renowned for its contemporary Irish cuisine grounded in classical French technique, the menu is a symphony of balance, precision and innovation. Discreet, polished service allows business conversations to flow without interruption.
Timeless elegance
Just a stone’s throw from Fitzwilliam Square, Dax Restaurant offers a blend of warm professionalism and fine, French-inspired cuisine that has made it a firm favourite for corporate entertaining. Led by Olivier Meisonnave and chef Graham Neville, Dax’s modern Irish menu highlights the best local produce while embracing classical French techniques. The intimate yet luxurious setting, combined with impeccable service, makes it a go-to for Dublin’s legal, financial and diplomatic circles.
Bold flavours, striking surroundings
With sweeping views of St Stephen’s Green and a chic, 1930s-inspired Art Deco interior, Glovers Alley is as visually arresting as it is gastronomically refined. Head chef Andy McFadden brings fearless creativity to the plate – bold flavours, unexpected textures and exquisite presentation define the experience. Whether you’re hosting a venture capitalist or introducing a partner to the finer side of Dublin, Glovers Alley impresses on every level.
RM Block
Michelin-starred creativity in the cultural quarter
A culinary landmark in Parnell Square, Chapter One has redefined Dublin fine dining with its ambitious two-star Michelin offering. Head chef Mickael Viljanen brings an extraordinary level of precision and creativity to each plate.
Keeping Nyx
Nyx Hotel Dublin Portobello has opened Clash Bar and Bites, with an eclectic array of dishes, a curated drinks list and a steady rotation of live music, DJs, and local artists. That’s a meaty menu right there.
Small plates include BBQ chimichurri wings; grilled lemon and garlic and BBQ pulled pork sliders. Or go veggie with its tomato bruschetta – grilled sourdough topped with vine-ripened cherry tomatoes, garlic, olive oil, fresh basil and balsamic glaze. Priced between €10.95 and €13.50.
Mains include Rigatoni in Slow Roasted Tomato Sauce (€16.95) – a rich, velvety tomato sauce paired with creamy burrata and basil pesto. Irish beef fillet medallions (€27.95) come with peppercorn sauce, golden fries and a rocket and Parmesan salad, while its Korean fried chicken burger – with kimchi, cheddar, garlic mayo, honey sriracha sauce and pickles costs €18.50.
Nyx’s Bottomless Brunch series is back for the season too, on a themed basis on selected Sundays from 12pm-4pm.
Abbey talk
To mark its reappearance on our (cinema) screens, Glenlo Abbey Hotel has gone full Downton Abbey, with two-night breaks at the five-star hotel on Lough Corrib that include An Afternoon at the Granthams’, a decadent afternoon tea with a mix of sweet and savoury treats, with a decidedly Edwardian air.
What we can only call elevated sandwich options are available, including smoked Lough Neagh eel and horseradish cream on Guinness soda bread; pickled cucumber and minted goat’s cheese mousse on rye croute; coronation guinea fowl tartlet with mango gel and toasted almond, plus mini-beef and truffle Wellington in a crisp puff pastry. Or why not go full Crawley with quail egg mayonnaise and caviar on buttered brioche finger – that’s the bread’s finger, not yours.
Alongside a dainty assortment of buttermilk scones served with clotted cream, raspberry preserve and bergamot and honey curd come an array of pastries and cakes such as rose and pistachio religieuse, delicate choux filled with rose creme topped with pistachio glaze. There’s a traditional opera cake with layers of almond sponge, coffee buttercream and dark chocolate ganache, and a gooseberry and elderflower tartlet with lime-scented diplomat cream. Why, it’s enough to make one burst.
The two-night experience, including breakfast for two and one-day’s afternoon tea, costs from €550 per room.
Banking on Big Mamma
Big Mamma, the French restaurant group specialising in Italian cuisine, is saying buongiorno – or is it bonjour? – to Dublin.
The group will open its first Irish restaurant, called Gloria Osteria, this winter, on the old AIB bank site at 41 Westmoreland Street. It will be the group’s third Gloria Osteria, hot on the heels of success in Milan and in Barcelona.
So what’s on the menu? Well, a “vibrant” and “opulent” 180-seat osteria, for a start, with a 22-seat private diningroom on the side. On the food front, expect a melange of Italian classics with creative twists showcasing exceptional Italian artisan products. Buon appetito to that.
