There may be a soft rain as you stroll the storied streets of Dublin, but the Emerald Isle is enjoying sunny times in tourism. Restaurants and hotels are teed up to greet visitors with legendary Irish charm, including new enthusiasm for Ireland’s culinary scene.
A survey conducted by the Leading Hotels of the World found that 89 percent prioritize culinary experiences as a main motivation for travel, and Ireland is set to satisfy.
There are lively pubs to enjoy folk music, a pint of Guinness and traditional Irish stew or even gluten-free fish and chips.
But the big draw for those who go for the gastronomy is the local-meets-modern cuisine created by Dublin’s innovative chefs.
Irish art at the table
Art Afternoon Tea in the elegant Georgian Drawing Room at the Merrion Hotel surprises guests with intricate little cakes by executive pastry chef Paul Kelly designed to mimic paintings in the hotel's extensive collection of Irish and European art. Kelly, a judge on Ireland TV's "The Great Irish Bake Off," paints and sculpts with confections to create edible works of art.
Originally built as four townhouses in the 1760s, the Merrion preserves old-world architectural charm enhanced by modern luxuries including a spa and swimming pool. At the hotel's Cellar Bar, you can tuck into Irish Halibut with Dublin Bay prawn broth, barley and peas for lunch and walk to nearby Trinity College or St. Stephen's Green. Return for dinner at two-star Michelin ranked Restaurant Patrick Guilbaud, where Ireland's beef, lamb and seafood are globally inspired in dishes such as Turbot Poached in Aromatic Milk with Leeks, Ginger, and Yuzu Hollandaise.
Modern-day Dublin
If you crave a contemporary perch in Dublin, then head to the trendy Docklands district, the Irish home of Facebook, Google and the Marker, an ultra-modern hotel with a sleek brasserie and panoramic city views from the rooftop garden.
Executive chef Gareth Mullins pleases palates seeking healthy alternatives such as a green salad with broccoli sprouts, bee pollen and wheatgrass. The menu also celebrates the rich tastes of Dublin Bay lobster with Irish country butter and locally raised Wicklow lamb with a sauce of roasted onion and stout.
Next week, into the Irish countryside.
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