Boutique hotel a haven for fine food
DUBLIN’S DYLAN HOTEL HAS FIVE STAR STATUS AND RIGHTLY SO
A GREAT location, superb food and super staff. Those words do little in reality to truly describe the Dylan Hotel in Dublin which has a five star status and deserves it.
When invited as a guest to the hotel, the best laid plans are always to steer clear of reading on-line reviews but instead to simply go with the flow. It was an astute move. On arriving, Niamh Doorly, front office manager warmly greeted us and was a great ambassador for the hotel. The studio room was in every word boutique style – clean simple lines but yet dotted with smart modern decor. The entire room was controlled by the touch of a button – that included air conditioning, underfloor heating and hand towel rail. In addition, there was an iPod docking station, personal safe, and a fully loaded mini bar along with an Nespresso machine.
What is unique about the Dylan is that each room is individually designed but it doesn’t scream fussy – it gently reminds you that it is unique.
After spending some time indulging in retail therapy, it was time to return for dinner at the Tavern Restaurant. For starters, I choose Irish smoked salmon, compressed cucumber, lemon dressing, beetroot textures and fennel and my guest had ravioli with sneem black pudding with pan seared fois gras chicken consommé and fresh garden peas. It certainly hit the spot as did the freshly baked tomato bread along with choices of butter, pesto and olive oil. There was also a light appetiser of tomato, basil, melon and smoked pesto.
For mains, I choose the fillet of Atlantic cod with parmigiano reggiano crust, crab risotto, cauliflower and silky fish reduction and my guest had the duck which was pan seared along with dauphinoise potato, beetroot puree, preserved cherries and hazelnut granola all served with a wine jus. The staff were super efficient and not over bearing and let diners do what they want to do – eat good food in a fabulous and relaxing environment. There was an extensive wine list, but I chose a glass of Castilla La Macha, protocolo, Tempranillo and my guest chosen an Italian pinot grigio.
After such a great meal – could we really eat desert? The answer was of course, yes. Who could resist the fairground for two and more to the point what exactly was it. The answer to the query was quickly answered when a dainty small cart was put on the table which had toffee and apple doughnuts, vanilla cones, marshmallows along with chocolate truffle and candy floss. It may have contained 3,000 calories but it was worth it.
In the morning, the breakfast room was full of guests but it was also peppered with regulars who seem to pop in to have their breakfast and early morning business meetings before getting to their office. There was an extensive continental buffet on offer. I choose mixed fruit and natural yogurt and then the eggs Florentine and hollandaise sauce and my guest had the crepes with bacon. It was so delicious that neither of us had anything to eat until dinner time.
The Dylan is listed in the Preferred Hotels and Resorts and it is easy to see why. The hotel has spent time to create its unique style and in the same breath gathered up highly trained staff which is proving to be a happy marriage.