posted 5 Apr 2007 in Volume 9 Issue 10

Country report: Review – The Merrion

By Anna Head, international supplements director

The Merrion is, quite simply, one of the world’s finest hotels. It is perfectly located in the heart of Dublin, just a stone’s throw from Trinity College, St Stephen’s Green and the growing financial district by the harbour.

In 1997 the hotel was converted from four magnificent Grade One-listed Georgian townhouses – one of which includes the birthplace of the 1st Duke of Wellington. It has added a contemporary wing linked to the hotel around a delightful 18th Century private garden. The garden, worth a visit alone, is complemented by the hotel’s fantastic display of art and antiques, one of Ireland’s largest private collections. Martin Mooney, one of the country’s foremost young artists, was commissioned to paint a series of murals for the neo-classical main stairwell.

With 123 bedrooms and 20 suites the Merrion is not large. But rooms have a grandeur and opulence, tastefully decorated to reflect the Georgian style. Wonderful high ceilings and fine furnishings are balanced by lavish Italian Carrera marble bathrooms. While the rooms have the 21st century electronic gadgets required for business, it is fortunate they have not fallen into the ‘corporate’ trap and it is easy to appreciate the hard work and thought that has gone into the detail.

The conversion created three interconnecting drawing rooms. Each overlooks the gardens and has been restored to former glory with period colours and rococo plasterwork and cornices. The enticing open fires and comfy sofas are a heady mix of elegance and informality. Old fashioned afternoon tea is served, offering deliciously forbidden-looking cakes. There are two bars, with one, off the drawing room that is perfect for a quick snack at lunchtime and serves a good selection of cocktails. The other is the hugely popular Cellar Bar in the original vaults, humming with Dubliners sinking a Guinness or three. Appetising bar food is served in both. Ireland had just thrashed England at rugby during my stay, so in the best tradition there was plenty of good-natured celebratory drinking.

For serious foodies, a treat is in store. The hotel has the famous two-Michelin restaurant Patrick Guilbaud, although you do need a mortgage or a very understanding bank manager to eat there. The price seems to have little adverse effect. It is always extremely busy, but this is down to its excellent international reputation. For the less formal and more cost-conscious, I recommend the Cellar Restaurant. This has a straightforward menu, great atmosphere and well-presented tasty food. To work off any over indulgence, however, there is a Spa in the hotel, offering a good-sized pool, well-equipped gym and all the treatments you would expect from a five-star hotel.

Accolades are endless for The Merrion, from ‘one of the Top 50 Most Romantic Hotels in the World’ to being on the ‘Gold List of the World’s Best Places to Stay’ and you can see why.

If Dublin isn’t yet in your diary for 2007, I would find a space and go for a weekend (or longer still) and stay at this wonderful hotel. To top it all the staff are absolutely delightful, offering that inimitable Irish charm.