Dublin’s culinary landscape reaches new heights as Chef Jean-Georges Vongerichten brings his world-renowned expertise to The Leinster, marking a significant milestone in the city’s gastronomic evolution. The Leinster, celebrated as Dublin’s first luxury lifestyle hotel, has set a new standard with its rooftop restaurant, Jean-Georges at The Leinster, which has now earned a prestigious place in the Michelin Guide 2024.
Perched on the edge of Merrion Square, The Leinster offers an unparalleled dining experience. Jean-Georges at The Leinster, with seating for 140 guests, provides a breathtaking view of Dublin’s Georgian architecture. This new venture is the latest in a series of globally acclaimed restaurants by Jean-Georges, following successes in London, New York, Paris, and Kyoto. The Dublin establishment stands out not only for its sophisticated ambiance but also for its unique blend of culinary traditions, making it a must-visit destination for both locals and international visitors.
“Dublin is a city that, for many years, I’ve wanted to discover and explore. It has such a rich history and expansive cuisine, culture, and amazing ingredients that I’m so happy to celebrate. At The Leinster, we bring a taste of Asia, France, and New York to the rooftop whilst working with local Irish producers to create a unique dining experience for all guests.”
Jean-Georges Vongerichten
The rooftop restaurant, a striking addition to the city, serves breakfast, lunch, brunch, and dinner, catering to a variety of tastes and occasions. The venue features a stunning wraparound terrace, where guests can enjoy panoramic views of Dublin while dining al fresco. The terrace is adorned with a hand-painted mural by artist Joanne Murphy, adding an artistic touch to the vibrant atmosphere.
Jean-Georges’ menu is a masterful fusion of Irish classics with French and Southeast Asian influences, reflecting his innovative approach to cuisine. The use of locally sourced ingredients is at the heart of the menu, offering dishes that range from Egg toast with caviar and herbs to Tuna Tartare with avocado, spicy radish, and ginger marinade. Mains such as Whole roasted cauliflower with turmeric tahini, za’atar, pomegranate, date molasses, red zhug, and pistachio, and Parmesan-crusted organic chicken with artichokes, lemon butter, and basil, exemplify the chef’s ability to marry diverse flavours and textures. To conclude the meal, desserts like the Decadent warm chocolate cake with Tahitian vanilla ice cream offer a perfect balance of indulgence and elegance.
“We were so thrilled to welcome the renowned Chef Jean-Georges Vongerichten to The Leinster. This partnership is a natural fit and Jean-Georges has already brought a fresh and interesting approach, seamlessly merging his exceptional knowledge of F&B with our local purveyors, suppliers, and the vibrant community of Dublin.”
Melanie Nocher – General Manager, The Leinster
In line with Jean-Georges’ commitment to seasonality and sustainability, the restaurant introduces a new express-style lunch menu for autumn 2024. Designed for those seeking a quick yet refined dining experience, the menu changes monthly to celebrate the freshest seasonal produce. Dishes on the express lunch menu include Tuna Tartare, shaved broccoli & kale salad, and casarecce pasta, among other delectable options. The menu’s ever-evolving nature ensures that each visit offers something new and exciting, catering to the tastes of discerning diners.
Sustainability is a cornerstone of Jean-Georges’ philosophy, with a strong emphasis on supporting organic and non-GMO farming practices. The restaurant sources ingredients such as organic exotic mushrooms from Garryhinch Wood and premium beef from John Stone, ensuring that each dish is both ethically sourced and of the highest quality. Jean-Georges himself has highlighted the importance of sustainability, predicting that 2024 will be a pivotal year for the plant-forward movement: “Sustainability is key—whether fishing or farming. It is so important to shop local, and support organic and non-GMO farming practices.”
“In 2024, travellers are set to seek out immersive stays and prioritise cultural and food & drinks experiences more than ever. We are thrilled to be able to meet these needs, with the welcome also now with the Michelin recognition, and our commitment to art, culture, and design informing all aspects of our hotel.”
Bryan Davern, Director of Hotels
Complementing the culinary offerings, The Leinster itself is a beacon of luxury and elegance. The hotel features 55 exquisitely designed bedrooms and suites, each offering a blend of comfort and style. The Collins Club, a bar and supper club, along with a boutique fitness centre designed by the experts behind POWER, and The O’Dwyer Suite, an event space, all contribute to the hotel’s reputation as a multifaceted destination. The Leinster is more than just a hotel; it is a gateway to an authentic Irish experience, seamlessly blending local culture, luxury, and world-class hospitality.