The Cellar Restaurant at the Merrion Hotel receives best hotel restaurant in Dublin award from Food & Wine Magazine

December 2005

The Cellar Restaurant at The Merrion Hotel recently received the 'Best Hotel Restaurant in Dublin' award at the coveted Food and Wine Magazine Restaurant of the Year Awards 2005.

The outstanding success of The Cellar Restaurant is due mainly to the culinary expertise of Executive Chef Ed Cooney, together with the front of house charisma of Manager Damian Corr.

Accepting the award on behalf of The Cellar Restaurant, Paul Heery, Food and Beverage Manager stated, 'We are delighted with this achievement as the award highlights the continued success of The Cellar Restaurant's approach, which appeals to those who value superb service, reasonable prices and most importantly good simple Irish fare.'

Considered to be a refuge from over-complicated food that is a slave to fashion and fad, The Cellar Restaurant offers a pleasurable dining experience beneath the vaulted roof, where the finest seasonal Irish ingredients are expertly prepared and impeccably executed.

The Food and Wine Magazine Awards have acquired a high degree of credibility within the industry in their five years, with entrants undergoing a scrupulous selection and judging process. The judging panel is comprised of highly regarded industry professionals including leading Irish restaurant critics Ernie Whalley, Paolo Tullio, Ross Golden-Bannon and Myles McWeeney.

For further information and reservations please contact The Merrion directly on +353 1 603 0600, facsimile +353 1 603 0700, e-mail or alternatively via the website.

Click here to return to the news page