La Dolce Vita in Dublin? The Merrion and Villa d'este present a perfecto culinary event in May.

April 2007

La Dolce Vita comes to Dublin when Villa d'Este's esteemed Executive Chef, Luciano Parolari, presents with The Merrion's renowned Executive Chef, Ed Cooney, a special menu and promotion in The Merrion's Cellar Restaurant May 17-26.

In these days of hotel mergers, this is a culinary merger (albeit temporary) of two of the world's finest hotels, both singled out year after year as number one by major media and travel guides.

Chef Parolari, known as the "King of Risotto," and Chef Cooney have been working closely to devise a mouth-watering menu featuring Milanese Risotto with Saffron and Artichokes, Fettuccine with Lobster and Broccoli, Warm Tuna Fish with Spices and a Tartare of Crunchy Squids.

The special Italian dishes will be featured both a la carte and table d'hôte at dinner.

Please click here to view the menu.

The Merrion has also created a special "Italian Indulgence" package to celebrate La Dolce Vita in Dublin, effective only during the dates of the promotion.

The package is priced at €235 per person, per night, double occupancy. Guests receive full Irish breakfast, Italian dinner for two in The Cellar Restaurant with a specially selected bottle of wine and a signed copy of Villa D'Este's new cookbook, Tales of Risotto.

To book the package online please click here.

Villa d'Este is a former 16th century princely residence on Lake Como, one of the most beloved resorts in the world.

The Merrion is Dublin's most luxurious 5-star hotel. The property was created from a row of four meticulously restored Grade One Listed Georgian townhouses and a specially commissioned contemporary Garden Wing. The Merrion offers 123 guestrooms and 20 suites, The Tethra Spa, Ireland's only two-star Michelin restaurant, Patrick Guilbaud, and one of Ireland's largest collections of private art, as well as two landscaped period gardens.

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.

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