17 Railway Road, Dalkey
Tel: (01) 285 9055
guineapigrestaurant.ie

A much-loved Dalkey institution since the 1950s, the Guinea Pig is thriving under the new ownership of Jérôme Fernandes, a Chef de Cuisine whose Sole Meunière, AKA Dover Sole with Garlic & Parsley Butter, tells you
all you need to know about his talents. The Oven-Baked Brie and Crème Brûlée are other French classics that you won’t find bettered anywhere else in the capital. Fernandes has successfully gone native with his creamy Dub- lin Bay Seafood Chowder, and also precision cooks a mean steak with pepper sauce. Ring ahead for the Dalkey Lobster and leave time/ room for one of their superb dessert wines.

Best Dish: Provençale Bourride of Seabream with Mussels & Garlic Aiolï Velouté – as part of €24.50 Two-Course Early Bird