Every year we have a pre-Christmas lunch. This year we went to the 1
Michelin starred restaurant The Greenhouse in Dublin, lreland.
Reservations are only taken by calling or filling out a reservation form and sending or dropping it in.
Prior to our visit we were in e-mail contact with the restaurant. All emails were timely and friendly answered.
For December reservations a deposit of 30 Euro (ca. 32.85 USD) per person was charged at the time of booking, otherwise the deposit applies to groups of 5 or more guests. It is higher for dinner reservations.
Two days before our meal Agnes from the Greenhouse called to confirm we were going to have lunch with them.
The Greenhouse is located on Dawson Street in Dublin city center. It is opposite The Mansion House and the Celtic Whiskey Shop / Wines on the Green.
The chef, who won only this year the Michelin star for The Greenhouse, is Mickael Viljanen from Finland. During our meal he was present and came sometimes out to observe the dining room.
It was a rainy and very windy day, when we arrived on a Saturday in December, so we were a few minutes early, but it wasn’t a problem. Our coats and bag were taken and kept safe for us. We were then brought to our table, which was just the ideal location for us. On the one side private enough on the other side we could overlook the whole restaurant and part of the kitchen.
The design is contemporary and residential with innovative Christmas decoration.
Our fellow diners were a ladies group, businessmen and couples. The further the afternoon progressed the fuller it got, but it was never really loud.
The wine list and menu were brought to us and we were asked if we wanted to start with still or sparkling water.
A bottle of still Tipperary water arrived moments later. We were still studying the menu, when we were asked if we were ready to order. We took our time and the staff was attentive enough to realize we had made up our mind.
We ordered van Nahmen gourmet juices (one white peach, one Riesling grape and one rhubarb) and the three course set menu. There was also a five course tasting menu available.
Originally we had been advised a six course surprise menu would be served, so we had mentally prepared for not knowing what we would be eating beforehand.
The drinks were followed by an amuse-bouche of crackers with cream cheese. The morsels were delicious and served on an interesting plate. It looked like it was material used at a building site.
When removing the napkin from the bread plate we realized the plate wasn’t one colored, but featured a wintery tree.
For our appetizers a bread basket with sourdough baguette and Irish Glenilen butter was brought to our table. It was very delicious and the presentation was rustic, understated and elegant at the same time.
We started off with the Foie Gras Royale with apple, walnut, smoked eel and frozen Foie Gras and the Celeriac Veloute with scallop, truffles and chestnut. The Foie Gras was melt in the mouth and he loved it. My Veloute was creamy and moreish. I liked also the scallops.
We both had the Sika deer with Jerusalem artichoke puree and skin, blackberries, potatoes and delicious croquettes. He had the dish without mushrooms. The presentation was beautiful too and looked like artwork. According to my better half the dish is more 2 Michelin starred than 1.
The desserts included the passion fruit soufflé, white chocolate sauce and bitter sweet chocolate pave , brown butter ice cream and peanuts.
He ordered the Tokaji Aszu Eszencia from 1999 with his soufflé. The sommelier bought the bottle and had already filled the wine in a carafe, so that it could develop its flavor. The Tokaji looked like liquid gold and was a standout in every way.
When I said I wanted the Rhubarb juice with my dessert, the sommelier replied it was his favorite and that they had only recently started to work together with van Nahmen. Later when the Maître d delivered it, she also said it was her favorite and it turns out it’s mine too. The flavor is fruity, not very sweet, but crisp.
The desserts were outstanding too.
To round up the meal we had two Valrhona hot chocolates. Even this was unusual, because there are two flavors involved. One is local honey, the other sea salt and praline. It came delivered in a cup (honey) and the sea salt hot chocolate came in a small jug. I mixed them up, when I was nearly finished with the first cup. The combination was tasty too and it was definitely an indulgence.
With it came four very tiny madeleines, which were again beautifully presented and tasty.
Too soon (even if we had already spent two and a half hours in the restaurant) we had to ask for the bill and leave our cocoon to face the cold and the crowds outside again.
The bill came in at slightly under 195 Euro (ca. 212.20 USD) minus the deposit we had already paid.
We are still raving about the memories and can hardly wait to book again a table at the Greenhouse, so there is no doubt we will return and rather sooner than later.
©2015
Reservations are only taken by calling or filling out a reservation form and sending or dropping it in.
Prior to our visit we were in e-mail contact with the restaurant. All emails were timely and friendly answered.
For December reservations a deposit of 30 Euro (ca. 32.85 USD) per person was charged at the time of booking, otherwise the deposit applies to groups of 5 or more guests. It is higher for dinner reservations.
Two days before our meal Agnes from the Greenhouse called to confirm we were going to have lunch with them.
The Greenhouse is located on Dawson Street in Dublin city center. It is opposite The Mansion House and the Celtic Whiskey Shop / Wines on the Green.
The chef, who won only this year the Michelin star for The Greenhouse, is Mickael Viljanen from Finland. During our meal he was present and came sometimes out to observe the dining room.
It was a rainy and very windy day, when we arrived on a Saturday in December, so we were a few minutes early, but it wasn’t a problem. Our coats and bag were taken and kept safe for us. We were then brought to our table, which was just the ideal location for us. On the one side private enough on the other side we could overlook the whole restaurant and part of the kitchen.
The design is contemporary and residential with innovative Christmas decoration.
Our fellow diners were a ladies group, businessmen and couples. The further the afternoon progressed the fuller it got, but it was never really loud.
The wine list and menu were brought to us and we were asked if we wanted to start with still or sparkling water.
A bottle of still Tipperary water arrived moments later. We were still studying the menu, when we were asked if we were ready to order. We took our time and the staff was attentive enough to realize we had made up our mind.
We ordered van Nahmen gourmet juices (one white peach, one Riesling grape and one rhubarb) and the three course set menu. There was also a five course tasting menu available.
Originally we had been advised a six course surprise menu would be served, so we had mentally prepared for not knowing what we would be eating beforehand.
The drinks were followed by an amuse-bouche of crackers with cream cheese. The morsels were delicious and served on an interesting plate. It looked like it was material used at a building site.
When removing the napkin from the bread plate we realized the plate wasn’t one colored, but featured a wintery tree.
For our appetizers a bread basket with sourdough baguette and Irish Glenilen butter was brought to our table. It was very delicious and the presentation was rustic, understated and elegant at the same time.
We started off with the Foie Gras Royale with apple, walnut, smoked eel and frozen Foie Gras and the Celeriac Veloute with scallop, truffles and chestnut. The Foie Gras was melt in the mouth and he loved it. My Veloute was creamy and moreish. I liked also the scallops.
We both had the Sika deer with Jerusalem artichoke puree and skin, blackberries, potatoes and delicious croquettes. He had the dish without mushrooms. The presentation was beautiful too and looked like artwork. According to my better half the dish is more 2 Michelin starred than 1.
The desserts included the passion fruit soufflé, white chocolate sauce and bitter sweet chocolate pave , brown butter ice cream and peanuts.
He ordered the Tokaji Aszu Eszencia from 1999 with his soufflé. The sommelier bought the bottle and had already filled the wine in a carafe, so that it could develop its flavor. The Tokaji looked like liquid gold and was a standout in every way.
When I said I wanted the Rhubarb juice with my dessert, the sommelier replied it was his favorite and that they had only recently started to work together with van Nahmen. Later when the Maître d delivered it, she also said it was her favorite and it turns out it’s mine too. The flavor is fruity, not very sweet, but crisp.
The desserts were outstanding too.
To round up the meal we had two Valrhona hot chocolates. Even this was unusual, because there are two flavors involved. One is local honey, the other sea salt and praline. It came delivered in a cup (honey) and the sea salt hot chocolate came in a small jug. I mixed them up, when I was nearly finished with the first cup. The combination was tasty too and it was definitely an indulgence.
With it came four very tiny madeleines, which were again beautifully presented and tasty.
Too soon (even if we had already spent two and a half hours in the restaurant) we had to ask for the bill and leave our cocoon to face the cold and the crowds outside again.
The bill came in at slightly under 195 Euro (ca. 212.20 USD) minus the deposit we had already paid.
We are still raving about the memories and can hardly wait to book again a table at the Greenhouse, so there is no doubt we will return and rather sooner than later.
©2015
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