Coburt Brasserie @ The Conrad Dublin, Ireland

During our two stays in November and December 2016 at the Conrad my fiancé and I had two dinners and two breakfasts at Coburg Brasserie.

The restaurant was very interesting. It was equestrian inspired, so there were lots of buckles, leather and other materials associated with riding.

When arriving one of the first things we noticed in November 2016 was the Henriot Champagne table, the art work and mirrors. 

The Coburg Brasserie uses the Coravin System to pour fine wines.

The staff was friendly and attentive.

We were alone due to the timing being too late for lunch and too early for dinner.

Our meal consisted of two large bottles of still Uisce water, two Connemara Whiskey cured salmon with avocado and micro greens, one Freya's Schnitzel with salad, one corn-fed chicken with onion tart and peas, one cinnamon creme brulee, one lemon posset and to round it up one hot chocolate and two Patron Cafe XO.

It was classic with a modern twist, light and delicious. The most memorable dishes or components were the salmon, the schnitzel and the onion tart.

The cost of the dinner was 107.50 Euro (ca. 124.80 USD).

We were looking forward to another exciting dinner the following month.

Returning in December we had booked a dinner and breakfast included rate. We could chose a three course from the a la carte menu. Only the steak had a supplement of 5 Euro (ca. 5.85 USD). Drinks and side dishes were not included.

Unfortunately the only menu available was geared towards Christmas and much more classic and heavier than anticipated.

We also wanted like one month earlier a glass of  Patron Cafe XO each, our favorite drink. It was sold out. We settled for two Tia Maria instead and Uisce water instead.

Our starters were a prawn cocktail with baby gem salad and chicken liver pate with fig, mango chutney and brioche.

The main courses were 35 days aged steak and rack of lamb with cherry and sage sauce. As a side dish we had seasonal vegetables, also 5 Euro (ca. 5.85 USD).

Our desserts were black forest fondant and a boozy mulled wine pear tart tartine.

The quality was as high as before, but the choices simply not completely to our taste.

The staff was attentive and efficient, even though they were very busy.

The bill was 20 Euro / ca. 23.25 USD.

As Hilton Honors Gold Members we chose the free breakfast as our My Way benefit.

Each morning we were brought to our table.

The breakfast is a mix of a hot and cold buffet and an a la carte menu.

The buffet was small, but had everything needed from juices to bread to fried and boiled eggs, smoked salmon and mackerel, different types of cheese, cold cuts, Killowen yogurt, pastries, potatoes, stir fried vegetables, bacon, grilled tomatoes and the infamous Nutella muffins. Of course there was much more including a gluten free corner.

As Gold Members we could choose a la carte items from the left side of the menu, like smoothies and buckwheat pancakes. French Toast was payable and cost 9.50 Euro / ca. 11.05 USD.

The quality was on both occasions good.

Service was attentive and staff had time for a chat about our plans for the day during our first visit. In December they were way too busy and receiving our a la carte items took a long time.

The buffet was overrun with guests and the staff couldn't keep up with replenishing things.

Considering our experiences we would return for dinner excluding Christmas and not join for breakfast again.

 

©2017

 

Conrad Dublin, Ireland

In 2015 my fiancé and I had agreed to requalify for the Hilton’s loyalty program Hilton Honors gold status, so in January 2016 we pre-booked stays accordingly to achieve our goal.

We had stayed at the Conrad Dublin before, so this was our second and third stay in November and December 2016 for one night each, which I have combined.

The Conrad had gone through a major renovation and the restaurant and bar received a make-over too.

It was unrecognizable at first. The hotel had finally arrived at the 21st Century.

The interiors are inspired by nearby Iveagh Gardens, so there were flower arrangements and prints.

The chandeliers were inspired by branches of trees.

The Coburg Brasserie, an equestrian themed restaurant which felt modern and inviting and Lemuel’s Bar was inspired by Gulliver’s Travels. We liked both designs and felt well visiting both.

The reception had moved closer to the entrance. There were maps of historical Dublin behind it.

We liked the details, like mirrors with flower frames, the seating areas including a pink sofa, the marble and Art Deco elements.

A ball room was also located on the ground floor.

The business center and meeting rooms, named after rivers in Dublin were on the first floor.

The fitness center with TechnoGym equipment and the pub Alfie Byrne were on the lower ground floor.

Check in was done very efficient and the welcome was warm.

We booked a Deluxe Room and received one on the 6th floor.

When checking at the online application the Deluxe Room chosen for us had already the view (over the National Concert Hall, Earlsfort Terrace and the city) we wanted, so we kept it.

The room was large and the color scheme black, white, green, brown and anthracite. 

There was a small hallway with a wardrobe.

The floor and one wall are wooden, which gave the room a residential feel. It reminded us of our stay at the Sherwood in Taipei.

A sofa was facing the comfortable king sized bed and was located underneath the TV. Obviously watching TV from the sofa wasn’t possible. We enjoyed sitting there for a chat and to have a light meal before our dinner at the Coburg Brasserie.

There was also a carpet.

The bedside lamps were unusual and reminded us about the Burren.

The modern artwork above the bed had us discussing what it was depicting. We came to the conclusion it could be inspired by the stairs of Earlsfort Terrace or it was a river, muscles or an arm.

The handles of our drawers looked like tree trunks or branches.

The writing desk was lacquered with integrated outlets, which were easy accessible, and had an elaborate base. There was a golden designer lamp as well. The desk was facing the room and located in the bay window. 

Watching TV from the writing desk was possible. There were around 40 channels with lots of regional and international ones like Bloomberg, CNN and CNBC. The WIFI worked well at all times in the hotel as far as we remember.

Magazines available were Conrad’s own, the 30th edition Dining in Dublin and Travel Ireland. There was also a jogging map and suggestions by the concierge what you can do, when you have 1, 3 or 5 hours in Dublin.

The mini fridge contained two bottles of complimentary Conrad branded water.

We used the 24 hour in room dining, which was promptly delivered and correct.

The friendly member of staff and I chatted about my Doctor Marten’s boots. He liked them.

Our order included two Connemara cured salmon and one fresh fruit salad with a dollop of fresh cream.

When requesting the meal we were offered tap water too. It was a thoughtful touch, but we had our own drinks, so it was okay.

The presentation was beautiful and the quality of the food very high.

The cost was 38 Euro / ca. 44.30 USD.

There was also an iron and ironing board.

The bathroom was large with a sink, bath tub-shower combination and a toilet. 

My fiancé surprised me by having requested Shanghai Tang bathroom amenities instead of the usual Aroma Therapy Associates via the online concierge. We have clothing from Shanghai Tang and know some of their perfumes, so we knew we would like it.

The water pressure of the shower was good and there were no complaints about temperature changes.

When checking in in December 2016 we had to wait for a bit due to a small queue.

We had booked a Premier Room to find out what the difference was to the Deluxe Room beside the inclusion of two drink vouchers per person according to the website.

At check in we received only one each, so I asked about it and received another set. 

Late checkout at 2 PM was granted without problems.

The room layout and look were identical. Here are some of the differences we noticed.

The refreshment center could be stocked at request with choices of snacks including Keogh’s crisps (2.50 Euro / ca. 2.95 USD), Dormen’s Jelly Beans, wasabi peanuts and chili and lime cashews (5.45 Euro each / ca. 6.40 USD) or Benoit’s Chocolate Factory at 5.95 Euro / ca. 6.95 USD.

The views from the 7th floor were better than the ones from the 6th. While the differences in height sound small on paper in reality the difference was noteworthy as we found out.

The artwork was different too.

The room felt more luxurious due to the loofa, shoe polish equipment and more pillows. 

We had also requested arrival amenities. The strawberries dipped in Valrhona chocolate and a bottle of Acqua Panna were already waiting for us. The strawberries were yummy as expected.

During this stay we had in room dining too. It included a beef burger with Dubliner Vintage Cheddar Cheese, home-made relish and twice cooked chips and a Croque Monsieur with Glen of Arklow baked ham, creamy béchamel sauce and Emmental Cheese on toasted sourdough bread and a fruit salad. The bill was 44 Euro / ca. 51.10 USD.

We used our drinks vouchers at Lemuel’s Bar. It was incredible busy, so we decided to make sure we would get a table by calling from our room to reserve one for later in the day.

In a separate review I will write about breakfast and dinner at Coburg Brasserie.

We would return again, if we are looking for a luxurious stay in the heart of Dublin. The Conrad beside the Morrison, A DoubleTree by Hilton Hotel so far remain in our books the most memorable, stylish and luxurious Hilton options in Dublin, Ireland.

©2017

The Orangerie Bar & Ballroom Lounge @ The Radisson Blu St. Helen's Dublin, Ireland

During a weekend in September 2017 my fiancé and I stopped on our way to Foxrock for a quick lunch at The Orangerie Bar and Ballroom Lounge at the Radisson Blu St. Helen's Hotel Dublin, Ireland.

The hotel is an estate dating back to 1750 and on Stillorgan Road in Blackrock, an upscale suburb of Dublin. It can be easily reached from the airport by taking the Aircoach or from the city centre by bus like the 46A.

Our first impression was that we had entered a completely different era.

To reach the hotel we had to stroll through the park and the rose garden with fountain, both beautiful.

To the left of the small entrance was the reception and past it were first the Ballroom Lounge, which has massive pillars and classic chandeliers and is completely marbled and then the Orangerie Bar.

The Orangerie was a tasteful winter garden attached to the original building.

If you are wondering where the guest rooms are located, they are in the new wing, which has been carefully added and doesn't obstruct from the Georgian architecture, while in the actual manor house is an Italian restaurant and the meeting rooms.

We were a bit worried we wouldn't find a table since we hadn't made a reservation. The bar and lounge were very busy. We were lucky and found an unoccupied table in the Ballroom Lounge.

A waitress arrived soon afterwards to hand us the menu. We decided on two hot chocolates and two feta cheese with watermelon and basil salads. It was refreshing and delicious. The cool sweetness of the melon went well with the creamy and salty cheese.

The staff was very friendly, had time for chats and seemed to know a lot of the guests, who ranged in age from toddlers to matured couples.

The hotel is child friendly, suitable for a romantic getaway and weddings, as bonus we enjoyed the gardens and saw indeed a wedding party incl. the beautiful bride and maids.

Our bill was 27 Euro / ca. 30.85 USD.

We were very impressed with the imposing architecture, friendly staff, good food and gorgeous gardens - there is one at the back too, leading to the sea - so at some stage we would love to stay at the Radisson Blu St. Helen's Hotel.

©2017

Balfes @ The Westbury Dublin, Ireland

Since Balfes at the Westbury Hotel in Dublin was always busy, we pre-booked a table for brunch during a weekend in March 2017. There was a time we could simply “pop in” but this isn’t possible anymore due to demand during busy breakfast/lunch/dinner and brunch hours.

 

We were brought to our table and as expected nearly all others were already occupied. Our fellow diners ranged from couples to families, to a birthday party and a business group.

 

The waitress was attentive and offered tap, still or sparkling water. We ordered a large bottle of still Acqua Panna, a Florsheim signature cocktail made with white rum, Vermouth, Crème de Cacao, lime juice and grenadine and two chili hot chocolate.

 

The cocktail was at first creamy and a bit dry and turned later floral and sweet. A beautiful offering.

 

Our chili hot chocolates were very spicy with real red chili peppers, so if you can’t take the heat or don’t like spiciness I wouldn’t recommend you order it, as for us, we enjoyed our beverages.

 

Our starters were Tuna tartare with avocado, Goma Wakame seaweed and Kimuchi sauce. It looked colorful and the sweetness of the seaweed went well with the tangy sauce, the tuna and the creamy avocado.

 

Main courses were the BodyByrne Turkey Burgers topped with guacamole, paprika sweet potato wedges, salsa and healthy coleslaw.

 

The Westbury works closely together with BodyByrne in order to offer nutritious and healthy food.

 

The burgers came without a bun.

 

The coleslaw was Asian inspired and the sweet potato wedges were a delight. The whole combination was very tasty. Some foods can make you tired, but our main courses left us energetic, satisfied and not hungry at all.

 

A meal wouldn’t be complete with dessert, so our indulgences included grilled peppered pineapple with rum sauce, pink pepper and cardamom ice cream and crème brulee. Both desserts weren’t overly sweet.

 

The pineapple’s sweetness went well with the peppery notes, the generous sauce and the spice of the cardamom.

The crème brulee was beautifully presented with ice cream and flowers on top and was not sweet at all due to the Matcha green tea used.

 

We enjoyed our meal. The staff was busy, but attentive and brought our bill quickly. It was ca. 107 Euro (ca. 120 USD).

 

This is a restaurant we visit regular and will do so in the future.

©2017

Morelands Grill @ The Westin Dublin, Ireland

The Westin Dublin opened a new venue at the site of the former Exchange restaurant around 4 weeks ago before our lunch visit.

 

My fiancé and I decided to give Morelands Grill a try and reserved a table for two during the May Bank Holiday weekend in Dublin, Ireland.

 

The welcome was warm and the maître d very pleased to have us.

 

The interior was classic with modern elements and it wasn’t very busy with fellow patrons at the time.

 

The restaurant was very well branded with M for Morelands Grill on all plates.

 

We also liked the glass the Kahlua came in. It reminded us of the roaring 20s and 30s, very elegant and beautiful at the same time.

 

There was a birthday party, another couple and a single female guest having lunch with us.

 

The staff was attentive, but sometimes had difficulties to understand our accents, which eventually was overcome and we enjoyed their attention to detail and service standards.

 

We ordered a large bottle of still Acqua Panna water, a Kahlua, Focaccia Crostini with Crottin goats cheese, red onion marmalade and heirloom tomato salsa, red quinoa salad with avocado pear, toasted cashews, tender stem broccoli, overnight tomatoes, virgin olive oil and lemon grapefruit dressing, organic salmon yakitori with spaghetti of vegetables, soy ginger and basmati rice and the potato gnocchi with Piquillo peppers, ovendried tomatoes, tenderstem broccoli, spinach and Parmesan cream. We also shared all three dessert minis (coffee opera gateaux, raspberry macaron and a mini sundae).

 

The Focaccia Crostini was very strong flavored, felt rustic and served beautifully.

 

The red quinoa salad was light and delicately flavored, a gorgeous balance of size, taste and presentation.

 

The salmon was a fusion of Japanese and Thai cuisine, rightly sized and colorful, a memorable lighter dish which was fully enjoyed.

 

The gnocchi were very lovely and sumptuous, but too large. The dish was influenced by France and Italy.

 

It would be good, if there would be a half portion available too as traditionally Gnocchi tend to be heavier overall.

 

The waitress told us the sundae was her favorite. For us it was difficult to decide. The macaron was of very high quality and bursting with flavor. The sundae was very rich and moreish and the coffee opera gateaux flavorful, but not overbearing. The coffee didn’t take over, but offered a good hit. All three had been memorable and beautiful at the same time.

 

We had green tea and a hot chocolate to accompany our desserts. Service was very attentive and enjoyable throughout our visit.

 

The value was good at 83 Euro (ca. 90.50 USD).

 

We will return again in the future at this new venue in the heart of Dublin, Ireland.

©2017

The Greenhouse, Dublin, Ireland

For my fiancé’s birthday in April 2017 we booked The Greenhouse - the chef Mickael Viljanen holds a Michelin star - for the third time in two years. Originally we had planned to go back in November last year. Unfortunately we couldn't make it due to one of us being seriously ill. The team at the time was concerned and understanding.

When we arrived we recognised the members of staff and vice versa. They were glad my fiancé had recovered.

As on our previous visits we started with a large glass bottle of still Tipperary water and van Nahmen juices. The rhubarb nectar is my favorite, so I had two of those, while my fiancé had one white peach and one quince nectar.

Until now we always had the three course lunch menu, but had decided beforehand to try the 5 course surprise menu instead on this occasion.

We had very good experiences with surprise menus at FG Restaurant (2 Michelin stars) in Rotterdam and Wiesen Restaurant (Juri Wiesen holds 1 Michelin star) in Eindhoven, so it was time to challenge the chefs of the Greenhouse and ourselves.

 

I brought a print out of our dislikes and allergies, which have all been accommodated with a smile.

The amuse bouche were suckling pig balls, seaweed crackers with mayonnaise - mine included a mussel - and a Parmesan and potato disc. Our favorite was the suckling pig. It was spicy and moreish. My better half wished he could have a main dish with it included so moreish the dish was.

The seaweed crackers were a palate cleanser and the Parmesan and potato disc an indulgence.

In house baked sourdough bread with salted Glenillen butter was served as well and it was extremely delicious as expected.

The first course delighted my fiancé, who had the Foie Gras Royale before. This time it was a slightly different version suitable for spring with apple, walnut and frozen Foie Gras.

I enjoyed it too, it was delicious and refreshing at the same time. A modern signature dish of The Greenhouse.

It was followed by a decadent fish dish with mackerel, eel, crab meat, trout caviar and Wye Valley asparagus. His came without the crab meat due to his allergy to shellfish.

Another highlight was the freshly caught wild turbot, which was gently baked, and served with mushrooms for me, carrots and carrot broth.

We haven't had wild turbot before, so this was a good way to broaden our minds and taste buds. We can add turbot to our items we like. The meat was firm and bright white even after cooking, showing it was high quality.

I liked also the earthiness the mushrooms added to the dish.

Another first for us was the Anjou pigeon breast and braised leg, broad beans and peas. The breast was medium done and something he normally doesn't really like. In this case it suited perfectly well. The best loved component of the dish was the pigeon leg. The skin was crispy and the meat soft.

While waiting for our dessert we were approached by the sommelier, who had heard my fiancé liked Tokaj, especially the Aszu Eszencia, so he had a surprise for him.

The sommelier arrived with a porcelain spoon and a bottle of Oremus Tokaj Eszencia from 2005. The serving was 5 ml. The sugar content is extremely high (over 400 g), so it would be too sweet to have the dessert wine served in a glass and this taster was just right. We appreciated the gesture which was unexpected and added yet another welcome touch at this beautiful restaurant in the heart of Dublin.

My partner had ordered with the dessert a glass of sweet wine Ben Rye 2013 Passito di Pantelleria (Donnafugata) from Sicily. The sommelier explained how the wine was made. The grapes are dried for 25 days in the sun to reduce the amount of water and to increase the sugar content. The notes included cardamom and the dessert wine was delicious and new to us.

Our dessert was completely new. It's new to the Greenhouse menu and delighted us both. It was the citrus cremeux with coconut meringue, pink grapefruit sorbet and a coconut flavored clear disk. We felt the dessert was refreshing, original and well made. We would want to enjoy it again in our future when visiting this memorable restaurant.

The finish line for our lunch visit were two Valrhona hot chocolates with sea salt and honey and two dark chocolate pralines with basil and bergamot. Delicious is the word we're looking for as in all cases/experiences here so far.

Service was impeccable and it was nice to chat with Mickael Viljanen in person and some other familiar faces. We found out for example that the glasses and plates are produced in Germany which was fascinating to learn, in our experience it's indeed important to get some insights into the dishes served as in the restaurant/staff themselves.

The bill came in at 210 Euro (ca. 225 USD). It was money and time well spent and we look forward to dine at the Greenhouse again.

Naturally we will look out for the new Michelin guide and we felt that The Greenhouse could indeed achieve 2 Michelin stars in the future too. The restaurant is consistent, beautiful and the staff makes it even more memorable and enjoyable.

©2017

Green & Bean Cafe & Bar @ Brown Thomas, Dublin, Ireland

When my fiancé suggested to visit the newly opened Green & Bean Cafe and Bar at Brown Thomas in Dublin, Ireland, being open to visit and enjoy new venues together I agreed. 

We went on Saturday during the Easter weekend 2017.

It didn't go off to a good start after our arrival at the new venue which is located on Floor 2 at Brown Thomas on Grafton Street in the heart of Dublin. 

First the hostess advised us that breakfast service was nearly over even so we arrived an hour before the breakfast menu was not available any more and the menu changed to lunch. She apologized and let us chose our table, which was positive.

 

We liked the international, understated design and that the table was large enough to hold all items we ordered. 

Then we found out that only two types and the regular size of Green Beard cold pressed juices were available and not as advertised on the menu five types and also the larger size glasses. 

There was no chai latte either, despite it was on the menu.

When ordereing we decided to enjoy two Beets by Ray cold pressed juices (with carrots, beetroots, ginger, lemon, pineapple, orange and apple), two hot chocolates, one cappuccino, which tasted more like a cafe latte, and one green tea.

Our main course was the same - the Spanish Tortilla with grilled Iberico Chorizo and Piquillo Peppers.

He had the oatmeal porridge with tropical fruits and maple syrup, while I had the tropical fruit salad with cinnamon and cashew nut granola and Greek yogurt.

We shared a bakers basket, which was one of the best in terms of quality of the items/presentation we had so far in Dublin.

In fact all dishes were Instagram ready so to speak. Gorgeous to look at, gorgeous to be enjoyed. 

The food was delicious and of good quality.

The bill was 67.10 Euro (ca. 71.30 USD).

At first Green & Bean was quiet, but soon it was very, very busy and there were queues. Service overall was pretty good and enjoyable.

We would return to Green & Bean, believing that the issues we encountered were teething problems as they had only opened a few days earlier before our recent/first visit took place.

We would recommend to come early for breakfast or later for lunch. Both menus offer delicious meals waiting to be enjoyed.

©2017

V'nV @ The Radisson BLU Royal Dublin, Ireland

When we had booked our 2nd stay at the Radisson BLU Royal Dublin, we also reserved a table for two at V'n V for our 2nd dinner at this memorable restaurant.

The restaurant interior hadn't changed since our stay in 2014. It was modern with a high ceiling and large windows to let in the light.

The menu changes regularly, so it was very different from what we had enjoyed earlier during our 1st stay.

We ordered a large bottle of still water to go with our meal and we received a serving of warm breads, butter and fresh roasted garlic.

Our starters were the Celeriac Carpaccio with Pecan and Pear, followed by Seared Salmon, Honey Lime and Soy, Sautéed Spinach and Fennel. Our desserts were 70 % Chocolate Mousse and Pineapple and Chilli Salad with Honey Mint Syrup.

Staff was attentive and the food wonderful in terms of quality, taste and presentation. Service didn't suffer even when a larger group of business men arrived.

We felt welcomed and relaxed immediately. Due to this, the quality of the food and the good value (76.40 Euro / ca. 84.95 USD) we will dine here again when we stay again at the Radisson BLU Royal Hotel in the heart of Dublin, located near the St. Patrick's Cathedral.

©2016 

Radisson Blu Royal Dublin, Ireland - Our second stay

Having stayed two years earlier at the Radisson Blu Royal in Dublin and it had been a positive experience, we decided to try a new room type before flying the next day to Amsterdam, so this will focus more on the room and what has changed between April 2014 and April 2016.

Check in was very quick and friendly.

We booked a Business Class Room and received one on the 5th floor overlooking Dublin and it's landmarks, like the Central Bank, Dublin Castle, the Convention Center, the Spire and Liberty Hall. The views were beautiful.

The design of our upgraded room was beautiful, modern and inviting.

The Business Class Room was slightly larger than our Standard Room we enjoyed in April 2016.

The stylish coffee table/ottoman was a feature in both room types.

2 bottles of free Deep River Rock water were provided on a wooden tray on the ottoman. It looked attractive and stylish.

The arm chair and the large bed were very comfortable.

A wardrobe offered some storage space and the writing desk was suitable to work for longer hours.

On the credenza was a Nespresso coffee machine, Ronnefeldt teas and Tchibo hot chocolate.

The flat screen TV offered regional channels. News channels included BBC and Sky News. We would prefer a slightly more international choice and believe a business channel like CNBC or Bloomberg and one international news channel incl. CNN for 24h coverage are a must.

During our previous stay the minibar had been fully stocked, which was empty now and could be used to store your own items.

The 24 hours in room dining menu had changed too. It was now modernized and divided into different sections called Graze, Plants, Grains, Sea, Land and Heaven.

Starters, like the Great Irish Board with pulled ham, relish prawn cocktail, crumbled Porter Cheese and crusty bread, cost from 12.50 Euro (ca. 13.75 USD).

Vegetarian dishes, pizza, pasta and curries were from 15 Euro (ca. 16.50 USD).

Main courses began from 17.50 Euro (ca. 19.25 USD) and desserts from 6 Euro (6.60 USD).

We didn't use the in room dining since we had a reservation at V'n V, the hotel's restaurant, for dinner. A review will follow for the restaurant, which was equally our 2nd visit there for dinner.

The bathroom was good sized. The bathtub and shower were separate. There was a sink and toilet. Amenities were by "This works". Water pressure was good. We didn't encounter any temperature changes.

After a good night's sleep we went to V'n V for breakfast. In our opinion it was even better than before with more items added, we hope the hotel keeps this up in the longer term future ahead. There was a wide selection of cold cuts, fish, cheese, pastries and bread, fruits, cereals and much more. At the egg station hot items could be ordered and were freshly made, which was a big plus.

All the staff encountered was friendly and efficient at all times.

Check out was warm, correct and efficient.

We like the Radisson Blu Royal in the heart of Dublin, Ireland. It's a beautiful, modern and memorable upper upscale hotel, located near St. Patrick's Cathedral and within walking distance to many attraction Dublin as to offer.

©2016

Hilton Dublin Airport, Ireland

Having stayed over thirty times at the Hilton Dublin Airport we returned after an absence of a couple of years.

 

This is a review of our combined three stays in January 2016.

 

The hotel has been mostly renovated, the dining concept changed and a lot of new staff was working there.

 

On one occasion the check in was a bit rushed due to a large queue behind us. Otherwise staff was always friendly and warm.

 

We were upgraded during all our stays as Hilton Honors Gold members. Twice from an entrance category room to a Deluxe Room and once to a Corner Deluxe.

 

The furniture had changed from blonde wood to dark wood. The lightning was reduced and sultry. The newest alarm clock – much smaller than the former model – was also available in two of the rooms.

 

The mini bar had been replaced with a mini fridge, which was empty.

 

The flat screen TV had an improved line up of channels including CNN, Bloomberg, CNBC and BBC World.

 

The artwork was still the same, but in different frames, depicting Irish seascapes.

 

The king sized bed was comfortable on all three occasions/stays.

 

One room did show more wear and tear than the other two and hadn’t been renovated yet. One example was the remote control. It had been used so often that the buttons were unreadable.

 

In one of the other rooms the feather in the safe door was too tight and didn’t let allow the door to open. At first we thought the safe was broken until a manager opened the safe for us and showed us how to deal with it.

 

Views were either over the entrance and Clare Hall Shopping Centre or Clare Hall and the sea in the distance.

 

The bathrooms hadn’t been changed.

 

Gold amenities were 4 bottles Deep River Rock water, Doorman’s salted peanuts and Wasabi peanuts as well as drink vouchers for two at the bar and restaurant. Each time we received a slight variation, i.e. just water and voucher, all items and once no Wasabi peanuts.

 

24 hours in room dining had improved too and was delicious. We enjoyed for example Irish smoked salmon sandwiches with a generous amount of salmon and salad, Chicken Satay and green Thai curry.

 

Earlier each meal came with crisps or fries. We were happy to see, that fries were still on the menu as side dishes, but had been generally replaced with green leafy salad.

 

At Burnell’s Restaurant and Bar we had a memorable pumpkin risotto.

 

Breakfast has been also upgraded. It was very good before, but it’s even better now in terms of choices on the buffet. Before tea and coffee were brought to the table. Now a coffee machine and tea making facility are at the buffet for the guest’s own use.

 

On weekends live entertainment still takes place in the evenings.

 

The shuttle to/from the airport was reliable, only once it arrived a bit late. One of the drivers recognized us from earlier stays and was as happy to see us again as we were.

 

In our opinion the Hilton Dublin Airport is the best hotel near the airport and we will use it in our future again before early flights or when arriving in Dublin from a flight in the late evening.

 

©2016