It feels as if it's in a peaceful backwater, yet this splendid Victorian building is just yards from one of Dublin's busiest city centre roads.
Arrival at the gates of Dylan is an experience in itself, especially in the evening, when it is magically lit by old fashioned lamps outside the main entrance, where doormen greet you.
A modern wing sits comfortably with the original building and the lobby offers a foretaste of the edgy design beyond: ultra-modern seating and creative lighting are just some of the quirky elements that create an atmosphere of decadent elegance.
The Dublin hotels edgy look continues in the individually designed bedrooms, which are fitted to a very high specification with all the latest technology, customised 7th Heaven Beds, Frette linen, air conditioning, under floor heated bathrooms, power showers, robes & slippers, Etro toiletries, mini bar and twice daily housekeeping.
Even the most demanding international traveller would be hard pressed to complain at this five star boutique hotel.
Conferences/Banqueting (40/80). Business centre, secretarial services, free broadband wi/fi. Rooms 44 (6 suites, 38 executive, 15 shower only, 1 disabled, all no smoking); Room rate from about €200. Children welcome (under 4s free in parents room, cot available). Lifts. 24hr room service.Non-smoking hotel. Open all year except 25-26 Dec.
TAVERN
In keeping with the contemporary preference for relaxed over formal dining, head chef Mark Bodie and the Dylan team have re-positioned the restaurant at this boutique five-star as a casual daytime dining room that notches up the theatricality at night.
As this Dublin restaurants name suggests, the line between the dining room at Tavern and the hotel bar that borders it is blurred, and indeed the daytime menu is available in both spaces. The dining room is kitted out with dusty pink upholstered chairs and dark wood tables, with buffed gold textiles on the walls and section partitions buffering the hard acoustics that come from alinen-free setting and tiled flooring. On a sunny day, dining spills out onto the wide streetside terrace that fronts the restaurant.
The lunchtime menu is concise and free from divisions between ‘starters’ and ‘mains’, though its range of soups and salads through to burgers and open sandwiches keeps the two or three course option open. Attention has been given to the sourcing of quality ingredients, whether local (Kilmore Quay crab with ‘spiced sea lettuce’, Toonsbridge mozzarella in the caprese salad) or imported (Massimo Bottura’s Villa Manodori balsamic vinegar to accompany the house carpaccio of Irish beef). These are given classic treatment with some imaginative but nicely understated touches from a skilled kitchen.
Wholesome and colourful salads might include a superfood salad of avocado, quinoa and pomegranate, or some properly seared yellowfin tuna perhaps, served with a ponzu-dressed cold noodles. Soups might include an apple and celeriac soup alongside the tomato-based Dylan chowder. This is lunchtime fare that will leave you feeling nourished but energised.
There are indulgences too, such as fluffy and moreish hand-cut chips to order alongside your burger. At brunch (Saturdays, Sundays and bank holidays, 11am–4pm) the classic beef burger is joined by an Iberico ham burger with minced Iberico pork, pata negra jamon, streaky bacon, onion ring and smoked mayonnaise.
At night-time the kitchen ups the ante with dishes like a trio of Irish mackerel (served scorched, pickled and tartare style with pickled baby beets, lovage and samphire), salt-baked sea bass or hay-smoked Slaney lamb (both sharing dishes for two) and an unapologetically whimsical fairground-inspired shared dessert platter.
Service is aptly pitched in terms of relaxed professionalism, and the mood is of a happy team confident in the quality of what they are serving: modern Irish food showcasing great local produce handled with a light touch and a good grasp of classic European culinary techniques. The result is a hotel restaurant that serves its residents well, but is an attractive option for non-resident diners alike.
