L'Ecrivain on Lower Baggot Street has held a Michelin star since 1995, making it one of Ireland's longest-running fine dining restaurants. Chef-patron Derry Clarke built his reputation on combining classical French technique with the best Irish ingredients: Castletownbere scallops, Skeaghanore duck, aged Hereford beef from the Dublin mountains.
The dining room is elegantly restrained, with good spacing between tables and a sense of occasion without stuffiness. The tasting menu is the best way to experience the kitchen's range; the à la carte is equally polished. The wine list is extensive, with strong French and New World selections. L'Ecrivain remains a benchmark for formal Dublin dining.