Lucinda O'Sullivan's Ireland

About The Hotel

“It was the White Rabbit, trotting slowly ..looking anxiously …The Duchess! The Duchess! Oh my dear paws! Oh my fur and whiskers!” Maybe I did see the White Rabbit in the new “Dylan Hotel” on Eastmoreland Place, or was I dreaming, for it is like waking up in Alice’s Wonderland? Quite amazing.

The Dylan is the hot Boutique Hotel which hit the ground running last year. The décor is funky and wild and there is a London-ish feel to the little cul de sac where it is located. Just five minutes from St. Stephen’s Green and Grafton Street, it is perfectly placed in the up market side of town. Outside is a lovely big terrace, which is a social scene on balmy summer evenings. In the hallway is a padded purple button backed designer chair shaped like a languishing lady, just one of the many feature pieces throughout. The bar is a hive of activity doing great cocktails.

The bedrooms are stunning with fabulous French headboards, Frette bedlinen, magnificent drapes, lush brocade covered chairs, big plump pillows, plasma screen TV’s and MP3 players, Internet access, mini bars and twice-daily housekeeping. The bathrooms are to die for with underfloor heating, Etro toiletries – just pure heaven – one room is more fabulous than the next.

Don’t even think of going out to a restaurant before you have been to their Still Restaurant - which is like a Fairy Queen’s Ice Palace – white white white. It only seats 44 people so book in advance. Down the centre of the room are 18 little crystal chandeliers, lots of silver gilt furnishings, great big White Queen’s pearlised giant high backed thrones mixing with virtually backless chairs. Lots of white button-backed leatherette banquette details, wild mirrors, crisp white napery and white porcelain.

The food is fabulous …. serious food in frothy surroundings. We had Foie Gras served with confit pork belly on a cep puree with Puy lentil jus and Seared rare Blue Fin tuna with a citrus dressing, sorrel aioli and radish. To follow we had absolutely glorious roasted venison – three little towers on a root vegetable terrine, parsnip puree and black trompettes and exquisite turbot with a little pot of incredibly intense crab soufflé into which was poured prawn bisque…. The puddings are out of this world so don’t pass and, for wine buffs, the list is like a bible – but prices to suit all pockets.

The Dylan is a real wonderland.

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