Our Chef Owner

The chef owner Jérôme Fernandes, of Burgundy, France, graduated from culinary school in Dijon and trained under the renowned two-star Michelin Chef Jean-Marc Delacourt, formerly of Domaine de Divonne les Bains, and Chef René Bérard of Hostellerie Bérard. Jérôme went on to work at other renowned establishments throughout France and Switzerland before relocating to Ireland in 1997. In Dublin, Jérôme worked in Peacock Alley and the Conrad International Hotel, amongst other fine properties, before being offered the opportunity to work with Ritz Carlton hotels in the United States at executive level. Jérôme has now settled in Ireland, where he has operated a successful restaurant, La Réserve Brasserie, in Ranelagh since 2012. Having purchased the renowned Guinea Pig restaurant, he looks forward to sharing his love for good food with you in Dalkey. Jérôme is inspired by authentic and exceptional flavours and his cuisine brings pride to seasonal and local produce.

Our Suppliers
Ocean Marine – fish, crustaceans, molluscs

Mick Doyle Butchers - beef, poultry

Wild Irish Game Ltd - venison, quail

Pigs on the Green - pork, bacon

Total Produce – vegetable

Our meat produce is 100% traceable & sourced from our suppliers in Ireland

Opening Times
Dinner: every day, seven days a week from 5.30pm
Lunch: Sunday from 12.00pm

Jérôme Fernandes
 

17-18 Railway Road, Dalkey, Co. Dublin
T: +353 1 2859055
E: info@guineapigrestaurant.ie

Opening Times
Dinner: every day, seven days a week from 5.30pm
Lunch: Sunday from 12.00pm

 

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