locks restaurant

It is a sweetly commodious room, always characterful, and the subtle cooking, which draws its imprimatur from the classic mould, is always enjoyably comforting.

There are few of the modish innovations of the younger Dublin chefs here, so expect salmon en croute, maigret of duck, the staples of traditional french-style cooking. Service is excellent, and the ability of the restaurant to be romantic for some and, at the same time, business-efficient for others, is captivating.