Side Trips from Dublin - Dublin - page 147

south of Dublin City. It's a good place to stay for ready access to the
ferry across the Irish Sea to and from Wales. Basically a Georgian
building with a wing of modern rooms, the Royal Marine has pub-
lic areas that have been beautifully restored and recently refurbished,
with original molded ceilings and elaborate cornices, crystal chan-
deliers, marble-mantled fireplaces, and antique furnishings. The
older rooms, many of which offer wide-windowed views of the bay,
carry through the Georgian theme, with dark woods, traditional flo-
ral fabrics, and four-poster or canopy beds. Newer rooms are less
atmospheric, with more contemporary light woods and pastel tones.
Marine Rd., Dun Laoghaire, County Dublin. & 800/44-UTELL in the U.S. or 01/280-
1911. Fax [phone]. www.ryan-hotels.com. 103 units. 150 ($181) double.

Rates include service charge and full breakfast. AE, DC, MC, V. DART: Dun Laoghaire.
Bus: 7, 7A, or 8. Amenities: Restaurant (International); bar; concierge; room serv-
ice; laundry service; nonsmoking rooms. In room: TV, tea/coffeemaker, hair dryer,
garment press, radio, voice mail.
WHERE TO DINE
EXPENSIVE
Brasserie na Mara SEAFOOD Award-winning chef Adrian
Spelman keeps this fine seafood restaurant high on the charts,
despite ever-steepening competition. Set squarely in the bustle of
Dun Laoghaire's busy seafront, this restaurant, elegantly converted
from the old Kingstown terminal building, has been a benchmark
for South Dublin cuisine since 1971. In addition to a wide selection
of fish and shellfish, you can count on an array of poultry and meat
dishes, from guinea fowl to Irish beef, as well as vegetarian options.
Flaming desserts—another specialty—provide both high drama and
suitable closure to a memorable meal.
1 Harbour Rd., Dun Laoghaire, County Dublin. & 01/280-6767. Reservations
required. 4-course fixed-price lunch

€

€ 25 ($30); 4-course fixed-price dinner € 35

($42); main courses 27 ($21-$32). Mon-Fri 12:30-2:30pm; Mon-Sat

6:30-10pm. DART: Dun Laoghaire. Bus: 7, 7A, 8, or 46A.

€ 17- €

MODERATE
Caviston's SEAFOOD Fresh, fresh fish is the hallmark of
this tiny lunch spot in Sandycove, run by the Caviston family, whose
neighboring delicatessen and fish shop is legendary. There's no doubt
that having the inside track on fresh produce transfers to the prepa-
ration of fish in the restaurant itself; chef Noel Cusack checks out the
daily catch before creating the menu of simply prepared dishes, rely-
ing on just one or two well-chosen ingredients to bring out the
seafood's delicate flavors. The daily menu might include roast monk-
fish with pasta in a saffron-and-basil sauce, chargrilled salmon with