The Shelbourne, Dublin, Ireland’s grande dame, welcomes guests to more than just luxurious accommodations and a prime location in the city center. The upscale, historic property also seeks to immerse guests in the best of Irish cuisine, and this means the freshest Irish oysters served up in a variety of flavors at peak oyster season: autumn.

The Shelbourne’s executive sous chef, Daniel Taylor, recently shared with us some tips and tricks to enjoy that perfect oyster-tasting experience.

© The Shelbourne Hotel

Beginning in September and lasting through December, guests can indulge in oysters in their prime at The No. 27 Bar at The Shelbourne Hotel.

Ideal Time for Eating Oysters

For starters, oysters are best and in season “in any month with the letter ‘r’ in it,” explained Chef Taylor. Oysters are best in cooler conditions, with September and October some of the best months to appreciate their peak freshness.

Best Flavors to Complement the Oyster

According to Taylor, these classic pairings never fail. “Oysters lend themselves well to Tabasco, mignonette dressing and lemon. Other pairings that lend themselves well would be the flavors of bloody mary, the horseradish, celery and spice.”

© The Shelbourne Hotel

Best Drink Pairings with an Oyster Dish

Of course, Guinness is a great drink option to pair with any oyster dish, but Taylor also recommends Champagne, particularly in the summer. In fact, The Shelbourne Hotel runs a seafood and Champagne offering on The Terrace in summer, a popular and unique experience.

Favorite Oyster Dishes

Taylor’s favorite way to eat oysters is in the hotel’s Saddle Room, where guests can dine on raw oysters with ponzu dressing, chili and spring onion. The components of ponzu sauce (soy sauce, citrus juice, rice vinegar, mirin and fresh ginger) complement the star oyster well. But Taylor also has a soft spot for oysters baked “Rockefella style” with breadcrumbs, Parmesan cheese, parsley and garlic butter.