Number 31

Number 31 is a guesthouse on Leeson Close in Dublin 2, occupying two architecturally distinct buildings: a Georgian townhouse and a 1960s coachhouse designed by Irish architect Sam Stephenson. The Stephenson commission dates to 1969 — a mid-century modernist response to the Georgian street fabric — and the two buildings together create an unusual property that has no close equivalent among Dublin's small accommodation options. St. Stephen's Green is a ten-minute walk north; Fitzwilliam Square and the Grand Canal basin are nearby. The Luas Green Line at Harcourt Street is five minutes on foot, connecting directly to the city centre and south Dublin suburbs.

The Georgian House section offers rooms with high ceilings, original cornicing, and sash windows looking onto the enclosed garden. The Coachhouse section has a more open-plan character, with a sunken lounge, curved interior walls, and a glass-roofed atrium that floods the common spaces with natural light. These two spatial registers — formal Georgian above-stairs elegance and post-war modernist openness — give the property a textural variety unusual in a guesthouse of this size. Room categories span Coachhouse Rooms, Georgian House Rooms, and Garden Rooms, the last of which overlooks the shared garden linking the two structures.

Breakfast at Number 31 has earned sustained recognition in Irish hospitality publishing over several decades. The full Irish breakfast is cooked to order from locally sourced ingredients; the house granola and baked goods have a dedicated following among returning guests. Breakfast is served communally in the dining room, which encourages conversation and gives the property a sociable, house-party quality that larger hotels cannot replicate.

Free parking is available on Leeson Close — a practical benefit for guests with hire cars or arriving from outside Dublin. A guest kitchen is provided for light self-catering. The property operates without a restaurant or bar, but Leeson Street's concentration of restaurants and the Canal Basin bars and cafés are a short walk away. Service is personal: the owner and a small team are present throughout the day, the guest-to-staff ratio is low, and the operation suits travellers who prefer an individually curated stay over the predictability of a branded hotel.