Charming Appt With A/c- 1bd/2p - Tour Eiffel
·Hotels
Smoke-free propertyFree self parking
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Wi-Fi10.0
Rooms10.0
Location9.9
Cleanliness9.9
Value9.5
Facilities9.5
Service9.4
Surroundings9.4
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment
1 × King bed59 ㎡up to 2
<p><strong>1 King Bed</strong></p><p>635-sq-foot room with a balcony </p><br/><p><b>Layout</b> - Bedroom and dining area</p><p><b>Entertainment</b> - 43-inch TV</p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and dishwasher</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, shower, a hair dryer, and shampoo</p><p><b>Practical</b> - Washer/dryer, iron/ironing board, and laptop workspace</p><p><b>Comfort</b> - Air conditioning, daily housekeeping, and heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →RoomApartment
Apartment
1 × King bed59 ㎡up to 2
<p><strong>1 King Bed</strong></p><p>635 sq feet </p><br/><p><b>Layout</b> - Bedroom </p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, oven, and microwave</p><p><b>Bathroom</b> - Private bathroom and a hair dryer</p><p><b>Practical</b> - Washer/dryer and iron/ironing board</p><p><b>Comfort</b> - Air conditioning and heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →F
Facilities · 2
All facilities & services listed by the hotel (aggregated across sources).
Smoke-free propertyFree self parking
N
Nearby & map
DiningSights
1
Le Jules Verne
Modern Cuisine · ★★ Michelin
€€€€
Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, the teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfect
481m
2
Pertinence
Modern Cuisine · ★ Michelin
€€€€
Ryunosuke Naito and Kwen Liew met at Restaurant Antoine in 2011. Ryunosuke is Japanese and has worked in some of the top houses of Paris (Taillevent, Meurice) and Kwen is Malaysian. Together they have created this elegant minimalist setting, depicted by light wood and Knoll chairs, whose understated, cosy vibe is perfectly in keeping with their characters and ethos. In the kitchen, they craft market-fresh dishes overflowing in powerful flavours, brushing the cobwebs off French culinary tradition along the way. Spot-on cooking as the name suggests…
625m
3
Le Violon d'Ingres
Traditional Cuisine, Classic Cuisine · ★ Michelin
€€€€
At this luxe neo-brasserie, the chefs fete France's South-West with impressive technical skill and top-notch ingredients. The sautéed sweetbreads served with a vin jaune sauce and the millefeuille with its light vanilla cream remain two great classics of the house. Authenticity and conviviality reign supreme in this lively establishment with a highly professional team at the helm. At this restaurant frequented by bon vivants, booking is essential, as tables get snapped up fast.
633m
4
Chakaiseki Akiyoshi
Japanese · ★ Michelin
€€€€
This is France's first restaurant devoted to the traditional Japanese tea ceremony. Cha-kaiseki actually refers to the meal that is served with the tea; Yuichiro Akiyoshi is the chef's name. Tucked away behind an unassuming-looking wooden façade, the restaurant seats just 16. White miso soup and carrot mochi; rice-straw-grilled bonito; soya chawanmushi and sesame tofu; charcoal-grilled gilthead seabream, bottarga and Japanese butterbur tempura; mackerel sushi, mushroom broth and soba: ingredient-led cuisine centred on freshness and prepared in view of guests by the chef, assisted by the chef's
741m
5
David Toutain
Creative · ★★ Michelin
€€€€
The grandson of farmers, Normandy-born David Toutain started out in the kitchen of Bernard Loiseau, before making a name for himself at a series of renowned establishments (including Arpège, Agapé Substance). In a modern, loft-style space, he has brought a showcase of culinary experimentation to a quiet street in a neighbourhood of government buildings. His technical prowess brings clarity to his dishes as he tirelessly taps into contemporary tastes (rather like his best friend, Alexandre Mazzia) to produce an ambitious cuisine d'auteur. He and his team serve their creations in the form of "su
1.2km
6
Arpège
Creative, Vegan · ★★★ Michelin
€€€€
"The best cookbook ever written was by Mother Nature herself," according to Alain Passard. His green philosophy is de rigueur more than ever in his cuisine, which is now entirely free of animal protein. The chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration and to explore culinary possibilities, coming back with recipes as accomplished as his "sushi fantaisie" or beechwood-smoked potatoes with wine sauce, for example. Enjoy as you take i
1.5km
7
Ōrtensia
Modern Cuisine · ★ Michelin
€€€€
Most good food buffs agree that Japanese chefs can be relied on to produce truly outstanding French cuisine. At Ōrtensia, the Gallic menu is sprinkled with just the right dose of Japanese accents. Just like the flower after which it is named (hydrangea in English), the cuisine changes colour with the seasons and weather. A contemporary, minimalist vibe depicts the interior, in which light neutral shades and wood dominate, while mirrors on the walls create a feeling of space. Online bookings only.
875m
8
Neige d'Été
Creative · ★ Michelin
€€€€
Summer Snow – the name is eminently poetic, thus befitting the work of Japanese chef, Hideki Nishi, who trained at Taillevent and the George V in Paris. The oxymoron also hints at the plays on contrast and minimalism that are the hallmark of this craftsman. Painstaking Japanese precision and a repertory as Gallic as the Marseillaise come together in exquisitely curated, subtle recipes with a strong focus on arrivals of fish and vegetables straight from Brittany and barbecued notes. Poised, perfectly judged and rich in counterpoints, the food is as stunning as the snow in summertime…
912m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.