Two Levels Apt In Historical Building
·Apartments
Free WiFiWheelchair accessible
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Rooms10.0
Service10.0
Location10.0
Facilities10.0
Cleanliness10.0
Surroundings10.0
Value6.2
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment
1 × Double bed50 ㎡up to 2
<p><strong>1 Double Bed</strong></p><p>539 sq feet </p><br/><p><b>Layout</b> - Bedroom </p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - Digital channels </p><p><b>Food & Drink</b> - Refrigerator, microwave, coffee/tea maker, and electric kettle</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom and towels</p><p><b>Practical</b> - Washing machine and wardrobe or closet</p><p><b>Comfort</b> - Air conditioning</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Facilities · 2
All facilities & services listed by the hotel (aggregated across sources).
Free WiFiWheelchair accessible
N
Nearby & map
DiningSights
1
Mirazur
Creative · ★★★ Michelin
€€€€
Argentine chef Mauro Colagreco has taken up residence on the Italian border, between the mountains and the sea, in a restaurant boasting mesmerising views of the Mediterranean. His culinary creations now reflect the lunar calendar, with ingredients being gathered and dishes being concocted in accordance with the phases of the moon – an ancient practice revived by followers of biodynamic agriculture. He harvests his plants at peak ripeness to create daily alternating set menus based on realms of nature such as "flowers", "fruit", "leaves" and "roots". This exacting philosophy allows the chef to
2.0km
2
L'Orangerie
Modern Cuisine · Bib
€€
This inconspicuous restaurant in the centre of town is actually home to a culinary powerhouse. The Japanese chef, who was sous-chef to Bruno Cirino at Hostellerie Jérôme, masterfully crafts his own addictive take on Mediterranean cuisine, putting a Japanese spin on locally sourced produce. Thanks to ultra-fresh ingredients, spot-on cooking and well-judged seasoning, everything comes together beautifully: eg artichoke hearts à la barigoule with prosciutto chips; salmon tataki with marinated vegetables, or sirloin steak with yuzu kosho. The terrace, partly covered by an awning, looks out onto a
320m
3
Blue Bay Marcel Ravin
Creative · ★★ Michelin
€€€€
After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, "next day's bread"), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from th
6.3km
4
Elsa Marcel Ravin
Mediterranean Cuisine · ★ Michelin
€€€€
Established in the Monte Carlo Beach, a magnificent 1930s luxury hotel, revamped by designer India Mahdavi in a subtle Riviera vein, the culinary lineup is the work of executive chef Marcel Ravin (two stars at the Blue Bay Marcel Ravin). Talented, Italian-born chef Domenico D’Antonio sets the seafood score to music, calling upon first-class produce from the Mediterranean along the way: spider crab, white asparagus, yuzu, kiwi and fennel; John Dory, sorrel sabayon, ravioli stuffed with leeks and shellfish. Everything serves a purpose in this repertory which aims to highlight each ingredient cou
5.8km
5
Le Louis XV - Alain Ducasse à l'Hôtel de Paris
Mediterranean Cuisine, Modern Cuisine · ★★★ Michelin
€€€€
It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based "Jardins de Provence" set menu, which launched here in Monaco on 27 May 1987, has been one
7.6km
6
Les Ambassadeurs by Christophe Cussac
Mediterranean Cuisine · ★★ Michelin
€€€€
The Métropole Monte Carlo Hotel, an iconic Belle Epoque extravaganza (1886), has been entirely revamped by Jacques Garcia, including the luxurious restaurant that sports the graphic palette so dear to the interior designer (bronze, ivory, warm yellow and gold). At the helm, virtuoso chef Christophe Cussac (former disciple of Joël Robuchon) consummately slaloms between a pure-bred Gallic culinary line-up and more modern recipes, all of which with the Mediterranean as a common thread. High-flying, meticulous cuisine, expert seasoning, cooking and plating: lobster, tarragon, spinach and spianata
7.5km
7
L'Abysse Monte-Carlo
Japanese · ★★ Michelin
€€€€
Chef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this luxury hotel. In the erstwhile restaurant area of Le Vistamar, the completely modernised dining room (20 covers) and the light wood counter (10 seats) are wholly done out in white tones, with pale pink seats providing pops of colour. The master sushi chef prepares to order delicate compositions and superb sushi, and Yannick Alléno's personal touch makes itself felt in the original creations of highly elegant sauces and jus. A high-calibre culinary offering inspired by a d
7.8km
8
Robuchon Monaco
Modern Cuisine · ★ Michelin
€€€€
On an esplanade overlooking Boulevard du Larvotto and the Japanese Garden, this restaurant pays tribute to the great French chef. Behind a swanky black façade, a rattan-furnished terrace leads into a cosy dining area with green-upholstered banquettes and chairs and a marble floor. While the famous Robuchon mashed potato is served with each main course, the master’s influence remains discreet. The à la carte lineup stars pedigree Gallic classics with a scattering of Mediterranean notes: carpaccio of greater amberjack in citrus fruit and pink berries, salt crusted seabass, free-range poultry and
7.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.