Etesia
·Hotels
Free ParkingHeatingGardenExpress check-in/check-outBarSoundproof roomsAll 38 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.8
Cleanliness9.6
Rooms9.5
Wi-Fi9.3
Facilities9.3
Value9.2
Location8.6
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed(s)20 ㎡up to 2
The double room has a terrace. The unit has 1 bed.
Rates / book on FlyerTrip →F
Facilities · 38
All facilities & services listed by the hotel (aggregated across sources).
Free ParkingHeatingGardenExpress check-in/check-outBarSoundproof roomsFacilities for disabled guestsParkingTerraceTable tennisPrivate parkingSun terraceDaily housekeepingBoard games/puzzlesToilet with grab railsOutdoor furnitureWine/champagneFruitsCoffee Shop on siteStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableSanitized tableware & silverwareInvoice providedSmoke alarmsKey accessFood delivered to guest roomCCTV in common areasFace masks for guests availableSecurity alarmNon-smoking roomsNon-smoking throughoutWheelchair accessibleLaundry washed per local authority guidelines
N
Nearby & map
DiningSights
1
Château Blanchard
Modern Cuisine · ★ Michelin
€€€€
Surrounded by parkland, this handsome 1920s property was inspired by the Italian Renaissance, hence the frieze under the eaves depicting mythological scenes, marble and mosaics. The elegant colonnaded dining room, meanwhile, is more contemporary in spirit with embedded lighting, comfy armchairs and refined tableware. Two brothers manage this family business: chef Sylvain Roux, whose heartwarming dishes showcase top-drawer ingredients: crab, ponzu gelée and sea urchin cream, and enthusiastic sommelier Frédéric Roux. The latter can be relied upon for insightful wine tips that never fail to deliv
18.3km
2
La Source
Modern Cuisine · ★ Michelin
€€€€
Originally from Cuzieu, a mere 2km away, Antoine Bergeron is very much a local boy. Ambitious and passionate about his work, he takes you on a surprise fine dining journey that subtly, creatively and joyfully showcases ingredients from hand-picked suppliers. Comfortably seated in the bright, contemporary dining room, you will enjoy a culinary tour of the region and the local markets. For example, Drôme zander with sorrel, tarragon and vanilla-laced fish stock; fillet of Aubrac beef, red cabbage in walnut oil and anise hyssop sabayon. Food that nurtures the soul, with special mention for the sa
19.6km
3
Troisgros - Le Bois sans Feuilles
Creative · ★★★ Michelin
€€€€
In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away.
33.6km
4
Château d'Origny
Modern Cuisine · ★ Michelin
€€€
In this 16C château, where period terracotta floor tiles meet stone fireplaces, chef Julien Laval – who previously worked at Restaurant Serge Vieira in Chaudes-Aigues and was a finalist in the French Dessert Championship – is truly coming into his own. His indulgent modern dishes combine top-notch ingredients with a judicious use of international details, and are meticulously presented – take, for example, the foie gras terrine topped with a green tea and hibiscus jelly, served with lychee chutney in kumquat vinegar, or the Dombes duckling prepared two ways: cooked whole and pastilla, accompan
34.0km
5
Saisons
Modern Cuisine · ★ Michelin
€€€€
This 19C château, which houses the Institut Lyfe (the international hotel management school formerly known as the Institut Paul Bocuse), serves the first-class cuisine of Florian Pansin, who is supported by a large team both in the kitchen and front of house. You will appreciate the finesse, precise presentation and well-balanced flavours: scallops with walnut, beurre monté with Rancio wine; beef tenderloin with Kampot pepper flambéed in rum, pommes soufflés... The cuissons are spot on, and there are flashes of creativity. Put simply, tasty seasonal cuisine at its best!
42.5km
6
L'Étape Dorée
Modern Cuisine, Creative · ★ Michelin
€€€€
This sun-lit restaurant near Lyon is set in peaceful grounds. The venue’s owners, front-of-house manager, Constant Delouis, and his partner, Japanese sommelier Hiroki Hashino, have enlisted the talented services of chef Yo Miyazaki. The latter’s delicate culinary score is elegant, flavoursome and sprinkled with creative details and nods to tradition. Discreet references to the Land of the Rising Sun can also be detected in some dishes, illustrated by an Isère trout marinated in white miso with a beurre blanc-style jus and braised endive. Warm and welcoming.
43.8km
7
Mère Brazier
regional · ★★ Michelin
€€€€
Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier "legend". In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and nove
47.9km
8
Colette - Domaine de la Plagnette
Modern Cuisine · Bib
€€
In the heart of the Forez region, this group of large stone and timber buildings nestles between a fir forest and a lake. The property is conducive to kicking back on the terrace in summer or, in winter, to embracing the hygge lifestyle by the imposing fireplace in the cosy restaurant room. Chef Thomas Laurier (Maison Pic and Dame de Pic, Chabichou) cooks up indulgent comfort food: an excellent pâté en croûte (a speciality served year-round in different variations), or pain de brochet – tender and crispy pike terrine with a perfectly executed dill and potato velouté. The chef's partner provide
32.7km
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.