Ilha 12 Suites
·Guest houses
Offsite parking discounted rates availableAir conditioningParkingShared kitchenSanitized tableware & silverwareInternet accessAll 10 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Location9.2
Cleanliness9.1
Rooms9.0
Value9.0
Service9.0
Facilities8.7
Surroundings8.6
Wi-Fi8.3
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Family Suite
2 × Twin bed / 1 × Double bed25 ㎡up to 4
The air-conditioned family room features private bathroom equipped with a shower and a hairdryer. The unit offers 3 beds.
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Standard Studio
2 × Twin bed / 1 × Queen bed15 ㎡up to 2
The studio offers air conditioning, a private entrance, as well as a private bathroom boasting a shower and a hairdryer. The well-fitted kitchenette has a refrigerator, kitchenware and a microwave. This studio provides a dining area, a flat-screen TV and a patio.
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Superior Twin Room with City View
2 × Twin bed12 ㎡up to 2
The air-conditioned twin room features private bathroom equipped with a shower and a hairdryer. The unit offers 2 beds.
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Facilities · 10
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableAir conditioningParkingShared kitchenSanitized tableware & silverwareInternet accessJapanese gardenOffsite parking discounted rates availableSelf parking (surcharge)Free wired internet
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Nearby & map
DiningSights
1
Solar do Bacalhau
Portuguese · Bib
€
It sits in a privileged location in Baixa de Coimbra, an area of the historic centre that in the Middle Ages was occupied by merchants and artisans. If you are looking for a place to savour Portugal’s famous bacalhau (salt‑cod), you will not find a better spot! The product’s preparation can be observed up close, in an area where several postas de bacalhau (cod sections) hang and countless lombos (loins) are soaked. It goes without saying that there is a wide variety of this traditional dish on the menu, among which we suggest Bacalhau à Coimbra (Coimbra‑style bacalhau), served in an earthenwar
303m
2
MA
Japanese
€€€
(Temporarily closed due to relocation) You’ll find delicacies such as tuna with caviar, Azores squid, sea urchin, crab gunkan and John Dory, as well as mochis and macaroons to round off your meal in this intimate space just a few steps from the old cathedral (Sé Velha) in this city located along the banks of the Mondego. The wooden bar counter is where MA serves its Omakase menu, while the à la carte dining room boasts more subdued lighting and a romantic feel. The culinary experience here is overseen by chef Ricardo Casqueiro, who combines Japanese tradition with Western techniques and Portug
119m
3
SAFRA_
Contemporary
€€
Located along a picturesque narrow street in the famous Baixa de Coimbra district, just a few metres from the Santa Cruz monastery, this restaurant occupies a former warehouse that has been completely remodelled into a space with a bar at one end of the dining room where you can enjoy a more informal meal. The cuisine here features high-quality seasonal ingredients designed for sharing. We particularly enjoyed the tartare, croissant and shallot pickle, the lamb, cauliflower and honey vinegar, and the Basque tart!
386m
4
Refeitrº
Contemporary
€€
Right in the city centre, at the Sociedade Cerâmica Antiga de Coimbra, an artisanal ceramics factory founded in 1824, you will find Refeitro da Baixa. This historically minded restaurant is divided between the pottery workshop, the centuries-old kilns and a rustic-modern wooden dining room, where it is still possible to watch the pieces being made through the glass doors that connect the two spaces. At the helm of the kitchen, chef João França presents a regionally rooted offering, respecting tradition while pairing it with modern techniques, such as Lula com Yuzu Kosho (squid with yuzu kosho)
522m
5
O Palco
Contemporary
€€€
The aim is to bring to the stage all the actors in this project: the products, the producers, the collaborators and, naturally, the owners — chef Marco Almeida and his partner Ana, the dining‑room lead. In this setting, where the protagonists are the ingredients, attention begins at the source, with the suppliers’ distance indicated at the end of each “cena” (scene). The commitment to local products and attachment to their land are reflected in creative dishes that are nonetheless familiar in the region, such as the intense manteiga de Leitão da Bairrada (Bairrada suckling‑pig lard), the Mockt
1.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.