Clos du Riez - Suites & SPA
·Hotels
Check-in 03:00 PM / out 12:00 PM
Offsite parking discounted rates availableHealth or beauty spa nearbyAir conditioningLuggage storageExpress check-in/check-outFax/photocopyingAll 40 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Suite
1 × Queen bed30 ㎡up to 2
Featuring a private entrance, this air-conditioned suite consists of 1 bedroom and 1 bathroom with a walk-in shower and a hairdryer. This suite features soundproof walls, flat-screen TV with satellite channels, garden views, as well as chocolate for guests. The unit offers 1 bed.
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Facilities · 40
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableHealth or beauty spa nearbyAir conditioningLuggage storageExpress check-in/check-outFax/photocopyingSoundproof roomsHot tub/JacuzziSaunaSolariumPrivate check-in/check-outHeated poolAdult onlyStaff adhere to local safety protocolsFire extinguishersContactless check-in/check-outInvoice providedSmoke alarmsFood delivered to guest roomCCTV outside property24-hour securityKey card accessInternet accessExpress check-inCovered parkingConcerts/live showsOffsite parking discounted rates availablePool sun loungersBeach umbrellasArt gallery on siteSwimming nearbyTelevision in common areasAccess to nearby indoor poolWine release eventsFree wired internetFront desk (limited hours)Health or beauty spa nearbyHousekeeping on requestNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
La Table de Christophe Dufossé
Modern Cuisine · ★★ Michelin
€€€€
Chef Christophe Dufossé has been thriving in his homeland, as his cooking illustrates. This pretty château set in leafy grounds sports a contemporary conservatory extension. Here, he champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the North. Every dish is delicately yet generously crafted – and flanked by robust classic sauces. The dishes speak for themselves – monkfish gratin with a sabayon sauce and its ragout of clams, razor clams and cockles. Other highlights are the bread and sweets, particularly the incredibly lavish dessert
16.0km
2
La Conciergerie
Modern Cuisine · Bib
€€
The former caretaker’s lodge in the grounds of Château de Bac-Saint-Maur is now home to this modern restaurant. Bathed in light thanks to huge picture windows, the interior decoration sings an ode to the seasons. Lobster, cucumber and mint to start; monkfish, green peas and smoked sabayon as a main with strawberries and sorrel to finish: the chef aims to surprise with cuisine that is intelligently creative, starring first-rate, local and seasonal produce.
8.3km
3
Auberge du Vert Mont
Creative, Modern Cuisine · ★ Michelin
€€
Tucked away in the heart of the countryside, chef Florent Ladeyn, an ecological champion from the word go, is a standard-bearer of authentic and indulgent Flemish fare that is deeply rooted in the terroir yet creative, instinctive and enticing. In a simply decorated dining room with exposed beams and views of the hilly Monts de Flandre landscape, the chef gives expression to his passion for charcoal cooking, as his guests take in the show. Firmly committed to local produce, he strews his creations with flowers and plants from the region. His Maroilles cheese fries have attained almost legendar
19.9km
4
L'Épicurieux
Modern Cuisine · Bib
€€
This spruce, endearing bistro on the main square of Illies is smoothly and passionately run by former Top Chef contestant, Christophe Pirotais and his partner Julie Dieudonné. Their gutsy indulgent cuisine is unveiled in an inspired, big-boned surprise menu, illustrated by a delicate pannacotta of white asparagus with radish-flavoured ice cream or a fillet of seabream escorted by chickpea fritters and a creamy jus of smoked herring roe. The welcome is warm and cheerful and the service is as smooth as a silky bearnaise sauce. Lovely rear patio for alfresco dining in fine weather.
9.5km
5
Rozó
fine_dining · ★★ Michelin
€€€€
Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condimen
26.5km
6
Ginko
fine_dining · ★ Michelin
€€€
Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina
23.6km
7
Pureté
fine_dining · ★ Michelin
€€€
In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…
23.8km
8
Le Restaurant du Cerisier
Creative · ★ Michelin
€€€€
On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso techn
24.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.