Eclectic Apartment - 2br/6p - Place de la Nation
·Apartments
Smoke-free propertyFree self parking
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment
1 × Sofa bed / 1 × Twin bed54 ㎡up to 6
<p><strong>1 Double Sofa Bed and 1 Large Twin Bed</strong></p><p>581 sq feet </p><br/><p><b>Layout</b> - 2 bedrooms </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> - Heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →RoomApartment
Apartment
1 × Sofa bed / 1 × Twin bed54 ㎡up to 6
<p><strong>1 Double Sofa Bed and 1 Large Twin Bed</strong></p><p>581 sq feet </p><br/><p><b>Layout</b> - 2 bedrooms </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> - 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
Virtus
Modern Cuisine, Creative · ★★ Michelin
€€€€
A stone's throw from the Marché d'Aligre, the navy-blue façade of this restaurant conceals a vintage interior strewn with Art deco details that is reminiscent of a Parisian apartment and which is the work of Argentinian architect Marcelo Joulia. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer who graciously supervises the front of house. After honing his talent with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts a meticulous, almost surgical score. Think seasonal produce, virtuoso technique and exquisitely aromatic sauces, e.g. lin
1.9km
2
Vaisseau
Creative · ★ Michelin
€€€€
Chef Adrien Cachot has been a familiar face since appearing on French TV's Top Chef in 2020. In a space with a minimalist decor and intimate atmosphere, the chef puts his creativity to the test, creating dishes that often feature unexpected pairings, such as the show-stopping "Cachot e pepe" mochi, prepared in the manner of a pepper and citrus risotto! He also has a penchant for less conventional ingredients, such as offal, which contribute unusual textures. Finally, another characteristic of his cuisine is the marriage of surf and turf, with dishes such as his superb black ruff, a fish from t
1.5km
3
Automne
Modern Cuisine · ★ Michelin
€€€€
Japanese chef Nobuyuki Akishige, who boasts an impeccable track record (including spells at L'Atelier du Peintre in Colmar, La Vague d'Or in Saint-Tropez and alongside Arnaud Donckele at Le K2 in Courchevel and La Pyramide in Vienne), deftly crafts subtle seasonal cuisine based on top-quality ingredients. A simple bistro interior provides the perfect foil to a legible score whose harmonious flavours result from spot-on cooking, illustrated by white asparagus, sweetcorn, cabbage and sorrel or scallops, spinach and parmesan.
1.6km
4
Septime
Modern Cuisine · ★ Michelin
€€€€
Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you ma
1.7km
5
Table - Bruno Verjus
Creative · ★★ Michelin
€€€€
Bruno Verjus's approach is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where diners are seated on comfortable bar stools), he waxes lyrical about his suppliers and the desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind:
2.1km
6
L'Ours
Modern Cuisine, Creative · ★ Michelin
€€€€
Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations to which he holds the key. Guaranteed to uplift, the food is rich in everything we love about this veteran chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredien
2.5km
7
Épopée
Modern Cuisine · Bib
€€
Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, asked Japanese chef Yurika Kitano, who trained at Pilgrim, Passage 53 and Clamato, to embark on this adventure with them. In their spacious restaurant with many nooks and crannies, you are welcomed with smiling service. The food is fresh, refined and focuses on seasonal produce, sauces and vibrant seasonings: cream of potato soup with haddock; smoked pork loin with cabbage and pear condiment; cabbage with persimmon praline cream and raw cream. Organic bread, vegetables from a micro-farm in t
1.4km
8
Villa9Trois
Modern Cuisine · ★ Michelin
€€€
This 19C villa, whose grounds are home to a herb garden and beehives, is the HQ of a provençal chef who signs a vibrant Mediterranean score. On the menu: subtly smoked red Mediterranean tuna on a bed of Paimpol beans, jazzed up with basil-pistou-inspired ravigote sauce, followed by pearlescent scallops paired with a green anise-spiked stock of small grey crabs and a bourride, finishing with a fig served with hazelnuts and tonka bean. A well-curated wine list, some vintages of which come in magnums and jeroboams. Bouncy, on-the-ball wait staff and a pleasant fine weather terrace.
2.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.