Cap Away I Appart Hotel
·Apartments
WiFi availableFree ParkingHeatingParkingFree WiFiPrivate parkingAll 12 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Rooms9.7
Location9.7
Cleanliness9.7
Service9.6
Facilities9.5
Value9.2
Wi-Fi9.0
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Room types · 6
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment
1 × Sofa bed(s)100 ㎡up to 6
This apartment has a sofa, tumble dryer and oven. This apartment does not have it's own parking space. Guests can use spaces subject to availability upon arrival after discussing with the owner.
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Apartment with Terrace
1 × Sofa bed(s)76 ㎡up to 6
This apartment has a fully equipped kitchen, a seating area and a bathroom with a shower. It also features a terrace.
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Apartment
1 × Sofa bed(s)75 ㎡up to 6
This two-bedroom apartment has a fully equipped kitchen, a seating area and a bathroom with a shower.
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Apartment with Terrace
1 × Sofa bed(s)73 ㎡up to 6
This apartment has a fully equipped kitchen, a seating area and a bathroom with a shower. It also features a terrace.
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Apartment with Terrace
1 × Sofa bed(s)65 ㎡up to 4
This apartment has a fully equipped kitchen, a seating area and a bathroom with a shower. It also features a terrace.
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Apartment
1 × Sofa bed(s)58 ㎡up to 4
This apartment has a fully equipped kitchen, a seating area and a bathroom with a shower. It also features a balcony.
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Facilities · 12
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingParkingFree WiFiPrivate parkingFire extinguishersFirst aid kit availableInvoice providedSmoke alarmsNon-smoking roomsNon-smoking throughout
N
Nearby & map
Dining
1
Nacre
Modern Cuisine · ★ Michelin
€€€
In a pared-back interior dominated by wood and white details, Marc-Antoine Lepage (ex Les Foudres and Le Mirazur, Menton) and Adeline Lesage (who also worked at Les Foudres) pool their talents to craft modern, delicate cuisine in a carte blanche menu. A medley of subtly contrasting artichokes (the house signature) delights the tastebuds, as do the scallops, cooked two ways: in a carpaccio with a gin and leek oil dressing and roasted and coated with a white wine and leek emulsion. Surf and turf ingredients jostle for pride of place in a repertory that demonstrates a clear fondness for inventive
4.3km
2
Le Patio
Modern Cuisine · ★ Michelin
€€€
Le Patio, managed by chef Thierry Renou, specialises in top-drawer produce from South-West France: organic asparagus from the Landes, Pauillac lamb, Cambes black pork, foie gras, Diva de Biganos caviar… Modern, well-balanced cuisine that is showcased by dramatic and inspired plating. The pollock is escorted by pig’s trotters and the foie gras rubs shoulders with crème brûlée. As for the eponymous patio, you are in for a treat: the glazed roof means you can enjoy alfresco luncheons and star-lit dinners…
10.2km
3
Le Skiff Club
Modern Cuisine · ★★ Michelin
€€€€
In this 1930s Basque hotel nestled in a pine forest and given a makeover by designer Philippe Starck, Le Skiff Club is a veritable haven with its cosy little dining area decorated in the style of a yacht club. Stéphane Carrade is a talented and skilled chef, cooking up delightful "progressive terroir" cuisine, in a superb celebration of the Aquitaine region in southwest France. He combines generosity and finesse in dishes such as honey-glazed sweet-and-sour Noir de Bigorre pork presa, sauce diable with pig's trotters, and green asparagus with stuffed morels. Finally, Alexandre Blay's desserts
17.4km
4
L'Aillet
Modern Cuisine, Farm to table · Bib
€€
Mathieu in the dining room and Rémi in the kitchen have poured their love of produce and good vibes into this buzzy town-centre hangout. Whether it is beneath the shade of plane trees in summer or in the dinky dining room in winter, you will sample up-to-the-minute bistro nosh that stars local produce and well-judged creative notes, without straying too far from traditional roots as the textbook technique and whole roasts frequently confirm. The admirable selection of wines by the glass (and the bottle), which is both savvy yet affordable, goes down a treat with the evening carte blanche menu.
12.9km
5
L'Auberge du Bassin
Modern Cuisine
€€
A keen traveller, chef Mélanie Serre (who previously worked with the late Joël Robuchon) has set up shop in Cap Ferret, at the start of the peninsula – facing out to sea (at high tide) or seagrass beds and samphire plants (at low tide). Her indulgent menu is eclectic, with many nods to bistro or even classic French cuisine. Her perfectly executed recipes are often given an appealingly creative twist: she makes a mean pâté en croûte, devilled eggs with leek vinaigrette, stuffed cabbage, beef Wellington, rum baba… There's a good wine cellar with bottles to suit all budgets, from modest natural w
6.6km
6
Ko-sometsuke 2K
Asian
€€
Originally from Cambodia, the Khong family settled in Arcachon, and now they are the ones inviting diners on a journey: from China and Japan to Southeast Asia, using regional ingredients. Don't miss the dim sum, the real stars of the show, wrapped in a remarkably fine dough.
10.1km
7
Fleur des Pins
Modern Cuisine
€€
Grégory Colantuono, formerly chef at Bistro' 50 in La Hume, has now opened his own restaurant in the town centre, not far from the Théâtre Olympia. Post-renovation, this typical Arcachon villa boasts a bright, modern interior, in which to enjoy a delicious, wallet-friendly lunch – diners can also opt for the wine of the week by the glass. The evening menu is more ambitious, with creative and masterful combinations of ingredients sourced in Gironde and more exotic influences: scallops, coffee emulsion, napa cabbage with mead vinegar and kimchi sesame; squab with red kuri squash, Swiss chard, po
10.3km
8
Acacia
Modern Cuisine
€€
Make a beeline for this little place in the heart of Arcachon, just a stone's throw from the beach. Behind the black and white storefront, there is a restaurant with a modern decor and a retro touch. The chef knows his stuff, astutely revising bistronomy and traditional dishes: eg a wonderful terrine of black Bigorre pork/poultry, updated with a red onion and pear compote; veal in a herb crust, sweet potato gnocchi.
10.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.