Hotel Mervil Airport
·Hotels
Free WiFiBreakfast available (surcharge)Smoke-free propertyStair-free path to entranceUpper floors accessible by stairs onlyWheelchair accessible parkingAll 9 facilities +
Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Basic Twin Room
2 × Twin bedup to 2
<p><strong>2 Twin Beds</strong></p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - 33-inch LED TV with cable channels</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, towels, and a shower</p><p><b>Comfort</b> - Daily housekeeping</p><p><b>Accessibility</b> - Hand-held showerhead</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Economy Double Room
1 × Double bedup to 2
<p><strong>1 Double Bed</strong></p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - 33-inch LED TV with cable channels</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, towels, and a shower</p><p><b>Comfort</b> - Daily housekeeping</p><p><b>Accessibility</b> - Hand-held showerhead</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p><p>Room/bed type depends on availability at check-in </p>
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Facilities · 9
All facilities & services listed by the hotel (aggregated across sources).
Free WiFiBreakfast available (surcharge)Smoke-free propertyStair-free path to entranceUpper floors accessible by stairs onlyWheelchair accessible parkingWheelchair-accessible van parkingFront desk (limited hours)Free self parking
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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
10.8km
2
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
19.1km
3
Haut Bonheur de la Table
Modern Cuisine · ★ Michelin
€€
Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just 20 diners, it is run by owners who are truly passionate about fine cuisine. Chef Eugène Hobraiche meticulously crafts contemporary cuisine that goes hand in hand with seasonal produce, using local fruit and vegetables, as well as fish from Dunkirk's market: salmon confit with Sichuan pepper, textures of cabbage and shiitake dashi; roasted pollack, mustard and multi-coloured carrot gnocchi. To
22.4km
4
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.
12.6km
5
L'Auberge
Modern Cuisine · Bib
€€
Not far from Hazebrouck, this Auberge was once a tannery then a barroom in full-blown ‘ch’ti’ tradition, before it morphed into this friendly inn, with a focus on seasonal produce and Flemish roots courtesy of new takes on classic local recipes (Welsh, carbonade). The menu features some surprising combinations, like langoustine with haddock and green peas. Hats off to chef Antonin, who is also a wine buff and thus an excellent source of wine tips.
14.3km
6
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.
15.0km
7
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
32.0km
8
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
29.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.