Hôtel des Thermes Les Dômes
·Hotels
WiFi availableAir conditioningSwimming pool24-hour front deskFamily roomsGardenAll 26 facilities +
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed(s)24 ㎡up to 2
The double room features air conditioning, soundproof walls, as well as a private bathroom boasting a bath and a shower. The double room's kitchenette, which has a refrigerator and a microwave, is available for cooking and storing food. The double room provides a minibar, a tea and coffee maker, a wardrobe, a safe deposit box and a flat-screen TV. The unit has 1 bed.
Rates / book on FlyerTrip →
Standard Double Room
1 × Double bed(s)24 ㎡up to 2
This air-conditioned room offers a flat-screen TV and a private bathroom with a bathtub.
Rates / book on FlyerTrip →F
Facilities · 26
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableAir conditioningSwimming pool24-hour front deskFamily roomsGardenLift / ElevatorLuggage storageSafety deposit boxBarSoundproof roomsFacilities for disabled guestsParkingPets allowedTerraceFree WiFiSpa/wellness centerAccessible parkingShared lounge/TV areaSun loungers or beach chairsInvoice providedSmoke alarmsNon-smoking roomsRestaurantRoom serviceNon-smoking throughout
N
Nearby & map
Dining
1
Maison Decoret
Creative · ★ Michelin
€€€€
(Temporarily closed) In a stylish Napoleon III mansion in the heart of Vichy, a UNESCO World Heritage Site, Jacques Decoret rolls out his inventive repertory founded on local country produce. He is surrounded by his family (Martine, his wife, in the front of house and his sons in the kitchen: Alexis, savoury chef and Antoine, pastry chef). The score is decidedly surf and turf-centric: cubes of langoustine tails, lentils from the Quatre Vents farm, creamy stock and red butter; roast fillet of lamb, seaweed-spiked Charroux mustard and Cancale oyster seasoning. Finish your meal with the incredibl
287m
2
L’Écrin de Marlène
Modern Cuisine
€€
Nestled in the spa district, the Fer à Cheval shopping mall surrounds the bandstand and the Source de l'Hôpital, which location lends it an undeniable charm. This is the setting in which chef Marlène Chaussemy has set up shop, creating an attractive contemporary decor for her restaurant. Opt for the dining area overlooking the park. By focusing on freshness and seasonality, this cuisine revolving around top-notch ingredients delivers on its promises: tender rack of pork, flavoursome parsnips, delicious delicately breaded black pudding, chocolate soufflé with ice cream and banana flambéed with
524m
3
L'Hippocampe
Seafood
€€
In his restaurant near the Parc des Sources, chef Gilles Ruyet prepares seafood dishes in a traditional vein: sole meunière, seared halibut with a beurre blanc sauce, not forgetting the crystallised orange soufflé with Grand Marnier – prepared by his daughter Marianne, who is also to be seen on the restaurant floor. Attractive contemporary decor, plus a view of the kitchen and the lobster tank.
644m
4
Les Caudalies
Traditional Cuisine
€€
Les Caudalies in Vichy has it all: a stylishly elegant dining room strewn with contemporary details, an appealing wine list with over 900 labels selected by Lucie, chef Emmanuel Basset’s wife, and a culinary line-up of tasty and generous dishes that tread a fine line between tradition and modernity. NB: check out the “cadole” dining area, between the wine cellar and the kitchen, which sports a vintner's lodge vibe.
646m
5
Château du Bost
Modern Cuisine
€€€
A few minutes from Vichy, in peaceful grounds, this château with towers and a water-filled moat (15C-19C) offers a contemporary and cosy decor, complemented by a beautiful terrace and some comfortable guestrooms. The restaurant has a refined setting and serves tasty seasonal cuisine.
2.6km
6
Auberge du Pont
Modern Cuisine
€€
Ten kilometres outside Vichy in a village dominated by a 12C fortress, this inn is near a bridge over the Allier dating from the 1930s. In a contemporary interior, the owner-chef signs a single set, market-sourced menu at a bargain price and a more elaborate score in the evenings: roast tomatoes in aspic, espuma of stracciatella in a gazpacho or a ‘blesotto’ of bouchot mussels and cockles with a shellfish foam. When the weather is fine, the shady terrace overlooking the river is truly blissful!
12.1km
1
2
3
4
5
6
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.