核心住宿区
建议入住市中心历史街区，便于步行参观威廉征服者时期的建筑及和平纪念馆。该区域交通便捷，是探索诺曼底的理想起点。
会籍计划覆盖
住店前先看
交通连接
卡昂通过奥伊斯特拉姆至朴茨茅斯的渡轮连接英国南部，距巴黎约200公里。市内及周边景点可通过高效公共交通轻松抵达。
最佳旅行季节
春夏季节适宜探索城市历史遗迹及周边的诺曼底乡村。此时气候温和，适合前往德沃和卡堡等海滨度假区进行短途旅行。
附近景点与去处
康城城堡
French castle located in Caen
男子修道院
法國諾曼第區卡昂市的修道院教堂
聖皮埃爾教堂
Roman Catholic church in Caen, France
聖三修道院
abbey located in Calvados, in France
米歇尔·多尔纳诺球场
football stadium in Caen, France
卡昂美术馆
Art museum in Caen, France
St-Étienne de Caen
church located in Calvados, in France
卡昂圣让教堂
Catholic church in Caen, France
Musée de Normandie
museum in Caen, France
旧圣艾蒂安教堂
church located in Calvados, in France
卡昂纪念馆
peace museum, war memorial in BP , Caen Cedex
Jardin botanique de Caen
botanical garden
餐饮
Ivan Vautier
Purebred Normandy chef Ivan Vautier has been honing his talents for over thirty years in this property, done up in tasteful contemporary vein outside the town centre. Fiercely proud of his region, the chef aims to showcase the very best of Normandy’s ingredients in soul-warming recipes: green asparagus from Bellengreville; wild morels from a local picker; double cream from Isigny Sainte Mère; Normandy raised pork etc, without forgetting the local catch. Those with a sweet tooth will be entranced by the vision of a millefeuille “as high as a skyscraper”!
官网Le Dauphin
This place is just the ticket for fans of Normandy's specialities: oysters from the bay of Isigny - sur - Mer, Swiss Normandy pigeon, and Vire andouille sausage. The onus is on ingredients from the region but the chef also knows how to compose more original recipes. Elegant and bright decor.
官网Augia
In the heart of Le Vaugueux, an area of Caen beloved of tourists, a stone's throw from the castle, this restaurant takes the Latin name of the Pays d'Auge, birthplace of chef Grégoire James. The interior elegantly blends old-world charm – exposed beams, half-timbering and Caen stone – with refined contemporary furnishings. The modern cuisine takes the form of a concise menu, featuring local producers and organic ingredients (pea tartlet, goat's cheese, fresh herbs; Bayeux pork, sautéed potatoes, grilled courgettes, reduced jus). In fine weather, the patio terrace to the rear of the restaurant
官网Le Bouchon du Vaugueux
Behind a simple exterior is this bistro with the soul of a true bouchon lyonnais (counter, cheek - to - jowl dining). That said, the chef does not limit himself to tradition and adorns his dishes with more modern ideas. Nice selection of wines from producers.
官网Magma
This town house, outside the centre of Caen, is almost on the doorstep of the Abbaye-aux-Hommes. Olivier Barbarin, an experienced chef who is no stranger to fine dining, concocts food that resembles his character – uninhibited and appetising, including a nod to his native Auvergne – the purple walls evoke volcanic rock like pozzolan. Bargain priced lunch deal, and the dinner tasting menu changes depending on the market and the chef’s mood.
官网Simplexité
Not far from the stunning Abbaye aux Hommes, this small restaurant is the domain of chef Maxime Le Gallo (previously of Château d'Audrieu, Manoir du Lys). He prepares mouth-watering dishes celebrating the Normandy terroir. His dishes are often enhanced by a touch of creativity, as is the case in the starter of Coco de Paimpol beans, Vire andouille sausage and seaweed, or the main combining pork loin, celery and liquorice. Simple yet complex!
官网Stéphane Carbone
Just a stone's throw from the marina, in the bustling hub of Caen life, chef Stéphane Carbone explores France's terroirs, from Normandy and the Lyonnais to Bresse (where he grew up and learned to cook) to his parents' and grandparents' native Calabria. Using the freshest ingredients, he serves modern cuisine with a dash of creativity, proceeding according to the mood on any given day. Signature dishes are available à la carte, including the heart sweetbread cooked in a sauté pan or the Caribbean chocolate shell with a hot chocolate velouté… To be enjoyed in the contemporary dining area, from w
官网L'Intuition d'André
After a stint at L'Espérance in Hérouville-Saint-Clair, chef Kim Ortin opened his first restaurant with his partner Hélène on this spot not far from the Abbaye aux Hommes. In this compact bistro designed for food lovers, he does not directly reference his Caribbean origins, but rather draws on his many travels to concoct his well-constructed contemporary cuisine: tuna tataki with poppy seeds and wasabi mayonnaise; rosemary-infused cod, sweet potato purée with vanilla, grilled chorizo cream. For all that, the chef doesn't forget the comforting classics: roasted farmhouse Camembert; beef fillet
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