选址建议
首选老城中心，紧邻市场广场与新教堂。此处步行可达主要景点，氛围浓郁，适合希望沉浸于历史街区的旅客。
到达与交通
🚆 台夫特車站🚆 代爾夫特校園車站🚆 賴斯韋克車站
会籍计划覆盖
住店前先看
交通接驳
无机场直连。可乘火车至鹿特丹或海牙枢纽，再转乘公交或出租车抵达。市内景点集中，步行或骑行最为便捷高效。
最佳季节
春秋季气候温和，适合户外漫步。夏季游客较多但活动丰富。冬季虽冷，但能体验独特的荷兰冬日风情与室内文化场所。
附近景点与去处
新教堂
church building in Delft, Netherlands
老教堂
church in Delft, the Netherlands
王子宮
municipal museum in Delft, the Netherlands
Eastern Gate
city gate in Delft
Saint Hippolytus Chapel
roman-catholic chapel in Delft
代尔夫特弗美尔中心
Dutch information center
努桑塔拉博物馆
former museum of Indonesia in Delft, Netherlands
军事博物馆
former military museum in Delft, existed (1986-2013)
Synagoge
religious building in Delft, South Holland, the Netherlands
Church of Saint John the Baptist (Pijnacker)
church building in Pijnacker-Nootdorp, Netherlands
餐饮
Novaela
Novaela encapsulates the magic of the Bagijnhof, a historical beguinage. The blend of upscale contemporary design and old architectural features is unique; the oval stone counter and the wooden beams immediately draw the eye. A few tables beneath the glass roof, which can be opened in fine weather, afford front-row views of the open kitchen, where the enthusiastic Daniel Duijster Gomero is at work. His cuisine is all about creativity, excitement and beautiful presentation.The chef's Peruvian heritage runs as a subtle leitmotif through both the tasting menus and the concise à la carte selection
官网Le Vieux Jean
Robert-Jan Polman's romantic restaurant has been delighting French cuisine enthusiasts since 1974. The robust flavours, subtle undertones and timeless cooking methods are a testament to his culinary skill. The rich lamb jus infused with thyme, which accompanies perfectly roasted Dutch lamb, and the crispy veal sweetbread with a lobster and crayfish sauce are simply divine! The incorporation of Dutch produce, notably game, gives his dishes a unique character. Be sure to try the cheeses too! As you might expect, the wine list gives pride of place to French labels, which perfectly complement the
🕐 Tu,Sa 12:00-15:00, We-Sa 18:00-21:30
官网't Ganzenest
't Ganzenest will forever be associated with Harry Visbeen, who held a MICHELIN star for many years. Today, Erik Tas is writing a new chapter of this beautiful story. He has cultivated the authentic allure of the building and revamped the restaurant with just the right dose of elegance. A glance at the menu reveals that chef Tas is a fan and connoisseur of top-quality produce such as turbot, veal sweetbreads and wagyu. He enhances these ingredients with the perfect garnishes and expertly done sauces with great depth of flavour. Take, for example, the wonderful cream sauce with chanterelles and
官网Azurite
When a passionate craftsman and veteran of the Dutch culinary scene like Mario Ridder shares his most personal vision, every foodie knows it's time to pay attention. In the heart of Delft, Azurite immerses diners in a tasteful setting featuring glass, concrete and wood. Raw, natural and yet warm, with select provisions showcased as visual highlights (the upper floor is home to a wine loft holding hundreds of bottles and a vintage whisky and digestif bar). The service is equally elegant – unobtrusive yet attentive – with a sommelier who curates outstanding pairings. The stage is set; now the ch
官网Lalou
Mario Ridder has chosen a historical building brimming with character in the heart of Delft in which to celebrate wine and French cuisine. Divided into a bar, wine bar and brasserie, Lalou is the epitome of nostalgic charm – think leather ceiling, Renaissance paintings and chandeliers. The exclusive wine list exceeds 700 labels, reflecting the chef's passion for the grape. The appealing menu includes many dishes that can be ordered as half portions. An indulgent salad niçoise, lobster ravioli with a frothy bisque, delicately sweet crêpe suzette: expect no unnecessary embellishments, just fanta
官网Restaurant Calva
Tom Beckers leaves nothing to chance when it comes to pleasing his diners. He rolls out the red carpet to welcome you into his cosily decorated restaurant. The striking open kitchen grabs your attention from the get-go. As soon as the shellfish bisque arrives with the amuse-bouches, you can sense the personality behind the cooking. Thoughtfully crafted dishes showcase classic expertise and precise technique across a fabulous set menu.This chef knows the art of less is more. The way he brilliantly presents spiced North Sea crab alongside a caramel-accented crisp, a poultry mousse, a chilled, de
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