住宿区域建议
市中心及默兹河畔是主要住宿区,便于探索城市核心。Ben-Ahin和Tihange等郊区适合寻求安静环境的旅客,但需依赖交通工具前往市中心。
市中心及默兹河畔是主要住宿区,便于探索城市核心。Ben-Ahin和Tihange等郊区适合寻求安静环境的旅客,但需依赖交通工具前往市中心。
于伊无大型国际机场,通常需经由列日或布鲁塞尔抵达。市内及 district 间可通过铁路或公路连接,默兹河沿岸风景优美,适合骑行或步行游览。
春夏季气候宜人,适合沿默兹河漫步。秋季景色丰富,冬季则适合体验瓦隆地区的传统氛围。全年均可访问,但温暖季节体验更佳。
Cheerful Adeline in the front of house and chef Grégory welcome you into a classy interior steeped in friendly charm. The chef stops at nothing to craft his score in the zeitgeist without losing sight of his classical background or the wholehearted character that depicts traditional recipes. His sole meunière may be underscored by a velvety mashed potato, a rich butter sauce and then a playful array of veggies. Those with a sweet tooth will be delighted to know that the chef also avows a passion for pastries, that occasionally reveals his Alsace roots. A welcoming vibe, fresh, on-the-spot cook
官网The bright, contemporary dining room is the quintessence of Italian warmth and the garden terrace is ideal for alfresco dining when the weather is fine. Gianni Caruso allows his Sicilian heritage to run riot in dishes packed with exuberant flavours. He might season tartare of tuna with a delicate blend of ricotta, capers and lemon oil, unless you wouldn’t prefer a generous plate of risotto followed by Taglioni al tartufo… One thing is certain: the chef’s immaculate knowhow and craftsmanship do full justice to Mediterranean produce (the wine list is of the same ilk). Unadulterated pleasure is t
官网Arabelle Meirlaen crafts a highly personal version of healthy food, guided by her intuition and a desire to shine the spotlight on veggies and spices. In fact, a large proportion of the fresh produce comes from her own garden, which boasts an exquisite terrace come summertime. Meirlaen merges an inventive streak with elegance and is unafraid of the odd bold touch, whilst steering clear of the trap of surprising us at all costs. You can expect an unusual array of light dishes, which are nonetheless packed in full-bodied generous flavours. Floral aromas are something of her hallmark. In addition
官网Surrounded by the gorgeous Meuse Valley, the Naxhelet estate boasts a golf course, a luxury hotel and this cosy restaurant. The natural beauty of the area is best appreciated from the terrace. Chef François Durand strives to maximise the use of local produce, often sourced from the sustainable projects of Terres du Val. His cuisine celebrates vegetables in all their glory. For example, he roasts pumpkin, crisps up the seeds and makes oil from the leaves. The dish is finished off perfectly with a subtly spicy Brillat-Savarin cheese sauce. At POLLEN, the flavours of the seasons come alive.
官网The lovely countryside around this village is just the ticket for a weekend getaway and where better to start than on the delightful terrace of this quintessentially relaxing edifice? The same mood prevails inside courtesy of a setting oozing in authenticity and serenity. The generous chef is a dab hand at classical cooking, to which he may add a scattering of modern, even global accents. For example, he might sear local asparagus until crispy on a plancha, adding a flamboyant note with ricotta cream laced in lemon, or a fresh, acidic beurre blanc and a herby oil. Market fresh cuisine to die f
官网景点数据来自 Wikidata(CC0)等开放来源,按知名度与距离排序,仅供参考。
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