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中央巴士底酒店

Name: 中央巴士底酒店
Address: 16 Rue de la Roquette, 巴黎, FR

Hotel Central Bastille

·Hotels

📍16 Rue de la Roquette · 巴黎 ↗

📞003333147000671·官方网站 ↗

24小时前台无障碍通道到入口无障碍通道

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官方介绍

Make use of convenient amenities, which include complimentary wireless internet access and concierge services. Take advantage of the hotel's room service. Buffet breakfasts are available daily from 7:00 AM to 10:30 AM for a fee. Featured amenities include dry cleaning/laundry services, a 24-hour front desk, and multilingual staff. Stay in one of 20 guestrooms featuring flat-screen televisions. Complimentary wireless internet access keeps you connected, and cable programming is available for your entertainment. Bathrooms have showers and hair dryers. Conveniences include phones and blackout drapes/curtains, and housekeeping is provided daily. Distances are displayed to the nearest 0. 1 mile and kilometer. Place de la Bastille - 0. 2 km / 0. 1 mi- Opera Bastille - 0. 2 km / 0. 1 mi- Canal Saint-Martin - 0. 3 km / 0. 2 mi- Place des Vosges - 0. 5 km / 0. 3 mi- Rue de Rivoli - 0. 7 km / 0. 5 mi- Île Saint-Louis - 1. 1 km / 0. 7 mi- Picasso Museum - 1. 2 km / 0. 7 mi- Grands Boulevards - 1. 3 km / 0. 8 mi- Jardin des Plantes - 1. 4 km / 0. 9 mi- Place de la République - 1. 6 km / 1 mi- Hôtel de Ville - 1. 6 km / 1 mi- Centre Pompidou - 1. 7 km / 1 mi- Île de la Cité - 1. 8 km / 1. 1 mi- Seine - 1. 9 km / 1. 2 mi- Père Lachaise Cemetery - 1. 9 km / 1. 2 mi. The nearest airports are: Paris Orly Airport (ORY) - 17. 7 km / 11 mi Paris Charles de Gaulle Airport (CDG) - 30. 5 km / 18. 9 mi Paris Beauvais Airport (BVA) - 101. 7 km / 63. 2 mi Paris (XCR-Chalons-Vatry) - 212. 3 km / 131. 9 mi A stay at Hôtel Bastille places you in the heart of Paris, steps from Place de la Bastille and Opera Bastille. This hotel is 0. 2 mi (0. 3 km) from Canal Saint-Martin and 0. 5 mi (0. 7 km) from Rue de Rivoli.

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周

周边与地图

餐厅景点

L'Ambroisie

Classic Cuisine · ★★ Michelin

€€€€

In the timeless atmosphere of the Place des Vosges, this famous restaurant is decorated with antique mirrors, a huge tapestry, black and white marble flooring and striking contemporary wall panels lit by red LEDs. It was here that Bernard Pacaud, a meticulous artisan, worked for so many years, indifferent to passing trends and uncompromising about the excellence of his ingredients. After training many chefs, he handed over the reins to Shintaro Awa, who was Eric Frechon's right-hand man at Le Bristol for over 10 years. The Japanese chef humbly perpetuates the spirit of the establishment (eg la

508m

Restaurant H

Creative · ★ Michelin

€€€

The "H" is for Hubert Duchenne, a chef hailing from Normandy, whose CV includes stints working for Akrame Benallal and Jean-François Piège. Behind the discreet, elegant façade, the intimate space done out in a chic yet cosy style accommodates fewer than 20 diners. The dishes are deftly done and always on point, whether razor clams with parsley (their signature dish), pollack with amaranth seeds – puffed and as a risotto or barbecued Jersey beef with creamy carrot and activated charcoal: almost every plate enchants the palate thanks to a remarkable balance of roasted and tangy notes. The chef's

220m

Virtus

Modern Cuisine, Creative · ★★ Michelin

€€€€

A stone's throw from the Marché d'Aligre, the navy-blue façade of this restaurant conceals a vintage interior strewn with Art deco details that is reminiscent of a Parisian apartment and which is the work of Argentinian architect Marcelo Joulia. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer who graciously supervises the front of house. After honing his talent with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts a meticulous, almost surgical score. Think seasonal produce, virtuoso technique and exquisitely aromatic sauces, e.g. lin

657m

Table - Bruno Verjus

Creative · ★★ Michelin

€€€€

Bruno Verjus's approach is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where diners are seated on comfortable bar stools), he waxes lyrical about his suppliers and the desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind:

679m

Anne

Modern Cuisine · ★ Michelin

€€€€

The Pavillon de la Reine, a magnificent residence in Place des Vosges, is named after Anne of Austria, Queen of France and wife of Louis XIII, who once lived here. The refurbished dining room sports a plush, sophisticated vibe, while the patio is idyllic in fine weather to sample a carpaccio of golden grey mullet or monkfish à la meunière. Their oeufs à la neige meringue extravaganza is out of this world.

461m

Qui Plume la Lune

Modern Cuisine · ★ Michelin

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Qui plume la Lune boasts two very different interiors: one with bare stone walls and natural materials and the other a riot of colour and dried flower compositions. The chef executes a creative score that showcases the season’s finest ingredients: fillet of croaker, risotto of tapioca pearls; tender beef fillet with mash and roast celery; poached pear and muscovado sorbet. The dishes are artfully plated and indulgently served, the cooking is spot on and the flavours and seasonings exquisitely balanced: just the ticket for a good meal in a warm, elegant setting.

625m

Septime

Modern Cuisine · ★ Michelin

€€€€

Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you ma

714m

Automne

Modern Cuisine · ★ Michelin

€€€€

Japanese chef Nobuyuki Akishige, who boasts an impeccable track record (including spells at L'Atelier du Peintre in Colmar, La Vague d'Or in Saint-Tropez and alongside Arnaud Donckele at Le K2 in Courchevel and La Pyramide in Vienne), deftly crafts subtle seasonal cuisine based on top-quality ingredients. A simple bistro interior provides the perfect foil to a legible score whose harmonious flavours result from spot-on cooking, illustrated by white asparagus, sweetcorn, cabbage and sorrel or scallops, spinach and parmesan.

835m

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中央巴士底酒店

客房房型 · 3

Double Room

Single Room

Twin Room

酒店设施 · 3

周边与地图