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酒店餐厅 Cortie

Name: 酒店餐厅 Cortie
Address: 3 Place Jean Jacques Rousseau, 蒂伊, FR

Hotel Restaurant Cortie

★★·81.0/ 10顶级

·Hotels

📍3 Place Jean Jacques Rousseau · 蒂伊 ↗

1902 开业 · 2011 翻新· 入住 06:00 PM / 退房 12:00 PM

Front entrance rampFree WiFiTerraceWheelchair accessibleOutdoor pool - seasonalSnorkeling nearby全部设施 · 28 +

写点评

官方介绍

Great care is taken to ensure guests experience comfort through top-notch services and amenities.Remain linked during your visit by utilizing the complimentary internet access available.The hotel offers complimentary parking for guests who arrive with their own mode of transport.Reception services featuring express check-in or check-out are available to cater to your requirements. Securing top-notch tickets and reserving prime dining spots become effortless through assistance from the hotel's tours. Repeatedly enjoy your best-loved attire with the aid of the laundry service available at Hotel Restaurant Cortie. During leisurely days and evenings, in-room amenities such as room service and daily housekeeping enable you to maximize your stay in the room.The hotel is completely smoke-free.In limited designated zones, smoking is exclusively permitted. Each morning at Hotel Restaurant Cortie, a scrumptious, homemade breakfast kick-starts the day. Begin your holiday mornings right with your essential cup of coffee, offered daily at the cafe on-site. During your visit, indulge in a range of delightful culinary choices at hotel to enhance your experience. Enjoy an entertaining evening alongside your fellow travelers at hotel's very own karaoke rooms and bar. Snack vending machines operate around the clock, providing you with easy access to treats regardless of the hour. Hotel Restaurant Cortie provides a superb assortment of leisure amenities for guests to enjoy.Treat and spoil yourself by taking a trip to salon.

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餐厅景点

La Galinette

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Chef Christophe Comes is passionate about plants! He is genuinely committed to his two vegetable gardens and his collection of citrus-fruit and olive trees (endemic varieties from which he produces his own olive oils). Plant-based notes permeate his cuisine from starter to dessert with finesse and intensity. In his medley of spiny cucumbers, white tuna sashimi and shiso, a thousand and one ways to enjoy this vegetable are showcased, as the seasonings build in intensity; sea bream is served on a fennel-infused bouillabaisse jus with wild fennel, accompanied by courgettes, basil and a garlic rou

13.6km

Fario

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Chef Kevin de Porre (previously at Contraste in Paris) has returned home with a desire to pay homage to his native land – an intention clearly stated by the name of his restaurant, a reference to the regional fario trout. Supported by an enthusiastic and close-knit team, this modern and talented chef demonstrates his know-how in a surprise menu that gives pride of place to seafood and vegetables, firmly rejecting anything that is not locally sourced – a policy that includes chocolate and coffee. In an interior redesigned with the help of local artisans (for the ironwork, ceramics and cutlery),

16.4km

Le Garriane

Modern Cuisine · 必比登

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"Garriane" is the contraction of Garry and Ariane, and originality is the name of the game here! In the kitchens, Garry, an Australian, concocts seasonal, ingredient-focused cuisine that taps into influences from around the world. The restaurant is now open for lunch as well as Monday for dinner, with a menu of vegetarian and vegan options, and operates as a café in the mornings and afternoons.

12.4km

Lazare Escarguel

Modern Cuisine · 必比登

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A stone's throw from Le Castillet, home to the Catalan Museum of Popular Arts and Traditions, this restaurant is tucked away in a historical side street. Élise and Charles Lagrange, in their early twenties, have opened a restaurant on the ground floor, with tables on a patio sheltered from the heat. With its generosity, precision, freshness and attention to the seasons, the chef's cuisine brings a smile to your face: tender white asparagus with smoked taramasalata and asparagus milk, pearlescent pollock on turnip risotto and sabayon maltais. Élise deftly oversees the service. A handful of well

13.4km

Manat

Modern Cuisine · 必比登

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This old building with thick stone walls a stone's throw from Saint-Jean-Baptiste Cathedral has been appointed in a minimalist vein with an open kitchen, a large corner counter and pale wood tables; it is regularly packed to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients, drawing on the culinary techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, serv

13.7km

La Terrasse de la Galinette

Modern Cuisine

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In the Parc de Clairfont in Toulouges, a small town famed for its namesake red onion, chef Christophe Comes has opened this guinguette – a bucolic open-air restaurant with wooden decking and masts, coconut-fibre shade sails and awning, and a large bar-counter. The kitchen, which also opens onto the terrace, is organised around a Spanish charcoal oven over which fish and meat are barbecued by the open flame. The same high standards apply here as at La Galinette in Perpignan: vegetables, herbs, oil and honey come from the restaurant's own gardens; organic and natural wines. Fantastic!

7.6km

L'Épicentre

Modern Cuisine

€€

Cream of spinach soup, escargots sautéed in persillade, grilled bacon and aïgo boulido (garlic soup); meagre steak, button mushroom mousseline and pressed confit potatoes; Nantes biscuit with rum and blood orange – the chef's instinctive cooking combines generosity and expertise. In this building with a round floor plan, the welcome and service are in perfect harmony!

9.1km

Maménakané

Modern Cuisine

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On the other side of the River Têt, in a residential neighbourhood at a slight remove from the city centre, this restaurant puts its best foot forward with understated decor in a Japanese or Scandinavian style. Self-taught sommelier Kotaro Ike's discerning wine list has been curated to accompany the single multi-course set menu. Chef Maiko Ike (his wife), who trained in Kyoto before moving to L'Axel in Fontainebleau, crafts a clear and subtle menu: salt-marinated and flame-seared yellowtail, steamed sea bream with yuzu, and French toast with olive oil and citrus fruits. In this balanced cuisin

13.2km

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酒店餐厅 Cortie

客房房型 · 1

Room

酒店设施 · 28

周边与地图