七十五星酒店
SeventyFive
·Hotels
家庭房私人登记入住/退房工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则全部设施 · 23 +
04
住客评分与口碑
基于 — 条住客评论汇总 · 多源覆盖
维度评分 · 跨来源加权
服务9.8
位置9.8
房间9.6
清洁9.5
设施9.2
网络9.1
性价比8.9
本页不含价格与预订排序,佣金与广告不影响内容。
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客房房型 · 7
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
家庭豪华套房
1 × Sofa bed / 1 × Queen bed30 ㎡最多 4 人
此家庭房提供免费洗浴用品，配备独立卫生间，设有步入式淋浴间和吹风机。家庭房内的小厨房配有冰箱和餐具，方便进行烹饪和存储食品。房间内铺设复合木地板，设有一个休息区，配备有流媒体服务的平板电视、茶和咖啡壶、衣柜以及沙发。该房型提供两张床。
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家庭豪华套房
1 × Sofa bed / 1 × Queen bed25 ㎡最多 4 人
该家庭房配备免费洗漱用品，并设有带步入式淋浴和吹风机的私人浴室。房间内铺设了地毯，配有一个休息区，配备平面电视及流媒体服务，此外还有茶和咖啡的冲泡设施、衣柜以及沙发。此单位设有两张床。
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豪华双人间
1 × Queen bed15 ㎡最多 2 人
本双人房提供免费洗漱用品，设有配备步入式淋浴和吹风机的私人浴室。房间内配备有平面电视，支持流媒体服务，同时提供茶和咖啡的制作设施。房间还设有休息区、衣柜以及内庭景观。该单元配有一张床。
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豪华双人间
1 × Queen bed15 ㎡最多 2 人
本双人房提供免费洗护用品，设有带步入式淋浴间和吹风机的私人浴室。房间内配备茶咖冲泡器、休息区、衣橱、以及配有流媒体服务的平板电视，并且可欣赏到内庭景观。该房间配有一张床。
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豪华双人间
1 × Queen bed15 ㎡最多 2 人
该双人间提供免费的洗漱用品，配有一个私人浴室，其中设有步入式淋浴和吹风机。房间内配备了茶壶和咖啡机、休息区、衣橱、带流媒体服务的平面电视，以及内院的景观。该房型配有一张床。
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双人房
1 × Queen bed13 ㎡最多 2 人
此双人房配备免费洗浴用品，设有带步入式淋浴和吹风机的私密浴室。房间内设有茶和咖啡制作设施、衣柜以及铺有地毯的地面。此外，房间还配备平面电视，提供流媒体服务，并可欣赏到内部庭院的美景。本房型设有一张床。
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运河景双人或双床间
2 × Twin bed10 ㎡最多 2 人
此双人/双床房配备免费的洗浴用品，设有带步入式淋浴和吹风机的私人浴室。房间内提供茶具和咖啡机、衣橱、铺有地毯的地面以及配备流媒体服务的平面电视，窗外可欣赏到城市风景。该房型配备两张床。
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酒店设施 · 23
酒店提供的全部设施与服务(来自多源资料汇总)。
家庭房私人登记入住/退房工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁物业外的闭路电视对客人健康进行检查的流程获得医疗专业人员的服务24小时安全服务互联网接入免费有线互联网无烟房间全馆禁烟
周
周边与地图
餐厅
1
Choux
Modern French, Vegetarian · ★ Michelin
€€€
Ninety per cent vegetables and fruit, 10% meat (mostly game) and shellfish – that is the foundation on which chef Merijn van Berlo and his team build their dazzling tasting menus. This ecologically responsible vision extends to the glass, with a stylish range of organic and natural wines. Most of all, though, it is the chefs' creativity that shines – they know how to capture the essence of each season with remarkable flair.A grilled green asparagus cream, for example, is topped with pieces of asparagus poached in lapsang souchong tea, a fine julienne of raw white asparagus, a subtly spicy almo
476m
2
Flore
Contemporary, Creative French · ★★ Michelin
€€€€
Step away from the bustle of central Amsterdam, walk through the lobby of De L'Europe hotel and immerse yourself in the one-of-a-kind conscious fine dining experience that is Flore. Diners are welcomed in the kitchen with an introduction to the ingredients and their provenance, before moving on to the intimate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world. Biodynamic growers have become regular suppliers, and dairy products have been banished from the kitchen. His search for solutions fuels his creativity and
922m
3
The White Room by Jacob Jan Boerma
Modern Cuisine · ★ Michelin
€€€€
Contemporary design and classical elegance merge harmoniously in this dining space, which dates back to 1885 and is part of the Anantara Grand Hotel Krasnapolsky Amsterdam. The touches of gold in the decor create a sense of luxury. One can almost imagine an Austrian princess walking in at any moment. In this exclusive setting, the talented chef takes you on what will at times be a real adventure. You will immediately notice the use of fresh citrus, exotic spices and produce grown on Dutch soil. Expect vibrant, occasionally daring flavours. The young chef incorporates all this into imaginative
560m
4
Restaurant 212
Creative · ★★ Michelin
€€€€
As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it
968m
5
Bougainville
Modern Cuisine, International · ★ Michelin
€€€€
Bougainville is Hotel TwentySeven's upscale restaurant. Warm fabrics, luxurious design and bronze tones come together in a setting that is intimate and romantic. The contrast with the features of this historical building is indeed something to behold, and the magnificent view of Dam Square is equally remarkable. Tim Golsteijn's cuisine is in keeping with the sophisticated surroundings. He marries flavours from East and West with a creativity all his own. For this chef, technical skill and culinary instinct go hand in hand. He effortlessly balances the intensity of ingredients such as Thai gree
634m
6
Vinkeles
french · ★★ Michelin
€€€€
Jurgen van der Zalm has made the kitchen at Vinkeles his own. Having spent years here as a sous-chef, honing his classic culinary skills, he now charts his own course, without breaking with the house style: premium-quality ingredients and complex sauces are still the name of the game. For instance, he glazes ultra-fresh turbot with garlic and pairs it with textures of artichoke, mustard seeds and a potato millefeuille. What truly takes the dish to the next level is the smoked lime sauce underpinned by a robust fish fumet. Chef Van der Zalm is a master saucier, who combines a playful approach t
1.4km
7
MOS
french · ★ Michelin
€€€
Picture the scene: as you take in the magnificent view of the IJ, a luxury yacht appears to sail right past yout. Perched at the very tip of the IJdok, MOS boasts a location like no other! Tables on the terrace are coveted, but the interior with its velvet finishings is also a feast for the eyes. Soft pastel tones, colourful flower arrangements, stylish design, and ambient lighting make for a relaxed yet chic setting. Chef Egon van Hoof also knows how to make a visual impression with his elegantly presented dishes. Thanks to his technical skill, he can let his creativity run wild. He is not af
1.1km
8
CUE
Creative, Farm to table · ★ Michelin
€€€€
George Kataras is a chef with a style all of his own. He creatively combines smoky nuances from the grill and barbecue, vibrant fermented flavours and a distinctive Nordic-style subtlety. Three to four elements are all he needs to create surprising dishes. Think succulent barbecued dry-aged sea bass topped with powdered Sichuan pepper, bergamot zest and a rich sauce based on fermented asparagus and the fish's bones. The chef demonstrates that finesse does not necessitate luxury ingredients with his fabulous combination of smoked broccoli and anchovies, capers, fermented onion and various leave
1.1km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。