西布勒圣让吕兹宜必思快捷酒店
ibis budget Ciboure Saint Jean de Luz
·Hotels
入住 02:00 PM / 退房 12:00 PM
可持续性/社区再投资（10%收入或更多）综合回收政策不使用一次性塑料水瓶不使用一次性塑料吸管不使用一次性塑料搅拌棒不提供一次性塑料汽水瓶全部设施 · 34 +
概览 · AI 整理
宜必思快捷库布尔圣让德吕兹酒店隶属于雅高集团，位于典型的巴斯克城镇库布尔市中心，距离圣让德吕兹中心及路易十四广场仅10分钟步行路程，距火车站亦不远。酒店提供空调客房，配备免费WiFi、电视及带淋浴的独立浴室，部分房间可欣赏拉鲁讷山景。设施方面，酒店设有自动售货机、微波炉，并提供24小时前台、无障碍通道及收费停车场，欢迎携带宠物入住。周边0.6英里处有索科亚堡和赌场，2.5英里外为尚塔科高尔夫球场，海滩步行约15分钟可达。住客普遍称赞其优越的地理位置、友好的员工服务以及丰富优质的早餐；但亦有反馈指出房间空间较为狭小，部分设施略显陈旧，且存在噪音及卫生细节待提升的情况。总体而言，该酒店适合追求交通便利、希望深入体验巴斯克风情的常旅客，尤其适合对住宿核心功能有需求、能接受紧凑空间的预算型旅行者。
04
住客评分与口碑
基于 774 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-03
住客普遍赞赏地理位置优越、步行可达市中心，且提供免费或便捷停车。员工服务多受好评，早餐品质获肯定。主要槽点为房间狭小拥挤，部分设施陈旧（如毛巾破损），卫生细节偶有疏漏，且存在噪音及账单复杂等问题。
维度评分 · 跨来源加权
清洁8.2
环境8.2
性价比8.0
服务8.0
位置8.0
设施8.0
＋ 住客称赞位置优越且停车方便 · 早餐丰富且品质佳 · 员工态度热情友好 · 环境安静舒适
－ 住客抱怨房间狭小拥挤 · 卫浴空间局促 · 设施陈旧或维护不足 · 清洁细节有待提升
KEY适合自驾游客及预算有限者。单人或情侣入住舒适，三人及以上需接受狭小空间。对卫生细节和安静要求高者慎选。
常见问答 · 基于酒店资料与住客评论
location酒店位置如何？周边有什么景点？＋
酒店位于西布勒市中心，步行即可到达圣让-德吕兹港口和海滩。周边还有尼维尔高尔夫球场等著名景点，交通十分便利，适合探索当地风光。
dining早餐怎么样？需要额外付费吗？＋
酒店提供每日自助早餐，需额外付费。住客普遍反映早餐品种丰富且质量高，是主要优点之一，但部分商务客认为价格略高。
room房间大吗？设施齐全吗？＋
房间配备平板电视和免费WiFi，但普遍反映空间狭小拥挤。部分设施较陈旧，如毛巾可能有破损，建议对空间要求高的住客谨慎选择。
service前台服务如何？有语言障碍吗？＋
The 24-hour front desk has multilingual staff who are praised for being friendly and helpful, ensuring a seamless experience.
facility酒店有停车场吗？收费吗？＋
酒店提供免费自助停车，这是住客非常看重的便利设施。对于自驾游客来说，这大大提升了性价比和出行便利性。
policy可以带宠物入住吗？＋
是的，酒店允许携带宠物入住。这一政策对喜欢带宠物旅行的住客非常友好，增加了住宿的灵活性。
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
标准间，1张双人床
1 × Double bed13 ㎡最多 2 人
1张双人床 面积：约140平方英尺 互联网 - 免费WiFi 娱乐设施 - 配有优质频道的平面电视 睡眠舒适 - 厚重的窗帘和床单 浴室 - 独立卫浴，配有淋浴、毛巾和洗发水 实用设施 - 书桌；在请求时可提供免费婴儿床 舒适便利 - （可按要求提供）新鲜的床单、新毛巾，以及空调系统，保持室内温度适宜 无障碍设施 - 轮椅无障碍通道 绿色环保 - 使用环保卫生用品和LED灯泡 无吸烟
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标准间，多床
1 × Double bed / 1 × Twin bed最多 3 人
1张双人床与1张单人床 隔音房间 互联网 - 免费WiFi 娱乐设施 - 配备有线频道的平板电视 睡眠环境 - 完全遮光的窗帘和床单 浴室设施 - 私人浴室，淋浴，浴巾及洗发水 实用设备 - 办公桌；可应要求提供免费婴儿床 舒适度 - 可应要求提供新鲜床单、新鲜毛巾以及空调 环保设置 - 环保洗漱用品及LED灯泡 无烟房
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酒店设施 · 34
酒店提供的全部设施与服务(来自多源资料汇总)。
可持续性/社区再投资（10%收入或更多）综合回收政策不使用一次性塑料水瓶不使用一次性塑料吸管不使用一次性塑料搅拌棒不提供一次性塑料汽水瓶客人对当地生态系统和文化的教育24小时前台行李寄存免费无线网络指定吸烟区LED灯泡多语种员工没有无障碍班车不使用一次性塑料汽水瓶不使用一次性塑料搅拌棒不提供一次性塑料吸管不使用一次性塑料水瓶环保洗漱用品所有窗户双层玻璃全面回收政策更换毛巾（需提前请求）根据要求更换床单可提供早餐（需额外收费）可生物降解/可堆肥的搅拌棒可重复使用的杯子仅限使用仅限可重复使用的餐具前台的保险箱所有照明的至少80%来自LED灯。可持续性/社区再投资（10%或以上收入）节水淋浴设施仅供使用无障碍接驳车客人教育当地生态系统和文化免费自助停车
周
周边与地图
餐厅景点
1
Ekaitza
Creative, Modern Cuisine · ★★ Michelin
€€€€
The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called "storm" (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively and furnished with bespoke tables from which you can steal glances of the kitchen to the rear. Guillaume Roget magnifies the best of the Basque region, in particular fish from the market opposite. Creative, uncluttered dishes, savvily balanced seasonings and fine produce matched with delicate sweet, tangy or vegetable notes embody the chef’s signature. His flair for deep, intense sauces will knock your socks o
269m
2
Le Kaïku
Modern Cuisine · ★ Michelin
€€€
This seaside resort where Louis XIV married the Infanta of Spain, Maria-Thérèse of Austria, is home to what is said to be the oldest building in town (16C). Behind the high walls and mullioned windows, the elegant restaurant is headed up by Basque chef Nicolas Borombo (from Bayonne). This son and grandson of rugby players settled here after clocking up experience in kitchens in Paris, at the Hôtel de Crillon (working under with Dominique Bouchet and Jean-François Piège), and at the Four Seasons Hotel George V under Philippe Legendre. A champion of his terroir, he crafts original and refined cu
596m
3
Briketenia
Modern Cuisine · ★ Michelin
€€€
The tiny Basque village of Guéthary is the HQ of one branch of the Ibarboure family. This characteristic Basque house, dating from the 1930s, has been treated to a classy, contemporary facelift with a glazed wine cellar and a view over the Rhune. Martin and his son David sign a delicate appetising score courtesy of top-notch, mostly Basque, ingredients, subtle seasonings and inspired plays on transparency or contrast. The delicate desserts unveil a similar deft hand and slalom between classical (soufflé and profiteroles) or more creative. Meanwhile Marie-Claude, mum, warmly greets diners, as C
6.3km
4
Les Frères Ibarboure
Modern Cuisine · ★ Michelin
€€€€
The third generation of the Ibarboure family now runs this lovely family property with quiet dedication. Brothers Xabi, the chef, and Patrice, 2019 Meilleur Ouvrier de France in pâtisserie, who honed his talents in establishments from Paris to New York, preside in the kitchen. Fine Basque produce is showcased in seasonal menus: Kintoa Basque black pork, Mendionde red berries, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. Herbs, flowers and citrus fruit grown in their own vegetable garden and greenhouse turn up in the refined and precise dishes. A resounding success!
6.7km
5
La Table de Cédric Béchade - L'Auberge Basque
Creative · ★ Michelin
€€€€
Close to Saint-Jean-de-Luz and the coast, this old Basque farmhouse has an elegant contemporary wing overlooking the Rhune (Larrun) mountain and the countryside. It is here in the very heart of the Basque Country that Cédric Béchade welcomes you in the style of a true 21st-century innkeeper. This creative chef (who trained at the Hôtel du Palais in Biarritz, then worked in the kitchens of the Plaza Athénée alongside Jean-François Piège) uses top-notch ingredients sourced from the terroir and prepared with all due care – think squid, bluefin tuna, Ibaiama pork, yuzu from Ahyerre. The terrace is
6.8km
6
Chez Mattin
Basque
€€
This building, characteristic of the local area, is delightfully rustic, with its wooden tables and exposed beams, and has a real family atmosphere. Basque specialities and market-based daily specials make for lively cuisine that never fails to surprise: txangurro (specialities based on spider crab meat), ttoro (fish soup), txipirones (baby squid). Fish takes pride of place and it is exceptionally good!
327m
7
Pluviôse
Modern Cuisine
€€€
Is this as revolutionary a restaurant as its name – a month in the calendar of the French Revolution – suggests? In any case, Australian chef Luke Dolphin (previously at the restaurant L'Antre in Bidart) certainly goes his own way. Working alone to cover both the restaurant floor and (small) kitchen equipped with a wood-fired oven, he cooks and serves up delicious cuisine that is both instinctive and contemporary, making everything from scratch (including the bread and ice cream). The cooking brings out the freshness of fish such as the just-seared red tuna and grouper cooked on one side. Open
525m
8
Brut, Table de saison
Modern Cuisine, Creative
€€
On a narrow pedestrian street that gently slopes down to the beach, this discreet place holds its cards close to its chest. Front of house, Justine is from Le Touquet; in the kitchen is Alexis, who learned the ropes in Lille (Le Cerisier, La Laiterie). Together, they craft vibrant cuisine that is rooted in the Basque terroir and dotted with surf and turf references: a crispy cylinder of black pudding and langoustine, beef tartare and fried baby squid, red mullet accompanied by superb cecina from León. The desserts are just as accomplished!
580m
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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。