WS大剧院 - 罗西尼
WS Opéra - Rossini
·Hotels
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04
住客评分与口碑
基于 80 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-21
住客普遍称赞其优越的市中心位置、周边交通便利、房间整洁且床品舒适，管理方响应及时。主要不足在于房间极为紧凑、缺乏空调与有效通风导致夏季闷热及异味问题，且无前台、需多次输入密码自助入住，对首次到访者不够友好。
维度评分 · 跨来源加权
位置9.1
网络7.9
房间7.9
清洁7.8
服务7.7
性价比7.5
设施7.5
环境7.4
＋ 住客称赞地理位置优越 · 清洁度高 · 入住流程便捷 · 设施基本齐全
－ 住客抱怨夏季无空调闷热 · 存在异味问题 · 房间空间狭小 · Wi-Fi信号差
KEY适合短途观光、重视地段与性价比的旅客；双人入住建议降低空间预期，夏季出行需自备降温方案并确认通风情况。
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)。
公寓
1 × Double bed / 1 × Twin bed23 ㎡最多 3 人
1张大床和1张双人床 面积：248平方英尺 房型 - 卧室 网络 - 免费WiFi，速度超过100 Mbps（适合1–2人或最多6个设备同时使用） 实用设施 - 安全箱、熨斗及熨衣板 特别提示 - 可按需提供客房清洁服务，未提供婴儿床或加床服务 禁烟房
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工作室
1 × Double bed16 ㎡最多 2 人
一张双人床 面积：172平方英尺 互联网 - 免费WiFi，速度超过100 Mbps（适合1-2人使用，最多可连接6个设备） 实用设施 - 提供保险箱及熨斗/熨衣板 温馨提示 - 打扫服务需提前请求，无法提供婴儿床或加床服务 禁止吸烟
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工作室
1 × Double bed15 ㎡最多 2 人
1张双人床 约15平方米 互联网 - 免费WiFi，速度超过100 Mbps（适合1-2人或最多6个设备使用） 食品与饮料 - 配备炉灶、微波炉以及炊具/餐具的小厨房 浴室 - 私人浴室，配有淋浴、毛巾和洗发水 实用性 - 笔记本电脑工作区、安全保险箱以及熨斗/熨衣板 舒适性 - 温控供暖系统 注意事项 - 按需提供客房清洁服务 禁烟房
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工作室
1 × Double bed14 ㎡最多 2 人
1张双人床 面积151平方英尺 网络 - 免费WiFi，速度超过100 Mbps（适合1-2人或最多6个设备同时使用） 实用设施 - 配备安全保险箱及熨斗/熨衣板 须知 - 如需清洁服务请提前申请，房内不提供婴儿床或折叠床 无烟房
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工作室
1 × Double bed13 ㎡最多 2 人
一张双人床 140平方英尺 网络 - 免费WiFi，速度超过100 Mbps（适合1至2人或最多6个设备同时使用） 实用设施 - 安全保险箱以及熨斗/熨衣板 注意事项 - 按需提供客房清洁，不提供婴儿床或加床服务 无烟房
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工作室
1 × Double bed12 ㎡最多 2 人
一张双人床 面積：129平方英尺 互联网 - 免费WiFi，速度超过100Mbps（适合1至2人或最多6个设备同时使用） 实用设施 - 提供保险箱以及熨斗/熨衣板 重要信息 - 可按需提供客房清洁服务，不提供婴儿床或折叠/额外床铺 禁烟房
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工作室
1 × Double bed12 ㎡最多 2 人
一张双人床 129平方英尺 互联网 - 免费WiFi，速度超过100 Mbps（适合1至2人或最多6个设备同时使用） 实用设施 - 配备保险箱以及熨斗和熨衣板 注意事项 - 可根据要求提供客房清洁服务，不提供婴儿床或加床 禁烟房间
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酒店设施 · 5
酒店提供的全部设施与服务(来自多源资料汇总)。
没有无障碍班车可提供早餐（需额外收费）无障碍接驳车应请求提供客房服务无障碍通道
周
周边与地图
餐厅景点
1
Sushi Yoshinaga
Japanese · ★★ Michelin
€€€€
This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more per
491m
2
Kei
Modern Cuisine, Creative · ★★★ Michelin
€€€€
Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: in a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan lobster with sweet pepper seasoning or aged Galician beef p
1.0km
3
Accents Table Bourse
Modern Cuisine · ★ Michelin
€€€€
"Accents tell us where someone is from and about their country, their region and their history. It is this idea of openness and discovery that I want to champion, a cuisine made up of encounters and exchanges," declares Ayumi Sugiyama, the Japanese owner and head pastry chef of this contemporary, Scandinavian-styled restaurant. Chef Romain Mahi's score is a combination of purebred classicism with more daring creations and subtle experiments with roasted aromas and smoky flavours: tartlet of aged caviar, fermented milk, nila oil; sweetbread, celery in vin jaune and morels. From start to finish,
381m
4
Sushi B
Japanese · ★ Michelin
€€€€
Lining the delightful Louvois Square, this microscopic restaurant (seats only eight) is well worth a visit. The interior oozes well-heeled zenitude: marble, upholstered seats, fine glassware… However, it is the chef’s talent that draws foodies like bees to honey! This master craftsman works only with the freshest ingredients, curating them with surgical precision. His consummate talent comes to the forefront as you admire him craft sushis and makis that are never overpowered by soy sauce or wasabi. Balanced flavours and complimentary textures: fillet of grilled seabass, spinach and lemon-flavo
627m
5
NESO
Creative · ★ Michelin
€€€€
The charismatic and heavily tattooed Guillaume Sanchez crafts fiery, flame-licked cuisine in a stylish arty interior, dominated by black and gold and a profusion of untreated materials. Sanchez’ powerful yet balanced score is emblematic of his flamboyant personality. The chef has a knack for wielding explosive flavours: spicy kimchi on red mullet, horseradish sauce on crushed langoustine or herby lovage oil drizzled onto a “trou normand” (a mid-meal palate cleanser). Cold-steamed extractions and fermented vegetables set the scene and the chef works exclusively with stellar, purebred Gallic pro
678m
6
Fleur de Pavé
Modern Cuisine · ★ Michelin
€€€
At this restaurant that is firmly rooted in the zeitgeist, chef Sylvain Sendra pursues his fascinating culinary process with his usual enthusiasm and flair. He whips up modern dishes that draw inspiration from all over the world, featuring deceptively spontaneous plating and blue-ribbon ingredients, most notably the very exclusive vegetables from the kitchen garden of Asafumi Yamashita (market gardener in Yvelines in the Greater Paris area). Rather than bowl us over with flashy technique, the chef seeks to lay the emphasis squarely on flavours and delivering on the menu's promises. For a resta
687m
7
Nhome
Creative · ★ Michelin
€€€€
Matan Zaken has thrown out the culinary textbook! After globetrotting around the world and working as the private chef to top fashion houses, with stints at Frenchie in London, the George V with Christian Le Squer and Saturne with Sven Chartier, the Franco-Israeli chef now operates in this astonishing vaulted cellar opposite the Palais Royal. In a buzzy vibe created by one large table d’hôte, he proposes a Scandinavian-style creative menu that draws on multiple influences (notably Japanese and Middle Eastern) and a wide range of culinary techniques (low-temperature, binchotan charcoal, ferment
798m
8
Pur' - Jean-François Rouquette
Modern Cuisine · ★ Michelin
€€€€
Chef Jean-François Rouquette (Taillevent, Le Crillon, La Cantine des Gourmets, Les Muses) has set up shop in this brand-new dining room, signed by a Franco-Mexican designer. The chef continues to roll out his virtuoso talent, illustrated by suckling lamb from the Pyrenees, cooked in several ways (roasted rack, stuffed saddle) and side dishes (baby artichokes stuffed with quinoa and tartare of seaweed). The delicacy with which he marries excellent produce in his creative and inspired cuisine is nothing short of ‘pure’ and utter bliss!
827m
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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。