洛吉斯·梅松·窝邦 - 圣马洛酒店
Logis Maison Vauban - Hotel St Malo
·Hotels
入住 03:00 PM / 退房 11:00 AM
家庭房电梯快速入住/退房传真/复印隔音房间露台全部设施 · 38 +
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8.4
设施8.4
清洁8.4
环境8.4
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
去 FlyerTrip 预订 →房
客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
设
酒店设施 · 38
酒店提供的全部设施与服务(来自多源资料汇总)。
家庭房电梯快速入住/退房传真/复印隔音房间露台私人登记入住/退房桌游/拼图礼宾服务户外家具现场咖啡厅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。发票已提供烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除物业由专业清洁公司进行清洁餐饮区保持社交距离对客人健康进行检查的流程24小时安全服务安全警报互联网接入快速入住没有无障碍火车站班车沙滩玩具公共区域内的电视可无障碍的火车站穿梭巴士葡萄酒发布活动免费有线互联网应请求提供客房服务无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
Pourquoi Pas
Modern Cuisine · ★ Michelin
€€€€
The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint
2.4km
2
Doma
Modern Cuisine · 必比登
€€
Within the city walls, a handful of tables set up on the pavement; inside, a compact, contemporary space with a corrugated iron wall section and the menu featuring on enamelled tiles: this house (doma in Slavonic) catches the eye and whets the appetite! Colourful dishes that showcase the season.
217m
3
Fidelis
Traditional Cuisine · 必比登
€€
In the heart of Saint Malo, a professional couple whips up wholesome traditional cuisine crafted sincerely and at sensible prices: tacos of spider crab; scallops, parsley butter and Jerusalem artichoke; rice pudding, grapefruit and pistachios. A pleasant location, a cheerful bistro spirit and invariably packed to the seams!
249m
4
La Fourchette à Droite
Modern Cuisine · 必比登
€€
Welcome to Caroline and Étienne Corson's eminently hospitable eatery! She is in charge of proceedings front of house and extends a warm welcome; the chef's cooking is a masterclass in showcasing Brittany's fine, seasonal ingredients, which are spotlighted in dishes such as slow-cooked egg, Jerusalem artichoke cream and foie gras royale; lamb confit, seasonal vegetables and a reduced jus... Booking is recommended, as seating is limited in the inviting little dining room.
255m
5
Le Comptoir Breizh Café
Breton · 必比登
€€
Breizh Café is the result of a stroke of genius: the idea of mixing Breton traditions with the Japanese flair for presentation. Inviting modern decor with a counter facing the open kitchen, as in Japan. Local ingredients (100% organic buckwheat, oysters from Cancale, butter from Bordier) and a few contemporary touches, such as buckwheat pancakes rolled up like maki. Good choice of ciders.
269m
6
Le Saint Placide
Modern Cuisine · ★ Michelin
€€€€
Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary fine dining establishment is the HQ of chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies. He finetunes an enticing repertory in the zeitgeist, such as seared scallops with leeks and truffles, or abalone with a garlic foam. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy, etc.). Suitably slick service.
2.6km
7
Méson Chalut
Seafood
€€€
In his "méson" (which means "house" in Gallo, the language of Upper Brittany), the chef-owner goes all out Breton, showcasing seafood and other regional ingredients (buckwheat, lait ribot (Breton buttermilk), Coco de Paimpol beans, salted butter) that he sources locally. Freshness, flavour and a respect for nature.
155m
8
Betton Fils
Modern Cuisine
€€
This small restaurant in the city centre sits neatly in a corner building sporting the characteristic grey stone of Saint-Malo. At the helm is chef Victor Betton, once a fencing champion, who deftly dishes up generous cuisine. A devotee of fine food, he searches out the best ingredients within a 50km radius. At lunchtime, the reasonably priced menu would disarm any adversary: fillet of pollack cooked golden, creamy potato purée, flavoursome shellfish foam; roasted figs, rosemary oil, shiso and herbaceous granita. In the evening, the menu focuses on more premium ingredients (hand-dived scallops
262m
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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。