舍布鲁克大厦
Manoir Sherbrooke
·Hotels
26 间客房
空调行李寄存露台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全部设施 · 23 +
官方介绍
Enjoy a stay at Hotel Manoir Sherbrooke, located in the heart of Montreal, within a 10-minute walk of Place des Arts and Sainte-Catherine Street. Start your day with a complimentary continental breakfast served daily. The hotel offers 24 air-conditioned rooms, each equipped with a flat-screen TV, complimentary Wi-Fi, and designer toiletries. Amenities include a 24-hour front desk, concierge services, luggage storage, and a computer station. Complexe Desjardins is just 0. 5 miles away, and McGill University is 1 mile from the hotel.
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客房房型 · 8
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
小厨房的工作室
1 × Queen bed / 1 × Futon Mat20 ㎡最多 3 人
这间开放式客房配备了微波炉、空调和炉灶。 请注意，该房间位于半地下层。
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豪华双人房
2 × Twin bed15 ㎡最多 2 人
双人间配备空调、休息区以及带浴缸和吹风机的私人浴室。该房型设有衣柜、供暖设施和带有线频道的电视。房间内提供两张床位。
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单人间
1 × Twin bed13 ㎡最多 1 人
单人间配备空调、休息区和私人浴室，浴室内设有浴缸和吹风机。该单人间还提供供暖设施以及带有有线频道的电视。房间内配有一张床。
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设
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)。
空调行李寄存露台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无现金支付可用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。共享文具，例如印刷菜单、杂志、笔和纸已移除餐饮区保持社交距离在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人为客人提供面罩互联网接入葡萄酒发布活动免费有线互联网前台（有限时间）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
Cadet
Modern Cuisine · 必比登
$$
This restaurant a stone's throw from the Quartier des Spectacles is the little sister of Bouillon Bilk and run by the same team. The spacious room, with its contemporary, minimalist style, partly open kitchen and long counter, makes for a convivial experience. On the menu: tapas-style dishes for sharing, such as beautifully fresh leek and marinated mackerel, hand-cut beef tartare with grated Asiago cheese, snow crab with red curry, and calamari seared with Asian pear and topped with chili beurre blanc. For dessert, try the chocolate-banana tart. Four dishes for two and a dessert to share is ab
515m
2
Jérôme Ferrer - Europea
Modern Cuisine, Creative · ★ Michelin
$$$$
Housed in an ultra-modern architectural setting with towering windows bathing the interior in light, this restaurant offers diners a wonderful view of the brigade at work in the glass-paned kitchen. The chef is the son of farmers from France. Fusing French culinary traditions with the riches of Quebec's terroir, his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar. Fragrant consommés, velvety creams, and complex sauces point to significant culinary expertise. The meal is also suffused with nostalgia: crispy pork rinds
2.0km
3
Sushi Nishinokaze
Japanese, Sushi · ★ Michelin
$$$$
In the minimalist and traditional setting of a fine dining sushi counter, Japanese chef Vincent Gee has a demanding and deeply respectful approach to Edomae tradition. Fish, sourced from Japan for the most part and shored up by excellent Canadian produce, is presented at the start of service in their traditional box. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a subtle blend of vinegars and its temperature is adjusted to the fat content of the fish. Skilful curing and marinating demonstrate confident technique, enhancing an
2.6km
4
Hoogan et Beaufort
Modern Cuisine · ★ Michelin
$$$$
Set on a repurposed brownfield, this restaurant with an urban-style aesthetic has preserved remnants of its glorious heritage: red-brick walls dating back to 1904 and metal framework. Under the direction of chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouth-watering lineup, starring the likes of house-made agnolotti with celeriac and Louis d'Or cheese, duck wood-fired whole on the carcass, served with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights inc
3.1km
5
Sabayon
Modern Cuisine · ★ Michelin
$$$$
The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Working in partnership with the province's best producers, he elevates each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But desse
3.7km
6
Restaurant de l'ITHQ
Regional Cuisine, Classic Cuisine
$$
As part of the Institut de tourisme et d'hôtellerie du Québec, a hospitality industry school, the ITHQ restaurant is underpinned by a unique educational approach. Students and professionals work together, both front of house and in the kitchen, under the watchful eye of the instructors. In this bright and serene dining room overlooking Square Saint-Louis, the menu highlights local ingredients, including fish from the Gaspé Peninsula, bison from Lanaudière, and honey from the Laurentian Mountains. Based on the technical principles of French cuisine, the dishes evolve with the seasons: smoked ch
400m
7
Bouillon Bilk
Modern Cuisine, Creative
$$$$
Right in the heart of the Quartier des Spectacles, a stone's throw from Place des Arts, Bouillon Bilk blends seamlessly into the bustling rue Sainte-Catherine. Behind the restaurant's plain façade, Chef François Nadon crafts cuisine imbued with influences from around the world, served in a refined setting. Celery root fried in panko is accompanied by a raw pear coulis and a miso sauce, with raw enoki and pan-fried shiitake. The just-seared scallops are set on a hazelnut butter and different textures of zucchini. For dessert, pastry chef Léa Godin Beauchemin creates a lovely combination of pear
599m
8
Schwartz's Deli
Regional Cuisine
$
This restaurant is as quintessentially Montreal as Notre-Dame Basilica or Mont Royal. As soon as you cross the threshold, you are immersed in history: covering an entire wall, photos, illustrations, and articles chart the existence of this institution, which will celebrate its centenary in 2028. To avoid the queues, aim for off-peak times, sit at the counter, or share a table. Needless to say, the menu includes steak, entrecôte, chicken, and foie gras, but it is the famous smoked meat that is the main draw. Their recipe sees beef brisket marinated in the house's own spice blend, smoked, steame
721m
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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。