04
住客评分与口碑
基于 76 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-22
住客高度认可酒店优越的市中心位置、热情友好的员工及丰盛的早餐。主要不满集中在设施陈旧、隔音差导致噪音大，以及部分房间存在潮湿、异味或卫生细节缺失等问题。
维度评分 · 跨来源加权
位置8.8
服务8.3
清洁7.1
房间7.0
性价比6.9
设施6.4
环境6.2
网络5.7
＋ 住客称赞位置优越 · 服务态度好 · 早餐丰盛 · 员工友善
－ 住客抱怨设施陈旧需翻新 · 隔音效果差 · 潮湿/发霉问题 · 性价比低
KEY适合追求便利交通与高性价比的短途旅客。对睡眠环境敏感者需谨慎，建议提前确认房间状况及停车费用。
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。
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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)。
双人房或双床房
2 × Twin bed / 1 × Double bed15 ㎡最多 3 人
此房间配备了取暖设施、书桌和电视。私人浴室内提供免费洗浴用品和浴缸。
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酒店设施 · 19
酒店提供的全部设施与服务(来自多源资料汇总)。
家庭房电梯行李寄存传真/复印停车允许携带宠物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餐饮区保持社交距离互联网接入自助停车（额外收费）免费有线互联网前台（有限时间）无烟房间客房服务旅游咨询台全馆禁烟
周
周边与地图
餐厅景点
1
Silabario
fine_dining, international · ★ Michelin
€€€
A restaurant that is well worth a visit thanks to its highly skilled cuisine and its unique sixth floor location, beneath an audacious avant-garde steel-framed dome featuring no fewer than 154 triangular panes of glass that crowns the headquarters of the Real Club Celta de Vigo. Here, locally born chef Alberto González, who for several years had a Michelin star at the Silabario restaurant he ran in Tui (Pontevedra), focuses on the new style of Galician cooking that respects tradition, albeit from a more contemporary viewpoint, building his dishes around the quality of their ingredients. His à
652m
2
Maruja Limón
Contemporary · ★ Michelin
€€€
Self-taught chef Rafa Centeno is proof that someone without a background in the world of gastronomy can still be rewarded with a Michelin star. Today, this former graduate in industrial relations can proudly boast about his 25th anniversary at the head of a successful restaurant.Located just a few metres from Vigo’s maritime promenade and named after his mother-in-law, Maruja Limón offers guests a fun, liberating and informal dining experience that Centeno hopes will re-awaken their emotions and memories. Ably supported in the kitchen by chef Inés Abril, he conjures up two tasting menus for gu
1.0km
3
Enxebre
spanish · 必比登
€€
The first thing that draws you to this restaurant, where the Galician name translates as something that is pure, authentic and genuine, is that it is run by a young couple, chefs Marcos Rodríguez and Patricia Uceda, the former from Vigo itself, the latter from Toledo. This modern space, laid out on two floors and boasting a semi-open-view kitchen, also has a bar counter where guests can dine while watching the chefs hard at work. The contemporary inspired à la carte showcases plenty of technical prowess through signature tapas such as the “cocido stew doughnut” and Enxebre’s own version of a c
136m
4
Morrofino
Modern Cuisine · 必比登
€€
A restaurant-cum-taberna that continues to win over foodies, where the simple urban ambience comes as a pleasant surprise. Here, the chef is keen for the open-view kitchen behind the bar to take centre stage, creating exciting, technically adept and contemporary dishes with a creative twist and a street-food feel, while at the same time respecting traditional flavours. The à la carte offers dishes to share, backed up by two tastings menus (Origen and Morrofino) and attractive culinary creations that occasionally showcase interesting, internationally inspired fusions. We were particularly surpr
578m
5
Casa Marco
Traditional Cuisine · 必比登
€€
A particularly interesting option if you’re looking for elaborate traditional cuisine as an alternative to the usual fish and seafood on offer in the area. In addition, the restaurant has a classic, contemporary-style elegance, with a striking dining room to the rear which boasts a large window offering views of the chef at work in the kitchen. The à la carte features a good choice of meats (including IGP Castilla y León lamb), along with some rice dishes, fish straight from the market, and mouth-watering specialities such as baked loin of cod with onions and “panadera” potatoes, fried milk “d
655m
6
Alberte
regional
€€€
Here, owner-chef Alberte Gutiérrez’s aim is to offer high-quality, non-gimmicky cuisine based around the very best Galician meat and vegetables but with a special focus on the incredible fish and seafood from the Rías Baixas region (spider crab, lobster, langoustine, prawns from local estuaries, wild bream, etc.), almost all of which are sourced from the fish auction in A Guarda. The seasonal à la carte shows a penchant for dishes cooked on the open grill, alongside interesting daily specials and two tasting menus: Esencia and Alberte. We were blown away by their cured Cambados scallop with ve
565m
7
Detapaencepa
Contemporary
€€
This eatery is two businesses in one: a busy tapas bar, plus the restaurant itself. In both spaces, guests can order from the same updated traditional menu of tapas, raciones and a choice of more elaborate dishes such as the pigs’ trotters with a Carabinero prawn tartare, and the delicious wild boar stew with wild mushrooms and “Gnocchi Sarda” pasta. The à la carte is complemented by an “executive” menu (lunch from Monday to Friday), an impressive “menú de la casa”, plus several daily suggestions.
606m
8
La Mesa de Conus
Contemporary, Traditional Cuisine
€€
Attractive, modern and different, and designed for just 12 people to dine at the bar, hence our strong recommendation to book ahead. Chef Víctor Conus conjures up contemporary cooking with a focus on quality ingredients, the seasons and his own personal experiences. This is showcased on a single surprise tasting menu built around the best Galician ingredients available daily albeit with a nod to his Andalucian roots. Produce sourced from his kitchen garden in Nigrán are always present (including delicious Loba beans) as are pork-based products (charcuterie, as well as cuts such as “abanico”, “
821m
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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。