科尔贝特酒店
Hotel Colbert
·Hotels
入住 03:00 PM / 退房 11:00 AM
空调家庭房电梯行李寄存快速入住/退房保险箱全部设施 · 32 +
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
环境7.8
服务7.6
清洁7.6
设施7.2
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 · 3
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华双人房
1 × Queen bed17 ㎡最多 2 人
此双人房配备免费洗浴用品，设有带浴缸和吹风机的私人浴室。空调双人房内配有卫星频道的平面电视、隔音墙、茶咖啡设施、衣柜以及迷人的山景。该房间提供一张床供您舒适休息。
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舒适双人房
1 × Queen bed14 ㎡最多 2 人
这间双人房提供免费洗浴用品，配有独立的浴室、浴缸和吹风机。空调房间设有平面电视，能够接收卫星频道，墙壁具备隔音功能，并配有茶和咖啡冲泡设施、衣柜，以及美丽的山景。该房间设有一张床。
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经典双人房
1 × Double bed12 ㎡最多 2 人
此双人房配备免费洗浴用品，拥有独立浴室，内设浴缸和吹风机。客房配有空调，提供平面卫星电视、隔音墙壁、衣柜、安全保险箱，以及城市美景。房间设有一张床。
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酒店设施 · 32
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯行李寄存快速入住/退房保险箱传真/复印隔音房间露台户外家具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无现金支付可用灭火器客人在住宿期间可以选择取消任何清洁服务。烟雾报警器可以将食物送到客房。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24小时安全服务钥匙卡访问互联网接入快速入住公共区域内的电视免费有线互联网前台（有限时间）现场高尔夫应请求提供客房服务无烟房间客房服务全馆禁烟
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
562m
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
396m
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
5.8km
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!
6.2km
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
6.5km
6
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
190m
7
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!
313m
8
Instincts
Modern Cuisine
€€
This place run by a dynamic couple turns out to be a pleasant surprise. They are setting about putting a new spin on good old bistro cuisine, in a contemporary setting – exposed brickwork, wood and an open kitchen. Line-caught pollock, bergamot hollandaise sauce, crispy tarragon; grilled sweetcorn, honey madeleine, dark beer ice cream and popcorn meringue: a real treat... and a top tip!
320m
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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。