8.9/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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Rooms & Views
Family Suite
The fireplace is the standout feature of this suite. Boasting a private entrance, this suite includes a kitchen, 2 bedro…
Family Suite
Guests will have a special experience as the suite features a fireplace. Featuring a private entrance, this suite consis…
Deluxe Double Room with Bath
Guests can make meals in the kitchen that is equipped with a stovetop, a refrigerator, a dishwasher and kitchenware. The…
King Room with Garden View
This double room offers a fireplace. Meals can be prepared in the kitchen, which comes with a stovetop, a refrigerator,…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Les Cadets★ Michelin These cadets are brothers who greet diners in a trendy hip interior of 1950s inspiration. Charles and Tristan Bernabé cherry-pick outstanding veggies from local market gardeners and the finest fish from nearby fish markets. They consummately juggle with current trends and their classical training, grandmother's Breton culture, and even their father's pied-noir origins. All of which without ever compromising on the clarity of the dishes or the flavour of the sauces. Examples include cockles from Morbihan, tuberous parsley and black garlic; rack of veal, potatoes and shallots; baked apple, sweet6.4km
- Le Manoir de la Régate★ Michelin On the outskirts of Nantes in a beautiful residence near the Erdre, a chic and trendy decor and a menu of culinary delights awaits in this enticing restaurant. Chef Mathieu Pérou, who has worked in many Michelin-starred properties, skilfully combines fresh and elegant flavours in his beautifully presented dishes which he prepares using the region’s best ingredients. Front of house, his sister Anne-Charlotte oversees the highly professional service.7.7km
- L'Atlantide 1874 - Maison Guého★ Michelin Overlooking the Loire, this 19C mansion, a landmark of Nantes, commands a sweeping view over the former shipyards. Chef Jean-Yves Guého deftly fashions a banquet of grandiose Gallic classics. Seafood and fish take the limelight, illustrated by a delicate marriage of Breton langoustine and sea urchin or Croisic John Dory confit in butter. The front-of-house team is enthusiastically led by the chef’s daughter, while the well-curated wine list is rich in Loire vintages. Gutsy food in a restful setting – consider us smitten!7.8km
- LuluRouget★ Michelin Trained under Michel Troisgros, Ludovic Pouzelgues is one of the faces of the city's fine dining revival. A stone's throw from the famous Machines de l'Île, he heads up this restaurant with a pleasing, comfortable and contemporary interior. Here, the finest produce reigns supreme (the fish markets of La Turballe and Le Croisic are nearby); it is prepared with precision and inventiveness to create surprise menus based on what the market has to offer. Modern cuisine that is full of personality: a real success.8.1km
- Omija★ Michelin In this warm buzzy eatery, chef Romain Bonnet crafts creative surprise menus of Asian inspiration: the ‘omija’ is a Korean fruit, known as the five-flavour berry due to its unique combination of sweet, sour, bitter, salty and pungent flavours. Bonnet is unswerving in his dedication to taste, illustrated by green ‘kombujime’ asparagus flanked by sesame-flavoured ice cream, or squid from la Turballe marinated in Korean pepper. Virtuoso craftsmanship, gutsy stocks and addictive, big-boned sauces. The mainly organic produce is painstakingly sourced (common shrimp from la Cotinière on Oléron Island8.3km
- Freia★ Michelin This greenhouse with timber arches devoted to the goddess Freia is perched on top of a contemporary building. It is the perfect place to grow a garden of aromatic herbs and berries and to admire the panoramic view of Nantes. After the success of Vacarme, Sarah Mainguy crafts poetic and creative cuisine, mainly plant based and scattered with Scandinavian and Asian touches. Each dish is a treasure trove of brainwaves and delicious sauces – cases in point being the white asparagus with a vegetable seaweed XO sauce, or periwinkles with crisp green peas, topped with a glazed gwell snow.8.4km
- MerakiBib In this modern bistro, the chef has chosen to focus on plant-based and seafood dishes. Changing on a monthly basis, the set menus showcase the day's catch and local and organic produce. The lunch menu is very affordable; the evening menu is more elaborate. The wine cellar stars Loire labels and focuses on organic and natural wines.6.6km
- La MandaleBib Picture a Klein blue frontage and a trendy bistro done out with vintage furnishings and decorated with knick-knacks. Packed to the rafters, it has a recipe for success: bright, cheerful cuisine and fresh, flavourful dishes that are an instant hit. Think prawn wontons in tom kha kai sauce with a squid ink crumble, or octopus with 'nduja, baby potatoes and gochujang. The appealing lunchtime menu goes up a gear in the evening, while the atmosphere remains relaxed. With a strong focus on natural wines, the wine list also features some interesting selections.6.9km
- OBBOBib Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager, Guillaume Claireau, have opened this restaurant-cum-wine bar, where good food and good wine (200 references) go hand in hand. The deceptively casual chef rolls out a banquet of happy combinations and tasty sauces: the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of oomph, while the satay sauce on the fillet of mullet brilliantly sublimes the fish. The creamy oatmeal dessert is decisive proof that the chef has not lost his touch. In the evenin7.0km
- P'tite PommeBib A stone's throw from the Cité des Congrès events venue and the lively rue Fouré, this concrete-clad neo-bistro has an industrial edge. It is run by a couple made up of chef Ruddy Maisonneuve (P'tite Pomme is his nickname) and Juliette Jovelin (front of house). Trained as a pastry chef and previously sous-chef at Lulu Rouget, the chef serves ultra-fresh seasonal cuisine, elevated by local produce – some of the vegetables are supplied by his brother, a farmer and baker. Refined and precise, his vibrant dishes are testament to the work of a true professional: crispy mussels and courgettes with ho8.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Stade de la Beaujoire stadium in Nantes, France7.3km
- Nantes Cathedral cathedral located in Loire-Atlantique, in France7.5km
- Château des ducs de Bretagne castle of the Dukes of Brittany, Nantes, France7.7km
- Nantes Museum of Arts arts museum in Nantes, France7.5km
- basilique Saint-Donatien-et-Saint-Rogatien catholic church in Nantes, France7.1km
- Théâtre Graslin opera house in Nantes, France7.3km
- Île de Versailles Japanese Garden Japanese styled garden in Nantes6.7km
- Basilique Saint-Nicolas basilica located in Loire-Atlantique, in France7.3km
Attraction data from Wikidata (CC0) — reference only.
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