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hotelF1 Angoulême

Champniers
7.0/ 10Good

Based on public data

Review

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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06External scores · reference only, not verified
7.04/10FlyerKey composite

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Rooms & Views

Cabrio room with private bathroom - New #ontheroad

The Cabrio is the premium room by hotelF1! Equipped with a large comfortable bed with a comforter for 2 people, it also…

Tandem room for up to 2 guests. #ontheroad basics

Ideally designed for two, the Tandem Room is equipped with a double bed and duvet, sink area and desk area. Shared bathr…

Break room 2 single beds and 1 mezzanine bed, for 3 people maximum

Discover the hotelF1 Break Mezzanine Room with 2 single beds & 1 mezzanine bed with duvet, sink area, desk area and flat…

Break room 1 double bed and 1 mezzanine bed, for 3 people maximum

Discover the Break Mezzanine Room with 1 double bed & 1 single mezzanine bed with duvet, a sink area, desk area & flat s…

Renovated DUO room for up to 2 people.

The DUO Room has two single beds (90x190), a sink area, desk area, flat-screen TV and USB sockets. Shared bathroom facil…

Brand official data · Actual features may vary

Restaurants nearby

  • Aumì★ Michelin It is so popular that you have to book weeks, even months in advance. In a peaceful, airy house opposite the church, Mickaël Clautour and Laura Legeay lovingly craft a seasonal score. The vibe in the dining room is warm and attentive, while the kitchen team finetunes each detail with a focus on taste above all. Chawanmushi-style flan of crab and grapefruit, confit trout with citrus fruit, apples and sweet chestnuts: every dish is a masterpiece of delicate simplicity steeped in heroically wondrous flavour. Even better, it is all at sensible prices.9.1km
  • La BistronomieBib In this contemporary bistro, the chef rolls out a score that is as straightforward and satisfying as the establishment’s name suggests. Bistro classics (think French onion soup, beef tartare, chocolate mousse) rub shoulders with traditional country recipes, on which he puts a savvy new spin. A case in point is the cromesquis of aligot made with fresh Aubrac tome and tarragon-spiked raviole of poultry. The indulgent, beautifully crafted desserts are wickedly enticing, e.g. an apple extravaganza with caramelised apple, granny smith sorbet, apple gel, pastry cream laced with Madagascan vanilla an5.2km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.

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