8.6/ 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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8.63/10FlyerKey composite · 2 sources
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Rooms & Views
Superior Room, Bathtub, Terrace
Courtyard view
1 Queen Bed and 1 Double Sofa Bed 215-sq-foot individually decorated room, furnished balcony/patio with courtyard view…
Superior Double Room, Courtyard View
City view Courtyard view
1 King Bed and 1 Double Sofa Bed OR 2 Twin Beds and 1 Double Sofa Bed 194-sq-foot individually furnished room with cit…
Family Room
City view Courtyard view
1 Queen Bed and 1 Double Sofa Bed 194-sq-foot individually decorated room with city and courtyard views Internet…
Superior Room, Angle Tub, Terrace
City view Courtyard view
1 King Bed OR 2 Twin Beds 194-sq-foot individually decorated room, furnished balcony/patio with city and courtyard vie…
Superior Double Room, Balcony
City view
1 King Bed OR 2 Twin Beds 161-sq-foot individually decorated room, furnished balcony/patio with city views Interne…
Standard Double Room
City view
1 Double Bed 140-sq-foot room with city views Internet - Free WiFi Entertainment - 82-cm LED TV with digital…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- La Galinette★ Michelin Chef Christophe Comes is passionate about plants! He is genuinely committed to his two vegetable gardens and his collection of citrus-fruit and olive trees (endemic varieties from which he produces his own olive oils). Plant-based notes permeate his cuisine from starter to dessert with finesse and intensity. In his medley of spiny cucumbers, white tuna sashimi and shiso, a thousand and one ways to enjoy this vegetable are showcased, as the seasonings build in intensity; sea bream is served on a fennel-infused bouillabaisse jus with wild fennel, accompanied by courgettes, basil and a garlic rou853m
- Le GarrianeBib "Garriane" is the contraction of Garry and Ariane, and originality is the name of the game here! In the kitchens, Garry, an Australian, concocts seasonal, ingredient-focused cuisine that taps into influences from around the world. The restaurant is now open for lunch as well as Monday for dinner, with a menu of vegetarian and vegan options, and operates as a café in the mornings and afternoons.383m
- Lazare EscarguelBib A stone's throw from Le Castillet, home to the Catalan Museum of Popular Arts and Traditions, this restaurant is tucked away in a historical side street. Élise and Charles Lagrange, in their early twenties, have opened a restaurant on the ground floor, with tables on a patio sheltered from the heat. With its generosity, precision, freshness and attention to the seasons, the chef's cuisine brings a smile to your face: tender white asparagus with smoked taramasalata and asparagus milk, pearlescent pollock on turnip risotto and sabayon maltais. Élise deftly oversees the service. A handful of well695m
- ManatBib This old building with thick stone walls a stone's throw from Saint-Jean-Baptiste Cathedral has been appointed in a minimalist vein with an open kitchen, a large corner counter and pale wood tables; it is regularly packed to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients, drawing on the culinary techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, serv989m
- Maménakané On the other side of the River Têt, in a residential neighbourhood at a slight remove from the city centre, this restaurant puts its best foot forward with understated decor in a Japanese or Scandinavian style. Self-taught sommelier Kotaro Ike's discerning wine list has been curated to accompany the single multi-course set menu. Chef Maiko Ike (his wife), who trained in Kyoto before moving to L'Axel in Fontainebleau, crafts a clear and subtle menu: salt-marinated and flame-seared yellowtail, steamed sea bream with yuzu, and French toast with olive oil and citrus fruits. In this balanced cuisin683m
- Le Divil Between Le Castillet and the prefecture, a specialist of fine matured meats: customers choose their piece (rib steak, entrecote, sirloin), which is then weighed, grilled and accompanied by tasty home - made fries. There are 300 types of wine to wash it down.766m
- La Passerelle The chef now at the helm of this maritime-inspired restaurant, where she once trained with her father, is giving us her own modern take on family tradition. She likes to add good concentrated jus to her dishes (octopus with pork jus) as well as sweet-and-sour flavours (langoustine, turnip, almonds). She is also a sommelier, and puts her heart and soul into coming up with optimal food and wine pairings.925m
- L'Épicentre Cream of spinach soup, escargots sautéed in persillade, grilled bacon and aïgo boulido (garlic soup); meagre steak, button mushroom mousseline and pressed confit potatoes; Nantes biscuit with rum and blood orange – the chef's instinctive cooking combines generosity and expertise. In this building with a round floor plan, the welcome and service are in perfect harmony!3.9km
- La Terrasse de la Galinette In the Parc de Clairfont in Toulouges, a small town famed for its namesake red onion, chef Christophe Comes has opened this guinguette – a bucolic open-air restaurant with wooden decking and masts, coconut-fibre shade sails and awning, and a large bar-counter. The kitchen, which also opens onto the terrace, is organised around a Spanish charcoal oven over which fish and meat are barbecued by the open flame. The same high standards apply here as at La Galinette in Perpignan: vegetables, herbs, oil and honey come from the restaurant's own gardens; organic and natural wines. Fantastic!5.3km
- L'AbSix Do not be misled by the colonial feel of this large building, you can trust the experienced chef to surprise your taste buds. With a single set menu that changes weekly, he cooks up modern and creative dishes that reflect the seasons: croustillant with parmesan, marinated chanterelles and a sweet garlic cream; turbot fillet tempura, coconut, lemongrass and a ginger emulsion.5.6km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Perpignan Cathedral cathedral located in Pyrénées-Orientales, in France1.0km
- Castillet fort and city gate in Perpignan787m
- Palace of the Kings of Majorca castle in Perpignan, Pyrénées-Orientales, France952m
- Stade Aimé Giral multi-purpose Stadium in Perpignan, France2.0km
- Musée Hyacinthe-Rigaud municipal museum in Perpignan645m
- Stade Gilbert Brutus sports venue2.8km
- Théâtre de l'Archipel theater founded in 2011 in Perpignan, France533m
- Église Saint-Jean le Vieux de Perpignan church located in Pyrénées-Orientales, in France1.0km
Attraction data from Wikidata (CC0) — reference only.
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