
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.
Contribute a stay reportRooms & Views
1 Double Bed and 2 Twin Beds 602.8-sq-foot room, deck/patio with garden views Internet - Free WiFi Food & Drin…
1 Double Bed 538.2-sq-foot room, deck/patio with garden views Internet - Free WiFi Food & Drink - Mini-fridge…
1 Double Bed 495.1-sq-foot room, deck/patio with garden views Layout - Bedroom and living room Internet - Free…
1 Double Bed 387.5-sq-foot room, deck/patio with garden views Internet - Free WiFi Food & Drink - Mini-fridge…
1 Double Bed 355.2-sq-foot room, deck/patio with garden views Internet - Free WiFi Food & Drink - Mini-fridge…
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Restaurants nearby
- Bulle d'Osier★★ Michelin A former officers' mess, this mansion standing proud next to the Porte des Moulins is now a charming restaurant, designed and set up by chef Laurent Petit. Both the name and decor of this elegant property surrounded by a large vegetable garden pay homage to the tradition of basket-making in Fayl-Billot – the birthplace of this champion of ingredients from Lake Annecy. The carte blanche menu devised by Valentin Loison (the chef from the Jura previously worked at Le Clos des Sens and Mirazur) is creative and on point, drawing inspiration from foraging (polypody), garden vegetables, local livesto17.5km
- MirabelleBib Martine and Laurent Petit have chosen to write a new chapter in their story on these premises that used to be an officers' mess – in an elegant townhouse next to the Porte des Moulins. The great chef has teamed up with Valentin Loison (in the kitchen) and Anaïs Bercegeay (front of house) to bring this ambitious project to life. Surrounded by a magnificent vegetable garden, the house has been turned into a hotel that accommodates two restaurants. At Mirabelle, the atmosphere is resolutely warm and convivial, providing the perfect setting for diners to savour the indulgent cuisine made with ingr17.5km
- Le BalconBib Chef Jean-Philippe Gauthier is upholding the traditions of this former coaching inn, which has been in the family since 1951. House specialties include: rabbit terrine with foie gras, chicken with vin jaune and morels, and a knockout trolley of matured cheeses. Meals are served in an interior that blends character and authenticity. Charming welcome and service. Rooms for overnight stays.32.6km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
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