Le Nid Bord De La Loire
·Homestays
WiFi availableFree ParkingHeatingGardenExpress check-in/check-outCyclingAll 29 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.9
Location9.6
Facilities9.3
Value9.2
Cleanliness9.2
Rooms9.1
Surroundings9.0
Wi-Fi6.5
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room with Private Bathroom
1 × Double bed(s)23 ㎡up to 2
The fireplace is the standout feature of this double room. The double room features a private entrance, a minibar, a terrace with garden views as well as a private bathroom boasting a shower. The unit has 1 bed.
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Studio
1 × Double bed(s)20 ㎡up to 2
The well-equipped kitchen features a stovetop, a refrigerator, kitchenware and an oven. The studio provides a private entrance, a minibar, a terrace with an inner courtyard view as well as a private bathroom featuring a shower. The unit offers 1 bed.
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Facilities · 29
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingGardenExpress check-in/check-outCyclingParkingPets allowedTerraceFree WiFiPrivate parkingSun terracePrivate check-in/check-outStreet parkingAdult onlyOutdoor furniturePicnic areaPet bowlsPet basketCoffee Shop on siteFire extinguishersInvoice providedSmoke alarmsCCTV outside propertyCCTV in common areas24-hour securityWalking toursNon-smoking roomsNon-smoking throughout
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Nearby & map
Dining
1
Gric
Modern Cuisine
€€
Marie Gricourt's career has already taken her to the heights of Christophe Hay's La Table d'à Côté, where she was head chef. She has since opened her own restaurant, a convivial place in keeping with her personality. In this restaurant not far from the banks of the River Loire, the chef and her mainly female team (who provide service with a smile) put a new twist on bistro-style cuisine, simply and precisely: a surf and turf starter with scallops cradled in a sweet potato, bacon and prune purée; conchiglioni stuffed with beef chuck and porcini; and for dessert a delicious floating island with
577m
2
Le Lièvre Gourmand
Creative
€€€
Tristan Robreau, the chef at this restaurant on the banks of the Loire carefully crafts his own personal take on fusion cuisine inspired by his travels in Asia. The single set menu, which can be fine-tuned to suit your preference, pairs an ingredient with a seasoning, eg green curry with crab, tikka masala with squab.
594m
3
La Dariole
Modern Cuisine, Traditional Cuisine
€€
In the heart of the old town and not far from the cathedral, this 15C half-timbered house showcases an easy alliance of old stonework and cosy touches. The chef, who even trained here when he was learning his trade, hits the mark with delicious cuisine that is in tune with the times. The seasonal menu changes regularly and features appealingly tasty dishes such as pork chop with potatoes and a caper jus.
825m
4
L'Hibiscus
Modern Cuisine
€€
In a bustling pedestrian street, the façade is discreet. Venture inside for fresh ingredients, original recipes and modern cuisine, courtesy of Céline Lefebvre, a chef with a proven track record. No à la carte, but a short set menu changing regularly abreast of the seasons and availability. Reasonable prices.
841m
5
Eugène
Modern Cuisine
€€€
If you are passing through the Loiret, département, this cosy establishment is recommended for chef Alain Gérard's subtle seasonal cuisine: his dishes are meticulous, tasty and fine, and he composes his mouth-watering surprise set menus as the inspiration takes him.
1.2km
6
La Table de Christophe Hay et Loïs Bée
Modern Cuisine, Creative · ★ Michelin
€€€€
Opposite Limère golf course, Christophe Hay's second establishment sports a contemporary interior inspired by nature and the forest, the chef's main muses, together with vegetables from his garden. The huge open kitchen is in the hands of chef Loïs Bée, whose highly personal score, underpinned by confident technique, is nonetheless perfectly in tune with the house ethos. The delicate, seasonal cuisine is eco-conscious and favours short supply chains and game in season. Think Sologne trout, cucumber, verbena and tapioca; fillet and andouille of ostrich, parsley-flavoured viennoise, wild garlic,
7.9km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.