Hotel Venta de la Punta
·Hotels
Check-in 12:30 PM / out 12:00 PM
Air conditioningLift / ElevatorParkingPets allowedHand sanitizer in guest room and key areasFire extinguishersAll 16 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service8.0
Facilities8.0
Cleanliness8.0
Surroundings8.0
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Room types · 4
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed12 ㎡up to 2
These rooms have an private bathroom and balconies. They also have air conditioning and cable TV.
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Triple Room
3 × Twin bed12 ㎡up to 3
These rooms have an private bathroom and balconies. They also have air conditioning and cable TV.
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Twin Room
2 × Twin bed12 ㎡up to 2
These rooms have an private bathroom and balconies. They also have air conditioning and cable TV.
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Single Room
1 × Twin bed10 ㎡up to 1
These rooms have an private bathroom and balconies. They also have air conditioning and cable TV.
Rates / book on FlyerTrip →F
Facilities · 16
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningLift / ElevatorParkingPets allowedHand sanitizer in guest room and key areasFire extinguishersFirst aid kit availableInvoice providedSmoke alarmsSecurity alarmInternet accessSelf parking (surcharge)Free wired internetNon-smoking roomsTour deskNon-smoking throughout
N
Nearby & map
DiningSights
1
Les Moles
Modern Cuisine, Creative · ★ Michelin
€€€
This family-run business, occupying an old farmhouse with a rustic charm and contemporary decorative detail, is firmly steeped in its surroundings and their natural bounty, as well as the history of Ulldecona. This is also demonstrated by its name, which refers to the millstones carved out of the local quarry.Chef Jeroni Castell, complemented by his son Pau, does everything possible to bring a sustainable approach to his dishes, which are based around the perfect balance that should exist between local provenance, technique and fun, showcasing those products that encapsulate the Terres de l’Eb
14.1km
2
L'Antic Molí
Modern Cuisine, Traditional Cuisine · ★ Michelin
€€€
Still haven't tried mantis shrimp? Well, look no further, because these Mediterranean crustaceans are all the rage, and here, during the season (February and March), they usually offer a themed menu.The restaurant is in an old restored flour mill and is now dedicated to the culture of locally sourced produce. It is no surprise that chef Vicent Guimerà is one of the bastions of Slow Food, which is based exclusively on local products and promotes both the circular economy and conscious cooking. The chef, who is quick to highlight the equidistant location between the sea and the mountains, rounds
18.2km
3
Citrus del Tancat
Modern Cuisine · ★ Michelin
€€€
If you happen to have at your disposal an estate with plenty of history, an attractive small hotel (Tancat de Codorniu) surrounded by landscaped grounds, over 2,000 fruit trees (mainly orange, hence the name Citrus) and a large organic vegetable garden, you have the cornerstones of a project that is steeped in the local region.Here, the gastronomic cuisine comes courtesy of young chef Aitor López, who flies the flag for Mediterranean cooking that is based around locally sourced ingredients from the Ràpita fish auction and the Ebro delta, with a constant nod to Catalan and Valencian recipes tha
20.8km
4
Villa Retiro
Creative, Traditional Cuisine · ★ Michelin
€€€€
A magical journey through the flavours of Baix Ebre! This restaurant, located in a land of untold beauty, surprises with its location in the old stables, now modernised, of the beautiful resort of the same name, equipped with magnificent rooms and an impressive 200-year-old ficus tree (the roots of which are now firmly part of the structure of the building and the well). Here, chef Fran López continues to find inspiration in the natural bounty of the Ebro delta. On his menus (Clásico, Homenaje, and Más que un Homenaje), which this year mark their 20th anniversary, he offers traditional and cre
22.0km
5
Rubén Miralles
Modern Cuisine, Contemporary · ★ Michelin
€€
This small restaurant, located along a narrow street just a few metres from the Plaza Parroquial, provides the perfect opportunity to enjoy a true gastronomic experience. Rubén Miralles, the Castellón-born chef at the helm in the kitchen, showcases contemporary cooking that combines different trends with a non-zealous approach along with traditionally based dishes featuring top-quality ingredients. His aim is to take guests on a culinary journey from the local area (note his reinvented take on traditional recipes) to more globally inspired flavours that include forays into the cuisine of Arabi
27.3km
6
L'Algadir del Delta
Traditional Cuisine, Creative · Bib
€€
Located in the Hotel Algadir del Delta, the first to be certified with the European Ecolabel in Catalonia... this spot has the quality to be the undisputed star of the business, located in the Natural Park of the Ebro Delta and with its famous rice fields just a stone’s throw away. Owner-chef Joan Capilla is committed to local products, conscious gastronomy and the most modern techniques to give shape to updated traditional cuisine with a marked regenerative philosophy. The proposal, which always reserves a special place for rice dishes, revolves exclusively around several set menus: the Bib G
17.5km
7
Bistró Amunt
Traditional Cuisine · Bib
€
With this bistro, located on the upper floor of the award-winning L'Antic Molí and with its own entrance, chef Vicent Guimerà diversifies the business by offering something that reflects the essence of his cuisine but in a more informal way. The proposal, with tradition at its core but with modern touches, revolves around a set menu with a choice of main course (there is also another, with the same offer, which includes two glasses of wine). The cuisine continues to be built from a focus on the seasonal produce of Terres de l'Ebre, Terres del Sénia and Parc Natural dels Ports. Among the dishes
18.5km
8
Raúl Resino
Creative, Seafood · ★ Michelin
€€€€
Raúl Resino, who is known as the fisherman-chef, signals his philosophy in a single sentence: “We cook as we think, we don’t think how we’re going to cook”. His creative cooking showcases a constant desire to move forward, hence his nod to Japanese cuisine and, above all, a strong focus on fish, seafood, rice and ingredients from nearby market gardens. He is also a great advocate of locally sourced ingredients and often heads out to catch his own fish. His cuisine (a single tasting menu called Raúl Resino) is centred around the biodiversity of Castellón’s Mediterranean shoreline and recipes th
33.2km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.