O'jardin
·Bed and breakfasts
WiFi availableFree ParkingHeatingGardenLaundryLuggage storageAll 29 facilities +
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed(s)11 ㎡
The fireplace is a top feature of this double room. The double room features a washing machine, a wardrobe, as well as a shared bathroom boasting a bath and a hairdryer. Among the room amenities are tumble dryer, a dressing room, a tiled floor as well as outdoor furniture and garden views. The unit has 1 bed.
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Double Room
1 × Double bed(s)10 ㎡up to 2
This double room's standout feature is the fireplace. The double room offers a washing machine, a wardrobe, as well as a shared bathroom boasting a bath and a hairdryer. The unit has 1 bed.
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Facilities · 29
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingGardenLaundryLuggage storageIroning serviceParkingPets allowedTerraceFree WiFiPrivate parkingSun terraceDaily housekeepingShared lounge/TV areaBoard games/puzzlesParking garageOutdoor furniturePicnic areaPet bowlsCoffee Shop on siteDesignated smoking areaSun umbrellasPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersShared stationery like menus, pens are removedNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Les Prés d'Eugénie - Michel Guérard
Classic Cuisine · ★★★ Michelin
€€€€
Some chefs owe their reputation as much to their cuisine as to their human qualities: Michel Guérard, who died in August 2024, was one of them. Considered one of the founding fathers of "la nouvelle cuisine", admired by his peers the world over, he always put the same passion and dedication into his work, leaving his kitchen teams and family an incomparable gastronomic heritage. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion set in the verdant grounds, a front-of-house team with laser-like attention to the smallest of details… and, above all, c
31.6km
2
L'Orangerie
Classic Cuisine · ★ Michelin
€€€€
Comfortably installed in what used to be the fine dining restaurant, L'Orangerie is a real treat, indulging diners with an array of options. The most emblematic dishes and recipes of the father of nouvelle cuisine, the late Michel Guérard, are present and correct. Alternatively, you can get your teeth into fine cuts of meat from the Landes département (Blonde d'Aquitaine and Bazadaise beef, local poultry etc) cooked over an open fire. Finally, there are starters that combine classics and brasserie dishes (house-smoked salmon, horseradish cream and toast; avocado "cocktail" and large Palamós pr
31.6km
3
La Table Mirasol
Modern Cuisine · ★ Michelin
€€€
In this 1912 villa, a genuine Belle Époque period gem, the fine dining restaurant is run by chef Philippe Lagraula. He deftly blends produce from his native Landes with influences from further afield, particularly Peru, his wife's home country. The tasting menu is consummate, striking, creative and well-paced, marrying minimalism and character: squid stuffed with the first ceps of the season, squab in Armagnac with Peruvian chocolate and Aquitaine caviar. The Armagnac selection more than lived up to our expectations…
48.5km
4
Omnivore
Modern Cuisine · Bib
€€
Two minutes from Pau Château, on the picturesque Place Gramont, imagine a nostalgic bistro with a zinc-topped counter, wood panelling and upholstered seating. Pau's foodies flock here, sharing good vibes as they tuck into fish fresh from the fish auction or 24hr shoulder of pork. The slate menu features traditional nosh served generously and sometimes enhanced by touches of citrus fruit or well-balanced smoky notes. The jovial front-of-house staff are an added bonus.
26.0km
5
Jumo & Co
Modern Cuisine · Bib
€
In the heart of the old town of Pau, twin brothers, one a chef and the other a pastry chef, have successfully launched their family business in a modern bistro-style setting laid out over two floors, complete with a pastry counter and tea room. The menu is a real draw, and also represents great value for money. This talented pair bring a touch of magic to their apparently simple dishes, drawing on sweet and sour jus and a medley of condiments to enhance their ingenious and generous, yet always light cuisine. Think confit pork belly, barbecue jus, pickled vegetables, radishes, polenta croquette
26.2km
6
La Maison de Pierre
Modern Cuisine · ★ Michelin
€€€
Here in the centre of the village, this duo, whose enthusiasm is infectious, have set up shop in a half-timbered building that sports the Basque Country's characteristic red and white. It was once a Basque pelota ground (the reception still has the old ticket windows and a glass door opening onto the trinquet). Chef Nicolas Montceau and his pastry chef partner Julien Bonnal, who is also in charge of plating up the dishes, swear by local produce. Their multi-course surprise tasting menu in several sequences is a delight, rife with harmonious combinations of flavours, delicious jus and sauces, a
57.4km
7
L'Auberge du Pas de Vent
Traditional Cuisine · Bib
€€
Authenticity is the name of the game in this Landes "inn" that specialises in hearty, wholesome food, far removed from fads and fashions. The menu shines a light on the local terroir – beef from the Fermes de Chalosse network of farms, fattened free-range duck, milk-fed veal, sheep's milk cheese from a village shepherd and additive-free house-made sourdough bread. An open sandwich with pork shank terrine and confit pig's ears, with an orange and endive salad, or their iconic veal sweetbreads in Jurançon wine served in a skillet: the generous portions are a throwback to a bygone era. Warm welco
36.2km
8
Le Hittau
Modern Cuisine · ★ Michelin
€€€
You may well miss this former sheepfold tucked away in verdant greenery with its exposed timberwork on the beach road. It is however well worth keeping your eyes open! Chef Yannick Duc treats diners to spontaneous, vibrant recipes that are tailored to modern tastebuds, displaying a strong predilection for first-class seasonal produce, in particular the catch of the day. The chef also enjoys mixing seasonings, spices and peppers, jazzing up his carpaccio of Banka trout with horseradish and black lemon cream and wasabi ice cream or pairing ravioles of lobster with green curry, bisque of fish hea
60.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.