桑德加尔圣丹尼酒店
Sonder Gare Saint Denis
·Hotels
空调电梯工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则全部设施 · 21 +
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客房房型 · 5
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
三卧室阁楼公寓
1 × Large bed85 ㎡最多 6 人
这间宽敞的公寓包含一个客厅、三个独立的卧室以及一间配有浴缸或淋浴及免费洗浴用品的浴室。您可以在厨房中准备餐点，厨房配备了炉灶、冰箱、洗碗机及厨房用具。公寓配有空调，设有平面电视、洗衣机、茶和咖啡机以及衣柜。单位内提供三张床位，适合家庭或朋友的聚会。
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带阳台的两卧室公寓
1 × Large bed64 ㎡最多 4 人
这间宽敞的公寓设有一个客厅、两个独立的卧室，以及一个配有浴缸或淋浴和免费洗漱用品的浴室。设施齐全的厨房中，客人可找到炉灶、冰箱、洗碗机和厨房用具。公寓内配备了空调、平板电视、洗衣机、茶和咖啡机以及衣柜。此单元配有两张床。
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两卧室阁楼公寓
1 × Large bed60 ㎡最多 4 人
这间宽敞的公寓包括一个客厅、两个独立的卧室以及一个带浴缸或淋浴和免费洗漱用品的浴室。在设备齐全的厨房中，客人可以找到炉灶、冰箱、洗碗机和厨具。公寓配有空调、洗衣机、茶咖啡机、衣柜和平面电视。单元内提供两张床。
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带阳台的一卧室公寓
1 × Sofa bed49 ㎡最多 4 人
这套公寓包含一个客厅、一个独立卧室和一间带浴缸或淋浴的浴室，提供免费洗漱用品。设备齐全的厨房配备了炉灶、冰箱、洗碗机及厨具。公寓提供空调、洗衣机、茶和咖啡机、衣柜以及平面电视。该单元设有两张床。
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公寓套房
1 × Large bed42 ㎡最多 2 人
该空调公寓设有1间卧室和1间配备浴缸或淋浴的浴室，并提供吹风机。在设施齐全的厨房中，客人可以找到炉灶、冰箱、洗碗机和厨房用具。公寓配备洗衣机、茶水和咖啡机、衣柜、烘干机以及平板电视。房间内提供1张床。
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酒店设施 · 21
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液无现金支付可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房发票已提供客人在住宿期间可以选择取消任何清洁服务。共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁餐饮区保持社交距离在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人互联网接入免费有线互联网无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
Cadet
Modern Cuisine · 必比登
$$
This restaurant a stone's throw from the Quartier des Spectacles is the little sister of Bouillon Bilk and run by the same team. The spacious room, with its contemporary, minimalist style, partly open kitchen and long counter, makes for a convivial experience. On the menu: tapas-style dishes for sharing, such as beautifully fresh leek and marinated mackerel, hand-cut beef tartare with grated Asiago cheese, snow crab with red curry, and calamari seared with Asian pear and topped with chili beurre blanc. For dessert, try the chocolate-banana tart. Four dishes for two and a dessert to share is ab
638m
2
Jérôme Ferrer - Europea
Modern Cuisine, Creative · ★ Michelin
$$$$
Housed in an ultra-modern architectural setting with towering windows bathing the interior in light, this restaurant offers diners a wonderful view of the brigade at work in the glass-paned kitchen. The chef is the son of farmers from France. Fusing French culinary traditions with the riches of Quebec's terroir, his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar. Fragrant consommés, velvety creams, and complex sauces point to significant culinary expertise. The meal is also suffused with nostalgia: crispy pork rinds
2.1km
3
Hoogan et Beaufort
Modern Cuisine · ★ Michelin
$$$$
Set on a repurposed brownfield, this restaurant with an urban-style aesthetic has preserved remnants of its glorious heritage: red-brick walls dating back to 1904 and metal framework. Under the direction of chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouth-watering lineup, starring the likes of house-made agnolotti with celeriac and Louis d'Or cheese, duck wood-fired whole on the carcass, served with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights inc
3.3km
4
Sushi Nishinokaze
Japanese, Sushi · ★ Michelin
$$$$
In the minimalist and traditional setting of a fine dining sushi counter, Japanese chef Vincent Gee has a demanding and deeply respectful approach to Edomae tradition. Fish, sourced from Japan for the most part and shored up by excellent Canadian produce, is presented at the start of service in their traditional box. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a subtle blend of vinegars and its temperature is adjusted to the fat content of the fish. Skilful curing and marinating demonstrate confident technique, enhancing an
3.5km
5
Sabayon
Modern Cuisine · ★ Michelin
$$$$
The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Working in partnership with the province's best producers, he elevates each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But desse
3.6km
6
Othym
Regional Cuisine, Country cooking
$$$
This restaurant has moved into a larger, brighter space. True to its ecological commitments, the new establishment has used a range of recycled materials. The menu, which is written on the blackboard, includes flavorful rustic sharing plates made with seasonal ingredients supplied by small-scale Québec producers. Flavors are always the name of the game, whether you opt for the lamb bavette with kale, the onion and beet tartlet, or Arctic char with carrots. The restaurant has adopted the "Bring Your Own Wine" policy.
535m
7
Le Club Chasse et Pêche
French
$$$$
Tucked away behind an unshowy entrance, this restaurant is located between City Hall and the old port, next to the Château Ramezay. Part of its appeal lies in the historical character of the setting with its thick stone walls and wooden beams. With subdued lighting and cozy leather armchairs, the atmosphere is intimate and romantic, reminiscent of an upscale club. The menu changes regularly to reflect the seasons and showcases local ingredients. Dishes include vol-au-vent with veal sweetbreads and lobster, halibut in a white wine sauce with bacon jam, trout gently confit in olive oil, and Amer
535m
8
Bouillon Bilk
Modern Cuisine, Creative
$$$$
Right in the heart of the Quartier des Spectacles, a stone's throw from Place des Arts, Bouillon Bilk blends seamlessly into the bustling rue Sainte-Catherine. Behind the restaurant's plain façade, Chef François Nadon crafts cuisine imbued with influences from around the world, served in a refined setting. Celery root fried in panko is accompanied by a raw pear coulis and a miso sauce, with raw enoki and pan-fried shiitake. The just-seared scallops are set on a hazelnut butter and different textures of zucchini. For dessert, pastry chef Léa Godin Beauchemin creates a lovely combination of pear
539m
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。