那安切酒店
Na-anché Hotel
·Hotels
提供折扣的场外停车费家庭房保险箱传真/复印停车露台全部设施 · 34 +
04
住客评分与口碑
基于 — 条住客评论汇总 · 多源覆盖
维度评分 · 跨来源加权
服务9.4
清洁8.7
房间7.6
性价比7.4
设施7.3
网络7.0
位置7.0
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客房房型 · 14
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
标准双人套房
1 × Double bed35 ㎡最多 2 人
这间套房拥有独立的入口，内含一个客厅、一个独立卧室和一间配有浴缸及淋浴的浴室。套房设有一个可以欣赏花园美景的阳台，此外还提供舒适的休息区和一台配有流媒体服务的平板电视。房间内配有一张床。
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标准套房
1 × Extra-large double bed (Super-king size)30 ㎡最多 2 人
此套房设有独立的私人入口，包括一个客厅、一个独立的卧室以及一间配有浴缸和淋浴的浴室。套房内配有休息区、衣柜、带流媒体服务的平板电视和一处庭院。本单元提供一张床。
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豪华大床房
1 × Extra-large double bed (Super-king size)29 ㎡最多 2 人
双人房配备沙发及私密浴室，浴室内设有淋浴设施。宽敞的双人房提供独立入口、休息区、衣橱及保险箱，还配备了平面电视，支持流媒体服务。房间内设有一张床。
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标准双人间，配两张双人床
1 × Double bed25 ㎡最多 3 人
这间双床房设有一台带有有线频道的平面电视、一个私人浴室以及一个户外用餐区。房间内配备一张床。
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Basic Triple Room
3 × Double bed20 ㎡最多 6 人
Offering free toiletries, this triple room includes a private bathroom with a shower. This triple room offers a safe deposit box and a flat-screen TV. The unit has 3 beds.
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带私人浴室的家庭房
1 × Twin bed / 1 × Extra-large double bed (Super-king size)20 ㎡最多 3 人
家庭房配备了平面电视，支持流媒体服务，拥有私人浴室和一个露台。房间内提供2张床位。
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客房豪华工作室
带阳台的双人房
1 × Double bed18 ㎡最多 2 人
这间双人房配备了平面电视和有线频道，设有私人浴室，以及可以欣赏花园景观的阳台。房间内提供一张床。
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设
酒店设施 · 34
酒店提供的全部设施与服务(来自多源资料汇总)。
提供折扣的场外停车费家庭房保险箱传真/复印停车露台私人登记入住/退房桌游/拼图接驳服务（额外收费）礼宾服务杂货配送公共浴池水果灭火器钥匙访问物业外的闭路电视24小时安全服务安全警报互联网接入日本庭园没有无障碍班车没有无障碍火车站班车外部停车场提供折扣费用自助停车（额外收费）机场运输 - 接送（附加费）公共区域内的电视机场交通 - 送客（附加费用）可无障碍的火车站穿梭巴士无障碍接驳车免费有线互联网前台（有限时间）无烟房间客房服务旅游咨询台
周
周边与地图
餐厅景点
1
Levadura de Olla Restaurante
Mexican, Traditional Cuisine · ★ Michelin
$$
One could spend an entire afternoon or evening in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Local produce takes priority, evident in starters like grilled squash composed with a lush pipián blanco and spearmint. The tamales, which she learned from her grandmother, are peerless. A recent version was enriched with ricotta and enrobed in a duo of moles. Heartfelt, comforting cooking can further be found in delightful preparations like a
4.2km
2
Los Danzantes Oaxaca
mexican · ★ Michelin
$$$
This Oaxaca favorite can count 25 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the space buzzes as personable servers guide locals and visitors alike. Start with a terrine of vegetables dressed with avocado puree, featuring product from the operation's organic garden north of the city, before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. The tortilla and cafe dessert is a clever pl
4.2km
3
Las Quince Letras
mexican · 必比登
$$
Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender s
4.0km
4
La Olla
mexican · 必比登
$$
For a restaurant with decades of history behind it, La Olla looks rather ordinary and would be easy to pass by on the street without a second thought. Alas, Chef Pilar Cabrera is a name to know. A champion of traditional Oaxacan dishes and an ambassador for the region, she has run this restaurant and her own cooking school, Casa de Los Sabores, for over 20 years. A comal by the front door is your signal to start with the maiz sampler featuring squash blossom quesadillas and crispy plantain tacos smeared in a finely spiced coloradito. No meal is complete without the mole negro, which is wonderf
4.1km
5
Tierra del Sol
mexican · 必比登
$$
Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome
4.2km
6
Labo Fermento
Asian · 必比登
$$
You won’t find another restaurant in Oaxaca quite like this one. Chef-owner Joseph Gilbert and his team are obsessed with fermentation and go to great lengths to make their own kimchi, shoyu, miso and more. Asian flavors course through the menu in the form of plucky pork wontons glossed in chili oil, Chinese barbecue pork buns and soothing dashi. One can’t-miss item is the fried chicken that’s marinated in shoyu, garlic and ginger and comes with a clever lemon aioli made with sardine stock. This is the kind of food best for sharing in a space that’s sunny, breezy and high-energy thanks to an o
4.2km
7
Xaok
Mexican · 必比登
$$
Right off a busy street, this restaurant looks like a stylish hotel from the outside. Further in, find a well-appointed dining room and a comfortable patio overseen by a friendly team that is equally happy to see you. Infused with global inspiration, the cooking here makes the most of local ingredients, prepares them with care, and presents them in style. Think roasted broccoli with hoja santa puree, gnocchi with oxtail stew, and a particularly good confit pork with mole negro and a banana and apple puree. A recent dessert of tiramisu made with Oaxacan coffee and mamey made for a perfectly swe
4.8km
8
Teocintle-Tika'aya
Mexican, Contemporary
$$$$
Just south of the Mercado de La Merced, this tiny little nook of a restaurant is a surprise in every way. With just a handful of tables and no menu in sight, the tasting pulls inspiration from Oaxaca’s Mixteca region. The young chef Toño García cooks with the maturity of someone much older, as he brings refined flair to indigenous preparations. His colorful, accomplished dishes wouldn’t be out of place in far ritzier settings, starting with the avocado croquette crowned with nopales. Fish and plantain wrapped in hoja santa in an aguachile pulls flavors from Mexico and beyond.Reservations made
3.4km
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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。