卡尔塔酒店 京都别邸
Carta Hotel Kyoto Bettei
·Hotels
空调家庭房电梯行李寄存保险箱传真/复印全部设施 · 43 +
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9.1
房间9.0
位置8.9
网络8.8
性价比8.8
清洁8.8
设施8.6
环境8.6
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客房房型 · 6
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
日式客房
2 × Twin bed / 2 × Futon Mat28 ㎡最多 5 人
家庭房配备独立浴室，设施完备，设有浴缸、淋浴、坐便、吹风机和拖鞋。此家庭房配有空调，并设有带有平面电视的休息区，提供榻榻米、独立入口、隔音墙和智能手机。房间内设有两张床和两张 futon 床垫。
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大双床房
2 × Double bed26 ㎡最多 5 人
双床房配备私人浴室，设施完善，包含浴缸、淋浴、坐浴盆、吹风机以及拖鞋。该房间设有空调，配有一个休息区，配备平板电视、独立入口以及隔音墙，此外，还提供智能手机及茶咖啡机。此单位设有两张床。
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花园景观高级双人房
2 × Twin bed23 ㎡最多 3 人
双床房配备私人浴室，内设浴缸、淋浴、坐浴盆、吹风机和拖鞋，设施完善。配有空调的双床房提供平面电视、私人入口、隔音墙以及智能手机，房间还可俯瞰花园景观。此单元设有两张床。
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豪华双人房
2 × Twin bed23 ㎡最多 3 人
双人间配备独立卫浴，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该双人间为空调房，设有一个配有平面电视的休息区，拥有私人入口和隔音墙，同时配备智能手机及茶水咖啡设备。房间内提供两张床位。
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附加床的双人房
3 × Twin bed23 ㎡最多 3 人
双人间配备私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。此房型为空调房，设有一个带平板电视的休息区、私人入口、隔音墙、智能手机，并且配备茶和咖啡冲泡设备。该单元可提供3张床位。
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国王房
1 × Extra-large double bed (Super-king size)16 ㎡最多 2 人
双人房/双床房配备私人浴室，设施齐全，设有浴缸、淋浴、坐厕、吹风机和拖鞋。此房间为空调房，设有一个配备平板电视的休息区，私人入口，并且墙壁具备隔音效果，同时配备智能手机及茶咖壶。这间客房设有1张床。
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酒店设施 · 43
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯行李寄存保险箱传真/复印隔音房间残疾人士设施私人登记入住/退房共享休息室/电视区礼宾服务无过敏房间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灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封餐饮区保持社交距离钥匙访问对客人健康进行检查的流程在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人为客人提供面罩24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入日本庭园公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
Isshisoden Nakamura
Japanese · ★★★ Michelin
¥¥¥¥
The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the
244m
2
Muromachi Yui
Japanese · ★★ Michelin
¥¥¥¥
Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.
436m
3
Muromachi Wakuden
Japanese · ★ Michelin
¥¥¥
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
204m
4
DODICI
Italian · ★ Michelin
¥¥¥
Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.
227m
5
Tsujifusa
Japanese · ★ Michelin
¥¥¥
Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.
332m
6
Nakamitsu
Japanese · ★ Michelin
¥¥¥
The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.
410m
7
Kiyama
Japanese · ★ Michelin
¥¥¥¥
Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.
422m
8
Gokomachi Tagawa
Japanese · ★ Michelin
¥¥¥¥
The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.
442m
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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。