Eclosion Château Hôtel I St Paul En Jarez

Eclosion Château Hôtel I St Paul En Jarez

40 Av. Du Château, 42740 Saint-Paul-en-Jarez, France, Saint-Priest
3152 Reseñas 4.5

"Amazing food. The rooms are super clean the exterior is old the interior is brand new. Loves the staff and the chefs."

Detalles

Teléfono: +33477619909

Dirección: 40 Av. Du Château, 42740 Saint-Paul-en-Jarez, France, Saint-Priest

Ciudad: Saint-Priest

Sitio Web: http://restauranteclosion.fr/

Horario de apertura

Miércoles: 12:00-15:00

Jueves: 12:00-15:00

Viernes: 12:00-15:00

Sábado: 12:00-15:00

Domingo: 12:00-15:00

Estadísticas

Platos: 19

Comodidades: 13

Categorías: 5

Reseñas: 3152


Dirección

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Reseñas

3 /5 Reseña

We went there for Easter lunch and were quite disappointed. On a positive note, the dishes are great, and the location is beautiful, especially thanks to the park surrounding the castle. Unfortunately, some of the waiters were not kind and the wine selection did not cover some basics we were expecting (they had no Bordeaux for instance). Finally, the price was excessive (it was higher than usual for the special day and the normal price seemed more adapted to what we ate).

4 /5 Reseña

We stayed only one night hoping we could try the restaurant, but they were fully booked. The room is very large and spacious, clean and comfortable. You don't have an elevator, and we're on the third floor, have help with luggage at check-in. The property is very nice with trees and farm animals (fangs) rooms around, very nice.

5 /5 Reseña

I ordered the short menu (double plate) and my son ordered 8 courses menu. The food was amazing, the wine was very well put together. The intelligent use of fresh herbs and flora fragrance really refresh my pellets. Service excellent, waiter has style. Recommended!

5 /5 Reseña

Hotel room is large and cozy. The food from our own restaurant is creative and delicious. We enjoy our stay this summer.

5 /5 Reseña

Amazing food. The rooms are super clean the exterior is old the interior is brand new. Loves the staff and the chefs.