Landsteder i La Roche-Chalais

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Søk blant nesten en million overnattingssteder verden rundt.

Sjekk priser på disse datoene

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Om tre måneder

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Våre anbefalinger for landlige småhus i La Roche-Chalais

1. Ker-terre de Flo - 2 pers

STE COLOMBE

Alain

inkludert skatter og avgifter

25. aug.–26. aug.

2. Le Domaine de l'Etang de Sandanet

Issac

Anonym reisende

inkludert skatter og avgifter

25. aug.–26. aug.

3. The safari lodge tent

STE COLOMBE

inkludert skatter og avgifter

25. aug.–26. aug.

4. Cabane Maya - 2 pers - Ile aux Cabanes

Sainte-Colombe

inkludert skatter og avgifter

25. aug.–26. aug.

5. Hytte med svømmebasseng i hjertet av vinruten

La Lande-De-Fronsac

Sylvain C.

inkludert skatter og avgifter

18. sep.–19. sep.

6. Cabane Isabelle - Ile aux Cabanes 2 pers

STE COLOMBE

inkludert skatter og avgifter

25. aug.–26. aug.

7. Gîte Château Touzinat - Saint Emilion

Saint Pey d'Armens

Miarana R.

inkludert skatter og avgifter

3. sep.–4. sep.

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Anmeldelser av populære hoteller i La Roche-Chalais

Château Hotel Grand Barrail

8/10 Bra

"In general the stay was nice, but we get shocket when we come to our room under the housekeeping. Our glasses was cleaned in the sink at bathroom which are nothing else than digusting!!! It was chemicals in the toilet at same time, and we doubt that the housekeeper had changed her gloves. I immidiately forwarder our consern to general manager, but he didn't take it seriously! All in all stay not worth the money. How should glassware, china, and cutlery be cleaned in Norwegian hotels? In Norwegian hotels and accommodation establishments, the cleaning of glassware, china, and cutlery is strictly regulated by the Norwegian Food Safety Authority (Mattilsynet). These requirements aim to ensure optimal hygiene and prevent the spread of infection, adhering to both national regulations and EU-based guidelines. Here are the specific standards and methods required for dishwashing in Norwegian hotels: 1. Strict zoning (dirty to clean): Hotel kitchens and dining areas must have a physically separated dishwashing zone. Workflow: Operations must be organized so that used tableware ("dirty") never crosses paths or comes into physical contact with washed equipment ("clean"). Hand hygiene: Separate, easily accessible hand-washing stations equipped with touch-free faucets, soap, and paper towels are required nearby. 2. Temperature requirements and disinfection: Standard household machines are rarely permitted for high-volume commercial operations. Hotels use professional industrial or hood-ty"

Auberge de la Commanderie

10/10 Utmerket

"Pent lite hotell med god frokost"

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