Luksushoteller i Saint-Émilion
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Luksushoteller i Saint-Émilion: Sjekk tilgjengelighet
I kveld
26. aug. - 27. aug.I morgen
27. aug. - 28. aug.Denne helgen
28. aug. - 30. aug.Neste helg
4. sep. - 6. sep.Våre anbefalinger for hoteller med luksushoteller i Saint-Émilion
5 827 kr
inkludert skatter og avgifter
28. aug.–29. aug.
4 070 kr
inkludert skatter og avgifter
30. aug.–31. aug.
3. Intercontinental Bordeaux Le Grand Hotel by IHG
Intercontinental Bordeaux Le Grand Hotel by IHGBordeaux bysentrum
4 412 kr
inkludert skatter og avgifter
2. sep.–3. sep.
3 414 kr
inkludert skatter og avgifter
27. aug.–28. aug.
2 952 kr
inkludert skatter og avgifter
14. sep.–15. sep.
3 189 kr
inkludert skatter og avgifter
30. aug.–31. aug.
2 523 kr
inkludert skatter og avgifter
30. aug.–31. aug.
3 543 kr
inkludert skatter og avgifter
29. aug.–30. aug.
Vis alle overnattingssteder
Anmeldelser av populære hoteller i Saint-Émilion
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"