Hoteller med vingård i Saint-Émilion
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Hoteller med vingård i Saint-Émilion: Sjekk tilgjengelighet
I kveld
23. aug. - 24. aug.I morgen
24. aug. - 25. aug.Neste helg
28. aug. - 30. aug.Om to uker
4. sep. - 6. sep.Våre anbefalinger for hoteller med vingård i Saint-Émilion
1 667 kr
inkludert skatter og avgifter
15. sep.–16. sep.
2 518 kr
inkludert skatter og avgifter
30. aug.–31. aug.
1 416 kr
inkludert skatter og avgifter
24. aug.–25. aug.
2 233 kr
inkludert skatter og avgifter
25. aug.–26. aug.
1 885 kr
inkludert skatter og avgifter
7. sep.–8. sep.
1 224 kr
inkludert skatter og avgifter
24. aug.–25. aug.
4 305 kr
inkludert skatter og avgifter
26. aug.–27. aug.
2 395 kr
inkludert skatter og avgifter
24. aug.–25. aug.
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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"
Auberge de la Commanderie
10/10 Utmerket
"Pent lite hotell med god frokost"