2025
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2025
这家五星级酒店充满地中海风情，客房设有私人露台，餐厅由米其林星级厨师主理。
豪华、谨慎和优雅是这家地中海风格的 Relais & Châteaux 酒庄的关键词。酒店坐落在占地数公顷的公园中，地理位置优越，从这里可以一览 Le Castellet 村庄和班多尔海湾的美景。所有朝南的客房都设有露台。如果想品尝美食，可以去 La Table du Castellet（卡斯特莱之桌），这里的主厨 Fabien Ferré 是 Christophe Bacquié 的继任者，第一年就获得了米其林三星的殊荣。
你知道吗？ 本评论由我们的专业作者撰写。
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成员的意见HÔTEL & SPA DU CASTELLET
4.6/5
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于七月 2025
This review may be slightly unusual, but hopefully it is also creative, useful and pleasing - just like La Table du Castellet.
When a language lacks a term, it invents a metaphor. For example, many of the boats around Var evoke multiple meanings by their metaphoric names.
Not that I’m anywhere close to naming a super yacht, but to me, this restaurant symbolizes a gong.
When a gong is struck, a soft texture meets and even dominates a solid one, reminding me of the haptic profile of La Table’s dishes. Especially the first bites of each dish tend to present a perfect contrast between crisp and melting.
A pleasant splash of flavor follows, pure and balanced, slowly adding new nuances and length of taste. It’s a bit like hearing the impactful sound of the gong take up echoes while the resonance persists.
Even the decor of round forms and vertical lines is reminiscent of how a gong looks when it is hung.
When eating the fish dishes, I felt connected to the sea. The squid was too salty and monotonous, but I found its sauce artful. During dessert, I wished every strawberry was this expressive.
The gong is just one metaphor. The experience of eating here presents many playful metaphors and meanings. I hope you can experience your own.
The smaller 6-course menu (more like 10) can actually be done in 2 1/2 - 3 hours.
Try to take pauses of outdoor walks, especially if the moonlight is reflecting off of the sea.
I would have welcomed the music playlist from the hotel breakfast: subtle classical. The silence in the first half of dinner was fine, but I did not like the late-session music.
After this dinner I am once again convinced to not rely on anyone else pouring my water. That system fails everywhere, every time. That includes Asian countries where each table has a dedicated server for water. Dear restaurant, please decide. Either fill the glass to 80% or top it up every 10 minutes. Filling up to 30% every 30 minutes while keeping the bottles away from the table is a guarantee of dehydration. Surely not your intended outcome. I have yet to experience a restaurant where your water system works. There’s no shame in leaving the bottles on the table. Thanks for your understanding of this important issue.
When a language lacks a term, it invents a metaphor. For example, many of the boats around Var evoke multiple meanings by their metaphoric names.
Not that I’m anywhere close to naming a super yacht, but to me, this restaurant symbolizes a gong.
When a gong is struck, a soft texture meets and even dominates a solid one, reminding me of the haptic profile of La Table’s dishes. Especially the first bites of each dish tend to present a perfect contrast between crisp and melting.
A pleasant splash of flavor follows, pure and balanced, slowly adding new nuances and length of taste. It’s a bit like hearing the impactful sound of the gong take up echoes while the resonance persists.
Even the decor of round forms and vertical lines is reminiscent of how a gong looks when it is hung.
When eating the fish dishes, I felt connected to the sea. The squid was too salty and monotonous, but I found its sauce artful. During dessert, I wished every strawberry was this expressive.
The gong is just one metaphor. The experience of eating here presents many playful metaphors and meanings. I hope you can experience your own.
The smaller 6-course menu (more like 10) can actually be done in 2 1/2 - 3 hours.
Try to take pauses of outdoor walks, especially if the moonlight is reflecting off of the sea.
I would have welcomed the music playlist from the hotel breakfast: subtle classical. The silence in the first half of dinner was fine, but I did not like the late-session music.
After this dinner I am once again convinced to not rely on anyone else pouring my water. That system fails everywhere, every time. That includes Asian countries where each table has a dedicated server for water. Dear restaurant, please decide. Either fill the glass to 80% or top it up every 10 minutes. Filling up to 30% every 30 minutes while keeping the bottles away from the table is a guarantee of dehydration. Surely not your intended outcome. I have yet to experience a restaurant where your water system works. There’s no shame in leaving the bottles on the table. Thanks for your understanding of this important issue.
访问于七月 2025
Sehr gutes Sterne-Restaurant, schöne Lage, sehr feines Essen, sehr zu empfehlen
访问于七月 2025
Menú degustación equilibrado, sorprendente y delicioso. El servicio impecable y encantador.
访问于七月 2025
Accueil chaleureux, plats exquis, vins associés excellents. Très bonne soirée comme nous les aimons.
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Le service était parfait , tant pour la rapidité entre les différents plats et à l’écoute du client .
Les plats sont raffinés , on voit bien où le chef veut nous amenés ( côté acidulés des plats juste magique que l’on a pas l’habitude de goûter ) .
Nous sommes ravis d’avoir pu rencontrer le chef et son équipe .
Merci pour ce magnifique dîner