Auberge La Corbonnière

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Hôtel Spa du Béryl

Brit Hotel & Spa le Roc au Chien

Logis Bois Joli

Bagnoles Hotel - Contact Hotel

La Ferme du Cheval de Trait

Castle Lassay

Vélorail Bagnole de l’Orne

Camping of Vee

Christmas atmosphere restaurant I want to force Fajun to hide in Hongmei Road. The quality is not lost to the Bund. 🥓 Low-temperature charcoal roasted beef tongue with caviar 🥓 Low-temperature charcoal roasted beef tongue, fat and fragrant juice full with caviar, is the high pet for taste buds. 🥘 Spanish paella 🥘 Every grain of rice is absorbed. The &quot;fresh&quot; gas surface of seafood has cheese, which is not delicious! 🥩 Angus beef Philip 🥩 delicate steak is cut and the gravy is full every time you chew it, you can feel the strong meat fragrance 🍗 Fragrant roasted butter chicken 🍗 Chicken is crispy and crispy. The chicken is fresh and tender. Every inch of butter is full of aroma, very juicy.

Good service from friendly staff. The steak and chips was disappointing,  good quality beef but the chips were over cooked and tasted lime they had been made earlier and reheated.  No option to add sauce and no garnish.  Very good cheese

View over the lake great. Food and service good. Access to the restaurant hard to find via a shabby hotel - if you hadn&#39;t found it on the internet you would not have known it was there.

Plenty of parking on site was welcome, as were the smiles of the receptionist.This hotel / restaurant is in our view locked in a time warp. It would have been the epitome of grace and charm in the 1950&#39;s and a classic example of an upmarket get-away, in tune with the spa town, which is Bagnoles sur L&#39;Orne.. It is clean &amp; well decorated, good linen with Limoges pottery. Judging by the age of the clientele, this style suits the over 80&#39;s admirably.The restaurant has an accomplished chef, one or two of the dishes were superb, The goats cheese starter was well judged and the Marnier soufl&eacute;e was divine. But my wife&#39;s steak was tough and overdone, her pat&eacute; de compagne uninspired and we had to send the main course potato dish back to the kitchen as it had not been properly heated up.It is quite possible that our fellow diners were all delighted with their meals - we heard no adverse comments from adjacent tables. Admittedly, this was a wet, quiet Monday evening in the middle of April and Bagnoles is not yet buzzing with well healed visitors. But, in our view, the restaurant (we cannot speak for the hotel) needs a lot of investment and the input of a talented interior designer to bring it into the 21st century. All the staff will then be able to take pride again in their offering.

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