Hôtel Colombet

Breakfast is a treat, with fresh peaches and apricots, homemade jams, crisp croissants and baguettes, cheese, yogurt, granola, and high-quality tea. The hotel restaurant serves the kind of dishes you dream about. We even saw French couples coming all the way from Carpentras, 60 km away, just to eat here. Mr. Benoit welcomed us in French, very eloquent English, excellent Spanish, and some German. We felt at home in our room, with bright, very clean spaces, fresh blue bathroom tiles, and homely French furnishings and colors that lifted our mood. The hotel welcomes guests while still respecting their privacy. You walk across a huge, beautiful terrace surrounded by fig and plane trees, and the holiday begins. The centuries-old wooden railing made from olive trees feels special to touch. What a beautiful hotel, so different from all those so-called modern places around the world that look more or less the same.

I slept like a baby despite the central location, it was so calm. The rooms were beautiful, comfortable, and sparkling clean, and the hosts were welcoming and friendly. There's a garage available for secure parking if you're into motorbikes or cars. Try dinner too, it's amazing. This is a real hotel with a 300-year tradition. Merci beaucoup, I'll definitely be back!

Bernard greeted us warmly and helpfully, shared information about the town, and pointed out the best places to visit. Our room was very large and had everything we needed, and the bathroom was great. The off-street parking worked perfectly, though you do need to book it in advance. We stopped at Hotel Colombet on the drive from Turin to Girona, Spain, and the route through Gap was stunning. A lovely place to stop, and we'd recommend it.

I've been coming here for over twenty years, and sadly I can't come back. The menu has been cut down drastically, and what was on it was uninteresting and flavorless. Everyone I saw on the terrace was adding salt. Some time ago, I wrote the review below, but I had to give it another try. After eating here for years, I've seen the standards fall, and the staff don't seem happy. It's a great loss. I'm qualified to judge, as I'm a chef who has worked at the Savoy London and in the kitchens at Buckingham Palace.