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TripAdvisor Reviews Hotel Chamdor Roeselare
Travel Blogs from Roeselare
... 20 year olds hanging out in what I would call gothic attire. As I was doing laundry they would in turn just scream - not in pain or for help, just like releasing frustration at the world. My thought is maybe they are just trying to scare the tourists - it was beginning to work on me. I finished and ensured I was on the other side of the street with other tourists when I passed this crew. Made it to the hotel, and had a nice club sandwich and beer at the Dominican Hotel. Great night ...
... world record for the most beers available in a bar (over 2000). The beer menu is literally a book.
We took a good walking tour also where we saw lots of famous sights (including Mannekin Pis, the status of a ******* boy which somehow became famous, no one really knows how) and also got a good history of the formation of Belgium from it’s various constituent states and the role Belgium played in WW1 as a “neutral” ...
... also felt that it would be a good place to stop, so that was a decision done and dusted much to my relief.
Our room is up two steep, narrow and a little curvy in places flights of stairs in a 1673 'listed' tall gabled house. Hugo has three rooms to let and they each have a different theme. Ours is called Lady Jane and is charming in deep wine paint with a four poster bed, on a sloping and creaking dark wooden floor. The view out of the window is just ...
... aware of the fact that you're staying in the city centre
of medieval Bruges! This is how ALL stairs in houses in the city centre
look like. So get over it people! I posted some pics of the new rooms,
they're a 100% different compared to how the place looked just a few
months back. Would definitely stay here again, staff is also very nice
and welcoming and they are really working hard to turn this building
into a beauty so give them a break!
... along a little side street across from a much busier pub, called The Hobbit. We were both very pleased with our dinner. The owner was also the server and their kitchen was upstairs from the restaurants, so both he and his chef were up and down those stairs many times during the evening. Wine was served "by the inch" by opening up a full new bottle for each table, and then measuring how much was consumed (if not the full bottle) ...