Established in 1880, the Dieppe remains up-to-date thanks to resolute management by five generations of the Guéret family. Staff members also are helpful, and they speak English. The compact rooms are cheerful and modern (No. 22 is the largest); street noise can be a problem, however, despite double-glazed windows. The restaurant, Les Quatre Saisons (no lunch Saturday), serves seasonal dishes with an emphasis on fish, such as the sole Michèle (poached in a light wine sauce), but is best known for its pressed duckling. Pros: personal service; handy for train station. Cons: lacks character; bit away from city center.
Visit the Travel Talk forums for help on planning your trip