MOHONK MOUNTAIN HOUSE
Mohonk Mountain House n'est pas tout à fait un établissement comme les autres. Pour commencer, ceux qui désirent y séjourner ne peuvent pas se contenter de réserver une chambre pour la nuit : il faut acheter un package donnant accès, en plus de la nuitée, à deux ou trois repas et aux nombreux aménagements proposés par ce gigantesque resort. Cours de sport, piscine, ski, bateau, pêche, randonnée, patinoire, et activités en tout genre (à découvrir sur le calendrier en ligne), ce n'est pas seulement une bonne nuit de sommeil que cet établissement vous propose, c'est une véritable expérience. Tout est fait pour que l'on ne ressente pas le besoin de quitter le resort, dont on aura d'ailleurs bien du mal à faire le tour. La nature est omniprésente et le domaine comprend un lac et une forêt. Lors de sa création en 1869, Mohonk Mountain House était une petite auberge familiale fondée par les frères Smiley. Au fil des ans, l'établissement de dix chambres s'est agrandi, jusqu'à en compter 259 aujourd'hui. D'importantes personnalités y ont séjourné, dont John D. Rockefeller et Bill Clinton. Pour en savoir plus sur l'histoire des lieux, qui ont été maintes fois récompensés, des visites guidées du bâtiment principal sont offertes tous les jours aux hôtes.
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Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
My husband has food allergies which act like a contact allergy (similar to poison ivy). Bell pepper is extremely irritating to his digestive system even in a minute quantity. Something he ate set this off despite warning staff and trying to be very careful. This caused him to be out of commission so I did things by myself.
I know I am not a foodie. I enjoyed the offerings for breakfast and lunch, but dinner was a problem for me. I found it hard to find something I really liked on the menu. I particularly had a problem with the Gemelli Bolognese. I very much like a bolognese so happily ordered it. I felt like I was eating a very spicy, mouth burning Mexican dish. I couldn't eat much of it and was VERY disappointed. It never listed any addition of heat and was NOT a nice surprise.
The beds were wonderful. I enjoyed the antiques sprinkled through out the place. Staff was very friendly and helpful. It was so nice to see the care taken and familiarity with the place. I just wish if heat/red pepper were added to a dish or offering it was noted. (There was possible also a problem with bacon at breakfast since cut pieces could be bacon and some seemed to have a heat to it. This might have been what caused the problem for my husband.)
the hiking is incredible
The vistas are peaceful and amazing
there's so much to do and so much to learn
and so much to eat!! the food is fabulous
so much so that if we had known how good the food is, we most likely would have chosen not to book the chef's table. The chef's table menu was lacking. it just wasn't the usual higher end food. for example, the amuse-bouche was basically a potato croquette. the sommelier seemed very nervous because she was shaking so badly and then she kind of made fun of me when I asked her to clean up the drops of wine she spilled; I found that a bit off putting. the dinner began at 6:00 but we were not served any food or wine until about 6:35.... and it went on so long that we missed events we wanted to attend. anticipate that you will be at the chef's table till at least 10:00.
a special call out to a few really great servers.... Mordecai, Dominic and Annie.
I don't think there's a more peaceful place to be!!!!
the lecture about Broadway and Broadway photography was amazing!! thank you, Michael!
The rooms are a little bit small but you know what they say. you don't spend a lot of time in your room.... the balconies can't be beat. we were in the back and the view of the lake was so relaxing.
we can't wait to return!!!
oh and the hiking trail with the guided meditation is a brilliant idea and brings a true zen into your world.
We then went to dinner at the main dining room and we were extremely disappointed by the preparation, presentation and the temperature of the foods. The majority of the food we received was either room temperature or cold. The French onion soup, although hot, looked like a blob of cheese in brown water. The bread was warm for a second and became a concrete ball with a soft center. Then came the entrees. The steak was very fatty and it was cold. The pasta dish was cold too. The one good experience was the halibut, it was warm and delicious.
I am telling you all of this because I believe the cost of this day was exorbitant for this type of dinner experience. I was extremely embarrassed to have my niece, who was visiting from North Carolina, experience this after I had raved about your restaurant. I hope for future guests you can take more care and interest in your food service.