Le Hüb by Privilodges

Le Hüb by Privilodges - 121-apartment Aparthotel & Youth Hostel
In the heart of Grenoble's Europole district, Le Hüb has been designed as a "multi-life" residence, welcoming a wide range of visitors in a single location.

The challenge for this new urban living space is to encourage interaction and exchange between residents and external visitors, while respecting the individual rhythms of each. As a result, the entire site has been designed to create warm, modern spaces that ensure maximum comfort for visitors, thanks to ambitious choices in terms of hospitality.

On the first floor, Spöt, our 150 m² restaurant and coliving space, and Patiö, a 500 m² outdoor garden, house a lounge-snacking bar area, a relaxation and coworking space and a fitness room... Spaces open to all, and in particular to local residents, so that they can enjoy the daily activities and share a convivial moment with the residents. From studios to F4s, including co-pöds (dormitories), Le Hüb will be able to cater for all types of stay.

Grenoble train station - 3 min walk
Grenoble World Trade Center - 2 min walk
Minatec - 3 min walk
GEM - 3 min walk

Further information

Adapted tourism:: Accessible en fauteuil roulant avec aide, Une chambre PMR

Pets allowed

Borne de recharge pour 2 roues électriques

Accueil vélo

Please note

Pätio: 500m² garden with play and relaxation area
Läb: 45m² workspace, available on request and at extra cost for meetings of up to 30 people in theater configuration.

Gestes pour l'environnement

Clear water cleaning for outdoor surfaces. Limitation and precise dosage of the quantity of cleaning products required. Use of low-level showers or baths rather than conventional tubs. Use of compact fluorescent, low-energy or LED bulbs. Installation of meters or timers for less-frequented areas. Motion detector lighting. Openings to let in as much natural light as possible. Containers for waste sorting and recycling. For the breakfast buffet, small plates to limit the intake of too much food. Donation of surplus food to charity or partnership with Too good to go. For the breakfast buffet: bulk products, avoiding individual packaging as much as possible. Recyclable packaging. Organic, local or seasonal cuisine.