"The Hotel du Cheval Blanc: A Hotel and Gastronomic Writing in Ré"

Anchored at number 52 of the Rue Centrale, the Hotel du Cheval Blanc rises like a privileged witness of the architectural history of the early 20th century.

Built in 1919, this century-old building deploys over four levels a confirmed presence and a generous volume of nearly 3,400 m.

Deploying over 900 m² of exploitable surfaces, the property offers in its heart a true gastronomic and convivial destination: a restaurant space of scope that can accommodate up to 80 guests in the room, extended in good weather by a pleasant outdoor terrace of 15 places.

The upper floors house a hotel complex divided into 15 rooms, served by an infrastructure ready for a new vision.

Between Alpine tradition and opportunity for patrimonial investment, the structure is located on a plot of 612 m² with seven private parking spaces.

The takeover of the business fund, which is to be discussed, offers restaurateurs, hoteliers, and investors the possibility of perpetuating the tradition of reception of this emblematic establishment while orchestrating a tailor-made rehabilitation. Whether it is a refined boutique hotel concept, a gastronomic table, or a mixed residential and commercial project, the Hotel du Cheval Blanc awaits its future buyer to rewrite its most beautiful chapter.

Key Characteristics of the Property

Address & Location: Rue Centrale 52, 2740 Moutier

(Privileged central location)

Architectural Volume: 3'395m3 (SIA 416 standard)

Usable Surface Area: 903 m² on 4 levels of operation

Land Area: 612 m²

Year of Construction: 1919 (Partial renovation in 1985) Restaurant Space: Indoor room for 80 people and outdoor terrace for 15 peopleHotel Capacity: 15 rooms (5 single, 5 double, 5 triple) with bathroom facilities

Financial Conditions of the Fund: Business fund to be taken over for CHF 140,000.-Parking & Amenities: 7 private outdoor parking spaces

Investment Potential: Rental property with high potential for repositioning (boutique hotel, mixed project, haute gastronomy)