With a stay at Santa Clara Marriott, you'll be centrally located in Santa Clara, walking distance from California's Great America and close to Intel Museum. This eco-friendly hotel is within close proximity of Rivermark Village and Cisco Systems Corporate Headquarters.
Make yourself at home in one of the 759 guestrooms. Rooms have private balconies. Cable programming provides entertainment, and wired and wireless Internet access is available for a surcharge. Bathrooms have complimentary toiletries and hair dryers.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities, including an outdoor pool, a spa tub, and a sauna. This hotel also features wireless Internet access (surcharge), concierge services, and gift shops/newsstands.
Enjoy a meal at one of the hotel's dining establishments, which include 2 restaurants and a coffee shop/café. From your room, you can also access room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Buffet breakfasts are available for a fee.
Business, Other Amenities
Featured amenities include a business center, audiovisual equipment, and a technology helpdesk. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
Every day, the aroma of smoky spices wafts from the imported, wood-fired tandoor ovens at Tandoori Oven’s locations. To a soundtrack of upbeat techno, reggae, and bhangra music imported from UK clubs, servers deliver plates of lamb biryani loaded with basmati rice, bell peppers, cashews, and secret spices alongside mango lassis blended with housemade yogurt. The healthful signature wrap is stuffed with chicken or lamb that’s been marinated for 24 hours in yogurt and spices and then baked in the tandoor oven and wrapped in soft naan with mint chutney and tamarind. Local athletes dine at Tandoori Oven, a sponsor of the TRIbe Triathlon Club, after workouts for meals made to order with lean meats and served in participation trophies.
From bowls of vegetable-filled bibimbap to sizzling platters of marinated beef bulgogi, the hefty portions that Korea House piles onto plates leave diners stuffed with the peninsula?s most authentic tastes. Chefs show off techniques learned here and abroad, marinating Korean-style short ribs in a barbecue sauce and serving broiled eel over smoldering coals. Their signature hot pots pair morsels of crab and pork with squirts of hot sauce and kimchi. Although meat often plays a leading role in the dishes, the Sunnyvale eatery also caters to vegetarians by slicing and dicing fresh ingredients into traditional mung-bean pancakes and frying vegetables into the shape of the letter V.
The philosophy at Jazen Tea is pretty straightforward?use fresh ingredients to create refreshing and healthy drinks. Every day, the staffers brew their teas from high-quality Taiwanese leaves and infuse the concoctions with fresh fruits, never using powdered mixes. Inside the colorful shops, they also serve up fresh-fruit smoothies topped with housemade whipped cream and other invigorating elixirs, such as the Treat-N-Sip, a blend of iced milk, caramel, honey boba, and egg pudding.
Garlic is a key player in the kitchen of Garlic Catering and Restaurant. Cooks chop the pungent cloves to mix into creamy hummus, lending the dip a mouthwatering bite. But the eatery's cooks let other flavors shine in their Turkish cuisine, too?mint leaves star in their red lentil soup, for instance, and rich tahini tempers savory gyros. When it's time for dessert, diners get a choice of two baklava varieties: one with pistachios, and one with walnuts.
First opened in the U.S. in Milpitas, Loving Hut is dedicated to health, compassion, and a sustainable planet. Chefs at Loving Hut whip up pan-Asian food in a stainless steel open kitchen. The soups, stir-fries, and B?nh m?-style sandwiches they create are made with 100% vegan and MSG-free ingredients, from tofu to nongenetically modified vegetables. There's even rich vegan ice cream for people who derive a sick pleasure from ice cream headaches.