Relais Abaton, Exclusive B&B
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- Continental Breakfast
- Minbar in room
- Drycleaning onsite
- Non-smoking rooms
- Wireless internet connection in room (free)
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Travel Blogs from Villasimius
Tomorrow morning at 7:30 am, we will be able to see land! Today, we did an early morning yoga class, lounged and sunbathed by the pool, ate lunch at the Mexican Cantina, did a stretch and relax class, ate a relaxing formal dinner and watched a show in the theater. Just chill'in waiting to get to ...
... Italian wifi does not like to load pictures.
We are catching our first flight tomorrow morning at 7:40am (so 2:40am at home) and will land in Halifax very late tomorrow night. Keep your fingers crossed for us that our luggage won't be overweight!! Luckily they have a scale in the lobby of our hotel, so we can check ahead of time.
Wish us luck on smooth travels and I'll see everyone when I get home :)
Tomorrow I leave for Cinque Terre with Lex, Kelly, and one of their roommates Jade. I'm excited to travel with some new people and see one of the prettiest places ever. I have an Italian exam Monday and quiz on Tuesday so unfortunately I will have to do some work on the train but I'm not going to let a little school ruin my weekend!
29 days until I touch down in America, mark your calendars!
... We took the bus number PQ to lungomare poetto (the beach) which was very pretty although a bit dirty. There were plenty of windsurfers out in the sea enjoying the wind... At least someone was!! The flamingos are in the saline lakes of parco molentargius. They call salt the white gold and because of this salty water a lot of animals are attracted there specifically the pink flamingos which ...
... western views of the harbor below. We continued down past the Elephant Tower and the university reaching the ramparts of Bastion St Remy where we had a late lunch overlooking the harbor. Caffe Spiriti is normally packed during summer holiday, but we and two others were the only ones there. I has the local pasta, smaller than orzo and somewhat like couscous in a broth with shrimp with their heads still on and diced marlin. It was very tasty once I got ...