Aparthotel Rural Galaroza
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TripAdvisor Reviews Aparthotel Rural Galaroza
Travel Blogs from Galaroza
... into the village of Cortelazor for some refreshments at a bar on the square.
After that we were in what felt like one of the more remote areas we were in all week, a beautiful spot where the trail went up and down ridges, crossed streams in open woodland, and passed farms with large houses with sheep and cattle guarded by very large dogs. At an idyllic streamside picnic ground surrounded by poplars and holm oaks in a ...
... Jamon Serrano has a somewhat slimy, greasy
texture and over-salted flavor, but the Iberico and de Bellota I’ve had has
been really delicious. Therefore, it carries a major price premium in
restaurants and tapas bars.
Well, it was another long slog in the rain down into the
valley and then up to Castano del Robledo. Dinner again did not commence until
9:00 at Bar Robles with big platters of mixed salad, Croquetas (croquettes),
... is part of a mineral-rich pyritic belt that extends into far southern Portugal. The Rio Tinto (Red River) gets its name from its natural very red color that results from the red algae that thrive in its highly acidic waters from the sulfurous mineral deposits that support little other life. Early man figured out around 5,000 years ago in what’s called the copper age that there were useful mineral deposits here and begin mining. The mining ...
geological names than I’ve seen in caves elsewhere. The normal tour is only in
Spanish, but our guide Craig (of Scottish background) is a geologist by
training and was able to explain them all in English with enormous enthusiasm.
Unfortunately, though, they don’t allow pictures in the caverns, except of
course the one their photographer will take of you for which they’ll charge you
... Serrano Ham, Marinated Red Pepper Salad, and Marinated Chargrilled Cuttlefish
and Onion Salad. The main course was local Lomo de Cerdo Iberico en Salsa de
Queso de Cabra (Loin of Iberian Pig in Goat Cheese Sauce). The local produced
cheese in the Sierra de Aracena is made mostly from goat milk but more closely
resembles the better known Manchego cheese which is usually made from sheep
milk. It was a somewhat unusually flavored dish.