Hotel Convento San Diego
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- Free High-Speed Internet
- Room service
- Free parking
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TripAdvisor Reviews Hotel Convento San Diego Fuentes de Leon
Travel Blogs from Fuentes de Leon
... back on my own again it’s back to mini-breakfasts and sometimes skipping dinner….and maybe less wine too. Maybe!
Our departure by minibus from Posada del Castano was early on Saturday morning, dropping all members of the group off at Seville Airport exactly one week after we met there. I made my way back to Seville’s train station for the approximately one hour and 100 mile trip to Cordoba, my next ...
... shrimp – which are served whole in Spain with heads and
all). While the Lomo Iberico with the goat cheese sauce three nights earlier
was a little strong in flavor for my tastebuds, this evening’s Solomillo de
Iberico (Pork tenderloin) with a sauce of cream, sherry, and local mushrooms
was exquisite. Nevertheless, after almost a week of eating swine twice a day I’ll
be ready for some alternative protein source once I leave the Sierra.
... through the Phoenician, Roman, and Visigothic eras and through the Middle Ages, and the area is considered to be the oldest continuously mined area in the world. Despite the extended history, the reality is the era when most of the mineral extraction occurred was a 90 year period beginning around 1870 when several British mining companies started exploiting the copper and other mineral ores on a grand scale. One of those companies was the Rio Tinto ...
... Knights Templars shortly after the Reconquista. There’s
not much to see in the castle and the church is fairly plain, but the views
over town are wonderful.
Aracena’s principal attraction is the Gruta de la Marvillas
(Cave of the Wonders), the largest and most impressive cave in Spain, said to
have been discovered in the mid-1800s by a young boy in search of a lost pig.
Interestingly, these caves are not ...
... 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.