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... we pile all our toppings onto the base and into the oven. They certainly do this commercially. The result is burnt or over-cooked pizza .
Not so the Italian way. They are tasty, fresh, hot .... Delizioso!
I started this blog by saying it was unwise to under take two trips In two days.
For me, I think it was. I was very tired towards the end of our time in Siena, still having to drive home.
Phillip and I decided at the beginning of ...
... for Rome, Civitavecchia where we had spent a day while on the cruise. We had driven full circle and mentioned that our first airport in Europe was Rome FCO Airport about two months ago.
We found ourselves in Orbetello which is more like an island and drove about, stopping for lunch in Port Stefano. We searched for a hotel but it was still much too crowded to deal with so we decided to find a hotel on the mainland. Seems we picked a stretch of Italy with ...
... that's all they do is make house calls because the city is so far away, and that's who was coming. Nate and I pictured an old man in a small car with a leather bag...so when we heard really loud sirens in the yard I was confused. 4 paramedics rush into the room (literally rush) and start poking and prodding me while speaking rapid fire italian all at once. It was chaos! Apparently the translator called the Italian equivalent of 911! The man translated as they pricked ...
... We had spent our dinner allowance on the cab fare and were too tired to eat dinner anyway.
On Sunday, we visited the inside of the ...
... am sad that we missed Dario – he is the most famous butcher in Chianti. Dario and many generations before him have owned L'Antica Macelleria Cecchini, a butcher shop and restaurant in Panzano, Chianti. Dario, I am told, is not just a butcher nor is L’Antica just a restaurant. It is an experience – Dario holds court from behind a raised platform where he plies his trade with an assortment of knives while bantering with friends ...