Hotel Edouard VII
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TripAdvisor Reviews Hotel Edouard VII Biarritz
Travel Blogs from Biarritz
... in style including all matching accessories. But not just that, the way they walk and talk... So much confidence and unwritten proudness which is mixed with arrogance and you never know which one really is more true. I came to a train station, trying to buy a ticket. So naturally I ask "do you speak english?" And the lady with perfect nails typing keyboard in 1 sec rush back to say strict "NO". Even her chest and nose went up while saying it and I hear in between the lines "and ...
... somthing wrong with the water was really dirty. In Biarritz there is beautiful old houses, building and little huts with old shutters. I discovered I loved paella, but Isaac did not go past margarita pizza. In the middle of the sea there was a rock with a statue of Mary on it, and it was called the virgin rock. Then we had dinner, and went to ...
... stood and admired the view, a large local seabird landed on the lookout. Excitedly Video Girl shouted, "Look a penguin." Battery Boy turned and looked at the seagull and said, "I realise we are in the northern hemisphere but I don't believe penguins migrate to Spain." Note to self - perhaps Video Girl has been imbibing in too many mojitos!!
As they made their way down Mont Urgull Battery Boy was now convinced that at some stage during ...
... we were handed a stamped brochure and told if we ended up booking with that particular school we would get 10% off. Birthday presents just kept coming!
After showers we walked up the hill to the night bus stop, bought our twenty-four hour passes (2 euros each versus 1 euro per trip) and travelled to the town centre, located on the ridge above the Basque coastline. Perhaps Italy was still too fresh in our thoughts, because we both ordered pizzas ...
... yourself does not appear to be an issue.
Basic Mayonnaise Recipe:
'Place one large egg in a bowl and mix with a pinch of salt and a drop of vinegar. Add 1/4 litre of Olive Oil. Using a mixer go straight to the bottom of the mix and hold it there until it starts to turn white. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. Add chopped garlic if you want a garlic mayo'.
Kintxo Garayar, October 2013.