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Travel Blogs from Carcassonne
... of Caterina Sforza de Medici, the reason I was in Forli at all. But they particularly wanted us to see this work by Canova, it has its own room and is the hallmark piece of the museum. And they went nuts when we finally communicated to them that we have a copy of Canova in our home, from the 1880s. It came to me through my father's brother's, (a WWII submarine hunter pilot in Europe), wife, who is Dutch. Her father had a significant antique shop ...
... Carroll in forever! Would not have
recognized him had I passed him on the street. Good to know he is happy
and enjoying his life. Thanks again Larry
“Some things never change: Prentiss took me to Demel's, which he accurately called "the world's most elegant pastry shop," back in January 1973!!
“Love the pugs
I am sure Wally will have a fit when y’all get ...
... to us.
We decided to press on at walking pace until off of the motorway and
just as soon as it had started, it stopped. The hotel was
conveniently located half a mile from the old city walls and the
hotel receptionist was very kind in drying our jeans and clothing for
us in the hotel laundry. When we had recovered, we walked up the
road and into the old city. It was very photogenic and worth ...
We hit the deck early, to pack and be ready for inspection with our landlords before leaving. They had 500 of our euros in cash as a bond and were as quirky and proper as our loft apartment. They checked everything with a fine tooth comb and returned our money. It was the funniest thing watching them go thru the place making sure we hadn't damaged anything. Phil wanted to hide the Trivial Pursuit to see if they would notice. I knew they would! Now ...
... came our real main course, which was actually my least favorite. Duck and lamb. There was also some potatoes (with bacon unfortunately) kind of like they had made then scallop style, but cut a vertical cross section of the pile of scallops. I still ate it picking out the bacon. Admittedly I still benefitted from the bacon flavor. Lamb was as expected I think, but the duck was more steak like than I thought. It was a thicker cut than I would think and ...