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Travel Blogs from Riga
... would become the country it is today. But we still hold on to that 18th of November!
I had expected to see loads and loads of drunk people sporting national colours, but I guess that's my Queen's Day experience talking. I do have to say that I now fully appreciate Beatrix' decision to celebrate her birthday in April - Latvian Autumn is just not the time or place for public outdoors celebrations!
The only ...
... here it goes:
First of all, Latvian cars are magic. Even in the most antique models the lights switch on automatically, and yet the cars never run out of battery! And they can stay stationary without the help of the parking brake, which usually sits unused under a thick layer of dust.
The first time I drove in Latvia was on our way back from Laba Daba festival, when Renāte was too tired to drive ...
... and trudged off. Probably to update his Facebook status, “Some Italian/Australian f**ks rejected my attempts for cash! #sad”
As well as half the population being scumbags and the other half super nice, it also appears that half of the country’s sights are great and the other half are not so great. Riga’s Old Town is a beautiful, medieval wonderland. It is almost as impressive as Tallinn’s Old Town, but unlike Tallinn it still runs ...
... go out for the day. Isabel was leaving early for a 22hour bus ride so we said goodbye to her, and then Alex and I went out to get some breakfast. After afew places we decided on a cafe where i had a nice banana/strawberry smoothie and a yummy cheese omlet. After breaky we made our way to the meeting point of the free walking tour (via our hostel to put on more layers as it ...
... of home” to the crew; and a galley for the three specialty restaurants onboard). The main galley was made up of a cold station, a hot station, the Butler’s hall, pastry section, and a dishwashing station. At the pastry station, we learned that the ship carries a special flour specifically for baguettes, uses a special butter from France solely for the croissants, and that the bakery runs 24 hours a day to serve the whole ship.
The executive chef ran the tour, ...