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Travel Blogs from Villa Gesell
... back of the hotel) and walked over to La Carreta for a parrilla (barbequed meat) with asado (beef) and cordero (lamb). The restaurant was not full, but had a few scattered tables of Argentine families on vacation (many of them already quite tanned). Day 2 (Friday) -The next morning we had breakfast at the hotel (cafe con leche y medialunas) and walked over to the beach. It was a bright sunny day and the beaches were full. There were families jumping in ...
... toward the environment in NZ. Wish we had more time to prepare!
We headed back to Buenos Aires in the afternoon, stopping in a Gaucho town to visit a shop selling traditional gaucho things. Then we travelled to Delores, the next town and stopped for lunch at a roadside restauran. There they are cooking meat outside by an open fire. We tried ‘Chiripan’, fresh chorizo in bread.
When we arrived back in Buenos Aires, Ananda, Graciela’s daughter ...
... This ensures the cows have enough grass to only eat off the land without needing anything else to make them big.
In Mar de Plata we spotted sea lions and walked around the docks. It reminded us of Whistable in England, without the Sea Lions and with better sea food. We ate fresh langostinos (lagoustines) from one of the fisherman on the dock and sampled anchoas (anchovies). Graciela and Jose Luis bought anchoas and boquerones from a shop at the ...
... hence the name). Mate is a herbal tea, Kelly loves almost all herbal teas and this was no exception, she said it tasted similar to Tila tea but sweeter. Because the cup doesn’t hold much and a lot of herbal tea leaves are used, there’s not much tea in each cup so it’s necessay to keep topping it up with hot water. It’s all part of the mate drinking experience. It’s sipped using a metal straw called a bombilla, which ...
... have this for dinner tonight.
After arriving in Villa Gesell we met Graciela’s brother, Jose Luis. We also met some other relatives who all seemed to own businesses in this town.
This evening we went to a restaurant called El Encuentro, the speciality there is Cordero Patagonico (Patagonia’s lamb). The place was very nice, probably expensive but with excellent quality meat. They were cooking the meat in an open fire, in a room with ...
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