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- Minbar in room
- Reduced mobility rooms
- Non-smoking hotel
- Pets allowed
- Family rooms
- Continental Breakfast
TripAdvisor Reviews Hotel Crosal Livigno
Travel Blogs from Livigno
... this, 2 days before we leave, its absolutely pouring with rain. We will be cycling to london, where rain is pretty much a given. All this in a tent. Like I said, this was a great idea in the summer. But it will be done. Bikes have been packed, return flights have been booked, and I refuse to be outdone by mom and dad in record km on ...
... 3rd October. Train travel is free with a special pass. I noticed Chris didn't give out the tickets until this morning.....just in case. St Moritz is at 1775 MASL and we are off to Alp Grum at 2091 metres and a 50 minute ride. The trains are fantastic in Switzerland.......clean and always on time with huge windows to view the passing scenery a part of the UNESCO world heritage site. A quick turnaround as it was cold and rainy, back in the train to Pontreschino, a bus to Punta ...
... in making it even more dangerous to ride.
the road as bumpy as it was this poor road bike was feeling the pain and for
sure I was wishing I had my Transalp as she would have loved this road.
I reach the first summit of this pass and as i take a curve the whole world
just changes. For the last ten or so miles it was just like a country road in
Scotland climbing the hillside. Then suddenly one takes this bend and there
... and decorations are influenced by those cultures. Romansh is the major language of this region. On 9/27 we walked from Sent to Scuol in a little over an hour, then took a gondola to have lunch in a mountain restaurant. We then took a very easy walk to a chair lift which took us down to Ftan to catch a bus back Scuol. Tomorrow we're off to ...
... his process in Italian to Luigi who translated...sometimes speaking to me in Italian and to the cheesemaker in English. His translation skills are a bit rusty. He invited me to help him out, so here I am in my travel clothes working hard to ensure that someone in one year (the aging time of the cheese we were making) will taste the best cheese ever. The process of making four forms of cheese took about an ...