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Travel Blogs from Pozuelo de Alarcon
... over the border in the south of France. From there I will set off on the 780km walk back over the Pyrenees and across the north of Spain to Santiago de Compostela. This should take around 30 days. Good job then that as of last Friday my contract finished at work and I am now unemployed. With no pressing engagements holding me back, who knows what will happen and who I will meet on the way. Wish me luck!
A little background info: I first heard about the Camino de Santiago a few ...
... has tried to discourage cars from entering the city and in many places roads and guttering have been replaced by pedestrian walkways. Seems to work well here where people of all ages like to stroll late into the evening and where often a days work is interrupted by a visit to a nearby cafe or restaurant for a tapas. Maybe that's the way Sydney is heading.
One has to be careful not to sanitize the image projected of a place. ...
... new and we did our best in the time allowed to absorb as much of the town on foot as we could. Valencia's cathedral, which took centuries to build, beautiful piazzas, the bull ring, museums and music halls all contribute to the city's beauty. They also boast the world's largest aquarium but unfortunately we were unable to fit all the sites into our ...
... I assumed that it was just an ordinary house, with some pictures hung, but I was definitely proven wrong when we arrived.
From the outside I could tell, just by walking up to the house that it was a manson to say the least. Inside there are four floors of just unbelievably beautiful art in every direction that you look. As I looked at the brochure it states the Galdiano "was a financier and an intellectual, a collector and an ...
... to see maybe 15-20 rooms, but there are more than 2,500! We wrapped this up and got back to the hotel around 5:30. We grabbed a quick bite and waited around until 8:30 as we had reservations at a restaurant in Sol. The restaurant was pretty cheap because the chefs that cooked the food were chefs in training - and as you can imagine with a chef in training, the food tasted accordingly. Nothing special ...
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