Hotel Saint Martin
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- Shuttle bus service
- Free High-Speed Internet
- Kids activities or Babysitting
- Free parking
- Pets allowed
TripAdvisor Reviews Hotel Saint Martin Aprica
Travel Blogs from Aprica
... is used in summer for holidays but it is ver isolated as with the lack of flat ground I would hate to take children up there. We returned for Margharita to pick us up for a trip to Grosio for lunch with her very nice parents and brother Fabio. Another culinary treat followed with bruchetta and sliced meats and salads as well as lots of grilled zucchini and eggplant, various condiments and plenty of ...
... to be a lovely but surprisingly difficult ride as I thought it was flat but it was actually a gently rising slope. I made it about 10 or so kms before we turned back to make lunch in time and I was rewarded with basically no pedalling all the way home..who knew. Nonno Lucia had prepared her famous polenta negro which proved to be very nice if a bit heavy with two different cheeses stirred in. Served with a pot roasted boned leg of lamb browned with oil and garlic Rosemary ...
... Monica and his children Paulo and Christina. We were introduced to his mother Elisa who lives in the lower floor of the house with his sister Marisa in the other flat. Elisa enjoyed talking with Joe and Guido filled in some of the family history for us again. We enjoyed another sumptuous repast with wonderful fresh lasagna and Tirimisu and then Monica and I headed for the hills to walk to Barrufini in a pair of Monica's shoes. It was a wonderful ...
... used to ferry wealthy visitors around. Luisa then dropped us off at diveletsia? Which is a ski field on the way home. They continued home to meet Giulia while we caught the cable car to the top of the mountain to enjoy breath taking views and the cold along with a rather expensive salad and spag bog. We then headed back down the cable car and caught the red train back to Tirano via the same brennan pass. ...
... English to make things a bit easier. A blur of activities followed with a huge meal of the usual three courses of cishul made from buckwheat flour mixed with white flour and Parmesan cheese and the usual tonne of butter. Lovely of course. Served with a green insalate of cos and radicchio dressed with oil and vinegar made a simple yet elegant salad. There was also some sort of quiche and many condiments unknown to me. Served with home made wine which is strong to taste and ...