Hotel du theatre
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Travel Blogs from Yverdon
Last day in Switzerland and Europe
... in Morges and Al and I went to Geneva. We had a bit of a walk around the old town, looked at the fountain on the lake and of course, Al could not leave without the obligatory Swiss watch!
Back home, Al finished off cooking dinner that he'd prepared before we left for the afternoon trip into Geneva, and then, packing time.
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A day trip to Evian and Betsy gets her watch!
... such. A change in plans, we head to the train station to catch the train to Lausanne to catch the ferry to Evian. We manage to catch the 12:30 ferry to Evian.
As we get there it dawns us that we are back in France and almost everything closes down between 12 and 2pm. So the first 60mins is fairly quiet with lunch about the only thing on the menu with the far more reasonable prices!
The town is fairly small and defined by one main street and not ...
International Travels: Switzerland! 10/6-7
... back. I had the time, and I wanted to see what could be at the top. When I reached it there was no grand castle or hidden cave, but there was a number spray painted in red:
"I wonder if that is the number of steps in this never-ending staircase"
When I turned the corner, I found another number. +9. Count them: 1-2-3-4-5-6-7-8-9. Definitely the number of stairs. ...
Château de Chillon
... food storage, and a prison. Lord Byron wrote about the prisoner in his narrative poem "The prisoner of Chillon" and carved his name in one of the pillars.
On the next floor we went in to some amazing rooms which were used for dining and hosting large groups. The views out from the rooms over the lake were quite incredible. I could picture curling up in the corner while reading a book, but the stone seat would probably have been uncomfortable after ...
Gruyère production
In the morning we headed up to the small town of Moléson to watch cheese being made traditionally in an alpine hut. When we arrived, the curds were being heated in a huge cauldron over a wood fire. After they reached the correct consistency and temperature, the man making the cheese reached in with cheesecloth of some sort to lift out the curds and put them into the cheese mould. We decided he must have very strong arms to lift that amount of curd out of ...
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