Hunguest Hotel Palota
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- Continental Breakfast
- Swimming pool
- Room service
- Free High-Speed Internet
TripAdvisor Reviews Hunguest Hotel Palota Lillafured
Travel Blogs from Lillafured
... of a seige by the Ottomans. As most of you probably know, we tend to travel somewhat spontaneously. For this trip in particular, we know what days we'll be in each city and have hotel reservations, but the day-to-day sight-seeing we generally just decide a day or two in advance. Sometimes that backfires (missing the Salt Mine in Kraków), but other days it works out perfectly, like today. We arrived in Eger, at the main cathedral, just before ...
[L]Feeling a little less than at peace with Slovakia we headed further south to the Hungry Border. Our first stop in Hungry was the home of the Lipanzer horses Szilvasvarad. Visited the local horse stud and watched the stupid foals playing. Nothing like the smell of stables to brighten the spirits. PS still raining heavily, add a bit of thunder and lightening ...
Thank you Slovakia for the jagged mountains, friendly folk and bowls of hearty goulash, 'dakujem'. Passing the once communist outpost, we climb the barb wire fence as bullets flying past our heads, and we burst into Hungary! Farmland as far as the eye can see, we zoom along the highway toward Budapest, our first destination Eger. Storms along the horizon, the humidity level rises. The trickles of raindrops ...
We had a long, winding drive through the deep forest where we came across maybe two cars in a matter of 45 minutes. This had both of us a little on edge wondering if we were going to come to a road closure because earlier in the drive we saw some signs with X marks through them...again. We made it out of the mountains (phew!) and back to civilization. We drove through quite a few small, run down towns but managed to see the charm in all of them. We got to Eger and had a ...
... of Silicka where Renata Angylaova prepared a traditional food called Silicka plat. This is a simple food made from potatoes, flour, and salt. The potatoes are grated into a sort of porridge form and mixed with flour, milk, and salt. The mixture is poured into a metal pan that was coasted with pig lard and is cooked over the oven until the edges begin to brown. The pancake like creation was scraped out of the pan and onto a plate. With the smell permeating the whole house we all ...