Louis Imperial Zante
TripAdvisor Reviews Louis Imperial Zante Argassi
Travel Blogs from Argassi
... it was dirty. There was lots of areas where garbage was just piled really high, and lots of graffiti, and nothing too unique. When we got to Olympia, which is where the Olympics started, we got lucky and it was free admission day. We walked around the ruins and it was fun to see, where different athletes would have done their training. The temple of Zeus is also here, and still has at least one of the ...
... order. This was all followed by a nap. It was a wonderful day.
Today we are in Katakalon which is the port for Olympia. We took a morning tour to Olympia which was about a 45 minute drive. The first thing that impresses you when you get there is the sheer size of the area. The first Olympic contests were held there in 776 B.C. The whole complex was severely damaged in ...
... who was dancing at the time with Craig. She placed her lanyard around Craig's neck and dived into the pool still wearing her dress watch - we don't what that says about his dancing. Her life was saved by water being in the pool. On the way back to our cabins one of the other Australian women did her dying cockroach routine on the floor of the elevator - those women are having fun. The party ended about 1am, and Ang had a play on the drums, we spoke ...
... before joining Craig on deck. We went to a shady area and caught up with Tina and Andrew. The boys had a few beers and we left the pool deck about 7pm to change. It's a funny thing how you can feel appropriately dressed in togs in a pool area but a few yards inside travelling in the glass lift in the atrium, open to the public areas on each floor, you feel quite under dressed at that time of day. What are togs at the pool becomes underwear elsewhere. We went for ...
... fun, but very obscure questions.
Jeannette & Le'Anne go the Indonesian Afternoon Tea.
We have finally got the menu for the Le Cirque dinner we went to for Le'Anne's birthday, so hear it is.
- Lobster Salad "Le Cirque"
- poached lobster with haricots, verts & citrus
- Le Trio
- caviar, smoked salmon & pate de foie gras (my choice)