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TripAdvisor Reviews Novotel Rotterdam-Schiedam
Travel Blogs from Schiedam
Although the modern city has engulfed the area surrounding the windmills, the vast field of towering fans was large enough that it didn't seem smothered by recent construction. As we walked the canals up and down the line of mills, it didn't take much to imagine how this place must have looked centuries earlier. It was a great way to start our trek through the Netherlands and we look forward to seeing what else the country has in store for us over the next few days!
... to connect with the instructions left for the other lucky folk who stayed at the hotel with the complete directions. Our instructions were from a hotel called the Casa 400 to Gouda. As it turns out, the Casa 400 is on the south side of the city right next to the LF2A cycle trail that we would need to take for Gouda (as well as most of the rest of the trip). Our hotel was on the upper NorthWest side of Amsterdam and no instructions were provided on how to ...
... of colours. We didn't understand it all, but more than if it was in Dutch, I'm sure.
Finished at 1.30, and came back to flat. Was going to go to supermarket to buy stuff to make risotto, but thought we better see if Michael was up yet. Called out and he poked his head through the window and said lunch was ready!
So we had a lovely meal of pasta with mushrooms and bacon and cream, and some lovely fresh bread from the ...
... more milk.
The farmer talked to us a lot about economy and market prices in the industry.
After the farm visit, we returned to Leiden, and went to get pancakes. We had a table of five, each getting a different pancake, and cutting them like pizzas to share. Everyone's favorite was the brie, honey, and bacon.
... it has a clog shaped mould that it uses to make a clog. Then Em helped Willem grind out the inside of the clog. The clog will take about 2 weeks to air dry, but Willem showed us how to blow the water out of the wood using your mouth. It was then time to taste some cheese made at the farm, with the farmer Kees telling us about the different types of gouda he makes. The farm uses milk from their own ...