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- Free High-Speed Internet
- Kids activities or Babysitting
- Free parking
TripAdvisor Reviews Pensiunea Ana Bran
Travel Blogs from Bran
Sleep was easy after the long walk and we awoke to more sunshine. Breakfast, and more importantly the coffee, was really good. Attila, our host ,was full of suggestions for places to visit but as we were intent on going to Bucharest we were not able to take advantage of his knowledge.
Time to hit the road again, only 175 kms today, stopping at Peles Castle on the way to Bucharest.
... their cooking (if you don't like Romanian food), their road maintenance - especially in rural areas, their smoking (we once mused over the excellent hospitality training of the young girl who greeted you at the hotel reception desk with a fag dangling from her lips - classic look!).
Anyway like all peoples there are good and bad and Romania has turned out to be a surprising highlight to our European jaunt.
After leaving Poland ...
... 2 cups yogurt
2 tablespoons finely-chopped garlic
2 tablespoons coarse salt
1 tablespoon freshly-ground pepper
1 tablespoon dry mustard powder
1 tablespoon powdered sage
1 teaspoon ground allspice
Butterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat ...
... guide to torture. Some particular favourites were The Rack (that old chestnut), The Stork, The Mask of Infamy (which was the least bloody thirsty but the blacksmiths got to use their creativity a little more) and The Handsaw – which was right up there with impaling for the Modern Day Torturer’s Favourite. Take one prisoner, hang them upside and tie each leg apart. (Hanging them upside allows the blood to flow to the head and keeps them ...
... all seemed to cut grass with scythes... not just one or two but most. It was only after we were at the inn and became friends with the owners did we realize how poor the country is. Monthly min. wage is less than 300 cda. If you dont work its a lot less... Anyways more to explain on that later.... We had a lovely filet mignon dinner at 9pm. It was only the second day we learned that Laurence and Andra were both amazing chefs (owners of this 12 room ...