Hotel Garni Reulein
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Travel Blogs from Lindau
A Hundred Places in 36 Hours
... happy to be back on the ground). Then we traveled to the Bodensee (A.K.A Lake Constance) which is one of the biggest lakes in Europe and is boarded by Germany, Switzerland, and Austria. We stayed in a little bed and breakfast that was 50 meters from the water and had a good dinner at a local restaurant where the waitresses wore dirndls. The next morning we started our day on the island Lindau, which is also on the Bodensee. With cappuccinos in hand, ...
Our last day of riding
1/11/12
We woke up to a beautiful day, no rain in sight yippee!! We wanted to get away nice and early so we put on a few layers and quickly packed our things and got down to our bikes right at dawn. Rhys' bike had glass all over it and a mark on a pannier as if someone had smashed a whole window on it or something, very strange. We kicked away as much glass as possible – there was a lot!- and carefully got his bike out without running over any large pieces, ...
Fairytale Appenzell
... the city of St. Gallen has become a shopping hub for this corner of Switzerland. Even in the midst of showers, the street market remained busy.
On Sunday, we drove back to Zurich, and all but Toby boarded a flight back to Boston. (Toby caught a train for France to spend a few more days on the Continent.) But the blog is not finished yet. I will fill you in on some of the impressions (and some of the food) in a final entry coming up. Until then, tchüss!
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Bad Reichenhall to Lindau
... rather than the usual 4 hours! We packed our bags and said our sad goodbyes to Gablerhof. We will never forget this beautiful place and the wonderful hospitality we have experienced here. The drive to Munich was quite quick- about an hour and a half. Nath was feeling a lot more confident driving on the autobahn and we were cruising along at around 150km/hr and that was in the slow lane! The drive was really beautiful. ...
A crash course in Appenzeller history and culture
... distinctive taste – this recipe, which is derived of various fresh herbs, roots, leaves, flowers and rinds, is heavily guarded and only known in fully by two people
· Around 9000 tons of Appenzeller cheese are produced each year
· A cow produces on average 20 L of milk per day
In addition to the panels, you get a glimpse into their cheese cellars which are roughly two stories high and probably about 50 m long and 75 m ...
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