Hotel San Roman de Escalante
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TripAdvisor Reviews Hotel San Roman de Escalante
Travel Blogs from Escalante
Saturday wasn't too special. The whole day I relaxed and in the evening I went out for dinner together with Isabelle. We went into town at 20:30 for dinner but every place we could find was just a cafe, apparently people do not dine in Spain. In the end we found this small cafe/ restaurant and by the time it was ten it only started to get busy. I had a ...
... the coast with great views. Getaria has a small old town with active fishing port. The first man to circumnavigate the world, Juan Sebastien Elcano came from here. We lunch in the port then catch the bus along the coast road to Zumaia. Another larger river port but through the old town and over the hill is a stunning bay. We walk up to the hermitage ...
... the Canadian-born architect Frank Gehry in creating such an incredible structure, outside and inside.
Unfortunately the permanent display hall was closed till late afternoon, but we could look at the two top floors’ exhibitions. I loved the works by Georges Braque who was great friends with Picasso. His works were classified according to different styles of works produced in different periods of his life. What I liked in particular was the series of ...
We got the metro out to a place called Santurtzi and walked a couple of Kms along the river bank promenade to the transporter bridge. Vizcaya Bridge is the oldest hanging transporter bridge in the world. It was built in 1893 and designed by Alberto de Palacio, one of Gustave Eiffel's disciples. It was made so the passage of ships would not be interrupted. It can take 6 cars and lots of pedestrians across the river every ...
... impressive, did not match the grandeur of the building itself - did you know that it's facade is made out of titanium that is less than a millimetre thick? Incredible. We then went to have lunch at Nerua, a modern restaurant next to the Guggenheim that focuses it's energy on molecular gastronomy and the interior was incredibly minimalistic! We were greeted by the head chef who explained how the open kitchen worked before offering us Bilbao's take on gaspacho and a deep fried piece ...