Le Guest House de Lo & elO
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- Free High-Speed Internet
- Continental Breakfast
TripAdvisor Reviews Le Guest House de Lo & elO Barcelona
Travel Blogs from Barcelona
... my last
minute purchase, until I saw “preferente” on the side. So I reluctantly drank
the complimentary champagne and ate the dark chocolate as I enjoyed the
interesting Spanish countryside at 300 km/hr. The best part was peeking into
the valleys to see what looked like medieval villages completely stopped in
time. And believe it or not, I never visited Sequim nor Provence, so seeing the
lavender fields was delightful.
... opportunity, I will be forever grateful!! Adios Spain!!!!! And "Buen Camino" to all those about to begin their camino, and those who have decided to have one in the future. For those who haven't considered it....think about it, you wont regret it!!!! It will change you in some way, but thats a good thing! We continue to grow throughout our lives and this will give you a great time-out for that opportunity. Meanwhile, I have just over 17,000 km to travel today/tomorrow....so off I ...
It seems that we saved the bumpiest flight of our trip till last. Our flight between São Paulo and Barcelona was beset by turbulence almost from the moment we took off. The more we have flown the more nervous we have become so it wasn't the most pleasant of flights, though being Singapore Airlines it was better than it otherwise would have been. Thankfully our final flights are with British Airways, statistically the safest airline in the world, having flown over 6 million flights ...
The pasejada is like a Correfoc without the scary bits. It contains many of the animals and monsters plus the samba bands and other drummers and percussionists that help to make that parade of fire so exciting. It’s actually a better way to see the creatures because the smoke and explosions plus the spectators running hither and thither in Correfoc can be quite a distraction.
From memory I reckon it took about an hour to pass ...
... I had the challenge of frying all my vegetables in something one fifth the size of the wok that I am spoiled with at home. I cooked in batches and everything was turning out great until I tried to make the seminola. Dmitriy had this in Avignon and has been wanting to recreate it since. I mixed the grain with boiling water which was immediately absorbed. It started to sputter searing hot grains on me as I tried to continually mix the dough. ...