Virtual Tours, Food Tours, Wine Tours & Walking Tours
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Volunteering & Governance
BUILDING BRIDGES IN THE MEETINGS INDUSTRY JULY 2017 - N°78 IN THIS ISSUE ICCA STATISTICS REPORT 2016 EUROPEAN ASSOCIATION SUMMIT INTERNATIONAL ASSOCIATION OF FACILITATORS ASSOCIATIONS WORLD CONGRESS VOLUNTEERING ECM: DISTURBANCE IN TRAVEL & GOVERNANCE HOW TO MANAGE VOLUNTEERS EFFECTIVELY MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - MARCH // APRIL // JUNE // SEPTEMBER // NOVEMBER // DECEMBER JULY 2017 2 HEADQUARTERS JULY 2017 3 HEADQUARTERS HEADQUARTERS NOW AVAILABLE AT PARIS, FRANKFURT AND BARCELONA AIRPORTS Headquarters is the one and only MICE magazine available in the business lounges of Paris-Orly Airport, Frankfurt Airport, Barcelona Airport BUILDING BRIDGES IN THE MEETINGS INDUSTRY INNOVATIONS FOR ASSOCIATIONS ASIA PACIFIC APRIL 2017 MAY 2017 - N°77 Interview PREMA COORAY AT THE FOREFRONTIN OF ASIA INNOVATION IN SUSTAINABILITY DESTINATIONFOCUSIN THIS ISSUE SRI LANKA AUSTRALIATRANSFORMING INNOVATION INTO SKILLS EUROPEAN ASSOCIATION SUMMIT NEW ZEALAND EUROPEAN ASSOCIATION FOR CANCER RESEARCH ECM: TIME FOR DESTINATION MARKETING SPECIAL FEATURE MEETINGS + MILLENNIALS BRISBANE NOW THE POWER OF INNOVATION MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - MARCH // APRIL // JUNE // SEPTEMBER // NOVEMBER // DECEMBERTRANSFORM OR MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - APRIL // JULY // OCTOBER // DECEMBER GO BUST www.premium-traveller.com/en BUILDING BRIDGES IN THE MEETINGS INDUSTRY… HELPING YOU INCREASE YOUR VISIBILITY WWW.MEETINGMEDIAGROUP.COM HEADQUARTERS JULY 2017 3 HEADQUARTERS JULY 2017 2 ICCA: ASSOCIATION -
Pintxos Paellas
PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada -
Exquisite and Inspired Fusion at Fismuler,Restaurante Lúa
Espacio Cervecero, Mini Mahou Brewery in Madrid Mentally bookmarked for more than a couple months, we finally stepped into Espacio Cervecero Mahou in Alonso Martínez and were not let down. Having no expectations allowed us to be surprised at every turn in this small but compact venue. It’s a little bit brewery and tasting space, a little bit restaurant, a bit gift shop and a bit urban art showroom. It’s perfect if you’ve got family or friends visiting or no plans on any given evening. You’ll certainly be surprised by this unusual center of Madrid find. Did you know Mahou is a family-run business? Or that they made a Stout? And an APA (American Pale Ale)? . At Espacio Cervecero each is served on an individually descriptive coaster for each beer but your “beersommelier” will tell you all about it anyway. These little details are what makes this place unique. It feels small in square meters but packs a lot. There are few beers on tap but this allows for more information to be revealed regarding each one. Before you leave, you’ll be asked to evaluate what you’ve tried on one of a few iPads set opposite the bar. If you go through the graffiti and mirror covered hallway, you’ll reach the restaurant. Like myself, you may be distracted by the exposed industrial decor but don’t forget to grab a board game to play at your table on your way in if you like. You’ll find that the menu is limited but gourmet and ideal for tasting a few different plates. -
Spain and Portugal Customized Tours | Eatour Specialist
[email protected] | +34 678 942 319 Galician Cooking, Food and Wine Tour Short Break based in Santiago de Compostela, Spain ☆ ☆ ☆ ☆ ☆ 0 User Reviews 4 Days / 3 Santiago de Price from: Nights Compostela 750.00 euros A Special culinary and cooking tour of Spain based in Santiago de Compostela, capital of Galicia. You will get the chance to learn in- depth about the gastronomy of Galicia... Highlights • English-Speaking Driver / Guide and transportation in fully-equipped vehicle • Explore Santiago de Compostela, the capital of Galicia, and the 3rd most important pilgrimage centre in the world. • Taste the best local products and wines of the area. • Enjoy a hands-on cooking class based on fresh seasonal products by a professional chef. General Overview Country: Spain Type: Private Group Tour Region: Galicia Theme: Culinary and Cooking Holidays City: Santiago de Compostela Group Size: 2 to 16 People Duration: 4 Days / 3 Nights Price from: 750 € Introduction On this special culinary and cooking tour of Spain you will be based in Santiago de Compostela, the historic capital of Galicia on the Atlantic North-western coast of Spain. You will get the chance to learn in-depth about the gastronomy of Galicia by cooking side-by-side with an Expert Chef, in the Market of Santiago offering creative cooking in Galicia. The class will be based around traditional ingredients/products of the area. Apart from the cooking lesson, we will explore the historic monuments and local food market of Santiago, in addition to its surroundings so we can admire the lush inland countryside. Then follow coastal Galicia. -
Discover Vigo on a Food Tour, Tasting the Best Galician Cuisine by Eatour Specialist Discover Vigo: Food of Vigo in a Small Group
Visit us Discover Vigo on a Food Tour, tasting the Best Galician Cuisine by EATour Specialist Discover Vigo: Food of Vigo in a small group We’re in the city of Vigo about to start one of the best culinary tours of the city a food and wine tour but lots of walking is involved around too. Vigo is the gateway to the Rías Baixas and the Galician estuaries and is called the City of the Sea, one of the most popular food destinations in the industry of Spain´s food tourism. It’s the world´s biggest fishing port and has the largest fishing companies, Pescanova. Vigo ( which derives from vicus in roman which means hamlet) has a population of 300,000, the largest city in Galicia but did not become a village until the 15th Century. We meet next to a giant statue called El Salto (The Jump) which is a bronze sculpture from the local artist, Francisco Leiro. We head with our local guide to another bronze statue nearby from local artist José Molares of Jules Verne. He was a French writer who wrote 20,000 Leagues Under the Sea devoting a chapter about the Bay of Vigo and the treasure under Rande Bridge. Captain Nemo in Nautilus salvaged gold from the Battle of Rande and used it to pay for his adventures. The writer is seated on a giant squid that attacked the Nautilus. Looking out to see across the Bay of Vigo we can see giant, mussel platforms. We then head for Plaza Compostela and Alameda Park and the attractive buildings around them. -
Nuestra Carta
LA GRAN PULPERIA NUESTRA COCINA PARA RECOGER ¡¡ VEN, PIDE, lo hacemos al momento Y DISFRUTA !! SAÍDO DO CALDEIRO Pulpo a Feira. 18,70 Doble de Pulpo a Feira . 29,80 Pulpo Braseado. 19,50 Cachelos. 3,90 Lacón cocido . 11,90 Media de Orella “de Vilalba” Cocida . 5,60 Mixtura de Lacón y Orella (Con grelos o berza según temporada) . 13,40 . CUCHARA Callos con o sin Garbanzos . 12,50 . Caldo Gallego Tradicional . 7,20 . ENSALADAS 10,50 Ensaladilla de Coristanco . Ensalada da Horta (lechuga y tomate de temporada) con Bonito de Burela . 9,80 . Ensalada de Tomate, Cebolla y Ventresca . 12,50 Ensalada de Bocartes (Lomos de boquerón sobre una cremosa cama de verduras) . 13,50 . EMPANADAS (Ración) de lomo . 6,50 de bacalao con pasas . 6,80 de bonito . 6,50 CONCHA Mejillones al Vapor . 11,70 Mejillones en Salsa . 11,90 Zamburiñas a la Plancha . 16,70 . CROQUETAS Croquetas de lacón (6 Unidades) . 9,50 Croquetas de bacalao (6 Unidades) . 10,50 . Croquetas de centollo (8 Unidades) . 13,90 Degustación de Croquetas (4 Uds. De cada variedad) . .. .. 16,80 LA GRAN PULPERIA NUESTRA COCINA PARA RECOGER ¡¡ VEN, PIDE, lo hacemos al momento Y DISFRUTA !! LA TORTILLA Tortilla de Betanzos . 15,50 PESCADOS Y CARNES Bacalao con Tomate Frito de Coirós . 19,80 *Calamares fritos*al estilo del antiguo Bar Otero de A Coruña . 14,50 . Merluza de Celeiro al Horno . 18,80 . Caldeirada de Raya “da Costa da Morte” . 19,80 . Raxo do Burgo (Dados de solomillo de cerdo en salsa con patatas fritas) . 15,50 . Carne Asada (Carrillera de cerdo) con puré de patata . -
Uma Análise Crítica De Casas Agroturísticas Da Galiza
Rosa dos Ventos E-ISSN: 2178-9061 [email protected] Universidade de Caxias do Sul Brasil Rodil Fernandes, Xiana; Paül Carril, Valerià Serão os Produtos Agroalimentares de Qualidade Reconhecida uma Realidade do Turismo Rural? Uma Análise Crítica de Casas Agroturísticas da Galiza. Rosa dos Ventos, vol. 5, núm. 2, abril-junio, 2013, pp. 228-247 Universidade de Caxias do Sul Caxias do Sul, Brasil Disponível em: http://www.redalyc.org/articulo.oa?id=473547093004 Como citar este artigo Número completo Sistema de Informação Científica Mais artigos Rede de Revistas Científicas da América Latina, Caribe , Espanha e Portugal Home da revista no Redalyc Projeto acadêmico sem fins lucrativos desenvolvido no âmbito da iniciativa Acesso Aberto Revista Rosa dos Ventos 5(2) 228-247, abril-jun, 2013 Serão os Produtos © O(s) Autor(es) 2013 ISSN: 2178-9061 Associada ao: Agroalimentares de Programa de Mestrado em Turismo Hospedada em: Qualidade Reconhecida http://ucs.br/revistarosadosventos uma Realidade do Turismo Rural? Uma Análise Crítica de Casas Agroturísticas da Galiza. Xiana Rodil Fernandes1 Valerià Paül Carril2 RESUMO O artigo apresenta uma reflexão crítica sobre o vínculo entre turismo rural e as produções agroalimentares de qualidade reconhecida, que a literatura de referência em geral apresenta de per se como positivo e aproblemático. A partir de uma revisão teórica do tema e da consideração geral das produções agroalimentares de qualidade reconhecida na União Europeia, no Estado espanhol e na Galiza, este estudo centra-se numa pesquisa empírica. Esta investigação foi elaborada através de um trabalho específico de entrevistas com 19 pessoas proprietárias de estabelecimentos declarados oficialmente como de agroturismo na província de Lugo, nordeste da Galiza, de acordo com as convenções da metodologia qualitativa. -
Camino De Santiago Es La Ruta De Peregrinación Más Antigua De Europa Y La Más Concurrida
NOTA IMPORTANTE_ Con el objeto de promover la comercialización de productos turísticos, Turismo de Galicia llevó a cabo una licitación a través de procedimiento abierto (en libre concurrencia) dirigido especialmente a agencias de viaje. Los itinerarios incluidos en este folleto son el resultado de las propuestas de paquetes confeccionados por la agencia adjudicataria. EDITA_ Turgalicia. Carretera Santiago-Noia, km 3. 15896 Santiago de Compostela Tel. 902 200 432 I 981 537 588 I [email protected] COORDINACIÓN_ xxxx DISEÑO Y MAQUETA_ Vía Láctea Comunicación, S.L. FOTOGRAFÍA_ Archivo Turgalicia IMPRESIÓN_ xxxx DEPÓSITO LEGAL_ xxxx Los Caminos de Galicia E l Camino de Santiago es la ruta de peregrinación más antigua de Europa y la más concurrida. Os proponemos siete experiencias diferentes y únicas por los siete itinerarios históricos que conforman el Camino. Pero los viviremos de manera atípica: en bicicleta, en un todoterreno, a lomos de un caballo, en velero o a bordo de un catamarán, además de caminando. Atravesaremos pequeñas aldeas de montaña, pueblos cargados de historia, villas marineras. En nuestro recorrido degustaremos la mejor gastronomía de Galicia acompañada de sus excelentes vinos, nos relajaremos en las aguas termales, pasearemos por extensas y salvajes playas y asistiremos a curiosos fenómenos que nos brinda la naturaleza. En Santiago nos aguardarán agradables sorpresas. En la Praza do Obradoiro nos sentiremos maravillados por la fascinante fachada de la catedral. En su interior descubriremos sus tesoros ocultos y cumpliremos con todos los ritos; desde sus tejados tendremos la ciudad al alcance de nuestra mano. Recorreremos su casco histórico, iremos de tapas y de vinos por sus calles más emblemáticas. -
The Camino De Santiago Tour - an Adventure from Our Backyard
The Camino de Santiago Tour - an adventure from our backyard - Camino de Santiago Tour www.frescotours.com Page 1 of 6 2011 Camino de Santiago Tour 10 days / 9 nights The crown jewel of Spanish walking trails, the pilgrimage to Santiago de Compostela began as an act of faith as Europeans crossed Spain to visit the sacred tomb of Saint James. One thousand years later, the Camino continues to draw the spiritual as well as the traveler looking to enjoy the beauty of the green rolling hills and small hamlets of northwestern Spain's Galicia. Come be part of this magical route that is very special for us - it is on the Camino where the idea for Fresco Tours was first born in 1999. Camino de Santiago Tour Dates 2011 April 5 – 14, 2011 April 19 – 28, 2011 May 3 – 12, 2011 May 17 – 26, 2011 June 14 – 23, 2011 June 28 – July 7, 2011 July 24 – August 2, 2011 August 30 – September 8, 2011 September 13 – 22, 2011 September 27 – October 6, 2011 October 11 – 20, 2011 October 23 – November 1, 2011 Tour Price: 2,100 EUR Single Supplement Fee: 300 EUR Day 1: Leon to Valcarce Valley In the afternoon, we meet the group in the town of Leon, whose Gothic Cathedral's magnificent stain glass windows have led people to say that it is made more of glass than stone! After a quick Orientation Meeting to discuss our week ahead on the Camino de Santiago, we hop in the van and drive west following the trail. Before dinner, we stretch our legs a bit and do a short walk through the green Valcarce river valley. -
Galician Gastronomy a Brief Guide to Galician Products Europe Galicia
GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS EUROPE GALICIA SPAIN GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS Galicia, Spain alicia, the final destination of the Way of St. James Galicia (Spain) is where the Greeks si- G tuated the end of the ancient world, and a place where Homer Marina of the town of Baiona in the south of Galicia. The Roman wall of Lugo (a world heritage site). said the sun ended its journey before returning to the east for the dawning of a new day. Located to the south of the With an area of 29,575 sq. kilometres, about Since 1981, Galicia has had its own auto- Celtic Sea and to the north of the Medite- the size of Belgium, Galicia has a population nomous parliament and Government, with rranean with Santiago de Compostela as of 2.7 million inhabitants, with its most a wide range of powers within the framework its centre and capital, Galicia has forged populated cities being Vigo and A Coruña. of the Spanish State. a culture in the crossing point of those Its temperate climate and rich soil have two worlds. made possible the development of such products as Galician wines, which are known North of Portugal in the northwest of Spain internationally for their quality. it is a small autonomous community of great human and cultural wealth, which But Galicia is also a country that is open to also contains innovative industries, vested the sea, with a coastline of 1,309 kilometres in traditions that produce high quality distinguished for its unique “rias” salt water products. -
C H a R C U T E R I E & C H E E
C H A R C U T E R I E & GIVE THE GIFT OF BARCELONA Buy a $50 gift card and receive a $10 bonus Ask us about and other gifts you can give. C H E E S E 6.75 for one 18.50 for three T A P A S S A L A D S ENSALADA MIXTA 8.00 JAMÓN SERRANO PATATAS BRAVAS 7.50 Segovia Salsa Brava, Garlic Aioli Olives, Onions, Tomatoes, Little Gem Lettuce Dry -cured Spanish ham POTATO TORTILLA 6.00 APPLE & WATERCRESS 8.00 SORIA Chive Sour Cream Manchego, Lemon Basil Vinaigrette United States Dry-cured pork sausage MARINATED OLIVES 4.50 Smoky & garlicky Citrus, Chili, Thyme CHORIZO PICANTE La Rioja EGGPLANT CAPONATA 5.00 L A R G E P L A T E S Smoky, Spicy Dry-cured Basil, Parsley, Chili Flake Sausage CHICKEN PIMIENTOS 21.00 LEMON ARTICHOKE HUMMUS 7.50 Potatoes, Lemon, Hot Cherry Peppers SALCHICHÓN de VIC Catalonia Sundried Tomato Tapenade Dry-cured pork sausage SQUID INK FIDEOS 14.50 & peppercorns CAULIFLOWER A LA PLANCHA 8.00 Lump Crab, Morcilla, Garlic Aioli Almond Romesco, Parsley SOBRASADA WHOLE ROASTED BRONZINO 25.50 Majorca BURRATA 10.50 Broccolini, Arugula & Onion, Soft, Spreadable Chorizo Beet Puree, Garlic Migas, Olive Oil Salsa Verde FUET SPINACH & CHICKPEA CAZUELA 8.00 Catalonia Cumin, Roasted Onion, Lemon NEW YORK STRIP* 28.50 Dry-cured pork sausage Shishito Peppers, Herb-roasted Potatoes BLISTERED SHISHITO PEPPERS 7.00 6-MONTH MANCHEGO Lime, Sea Salt La Mancha Firm, cured sheep’s milk, sharp CRISPY BRUSSELS SPROUTS 7.50 half / full / double & piquant Fresno Chili, Dijon Vinaigrette CANA DE CABRA PAELLA VERDURAS 16.00 / 32.00 / 64.00 Murcia CANDIED -
Gastronomy.Pdf
Galician cuisine Gastronomy is one of Galicia’s main attractions: the quality and variety of local produce, the lasting traditions and evolution while respecting the past form the basis of Galician cuisine. Local products, whether crops or livestock or, especially, from the sea, have their own special characteristics and are cooked in ways that are traditional and thoughtful, home-made, unhurried, plentiful and varied, giving rise to a special, highly-renowned and much- appreciated cuisine. The importance of gastronomy for Galician’s can be seen in more than 300 food fairs that are held throughout the year all over the Autonomous Region. These celebrations of produce from the land, which generate so much interest among visitors, originated from local or regional celebrations commemorating typical traditions, friends’ meetings, or are held to coincide with harvests or religious festivals, like the pilgrimages, where fulfillment of a promise to the Saint is completed with a traditional meal. From the Sea" Traditionally, Galicia, with 1,300 kilometers of coastline and a huge number of fishing ports, has been a region that lived from the sea and from fishing, one of its inhabitants’ main activities. Accordingly, Vigo is now Europe’s main fishing port and Galicia’s rias are the world’s largest producers of mussels. The coastline’ exceptional conditions, alternating the highest cliffs in Europe with the calm waters of the rias, along with abundant nutrients from the Atlantic Ocean at these latitudes, have formed a unique ecosystem, which supplies the most exquisite culinary markets. Goose barnacles from the coasts battered by the Atlantic waves, Norway lobsters, clams, spider crabs, sea crabs, shrimps and lobsters from the rias, together with oysters, mussels and cockles, among other species, form part of the Galician coast’s treasure, alongside octopus, squid, turbot, red and white sea bream, sardine, wolf-fish and other many species that populate Galicia’s coasts.