DOCSLIB.ORG

Enhanced! Northern Greece, Albania & Macedonia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Enhanced! Northern Greece, Albania & Macedonia YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts. The way we see it, you’ve come a long way to experience the true culture—not some fairytale version of it. So we keep our groups small, with only 8-16 travelers (average 13) to ensure that your encounters with local people are as intimate and authentic as possible. It’s also why your O.A.T. Trip Experience Leader will be a resident “insider” who can show you the culture as only a local can. To ensure that your adventure is truly unique, put your own personal stamp on it. You can arrive early and stay later, add a pre- or post-trip extension, spend time in a Stopover city, or combine two or more trips. Plus, your itinerary offers ample free time so you can pursue your own interests. So until the day comes when you are off to enjoy your Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great adventure, I hope you will relish the fun and anticipation that this O.A.T. Adventure Travel Planning Guide® will inspire. Should you have further questions, feel free to call our Regional Adventure Counselors at 1-800-955-1925. Love and peace, Harriet R. Lewis Vice Chairman, Overseas Adventure Travel P.S. For more inspiration, you can watch videos and slideshows from travelers like you at www.oattravel. com/traveler-moments. You can also share some of your own favorite moments by uploading your travel videos and slideshows directly onto the trip-specific pages of our website. USA Today “Best Tours” 10Best Readers’ Presented by Choice Awards Solo Traveler 2 CONTENTS A Letter from Harriet Lewis ................................................................2 The O.A.T. Difference......................................................................4 The Grand Circle Foundation...............................................................6 The Leader in Solo Travel ..................................................................7 NORTHERN GREECE, ALBANIA & ABOUT YOUR DESTINATIONS: MACEDONIA: ANCIENT LANDS OF CULTURE, ETIQUETTE & MORE ALEXANDER THE GREAT Culture & Points to Know ................. 68 Your Adventure at a Glance: Shopping: What to Buy, Customs, Where You’re Going, What it Costs, Shipping & More ........................ 72 and What’s Included .......................8 Your Detailed Day-To-Day Itinerary ..........9 DEMOGRAPHICS & HISTORY Optional Tours .......................... 30 Greece.................................. 74 Pre-Trip Extension ....................... 31 Facts, Figures & National Holidays ........ 74 Post-Trip Extension ...................... 39 Historical Overview of Greece ............ 74 Dates & Prices ........................... 45 Albania ................................. 76 Facts, Figures & National Holidays ........ 76 ESSENTIAL TRAVEL INFORMATION Albania: A Brief History .................. 76 Travel Documents & Entry Requirements. 46 North Macedonia ........................ 77 No Visas Required ....................... 46 Facts, Figures & National Holidays ........ 77 Rigors, Vaccines & General Health ......... 48 Historical Overview of North Macedonia . 78 Vaccines Required ..................... .. 49 Serbia .................................. 79 Money Matters: Local Currency & Tipping Guidelines....................... 52 Facts, Figures & National Holidays ........ 79 Serbia: A Brief History ................... Tipping Guidelines....................... 55 80 Air, Optional Tours & Staying in Touch ..... 56 RESOURCES Optional Tours .......................... 56 Suggested Reading ...................... 82 Communicating with Home from Abroad . 57 Suggested Film & Video .................. 84 Packing: What to Bring & Luggage Limits . 59 Suggested Packing Lists .................. 61 Electricity Abroad ....................... 63 Climate & Average Temperatures .......... 65 O.A.T. Health & Safety Measures.......................................................... 87 Notes.................................................................................. 88 Map ................................................................................... 91 3 EXPERIENCE THE O.A.T. DIFFERENCE in the Balkans This adventure not only showcases iconic sights, but takes you beyond them to experience the culture through unique activities, engagement with the natural world, and authentic encounters with local people. Since our founding in 1978, O.A.T. has become America’s leader in personalized small group journeys on the road less traveled. SMALL GROUPS: 8-16 TRAVELERS LOCAL MODES OF TRANSPORTATION (AVERAGE OF 13)—GUARANTEED To see the world like the locals, you should The world feels more intimate and engaging travel like one. Our small group size allows when your experience of it is also personal us to take the roads and waterways that are and genuine. That’s why our groups never less traveled, and we often follow them using exceed 16 travelers. This gives you access to the same unique modes of transportation people and places larger groups simply can’t that the locals use—be it a canoe, a camel or a reach. More authentic interactions. Deeper vintage cab. bonds with your travel mates. Personal service from your Trip Experience Leader. Smoother UNIQUE LODGINGS transitions. And a far more satisfying Our lodgings reflect the local character, experience than any traditional tour offers. from smaller family-run hotels and historic manors to comfy inns. Occasionally, larger THE BEST TRIP EXPERIENCE LEADERS hotels closer to city centers are used. Wherever Your English-speaking, O.A.T. Trip Experience you stay, you’re assured fine comfort and Leader is a resident of the region you are visiting, hospitality. so you will get a true insider’s perspective that brings each place alive—the stories, food, OUR WORLDWIDE OFFICES customs, hidden treasures and more. With 36 regional offices around the world, we are perfectly poised to leverage our local AUTHENTIC CULTURAL CONNECTIONS relationships to deliver an excellent experience Engage with local people through visits to and value. During this trip, you’ll be supported farms, factories, markets, and artisans’ studios; by our team in Greece. school visits; Home-Hosted meals; and more. Uncover ancient history at the ruins of Butrint in Albania Delve into daily life during a Home-Hosted meal 4 THE PILLARS OF DISCOVERY Enriching. Inspiring. Unforgettable. These features form the foundation of your Northern Greece, Albania & Macedonia adventure. GRAND CIRCLE FOUNDATION (GCF) VISIT A DAY IN THE LIFE GCF was established in 1992 to help change Do you ever wonder, “What would it be like people’s lives in the world where we live, to live here?” when you visit new lands? Let’s work, and travel. To date, we have pledged or find out during your O.A.T. A Day in the Life, an donated $200 million worldwide. exclusive, immersive experience that places you in the heart of a community where you’ll By investing in the places we explore—including meet various people where they live, work, local schools, cooperatives, or arts centers—we and play; visit the neighborhood school; lend a hope to give locals the skills and confidence they hand with daily chores; and break bread with need to become leaders of their generation and our hosts. preserve their heritage for many years to come. We’re proud to play a part in preserving precious Perhaps you’ll join a local resident or locales like the Bryggen waterfront district of community leader for a guided walk through Bergen, a living example of the glory days of the the town, visit a market, or enjoy a unique Hanseatic League, and supporting villages like opportunity to meet teachers and students at Harmi in Estonia, whose once-struggling school a local school if school is in session. is now a center of community life. HOME-HOSTED EXPERIENCES CONTROVERSIAL TOPICS Stories shared. Differences solved. Taste buds Every culture has its joys and achievements, engaged. Good will extended. It’s amazing the and we celebrate them all. But every place
Load more

Recommended publications
  • Pre-Trip Extension Itinerary
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
    [Show full text]
  • Bob Beer's Boza Recipe
    Bob Beer’s Boza Recipe The easiest way to make boza is from boza! So, if you have some already to use as starter (see our resource links), skip to Part B (Making the boza itself). If you aren’t fortunate to have an awesome Turkish neighbor, or a Balkan deli making the stuff in your neighborhood, you need to establish your own starter. Many online recipes will tell you to use "yeast." BUT -- there is a problem in translation here! In Turkish, the word used for yeast (maya) is a very general term that refers to anything used as a starter, whether it's for cheese, yogurt, boza, bread, etc. But these are all different organisms. If you do use store-bought bread yeast, your product will be heavily alcoholic, and that's (well, maybe) not what you want. (The Greeks and Armenians of Istanbul made a more alcoholic version but it wasn't considered halal by Muslims. I don’t know how they did this, or how they kept the starter from going acidic, and I have never seen a written source about their process.) This may eventually go acidic because of secondary fermentation, like vinegar production. A sourdough starter will reportedly work, and so will yogurt, but they don’t give the greatest results. However, they may “adjust” over time. PART A: Establishing your starter from scratch (Bob’s sort-of shortcut version): INGREDIENTS: 1/4 c. grain (millet, bulgur, rice, cornmeal, rye) My favorite grain to use is millet – the best boza in Turkey (Vefa, for example) is made from millet.
    [Show full text]
  • Baseline Assessment of the Lake Ohrid Region - Albania
    TOWARDS STRENGTHENED GOVERNANCE OF THE SHARED TRANSBOUNDARY NATURAL AND CULTURAL HERITAGE OF THE LAKE OHRID REGION Baseline Assessment of the Lake Ohrid region - Albania IUCN – ICOMOS joint draft report January 2016 Contents ........................................................................................................................................................................... i A. Executive Summary ................................................................................................................................... 1 B. The study area ........................................................................................................................................... 5 B.1 The physical environment ............................................................................................................. 5 B.2 The biotic environment ................................................................................................................. 7 B.3 Cultural Settings ............................................................................................................................ 0 C. Heritage values and resources/ attributes ................................................................................................ 6 C.1 Natural heritage values and resources ......................................................................................... 6 C.2 Cultural heritage values and resources....................................................................................... 12 D.
    [Show full text]
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
    [Show full text]
  • International Journal of Human Sciences / Uluslararası İnsan Bilimleri Dergisi
    Volume: 13 Issue: 3 Year: 2016 Street food consumption in terms of the food safety and health Aybuke Ceyhun Sezgin1 Nevin Şanlıer2 Abstract Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety. Keywords: Street food, food safety, vendors, health 1. Introduction The changes taking place in people’s life styles have caused the habit of eating outside to evolve. Because the consumers do not have time for cooking at home, the changes in consumption habits of the society, cultural interactions, fast living, and the contribution of women to work life are influencing and changing the nutrition style in crowded cities (Cuneo, 1998; Madran, 1999). In today’s world, people prefer to buy food sold on the streets to meet their nutrition needs outside home. Street foods are being prepared and sold at places like streets, schools, train stations, bus terminals, entertainment and festival areas where people are crowded.
    [Show full text]
  • Novisadoverviewocr.Pdf
    Preface The publication Novi Sad, An Overview of The Jevvish Cul- tural Heritage is the first опе of its kind. Ву writing it we vvanted to highlight the impact the Jewry from Novi Sad made while shap- ing the city’s urban and cultural соге. The buildings, streets, monu- ments and sights, hovvever, are just as important as the people who built them and who kept the Jevvish Community together. Over the centuries, Novi Sad along with its Jews had more troublesome than peaceful times, but just like their city, the Jews survived and managed to prosper. TONS, the City’s Tourist Information Centre has supported us in representing the Jevvish Community as a дгоир of individuals made of flesh and blood who, in spite of саггуing the heavy burden of the Holocaust, still have a clear vision while living in harmony with all the other ethnic and cultural groups in Novi Sad. Goran Levi, B.Sc. President of the Jevvish Community HISTORY THE HISTORY OF пате we соте across in the THE JEVVISH archives is the name of Markus Philip and three other families. PEOPLE IN THE Back in 1690 the Jews were VOJVODINA forbidden to live in the bigger REGION AND cities, and over the years that THE CITY OF follovved, they were also forbid- NOVI SAD den to practice certain crafts like making jewelry, stamps, seals According to certain assump- or to get engaged in soap-boil- tions, Jews lived in Vojvodina ing, scrap-iron dealing and to in the centuries even before cultivate the land. These sanc- Christ.
    [Show full text]
  • 2014 Alumni Newsletter Happy New Year, Alumni and Friends!
    DEPARTMENT OF HORTICULTURE 2014 Alumni Newsletter Happy New Year, Alumni and Friends! s I sit here at my computer on this dark, cold, and snowy morning, my heart is warmed by thoughts and wonderful memories of you…the legion of graduates from the Iowa State University Department of Horticulture. A All of you have gone on to do great things…in business, in your communities, and with/for your families. We are incredibly proud of your accomplishments and are grateful that you’ve taken time to stay in touch. This department will always be your home away from home, and you’re welcome to come back anytime. Speaking of coming back to campus, what would you think of an alumni reunion event? Seriously, would you make the trek back to Ames for the chance to meet up with your former classmates? If so, I’d like to hear from you. I’ve thought about this for several years now, and perhaps the time is right to launch a brand new tradition…the Cyclone Horticulture Alumni Weekend. If we were to plan this party, what time of year would work best? Summer? Maybe during the fall football season? What kind of events should be included in this alumni event/weekend? I look forward to your comments and suggestions. I am pleased to report that your Department of Horticulture is in excellent condition. Compared to other departments of horticulture around the country, our student numbers (undergraduate and graduate) are robust, our facilities complement and enhance the overall learning experience for our students, and our team of faculty and lecturers embrace their responsibilities as instructors, counselors, and mentors.
    [Show full text]
  • Menupro Dinner
    Mezedes / Small Plates Avgolemono Soup Lemon juice, chicken, eggs and orzo pasta. 5 Dolmathes Gigantes GF - Stuffed grape leaves with rice GF - Giant lima beans, baked with and fresh herbs. 10 tomatoes and fresh herbs. 8 Spanakopitta Three Cheese Saganaki Filo, spinach, leeks, fresh herbs and Kefalograviera, Feta and Haloumi Epiros Feta. 10 cheeses, infused with lemon juice and Patzaria and Goat Cheese Salad Metaxa. 12 Golden and red beets, arugula, Kavourokeftedes pistachios and latholemono. 10 Jumbo lump crab cakes served with Drunken Clams and Mussels Tyrokafteri. 14 GF - P.E.I. mussels and little neck Oktapodi sta Karvouna clams with tomatoes, garlic, fresh GF - Grilled octopus, fennel, capers, herbs and ouzo. 12 revithia, kale, fresh herbs and Garides Saganaki latholemono. 19 GF - Sautéed prawns, tomatoes, and Cold Spreads (choice of three) Feta cheese. 14 Tyrokafteri, Taramosalata, Hummus, Kalamaria Tzatziki and Santorini Fava. 10 Fried or Grilled with tzatziki and tyrokafteri. 10 Kakavia GF - Traditional Ionian fish soup with mussels, clams, shrimp, calamari, and sea bass in saffron chardonnay wine broth. 14 Kirios Piata / Our Specialties Solomos Avgolemono Xifias North Atlantic Scottish salmon, G.F.- Grilled swordfish, beluga potatoes, spinach, dill, capers and lentils, roasted red peppers, horta, Avgolemono sauce. 24 tomatoes capes kalamata olives. 24 Thalasina Yuvetsi Astakomakaronada Clams, mussels, shrimp, and kalamari, Lobster meat, spaghetti, garlic, white wine, fresh herbs and kefalograviera, ouzo infused tomato tomato orzo pasta. 26 cream sauce and spinach. 30 Garides Kritharoto Htenia Hilopites Prawns, orzo, grilled vegetables, fresh Seared diver scallops, cut up herbs, pine nuts and goat cheese. 26 tile-shaped pasta, braised onions, Arni Yuvetsi Kritharaki garlic, sun-dried tomatoes and Braised savory lamb shank, orzo crumbled Feta cheese.
    [Show full text]
  • Aegean Secrets Welcome
    . Aegean Secrets The recipes you are about to try have been passed on to modern Aegean Island Cuisine by countless generations, with secrets and recipes exchanged from mother to daughter since the Neolithic era. Please take the time to use all of your senses while enjoying the unique, ancient flavors and aromas of the Aegean Islands that we are sharing with you today. Καλή Όρεξη, Chef Argiro Barbarigou. Welcome ~ SALATOURI ~ Fish salad with a lemon and herb sauce Upon returning from a long fishing trip, fishermen would rest in a traditional «Καφενίων» (Traditional Mezze establishment) and would regale their comrades over a plate of «Σαλατούρι». ~ FAVA (VEGAN) ~ Fava bean puree served with caramelized onions, capers, olives and e.v.olive oil One of the oldest dishes served in the Aegean, Fava beans have been uncovered in Santorini excavations dating as far back as 3000 B.C. Greek families consider it a staple food and serve it at least once a week. ~ HTYPITI (LACTO VEGETARIAN) ~ Spicy Feta cheese spread with sun-dried peppers served on pita bread with e.v.o oil. Feta cheese, has been manufactured in Greece since before the ancient Greeks with its creation attributed in the Odyssey to Polyphemus the famous cyclops that Odysseus tricks! This same meal without the peppers can be made with a variety of herbs. Wine Pairing: Kir Yianni Sparkling Rose 2016 Aegean Heritage Flavors ~ NTOMATOSALATA & FOUSKOTI (LACTO VEGETARIAN) ~ Tomato salad with black eyed beans, caper leaves, «Κρίταμο» (samphire), Cycladic fresh cheese, E.V. olive oil and oregano. Served with FOUSKOTI a traditional island bread with mastic, saffron, anise and flax seeds.
    [Show full text]
  • Regulamin Odznaki „Korona Gór Europy” I
    REGULAMIN ODZNAKI „KORONA GÓR EUROPY” I. Postanowienia wstępne. 1. Odznaka „Korona Gór Europy” została ustanowiona w 2019 r., przez Hutniczo-Miejski Oddział PTTK w Krakowie. Nadzór nad nią sprawuje Hutniczo-Miejski Oddział PTTK w Krakowie. Celem odznaki jest zaktywizowanie turystów górskich do zdobywania bardziej wymagających szczytów i poznawania piękna naszego kontynentu. 2. Odznaka „Korona Gór Europy” obejmuje wszystkie najwyższe szczyty w poszczególnych 47. państwach Europy, zgodnie z załączonym wykazem. II. Zasady zdobywania odznaki. 1. Odznakę może zdobyć każdy, bez względu na obywatelstwo, wiek, członkostwo w organizacji turystycznej. 2. Odznaka posiada trzy stopnie: a) brązowa – przyznawana za zdobycie 16. różnych szczytów, dowolnie wybranych z załączonego wykazu, przy czym trzy szczyty muszą mieć wysokość powyżej dwóch tysięcy metrów; b) srebrna – przyznawana za zdobycie 32. różnych szczytów, dowolnie wybranych z załączonego wykazu, przy czym sześć szczytów musi mieć wysokość powyżej dwóch tysięcy metrów; c) złota – przyznawana za zdobycie wszystkich 47. szczytów z załączonego wykazu. 3. Podczas weryfikowania odznaki uwzględniane są szczyty zdobyte od 1.01.2000 r. Czas zdobywania kolejnych szczytów jest nieograniczony. 4. Wyznaczone szczyty mogą być zdobywane indywidualnie lub zespołowo i w ramach zdobywania innych odznak turystycznych. 5. Podczas wędrówek należy przestrzegać zasad bezpiecznego i racjonalnego uprawiania turystyki górskiej, przestrzegać zasad i odnośnych przepisów prawa obowiązujących w poszczególnych państwach
    [Show full text]
  • Hotel Prohor Pcinjski, Spa Bujanovac Media Center Bujanovac SPA Phone: +38164 5558581; +38161 6154768; [email protected]
    Telenet Hotels Network | Serbia Hotel Prohor Pcinjski, Spa Bujanovac Media Center Bujanovac SPA Phone: +38164 5558581; +38161 6154768; www.booking-hotels.biz [email protected] Hotel Prohor Pcinjski, Spa Bujanovac Hotel has 100 beds, 40 rooms in 2 single rooms, 22 double rooms, 5 rooms with three beds, and 11 apartments. Hotel has restaurant, aperitif bar, and parking. Restaurant has 160 seats. All rooms have telephone, TV, and SATV. Bujanovac SPA Serbia Bujanovacka spa is located at the southernmost part of Serbia, 2,5 km away from Bijanovac and 360 km away from Belgrade, at 400 m above sea level. Natural curative factors are thermal mineral waters, curative mud [peloid] and carbon dioxide. Medical page 1 / 9 Indications: rheumatic diseases, recuperation states after injuries and surgery, some cardiovascular diseases, peripheral blood vessel diseases. Medical treatment is provided in the Institute for specialized rehabilitation "Vrelo" in Bujanovacka Spa. The "Vrelo" institute has a diagnostic-therapeutic ward and a hospital ward within its premises. The diagnostic-therapeutic ward is equipped with the most modern means for diagnostics and treatment. Exceptional treatment results are achieved by combining the most modern medical methods with the curative effect of the natural factors - thermal mineral waters, curative mud and natural gas. In the vicinity of Bujanovacka Spa there is Prohorovo, an area with exceptional natural characteristics. In its centre there is the St. Prohor Pcinjski monastery, dating from the 11th century, with a housing complex that was restored for the purpose of tourist accommodation. The Prohorovo area encompasses the valley of the river Pcinja and Mounts Kozjak and Rujan, and is an area exceptionally pleasant for excursions and hunting.
    [Show full text]
  • Download Kyklos-Drinks-Menu.Pdf
    WHITE WINES CYPRUS WINES KEO WINERY, ST. PANTELEIMON (750ml) 16,00 KEO WINERY, XYNISTERI (750ml) 16,00 TSIAKKAS WINERY, XYNISTERI (750ml) 16,00 VLASSIDES WINERY, GRIFOS 2 (750ml) 16,00 ZAMBARTAS WINERY, KOUKOUVAGIA (750ml) 16,00 KYPEROUNDA WINERY, PETRITIS (750ml) 18,00 MONOLITHOS WINERY, XYNISTERI (750ml) 18,00 KEO WINERY, SYMPOSIUM (750ml) 20,00 ZAMBARTAS WINERY, XYNISTERI (750ml) 21,00 VLASSIDES WINERY, SAUVIGNON BLANC (750ml) 21,00 MONOLITHOS WINERY, CHARDONNAY (750ml) 23,00 AES AMBELIS WINERY, MOROKANELLA (750ml) 28,00 GREEK WINES TSANTALI, KANENAS MUSCAT-CHARDONNAY (750ml) 18,00 PAPAGIANNAKOS, SAVATIANO (750ml) 18,00 BOUTARI, MOSCHOFILERO (750ml) 21,00 ALPHA ESTATE, MALAGOUZIA (750ml) 24,00 NICO LAZARIDE, BLACK SHEEP (750ml) 24,00 KARYPIDIS, SAUVIGNON BLANC (750ml) 26,00 NICO LAZARIDI, CHATEAU NICO LAZARIDI (750ml) 27,00 KIR YIANNI, SAMAROPETRA (750ml) 28,00 KTIMA BIBLIA CHORA, BIBLIA CHORA (750ml) 28,00 NICO LAZARIDI, MAGIC MOUNTAIN (750ml) 32,00 SIGALAS, ASSYRTIKO PDO (750ml) 43,00 Page | 1 RED WINES CYPRUS WINES KEO WINERY, KEO CABERNET SAUVIGNON (750ml) 16,00 TSIAKKAS WINERY, PORFYROS 16,00 VLASSIDES WINERY, GRIFOS 1 (750ml) 16,00 ZAMBARTAS WINERY, KOUKOUVAGIA (750ml) 16,00 KYPEROUNDA WINERY, ANDESSITIS (750ml) 18,00 VLASSIDES WINERY, SHIRAZ (750ml) 22,00 MONOLITHOS WINERY, CABERNET SAUVIGNON (750ml) 22,00 KYPEROUNDA WINERY, PSILA KLIMATA (750ml) 24,00 ZAMBARTAS WINERY, MATARO-YIANNOUDI (750ml) 27,00 GREEK WINES TSANTALI, KANENAS SYRAH-MAVROUDI (750ml) 19,00 PAPAGIANNAKOS, AGIORGITIKO (750ml) 22,00 MEGA SPILEON, CUVEE III (750ml)
    [Show full text]