World Best Travel

Galician Flat Pies with a Pork Filling

Air Travel article brought to you by Scott James

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

So the ingredients we would need would be as follows:

20 g of fresh yeast or 1 teaspoon of easy blend dried (active dry) yeast.
350 g of strong white flour.
125 g of corn meal,, “masa harina” or finely ground “polenta”.
? tbsp salt
Generous 1/3 cup of white wine.
50 g of lard or vegetable fat.
8 tablespoons of olive oil
1 medium egg, lightly beaten
Water to bind the dough
1 medium egg, lightly beaten to seal and glaze the Empanada.

Again the name of the game here is preparation. Take the yeast with about three tablespoons of hand-hot water and mix it all together to a paste. Take the flour and corn meal and pour into a large bowl and add the salt, the wine, the lard the olive oil, the egg and the yeast paste and add enough water to make it all come together into a soft but not too sticky dough.

Still this mixture well and then start to pull it together with your hands. If there is any dried flower left in the bowl and add a touch more to bring it all together. The thing to remember here is if the dough is too dry it would be too difficult to roll out thinly later on.

Take the dough and knead it together for a couple of minutes until it is smooth and well mixed. Then take the dough put it back into a bowl and cover with cling film or plastic wrap. The important bit here is that you should let the dough rise for at least an hour or until it has doubled in size.

Decide upon what filling you want to include within the empanada and bring everything together. Take out half of your dough and roll it out until it’s about approximately 5 mm thick. Oil your baking sheet and lay this dough on top of it.

Now we turn on attention to getting the filling and in this particular case looking to take a fairly basic pork filling. For our purposes here we are going to need the following ingredients:

150 ml of olive oil
450 g pork loin cuts into fine strips
4 onions finely sliced
1 Red Pepper
1 Green Pepper
2 Garlic cloves – crushed
1 tbsp sweet smoked paprika
? tsp dried oregano
2 tbsp tomato puree (in paste form)
Salt and freshly ground black pepper.

As with all these recipes thing you do is heat your olive oil and take this and add your pork strips. Now be sensible here and don’t add them all at once and allow them to brown slightly and then when ready take them and remove them from the pan.

In much the same way that you cook the pork strips cook the onion in the same way; that is to say gently until the onion is itself almost transparent or has a slight golden touch to it.

Next up is to add the peppers to the onion and continue cooking until these too are also soft. Re introduce the pork strips and take the paprika and the garlic and add these to the mixture and cook for a while so that the ingredients start to blend in with each other and then add the oregano and the tomato pur?e.

Finally season with salt and pepper to taste.

Next take your filling and spread the filling evenly leaving about a 2 cm margin around the age of the dough. Brush the edge of the dough with a little beaten egg.

Take the rest of you at the road at approximately the same size as your original piece and lay this on top of your filling. Take the top and the bottom pieces of dough and start to pinch the edges together and then twist the dough over to make a rope like texture around the edge.

Take the remainder of your beaten egg and brush this all over the empanada and then take a fork and pierce the top of the empanada all over with little holes.

Leave the empanada to rest for about 10 minutes and then leak this in a halt often for between 20 to 30 minutes or depending on your oven the crust is really crisp and golden.

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Hospitality and History – Both in Ourense

Air Travel article brought to you by Stephenmorgan

Galicia in particular and Northern Spain in general have long been considered to be a hidden jewel in the entire Spanish tourist industry and hidden away within Galicia itself are some further jewels and we are going to examine further.

If you look at all of the autonomous regions that make up modern day Spain, Galicia has to be the most remote and hidden away within that remoteness lies.

Historically, always classed as the poorer cousin to some of the other richer regions Galicia had an economy that did not easily lend itself to modernisation and herein lies a paradox in that it is this very reluctance to embrace modernity throughout that gives the region much of its appeal as far as tourism is concerned.

The natives of Galicia if you trace them back far enough have origins very similar to their Celtic cousins in the north and are justifiably proud of their language and culture and these connections no matter how stretched or tenuous give them their sense of regionalism and uniqueness.

Galicia always seemed to be a very closed and inward looking area being fiercely resistant to any formal external invasion and in many ways this degree of isolation was very much driven by the geographical location of the region.

Slowly but surely in the 20th century, Galicia began to develop and today traditional lifestyles rub shoulders with modernity throughout the region whilst at the same time the region has lost none of its more traditional culture and within the tourism economy this is starting to show real benefits.

The less well known town of Ourense is the provincial capital of Galicia’s innermost province and can be known in this over the region on the main road leading eastward into the country from the port of Vigo.

According to popular tradition than name Ourense is derived from the Hot springs that can be found there and much loved by the Romans who called the town Aquae Urentes (warm waters).

The town retained its importance both politically and geographically down through the centuries in various guises leading to the fact that it is one of the four provincial capitals that make up the modern day region known as Galicia.

Again likely to one of the most striking visitor attractions within Ourense ease the cathedral. The building work on the Cathedral de San Martino was started in the 12th century and as a result most of its features are very traditional in a style that has been described as late Roman and Early Gothic. The interior of the cathedral is quite big and long and has been described as quite gloomy by a great many visitors.

Ourense is one of those towns that very much still follow the original roman architecture and design with regards to town planning and layout.

Other parts of Ourense that are worth taking note are the Praza de Magdalena which is just off the main square and is characterised by beautiful overhanging buildings and flowers. This square is dominated by yet another church as well as the cathedral and this time the church is the Iglesia de Santa Maria Madre which is an attractive church of Baroque design that is built on the site of an earlier 11th Century original.

South of the old town you will find the original hot springs which first attracted the Romans to settle the area. They still pump out water at a healthy 65 degrees so don’t keep your hands under the water for too long!

All in all Ourense is definitely well worth a visit.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

If its Luxury you are after, try here in Galicia

Air Travel article brought to you by stephenmorgan

An exceptional variety of visitor accommodation can be found in northern Spain and Galicia Accommodation can be found that will fit all forms of budgets and even the most particular tourists will find something to suit their particular needs.

If it is luxury that you are after then the best advice should be to head straight for the exclusive hotels and “Paradors” but to be honest even the basic family “casas rurales” are extremely good value for money. The region is dotted with mountain refuges with stunning views not to mention that in the coastal areas you can find quite a few campsites.

The standard of accommodation in the area is extremely high as you would expect from Galicia and Northern Spain. Hotels are categorized and awarded stars by the regional tourist authorities. If you need actual visible proof of the standard of your hotel you can find confirmation indicated by a small blue plaque near the hotel front door.

You can usually find en-suite bathrooms or at least a shower in each Hotel bedroom. You may well be surprised but it is unlikely that these sorts of facilities would be found in the smaller hostels and “Pensiones”.

Don’t assume that just because you might be forced to stay in a one or two star hotel that the quality of the service is inferior to a five star hotel because in some cases it might actually be better because the stars are allocated for the facilities the hotel can offer not the quality of the service. As is usual in most quality hotels the standard facilities on offer include air conditioning, televisions in each room, facilities for the disabled, Internet access and on-site parking.

Two or three star hotels are the most popular in this region and their rates vary on the season or time of year that you stay there. In some cases the hostels (hostales) and guest houses are more popular in this region primarily because they are cheaper. These are usually establishments that can only offer a few beds and by and large are family-run.

There are in excess of 1,500 hotels with a total of 92,000 beds registered in the territory of “Green Spain” — the Atlantic regions of Galicia, Asturias, Cantabria and the Basque country.

The biggest hotel chains in northern Spain are the Grupo Sol-Melia and NH with hotels in the main towns. The standard of accommodation in these hotels is extremely high. There is also now a growing number of small individually run hotels with a distinctive character and charm, for a memorable and relaxing stay.

In Spain they have dotted throughout the country a series of state run hotels that are known as Paradors. These have classifications of anything between three to five stars in accommodation standard. Spain’s first Parador opened in 1928 and now there is a wide network of them throughout the country. They are located close together so that there is never more than a day’s drive to the nearest one. The Parador de los Reyes Catolicos in Santiago de Compostela, located in a former royal hunting lodge is possibly the best known Parador in the area. Other Paradors can be found in Castles, Monasteries and various other monuments’. Some Parador’s have been purpose built often in spectacular scenery or in towns of historic interest.

The local Parador might not be best hotel in town but it will usually deliver a predictably consistent standard of comfort. The bedrooms are usually spacious and comfortable, and all furnished to a standard that varies little from Parador to Parador. Quite often you will find that they offer outstanding samples of regional cuisine. It is usually wise to plan ahead and book your accommodation if you wish to use the network of Paradors. Paradors can be booked through the Central de Reservas in Madrid or by calling each Parador direct. As with most areas if you travel in the high season you will find accommodation can be quite expensive but if you are able to shop around you can quite often find special deals available.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Holiday in the Rias Baixas

Air Travel article brought to you by Stephenmorgan

Galicia in particular and Northern Spain in general have long been considered to be a hidden jewel in the entire Spanish tourist industry and hidden away within Galicia itself are some further jewels and we are going to examine Costa da Morte further.

If you look at all of the autonomous regions that make up modern day Spain, Galicia has to be the most remote and hidden away within that remoteness lies Costa da Morte.

Historically, always classed as the poorer cousin to some of the other richer regions Galicia had an economy that did not easily lend itself to modernisation and herein lies a paradox in that it is this very reluctance to embrace modernity throughout that gives the region much of its appeal as far as tourism is concerned.

The natives of Galicia if you trace them back far enough have origins very similar to their Celtic cousins in the north and are justifiably proud of their language and culture and these connections no matter how stretched or tenuous give them their sense of regionalism and uniqueness.

Galicia always seemed to be a very closed and inward looking area being fiercely resistant to any formal external invasion and in many ways this degree of isolation was very much driven by the geographical location of the region.

Slowly but surely in the 20th century, Galicia began to develop and today traditional lifestyles rub shoulders with modernity throughout the region whilst at the same time the region has lost none of its more traditional culture and within the tourism economy this is starting to show real benefits.

Located between Cabo San Adrian near Malpica in the North and the Cabo Fisterra in the south west lies the Costa da Morte which as you would expect roughly translates into the “Coast of Death” so names because of the large number of shipwrecks that had been smashed to pieces on the rugged shoreline and also found offshore.

How much of this is actual fact and how much is embellished fantasy it doesn’t matter, as they say, why let the truth get in the way of a good story.

The one fact that is inescapable is the fact that the coast is extremely wild, windswept and rugged. It also has another grim and foreboding aspect to it and these are a series of stone “cruceiros” and also gigantic “borreos” which do tend to add a degree of solemnity bordering on the morbid to it.

That having been said however there is more to the Costa da Morte than just wild rugged scenery and huge Celtic crosses.

The first stop on the coast as you travel southwards from Coruna is Malpica which has been described as a large friendly fishing town that depending upon the day you arrive may or may not be awash with Sea Gulls aplenty!

Next further down the coast is Corme. The town can be reached by a small side road off the main coastal road and is located in a small gentle bay that is used to farm and cultivate shell fish.

Further down the coast from Corme can be found the towns of Ponteceso, Camarinas and Muxia and actual evidence that there is more to see on the Coast da Morte than one would initially think.

There is more to see on the Coast da Morte than one would initially think and it is most definitely an interesting part of any visit to Galicia.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Holiday in the Coast of Death, The Costa da Morte

Air Travel article brought to you by Stephenmorgan

Northern Spain and Galicia particularly has long been an undiscovered jewel in the whole of the Spanish tourism industry and within that undiscovered jewel in particular we are going to take a look at Costa da Morte.

Overall of all of the autonomous regions of Spain possibly Galicia is the most remote and this makes Costa da Morte even more of an undiscovered treasure.

Traditionally, Galicia was seen as a poor agricultural region, whose economy did not lend itself to modernisation and yet as far as tourism is concerned it is this constant contact with the past that gives the region its appeal and charm.

The Galicians, whose origins are Celtic, are fiercely proud of their culture and language; it is what makes them unique (they feel) within modern day Spain.

It absorbed little in the way of outside influence being fiercely resistant to all forms of outside intervention (and we mean all forms of outside intervention), was never conquered by the Moors, and in the Middle Ages fell under the control of the kingdom of Asturias.

Thankfully slowly throughout the 20th century Galicia has begun to develop a way in which to manage the traditional lifestyles with a modern community to ensure that none of its rich history is lost and this is now starting to show very real and tangible benefits as far as the local tourism economy is concerned.

Located between Cabo San Adrian near Malpica in the North and the Cabo Fisterra in the south west lies the Costa da Morte which as you would expect roughly translates into the “Coast of Death” so names because of the large number of shipwrecks that had been smashed to pieces on the rugged shoreline and also found offshore.

How much of this is actual fact and how much is embellished fantasy it doesn’t matter, as they say, why let the truth get in the way of a good story.

The one fact that is inescapable is the fact that the coast is extremely wild, windswept and rugged. It also has another grim and foreboding aspect to it and these are a series of stone “cruceiros” and also gigantic “borreos” which do tend to add a degree of solemnity bordering on the morbid to it.

That having been said however there is more to the Costa da Morte than just wild rugged scenery and huge Celtic crosses.

The first stop on the coast as you travel southwards from Coruna is Malpica which has been described as a large friendly fishing town that depending upon the day you arrive may or may not be awash with Sea Gulls aplenty!

Next further down the coast is Corme. The town can be reached by a small side road off the main coastal road and is located in a small gentle bay that is used to farm and cultivate shell fish.

Further down the coast from Corme can be found the towns of Ponteceso, Camarinas and Muxia and actual evidence that there is more to see on the Coast da Morte than one would initially think.

There is more to see on the Coast da Morte than one would initially think and it is most definitely an interesting part of any visit to Galicia.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Holiday in Southern Galicia

Air Travel article brought to you by Scott James

Galicia in particular and Northern Spain in general have long been considered to be a hidden jewel in the entire Spanish tourist industry and hidden away within Galicia itself are some further jewels and we are going to examine Northern Galicia further.

If you look at all of the autonomous regions that make up modern day Spain, Galicia has to be the most remote and hidden away within that remoteness lies Northern Galicia.

Historically, always classed as the poorer cousin to some of the other richer regions Galicia had an economy that did not easily lend itself to modernisation and herein lies a paradox in that it is this very reluctance to embrace modernity throughout that gives the region much of its appeal as far as tourism is concerned.

The natives of Galicia if you trace them back far enough have origins very similar to their Celtic cousins in the north and are justifiably proud of their language and culture and these connections no matter how stretched or tenuous give them their sense of regionalism and uniqueness.

Galicia always seemed to be a very closed and inward looking area being fiercely resistant to any formal external invasion and in many ways this degree of isolation was very much driven by the geographical location of the region.

Slowly but surely in the 20th century, Galicia began to develop and today traditional lifestyles rub shoulders with modernity throughout the region whilst at the same time the region has lost none of its more traditional culture and within the tourism economy this is starting to show real benefits.

Northern Galicia covers an area north of a line to drawn from Santiago de Compostela in the West and Lugo and the Reserva Nacional De Os Ancares in the East.

If you include Santiago de Compostela in this region along with Coruna you actually have two of the biggest Cities of the region and two of the major tourist areas, the Costa de Morte and Rias Altas.

As has been mentioned, Santiago is the regions major tourist attraction and in many ways is the centrepiece of the entire region with regards to the “Way of Saint James” having routes leading to it literally from not only all of Galicia but from all of the Spain and beyond.

Other interesting towns and tourist destinations in Northern Galicia would consist of Lugo, Betanzos and Mondonedo. There is a nice coastal drive along the northern coast and the Rias Altas starting at Ribadeo in the East and travelling through Foz, Burela, Cervo, Viveiro, Ortigueira, Cediera and Ferrol finally arriving at Coruna in the west. As had been mentioned, this drive takes in the entire Rias Altas which is a beautiful area of the region in itself.

Heading westwards from Coruna you would then take in the area known as the Costa de Morta – the Coast of Death, so called because of the many shipwrecks found offshore.

The drive from Coruna takes in Caion and then leads slightly inland to Carballo before you arrive in Malpica. From there you would head south via Laxe and Camarinas arriving at the most westerly part of the Galician coastline in Cabo Fisterra. This drive is characterized by a wild and windswept landscape and the scenery is characterized by steep cliffs and a rugged coastline. Quite awesome natural beauty but also this has a strange feature in that at periodic intervals throughout the journey you’ll find quite distinctive Cruceiros or Celtic crosses that indicate various stations of the Cross and in relation to this coastline where accidents and shipwrecks have occurred.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Hotels and Guest Houses in Galicia – Try the Rectoral de Anlo

Air Travel article brought to you by Scott James

An extremely wide variety of tourist accommodation can be found in Galicia and Northern Spain. Visitor accommodation can be found to satisfy all tastes and even the choosiest customer will find something to suit their needs.

In this article we are going to take a look at the A Rectoral de Anlo.

The Rectoral can be found at Anllo – Mogueira, 68 27460 Sober – LUGO

As of the time of the writing of this article the contact telephone number for The Rectoral is +34 982 460 039 and the fax number is +34 982 460 039. If you wish to contact them via email their email address is anllo@pazosdegalicia.com and they can be found on the internet at www.rectoraldeanllo.com.

At the time of the writing of this article, the manager to contact for information would be Cristina Goyanes and The Rectoral has the following number of rooms: 9.

The Rectoral de Anllo is an 18th Century construction, which owing to its fine features owes more to rural Italian Renaissance than the Galician architecture of the period. It is situated quite a distance away from the church and so this suggests that it wasn’t constructed so much as a rectory but as a donation by the nobles of the day. It has been beautifully restored and at the moment contains paintings by Castinandi, who was a Galician painter of the time.

Like all Pazos, there is a fair amount of history surrounding the building and in this case it is the following. As it is situated in the heart of the Ribeira Sacra (the well known monastery laden banks of the river Sil), one is not only privileged to be able to enjoy the magnificent local wildlife of the Sil and Cabe Gorges but also to discover the numerous monasteries and churches that make up one of most important formations of its kind in western Europe. The region is also one of the most historical wine producing areas in this part of Spain.

With regards to the actual facilities that the Pazo has to offer they are as follows: 9 double rooms.

All usual mealtimes are observed at this Pazo and they are, Breakfast and dinner.

As well as the individual room facilities, this Pazo has the following shared amenities and facilities: Dining room, Lounge, Chapel.

Outside you can find the following amenities for guests: Gardens, Vegetable garden, Sports facilities linked to the house (3 km. away): swimming pool, tennis court, football pitch.

The immediate geographic location for this Pazo is as follows: Whoever stays in the rectory can start the day with a buffet breakfast featuring a great variety of homemade cakes, tarts, cooked meats and fruits from the orchard. A walk around the house allows the visitor to appreciate Castinandi, one of the most well known Galician painters of the 18th Century and to appreciate the small chapel which is a reminder of the religious aspect of the house.

With regards to the scenic location for the Pazo, it is extremely well located. The visitor can also enjoy at less than 3 kms away from the house and a joining the estate, a full sports complex, including swimming pool, tennis courts, and football pitch. Its spectacular surroundings are a must for the visitor who enjoys local folk culture and wildlife, very evident in the cultivation of the nearby vineyards..

If the above are not enough for either you or your family then you will find within close proximity the following facilities; Nature Trails, visits to wine cellars and vineyards.

All in all, not one to be missed.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Fresh Mussels – Galician Style

Air Travel article brought to you by stephenmorgan

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

As mentioned before the dish we are going to look at today is “Tigres Rabiosos” or “Spicy Mussels”

For our purposes we will be putting together ingredients enough for four people and as such the ingredients that we would need and the amounts would be as follows:

About 150 ml of water
24 live muscles
2 tablespoons of olive oil
1 large onion, chopped
3 garlic clove is called a chopped
1 small dried red chilli (chilli pepper), crushed
1 teaspoon all sweet or hot paprika, depending on how hot you like your mussels.
4 ripe tomatoes peeled and diced
4 canned anchovy fillets, diced
150 ml dry white wine
Salt and freshly ground black pepper
Fresh crusty bread to serve with the mussels

The important thing at the start of this recipe and the key to all such recipes is preparation. Clean the muscles properly, scrub them carefully and discard anything that you don’t like the look of. Remember, don’t use any mussels that have remained open or have damaged shells. These are probably dead on probably the only thing that you would get from these would be a nasty does of food poisoning.

Bring the war to the boil in a large saucepan and then add the mussels and securely cover with a tight lid. Remember to shake the saucepan every few minutes and then the moment you see the mussels opened fully turn off the heat as soon as possible.

Remove the mussels from the pan and leave to cool and when you’ve done this remove the lids remembering to leave the nice juicy flesh in the remaining shells.

Now comes the interesting bit. Heat olive oil in a frying pan or skillet. Add the onion and fry until the onion is soft and golden. At this point add the garlic, the chilli (or chilli pepper) and paprika and stir until the aroma really hits you and starts to make your eyes water. At this point take the tomatoes the anchovies and wine and add to the mixture then bring this to the boil to reduce the sauce slightly. Season this sauce to taste if necessary.

Once you feel you have the sauce just right then add the mussels to the sauce and cook them together briefly and heat them through but do not boil.

When everything is finally ready so with crusty bread and it makes a delicious starter.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

A Night in Galicia – Try the Pazo Xan Xordo

Air Travel article brought to you by stephenmorgan

Northern Spain and Galicia offer an exceptional variety of visitor accommodation. In this area you will find places to suit all types of budgets and even the most particular visitor is bound to find something to satisfy their particular needs.

In this article we are going to take a look at the Pazo Xan Xordo.

The Pazo can be found at Xan Xordo, 6 – Lavacolla – 15.820 Santiago de Compostela – LA CORU?A

As of the time of the writing of this article the contact telephone number for The Pazo is +34 981 888 259 and the fax number is +34 981 888 293. If you wish to contact them via email their email address is xanxordo@pazosdegalicia.com and they can be found on the internet at www.pazoxanxordo.com.

At the time of the writing of this article, the manager to contact for information would be Alfonso Barco P?rez and The Pazo has the following number of rooms: 10.

The Pazo is situated in the heart of the Santiago Region, 7 km from the centre of the city and only 3 km from Labacolla Airport. The last stage of the most well known route (The French Route) of the Santiago Way is only 1 km away from the house. Areas of great natural beauty and one of the most important north peninsular cultural and tourist sites are within easy reach of the visitors to this magnificent Pazo.

Like all Pazos, there is a fair amount of history surrounding the building and in this case it is the following. The Pazo which is situated on the last stage of the Santiago Way is exactly what this type of building should be, as it has a chapel, a corn granary and stone cross. The enormous chimney in the main lounge completes the attractive setting of this unique architectural enclave from the 17th Century. The construction is situated in a 64 sq kilometre estate and has been completely restored to meet the demands of the 21st Century.

With regards to the actual facilities that the Pazo has to offer they are as follows: 9 double bedrooms, 1 special double room, Heating, en suite bathrooms, telephone, satellite and Canal + TV, mini-bar.

All usual mealtimes are observed at this Pazo and they are, Breakfast, lunch, and dinner.

As well as the individual room facilities, this Pazo has the following shared amenities and facilities: Dining room, Conference room, Lounge.

Outside you can find the following amenities for guests: 64 sq kilometre estate, A working water mill, Garden, Vegetable garden.

The immediate geographic location for this Pazo is as follows: The large estate that surrounds Pazo San Xordo guarantees a relaxing atmosphere where the guest can enjoy the large lounge with the interesting chimney, games area and corners which have been designed for reading and conversations around the fire.

With regards to the scenic location for the Pazo, it is extremely well located. The layout of the house allows the guest to go river fishing, observe the workings of a water mill or take a bicycle ride or walking tour along the numerous paths that cross the estate. Its also an ideal starting point to set out on the last stage of the French route of the Santiago Way or to go sightseeing in Santiago de Compostela and its surroundings..

If the above are not enough for either you or your family then you will find within close proximity the following facilities; Cycling, Hiking, Fishing.

All in all, not one to be missed.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Accomodation In Northern Spain – Delivering a Consistently High Level of Comfort

Air Travel article brought to you by Scott James

Northern Spain and Galicia offer an exceptional variety of visitor accommodation. Visitor accommodation can be found to satisfy all tastes and even the choosiest customer will find something to suit their needs.

If you want something slightly different then most people would head for one of the various exclusive hotels throughout the region or one of the “Paradors” that can be found in various key places throughout the area. The region is dotted with mountain refuges with stunning views not to mention that in the coastal areas you can find quite a few campsites.

The standard of accommodation in the area is extremely high as you would expect from Galicia and Northern Spain. The categorisation for the hotels is awarded on a star system and these are allocated by the regional tourist authorities. The local tourist Authority awards between one and five stars for each hotel and the status of the hotel can be found by looking at a blue plaque near the hotel door.

You can usually find en-suite bathrooms or at least a shower in each Hotel bedroom. Do not expect to find en-suite facilities in the smaller Hostels and “Pensiones” but you might be surprised in certain cases.

Spain’s star rating system reflects the number and range of facilities available rather than the quality of service one star is given to the most modest hotels and five stars to the most elegant and expensive ones. The more exclusive hotels offer all kinds of extra facilities, such as air conditioning, on-site parking, internet-access and rooms with televisions as well as facilities for the disabled.

Two or three star hotels are the most popular in this region and their rates vary on the season or time of year that you stay there. It has been found that in this area quite often the hostels (hostales) and guest houses are actually more popular; the fact that they are cheaper may have something to do with this. These are usually establishments that can only offer a few beds and by and large are family-run.

There are in excess of 1,500 hotels with a total of 92,000 beds registered in the territory of “Green Spain” — the Atlantic regions of Galicia, Asturias, Cantabria and the Basque country.

Grupo Sol-Melia and NH are the biggest chain of hotels in the area. The quality of these hotels is extremely good. There are a growing number of small privately run hotels that have quite distinctive character and charm and can also provide a quite relaxing and memorable stay.

In Spain they have dotted throughout the country a series of state run hotels that are known as Paradors. These have classifications of anything between three to five stars in accommodation standard. The first Parador opened in 1928 and there is now quite a comprehensive network throughout the country. The theory behind them was that they should never be more than a day’s drive from one to another. The best known Parador in the area is the Parador de los Reyes Catolicos in Santiago de Compostela and this is in a former royal hunting lodge. Other Paradors can be found in Castles, Monasteries and various other monuments’. More recently a growing number of Paradors have been purpose built and these are usually located either in areas of spectacular scenery or towns of historic interest.

You can rely upon the Parador to deliver a consistently high level of comfort but it might not necessarily be the best hotel in town. The standard from each Parador to Parador very rarely varies with comfortable spacious bedrooms to be found throughout. Some also offer fine regional cuisine. It might be wise to book in advance if you are planning to visit the area either during the high season or if you wish to stay in one of the smaller Paradors. Bookings can be made either using the Central de Reservas which is a centrally based service based in Madrid or you can contact each Parador direct. You have to expect as in most cases that if you choose to travel during the high season accommodation can be on the expensive side but deals can be found if you’re able to shop around.

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