Author: Leandro Agostini

Lotte Hotel accredited with ‘GBAC STAR’ by ISSA

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October 12, 2021 –

 

LOTTE HOTEL, the first Korean hotel brand to achieve GBAC STAR for all its five-star hotels. All hotels are equipped with strict hygiene systems to prevent diseases spreading.

The catchword for V-nomics of the post-pandemic era is safety. Global chain hotels have introduced services befitting the new normal by establishing hygiene systems and preventive measures, and by offering contactless services.

According to a survey conducted by Expedia Group in July, travellers prioritised hygiene conditions, preventive measures and contactless services when planning their trips. Whilst the expectation for safety standards continues to grow higher, the Global Biorisk Advisory Council (GBAC) STAR certification achieved by LOTTE HOTEL, the largest hotel group in Korea, draws attention.

In December 2020, the hotels SIGNIEL Seoul, SIGNIEL Busan as well as LOTTE HOTEL Seoul, LOTTE HOTEL World, LOTTE HOTEL Jeju and LOTTE HOTEL Ulsan have achieved the GBAC STAR certification from International Sanitary Supply Association (ISSA). The first accreditation was given to SIGNIEL Seoul in November 2020, followed by all five-star LOTTE HOTELS in Korea’s international acknowledgement.

ISSA is the most reputable worldwide association for hygiene industry, located in Northbrook, Illinois. GBAC STAR is the accreditation for hotels, restaurants and other public facilities that strictly abide by hygiene regulations and have preventive systems.

Facilities are systematically evaluated based on 20 strict global standards concerned with cleaning, disinfection and preventive programmes. The evaluation is conducted by the Global Biorisk Advisory Council, comprising experts in biorisk field.

“The GBAC STAR certification is a global accreditation for disinfection system within a facility,” said a LOTTE HOTEL spokesperson. “A facility accredited with this certification constantly cleans and disinfects to the degree that of a hospital.”

Like this, LOTTE HOTEL has fortified disinfection and hygiene management to ensure guests’ safety against virus and contamination. In August 2020, ISSA experts gave consultation by checking on cleaning, disinfection and preventive standards through hotel inspection.

In general, hotels regularly disinfect those that are in frequent reach such as door handles, remote controllers and faucets when housekeeping. In addition to regular cleaning, LOTTE HOTEL disinfects all surfaces that come into contact with people, including tables and floors, using disinfectants for Covid19 recommended by the American EPA (Environmental Protection Agency), thus preventing cross-infection. The cleanliness of all contact surfaces is strictly controlled with regular ATP tests that measure microorganisms.

David HS Kim, CEO of LOTTE HOTEL said: “Since achieving the internationally accredited Food Safety Management System (ISO22000) certification for the first time for a Korean hotel brand in 2015, LOTTE HOTEL has been strictly managing safety and hygiene abiding by global standards. Based on our brilliant performances and know-how accumulated over the past 40 years, LOTTE HOTEL will continue to propose new prospects in hotel services in the post-pandemic era.”

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Marriott International Announces Agreement to Develop Residence Inn in Costa Rica

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October 4, 2021 – The two new hotels located in the Greater Metropolitan Area of San Jose will be the first Fairfield by Marriott and the second Residence Inn by Marriott in the country

Marriott International, Inc. today announced it has signed an agreement with Saxum Group to develop the first Fairfield by Marriott and second Residence Inn by Marriott in Costa Rica, growing its portofolio to 17 hotels in this sought after market. The new properties will feature 125 and 117 rooms respectively.

“We are proud to work with Saxum Group to bring the Fairfield by Marriott brand to Costa Rica and add the Residence Inn by Marriott to enhance the hospitality offering in the greater metropolitan area (GMA) of San Jose,” said Pablo Botero, Marriott International’s Senior Director of Development for Central America and the Caribbean. “The continued expansion of the GMA has become a draw for international companies seeking strategic developments in the country, and we are excited to be part of this expansion.”

Known for adventure and leisure tourism, Costa Rica has long been a hub for business in the region and continues to be one of the most attractive Latin American countries in which to do business. The destination is ranked by the World Economic Forum (WEF) as number one for innovation in Latin America and a sought-after market for direct foreign investment.

“We are thrilled to collaborate with Marriott International on this important project. Together we hope to change the current landscape of Curridabat and Coyol and will also attract new development investments to the country,” said Rodrigo Quirós Carballo, President of Saxum Group.

Residence Inn Alajuela will be located in Coyol de Alajuela, known as the country’s new logistics hub with easy access to San Jose International airport. Situated near QALMA, a modern residental highrise of 13 floors, and the only vertical housing development in the area, the hotel will elevate the hospitality offering in this up and coming neighborhood.

Featuring 117 of the brand’s spacious suites designed for distinct living, working, and comfortable sleeping spaces, travelers can maximize their time and thrive while on the road with fully equipped kitchens in each suite, grocery delivery service, 24/7 grab-and-go markets and complimentary breakfasts.

Fairfield by Marriott San Jose Curridabat is slated to have 125 rooms featuring the brand’s contemporary, uplifting design to provide an effortless experience for guests to maintain their routines while on the road. This property will be located in Guayabos de Curridabat a growing business cluster east of San Jose.

spotted in: www.hotelnewsresource.com

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Raffles Launches ‘Hybrid’ Hotel Model in Cambodia

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October  1, 2021 –

Phnom Penh’s “Grande Dame” Raffles Hotel Le Royal has reopened its northern wing as an alternative state quarantine (ASQ) site for guests undertaking the mandated 14-day quarantine.

Among other significant changes, Café Monivong, in the hotel’s west wing, has now been replaced by Le Phnom 1929, an all-day dining venue inspired by the Parisian-style brasserie. It specializes in French and Western cuisine. Executive Chef Joel Wilkinson serves up French classics such as escargot, liver parfait, beef bourguignon, duck confit and onion soup, all paired with fine wines. Prime cuts of imported steaks, a melt-in-your-mouth beef or salmon tartare, and a seafood tower are also part of the menu. Comfort foods, Asian cuisine and vegetarian dishes are also on offer.

The menu at Le Phnom 1929 will be restricted to room service-only for ASQ guests, but the restaurant will be available to non-ASQ visitors who are to be hosted separately in the hotel’s Heritage Wing. Visitors arriving from abroad are offered a range of contactless in-room options at Raffles. The ASQ itinerary includes “virtual” classes for children, birthday parties, masterclasses such as cocktail-making, and family cinema evenings.

Raffles Hotel Le Royal’s Elephant Bar
Each room at Le Royal has a balcony overlooking tropical gardens and swimming pools. Visitors staying at the hotel as part of the ASQ program will be provided private airport transfers, a full-board dining experience, 24-hour medical services and PCR tests.

Good to know: The hotel underwent a one-year renovation in 2019; returning guests will notice brighter interiors, Segafredo coffee machines, USB charging stations, and Simmons pillow-top mattresses, among the new features. All bathrooms have been renovated with Italian tiling and rain showers, though some retain their claw-foot bathtubs. Bathroom amenities are now supplied by Sodashi, an Australian brand of high-performance skincare products.

The courtyard remains the centerpiece of the property, its two swimming pools surrounded by tropical gardens of frangipani, and shaded by giant century-old trees.

Spooter in: https://www.luxurytraveladvisor.com

 

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LXR Hotels & Resorts Debuts in Kyoto, Japan

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October  1, 2021 – LXR Hotels & Resorts, one of Hilton’s three luxury brands, has debuted in Asia Pacific with the opening of Roku Kyoto. The hotel also represents Hilton’s inaugural property in Kyoto, Japan.

Located at the foot of the Takagamine mountains in northern Kyoto, Roku Kyoto is set within the 28-acre Shozan Resort Kyoto, which is home to Japanese gardens, historic architecture and teahouses. The hotel is within walking distance from Kinkaku-ji, “Golden Pavilion,” and other historic temples, including the Genkoan Temple and the Koetsuji Temple.

The grounds on which the hotel was built was an artisan colony where the classical Rinpa school of Japanese painting was founded around 400 years ago by Hon’ami Koetsu, a Japanese artist, calligrapher, poet, landscape designer and tea master, considered one of the most influential artists of the 17th century. Rinpa played a significant role in nurturing artists and craftsmen over the years. He had a strong influence on the development of traditional Japanese art and culture.

Paying homage to the Takagamine area’s history, which was also the source of water for washi papermaking, the hotel has been designed by the BLINK Design Group. The facets of traditional Japanese art are on display throughout the property—from exquisite lacquerware at the entrance, bamboo art pieces in the restaurant, ceramics artifacts in the spa, to karakami decorative paper in the guestrooms.

Peak Suite at ROKU KYOTO LXR Hotels & Resorts
The Peak Suite at Roku Kyoto (ROKU KYOTO LXR Hotels & Resorts)
Infusing traditional Kyoto design and modern Japanese aesthetic in earthy tones, the 114 guestrooms offer views of natural landscapes. The expansive Roku Suite offers views of the mountains along the Tenjin River, while the Takagamine mountains can be observed from the Peak Suite. While each of the Garden Deluxe rooms have a private onsen with a garden, the Poolside Deluxe rooms are located near the spa and provide direct access to the outdoor onsen thermal pool via a private terrace.

The Roku Spa offers a selection of therapies and treatments, including an original blend of aromatherapy oils infused with the essence of “Kitayama sugi,” a Japanese cedar tree native to the northern Kyoto area. Guests can relax in the hotel’s year-round natural onsen pool, work out in the 24-hour fitness center, or practice yoga or meditation on the lawn.

The French Restaurant Tenjin is named after the Tenjin river. Guests can tuck into dishes made from locally sourced seasonal ingredients. At the Chef’s Table within the restaurant, guests can witness the chefs at work as they present a seasonal course menu served with a special technique, inspired by the history and culture of the Rinpa school. At the bar, guests can sip on signature cocktails made with local ingredients or enjoy afternoon tea. Alternatively, guests can lounge at the “Engawa”, where they can listen to the sounds of the river by the indoor patio while enjoying the views.

The concierge team at the hotel will enable guests to experience the hidden treasures of Kyoto through various activities and services. Guests can opt for the Omuro 88 Temple Pilgrimage guided by a priest, create traditional ceramic art, learn “kintsugi”—the art of restoring pottery with gold, or try papermaking by hand with water sourced from the Tenjin River, as it had been done in the ninth century.

Spooter in: https://www.luxurytraveladvisor.com

 

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Pendry Hotels & Resorts Announces the Opening of Pendry Manhattan West

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September 30, 2021  – 

Pendry Hotels & Resorts today announced the opening of Pendry Manhattan West, the latest property in the Pendry portfolio and the brand’s first hotel in New York City. In collaboration with Brookfield Properties, the hotel is designed by acclaimed architectural design firm, Skidmore, Owings & Merrill, and features 164 luxury guest rooms, including 30 suites, each with interiors by world-renowned Gachot Studios and lighting by L’Observatoire International. Pendry Manhattan West provides over 6,000 square feet of multi-purpose entertainment and meeting venues each featuring natural light; a state-of-the-art fitness center equipped with Peloton and Technogym equipment, and a curated art collection spotlighting works of art from both New York City and Los Angeles based artists. Pendry Manhattan West is also home to distinct food and beverage concepts including Bar Pendry, Garden Room, and signature restaurant, Zou Zou’s, which was created in partnership with acclaimed hospitality group, Quality Branded. Zou Zou’s is helmed by Chefs Madeline Sperling and Juliana Latif and brings an Eastern Mediterranean menu to the West Side.

Debuting as the fifth property to open as part of the Pendry portfolio, which currently includes Pendry San Diego, Sagamore Pendry Baltimore, Pendry West Hollywood and Pendry Chicago, Pendry Manhattan West was designed by Gachot Studios as a marriage of bicoastal American aesthetics: merging the serene and modern West Coast luxury of the Pendry brand with a sense of elegance, all informed by the vibrancy of New York City. Inspiration for the hotel is found in the spirit of the West Coast Light and Space Movement of the 1960s and 70s, shaping Pendry Manhattan West as a dynamic oasis for reflection and discovery. Blurring the lines between art and design, Gachot collaborated with internationally renowned local artists Nancy Lorenz and John Wigmore to envision work that is seamlessly integrated into the hotel’s interior architecture. Ultimately, the lived experience of Pendry Manhattan West is one of comfort, tranquility and ease.

Pendry is located in Manhattan West, one of Brookfield Properties’ most ambitious large-scale development projects to date. The eight-acre, six-building mixed-use complex is a “superblock” that stretches from 9th Avenue to 10th Avenue and from 31st to 33rd Streets, complete with 250,000 square feet of retail anchored by Peloton’s “Peloton Studios,” a 35,000-square-foot state-of-the-art flagship location, as well as a 60,000-square-foot Whole Foods Market. A vibrant urban plaza with landscaped gardens and dynamic street-front retail brings together high-end, experiential shops and more than 25 innovative food and beverage concepts, all enlivened with public art and events by Arts Brookfield, Brookfield’s award-winning arts and entertainment program. Part of this commitment to the arts is embodied in Midnight Theatre—a contemporary variety theatre that serves as a portal to unique stories and experiences featuring talent from the worlds of magic, music, comedy, Broadway, and more in the heart of Manhattan West. Pendry Manhattan West will provide guests exclusive and unprecedented access to the Theatre, as it redefines the way New Yorkers spend a night out in the city.

Spotted in /www.hospitalitynet.org
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Abu Dhabi to open new marine protected sites to public

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September 30, 2021 –

Abu Dhabi has significantly expanded its eco-tourism offerings with the announcement that new marine protected sites across the emirate have now been made accessible to the public. 
 
The newly unveiled areas will give residents and visitors a host of new options for exploring the emirate’s coastline and waterways, with the initiative also supporting the emirate’s maritime industry.  
 
The announcement was made at the Monaco Yacht Show by the Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi), in partnership with the Environmental Agency – Abu Dhabi (EAD), Abu Dhabi Maritime and Abu Dhabi Ship Building. 
 
The Monaco Yacht Show, the annual luxury trade show specialising in the maritime industry, took place from September 22 to 25. It was attended by hundreds of yachting enthusiasts and professionals, including captains and crews, as well as yacht management companies, yacht agents and owners. 
 
A new marine reserves map of the capital and its waters, which outlines the new areas open to the public, is the latest addition to the emirate’s growing portfolio of tourism offerings. Known for its pristine beaches and islands, the UAE capital used the Monaco event to demonstrate its capabilities as a superyacht destination by showcasing its offerings and plans for the marine industry. 
 
“Abu Dhabi’s marine sites are a significant part of our tourism sector,” said Ali Hassan Al Shaiba, Executive Director of Tourism and Marketing at DCT Abu Dhabi. “Our strategy involves expanding our tourism offerings in a sustainable manner that caters to the growing demand for more activities across the destination. The newly announced marine protected sites will not only support the growth and success of yacht management companies in Abu Dhabi but will also provide their customers with a new and breath-taking way to explore the capital.”
 
Currently, the EAD manages six marine reserves, including the Marawah Biosphere, the region’s largest and first UNESCO-designated marine reserve.
 
“Despite harsh conditions, we host abundant marine life, which has the highest tolerance threshold in the world,” said Ahmed Al Hashmi, Acting Executive Director – Terrestrial and Marine Biodiversity Sector at the EAD. “We host the largest Indian Ocean humpback dolphin population and the densest dugong population, and the second largest population for dugongs in the world. That is why we are pleased to partner with DCT Abu Dhabi on the selection of marine protected areas that will help boost eco-tourism in Abu Dhabi.” 
 
“Abu Dhabi Maritime was honoured to join DCT Abu Dhabi and the Environmental Agency – Abu Dhabi in promoting our Emirate as a premiere maritime destination at such a prestigious gathering,” said Captain Saif Al Mheiri, Managing Director of Abu Dhabi Maritime. “As the custodian of our Emirate’s waterways, we are working closely with our partners to expand our infrastructure and services and open up our pristine marine areas to the world. We look forward to engaging with the global maritime community to unlock the full potential of what Abu Dhabi has to offer.”
 
David Massey, CEO of Abu Dhabi Ship Building (ADSB), said: “We are honoured to be able to participate in Monaco Yacht Show 2021 in partnership with DCT Abu Dhabi and Abu Dhabi Maritime to affirm our commitment to enhancing Abu Dhabi’s capabilities in offering luxury yacht services, facilities and refits. ADSB is also proud to showcase its design and construction skills including the Shadow Yacht ‘Safwa YS45’, designed in partnership with SNO YACHTS.”
 
One of DCT Abu Dhabi’s main remits is to support the development of tourism industry partners. The new marine offerings connect marine and yacht management companies with the emirate’s wider tourism strategy to ensure the continued growth of their businesses. 
 
Abu Dhabi has additional projects in the pipeline for the marine sector and will soon be launching Yas Bay on Yas Island, the emirate’s premier entertainment district. The new bay will feature new yacht berths, surrounded by a number of world-class hotels and entertainment activities, including the Formula 1 Etihad Airways Abu Dhabi Grand Prix. 

Spotted in: www.ttnworldwide.com

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Delicious Gastronomy in Azerbaijan

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September 30, 2021 – Having a unique geographical location and 9 climate zones out of 11, Azerbaijan enjoys an advantage to grow organic fruits, vegetables, nuts and grains as well as prepare some of the most delicious mouth-watering dishes. What’s interesting is how every region in Azerbaijan is famous for a particular type of produce. For example, the best potatoes come from Gadabay, the best pomegranates from Goychay, the best tomatoes from near Baku on the Absheron Peninsula, the best hazelnuts from Zagatala region and so on. And this produce is the foundation for the rich flavours of Azerbaijani cuisine, which itself differs in interesting ways from region to region. When you add in all the spices and multiculturalism brought centuries ago along the Silk Road, it makes for a surprisingly vibrant culinary scene.

One can indulge in best dining experiences in both the capital city, Baku and unique towns across different directions of the country thanks to the fact that each region has something special to offer the food enthusiasts. In Baku, travellers can find restaurants in the labyrinth-like, cobbled streets of Icherisheher – Old City where traditional dishes and local music accompany each other in a delicate way. An appetising breakfast with organic eggs, tomatoes, home-made jams, honey and crispy tandir bread following a beautiful sunrise in this authentic part of the city will certainly be a great way to start your morning. Food lovers can also choose to have a nice dinner where rich flavours and dishes like dolma – traditionally made of grape leaves stuffed with meat and rice, plov – prepared with rice mixed with herbs, dried fruits, meat or fish and other local ingredients, qutab – a sort of thin pancake stuffed with different fillings such as meat, spinach, cheese or pumpkin and cooked on an iron disk called a saj.

Considering the importance of the local gastronomy and cultural heritage, the EU-funded project -COVCHEG (“Community-based Value Chain Enhancement in the Greater Caucasus Mountains Area”) is also being implemented by Slow Food in partnership with the Azerbaijan Tourism Board. This project aims to foster economic regeneration and the well-being of rural communities, create sustainable livelihoods in the country with main focus on agriculture and gastronomic tourism.

Within the COVCHEG project, the Slow Food Travel concept has been prepared where travellers can get first-hand experience based on meetings local with farmers, shepherds, winemakers, butchers or bakers to learn more about local traditions and culinary culture first-hand. An online catalogue – the Ark of Taste – was also created to list some products that might actually disappear within a few generations, such as grape, rice, nut and other food ingredients. The catalogue invites everyone to rediscover these products and put back on the table or consume less of endangered wild species in order to increase their rate of reproduction.

Another related initiative was the establishment of 5 Slow Food Presidia in different regions to gather small-scale producers willing to cooperate, preserve their knowledge and stimulate sustainable practices. Local chefs were also considered as an integral part of the project, and the Slow Food Azerbaijan Cooks’ Alliance was created. Chefs included in the alliance are requested to add the names of the producers to their menus, give visibility to their work. They are also in constant communication and brought together in different events to raise awareness about different Ark of Taste products and how to best use or reproduce them.

Overall reflecting Azerbaijani culture, the cuisine offers a spectacular fusion of delicacies, from fruity sauces to juicy mutton-based meals and more. With a variety of dishes to suit all dietary preferences and lifestyles, tourists can have lots of fun exploring and tasting the country’s flavours. – Advertorial

Spotted in: www.ttnworldwide.com

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Swissôtel Resort Kolasin to welcome ski lovers next year

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Accor has signed an agreement for a new hotel in Montenegro.

The four-star Swissôtel Resort Kolasin is located in the Bjelasica mountain range and will be a perfect destination for winter sports lovers.

The hotel will welcome its first guests by the end of 2022.

The newly-built facility will offer 116 modern and comfortable rooms.

Guests will be able to enjoy the sophisticated restaurant, aperitif bar, spa area, business space and a ski room.

Located at 1,600 metres above sea level, next to the slope, Swissôtel Resort Kolasin will seek to blend in with the landscape.

The investor and owner of the hotel is Company Ski Resort Kolasin 1600.

“The south-east of Europe is full of hidden touristic gems and natural treasures, that we are proud to help unveil to international tourists from all over the world.

“Thanks to this great partnership we are delighted to bring our premium Swissôtel brand to the fairy-tale destination of Montenegro.

“Swissôtel Resort Kolasin will provide guests with truly premium experience thanks to its location, luxurious design, and its commitment to its spectacular natural environment,” said Dilek Sezer, development director, south-eastern Europe, Accor.

Swissôtel Resort Kolasin will be a part of the new K16 Resort.

The winter centre is being also developed in cooperation with the government.

Kolasin is a city surrounded by mountains in the north of Montenegro, located at an altitude of 954 metres.

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Increase in business trips being booked from Belgium

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The number of people travelling from Belgium for professional reasons has once again started to pick up after the coronavirus crisis resulted in a major drop in corporate travel.

Belgian airline company Brussels Airlines noted a weekly increase in bookings of 30 to 40% in the last month and is expecting companies to ease restrictions in their travel policies as of October, despite many multinationals still applying a (partial) teleworking policy.

“Brussels Airlines expects that the demand for corporate travel will reach the level of 2019 again by 2024. The demand for leisure travel on the other hand has recuperated much faster,” a press release stated.

Based on the company’s data, the sectors that started up corporate travel first are the European and other political institutions, universities and the Marine business, later followed by the automotive industry, international construction companies and building material producers and NGOs.

At the moment, European destinations, including Italy (Milan), Slovenia (due to it holding the EU Presidency), Denmark (Copenhagen), Czech Republic (Prague), Germany (Berlin) are among the most popular for business trips.

In the first 24 hours after the announcement by the United States government on Tuesday that it would be easing travel restrictions on travel from the EU, allowing vaccinated and tested travellers to enter the country again from November, the company noted a booking increase of 180% to US destinations.

However, according to a recent Wall Street Journal analysis, the continuation of business trips, at least in and from the US, between 19% and 36% of all business trips that were made before the pandemic is likely to disappear permanently, in part due to the fact that many businesses have adopted more (cost-) efficient alternatives to corporate travel.

Instead, it found that many organisations are pushing for video conference calls to replace in-person meetings and visits, also in an effort to cut carbon emissions and, at least in the short-term, to contain the spread of the coronavirus.

Before the pandemic, corporate travellers usually booked their trips two to three weeks in advance, however, the Brussels’ Airlines’ customer data showed that the trend of last-minute bookings has also resulted in trips being books just two to three days before people’s departure.

Spottted in www.brusselstimes.com

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EasyJet to launch flights to Aqaba this winter

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easyJet has announced the launch of a new route and holidays from Manchester Airport to Aqaba in Jordan this winter.

Flights and holidays are on sale from Manchester Airport to the scenic Jordanian city, a perfect destination for a splash of year-round sunshine and Middle Eastern culture.

Visitors to this sun-kissed city on the Red Sea have easy access to the lunar-like landscapes of Wadi Rum and the ancient architectural wonders of Petra, a beautiful place to explore this winter.

Ali Gayward, easyJet UK country manager, said: “We are delighted to announce today that we are adding even more exciting destinations to our Manchester network, with new flights to Aqaba in Jordan.

“We know our customers can’t wait to go on a long-awaited and well-deserved holiday, so this new route will prove popular for customers wishing to get away for some winter sun and further strengthens our Manchester international network, providing customers with great value fares and ever more choice this winter.”

Spottted in www.breakingtravelnews.com

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What’s cooking in Kazakhstan – BESHBARMAK

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Kazakh Beshbarmak basically means “five fingers” in Kazakhstan. It is probably the most popular dish in the land. The name five fingers is what is required to enjoy it, all five of them. Typically this dish is made with either horse meat or mutton. Beef is sometimes used but the others are much more common. In fact horse meat is so common in Kazakhstan that Olympians had to beg the Olympic committee to allow them to bring it the games so that they could maintain their normal diet. Needless to say, you can certainly enjoy this dish made with beef or lamb and be authentic. This dish is almost always served on a large platter to be enjoyed by guests on a Darsakstan (either a low table or clear cloth over a rug, on the floor) . Be sure to use all five fingers, it is a real treat and fun to do. This is also almost always served with a bowl of the broth on the side called shorpa. See https://www.internationalcuisine.com/kazakh-shorpa/ for the the proper way to serve it. Also if you don’t have the time to make the noodles from scratch, you can use lasagna noodles as a fine substitute. A delicious main dish from Kazakhstan… Enjoy!

Kazakh Beshbarmak (Boiled meat with noodles)

Ingredients
2 1/2 lbs. lamb or beef with bone
1 large onion peeled and sliced into rings divided
1 bay leaf
ground pepper
Water to cover
For the noodles:
2 eggs
3/4 to 1 cup water
1/2 teaspoon salt
plain flour – about 600 grams
or you can use lasagna noodles as a quick and easy alternative to making the noodles from scratch.
Instructions
Put your meat and 1/2 the onion in a deep enough dish to cover it with cold water leaving enough space on the top so that it doesn’t boil over.
Bring to the boil, constantly removing the foam, Reduce heat to simmer when it starts to boil. Cover it.
Let it cook for about 2 1/2 hours or until the meat is tender and falling off the bone.
Meanwhile, prepare your noodle dough.
In a bowl mix the sifted flour (300-400 g), the eggs (whisk the eggs before you add into flour), add salt and pour water until a dough is formed.
Knead pastry, adding flour or water as needed.
Knead the dough well, wrap in plastic wrap and leave for 20-30 minutes.
Sprinkle the work top with sifted flour and divide your dough into a few small balls
Then keeping the worktop lightly covered with flour roll each piece of pastry into a fairly thin layer.
Keep sprinkling with flour so that it doesn’t stick to your hands or work surface.
Cut into squares (10x10cm). Leave them on a worktop lightly covered with flour. The pieces should not touch or they will stick together. By the time you are ready to cook the noodles it should be dry a bit.
minutes before your meat is ready, add the other half of the onion (cut in ring shapes), salt and pepper to taste, into your stock.
Remove the meat and bones, separate as you will only serve the tender cooked meat.
Bring the stock to a boil for about 7 or so minutes.
Now cook the noodles in batches in the same stock for about 7-8 minutes. Sieve them out on to the big plate leaving the space in the center for meat. Then add your meat chopped in bite size pieces and put it in the center of the dish. Pour some broth over the meat.
Sprinkle some chives and parsley to garnish over the top.
Strain the broth and serve in bowls as shorpa alongside the platter of Beshbarmak.
Beshbarmak is served.

If you’ve never tried it please make sure to ask for it when you travel to kazaksthan

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Uzbek-Manti-cooking

What’s cooking in Uzbekistan – MANTY

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Manti is a classic dish served in several different parts of the world. It’s kind of like a mix between Vareniki with potatoes and pelmeni. The recipe may seem intimidating but don’t let it be. Yes, this is not a super quick recipe that you just throw together, but it’s worth every minute.

MANTI FILLING
You can use any meat, pork, beef, lamb or in my case chicken. If using different meat, the cooking time will be longer as chicken cooks quicker. If you are not used to the seasoning coriander or cumin, Vegeta may be used or your favourite seasonings.

CAN I FREEZE MANTI?
Manti are great to freeze! Just prepare everything as instructed. Layout onto a cutting board or tray, dust with flour. Place in the freezer. Once completely frozen, place into freezer bags. They can stay in the freezer for months.

About 3 times a year, I take two full days and make as many as I can. They taste as if they’re fresh and make for a great dinner when I just don’t have the time or energy to cook.

TIPS FOR MAKING MANTI DUMPLINGS
These Manti are small and bite-size, a classic manti is supposed to be bigger in size. If you prefer larger Manti when cutting your strips, cut them closer to 3″ – 3 1/2″.

HOW TO PREPARE THE MANTI DOUGH
Prepare recipe for dough.
Cover and let dough rest.

NOTE: Letting the dough rest, the dough becomes softer and easier to work with.

PREPARE THE FILLING
Add butter in the freezer.
Cube chicken into small pieces.
Finely chop the onions.
Peel and cube the potatoes into small pieces. Place potatoes in a bowl with cold water set aside.

FORMING THE DOUGH FOR MANTI
Divide dough into two. Return one of the halves to the bowl and cover.
Lightly flour the working surface.
Roll out the dough into about 20″ to 22″ circle, adding flour as needed, it needs to be really thin.
Fold the circle as if it’s an accordion going back and forth.
With a sharp knife cut strips about every 2 1/2 inches.
Take the strips and stack them. When stacking, the strips will all be different lengths, stack them all starting at one end, not in the middle. Cut again about every 2 2/12 inches.
Layout the squares.

MAKING UZBEK MANTI
Remove the butter from the freezer. Grate or cube the butter. Drain water from potatoes.
In a bowl, add chicken, butter, potatoes, seasonings, and herbs to the bowl. Mix until well combined.
Then take spoonful’s of the filling and add to the centre of the squares.
Take a square, fold one corner over the other, lightly pull and pinch together.
Repeat with the other corner. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over the edge over the other.

TO COOK
Add water to a tiered steamer. Layout Manti on tiers.
Cover steamer and cook 20-25 minutes.
All steamers are different, check a Manti to see if it’s ready. If using different meat, it’ll need about 40 – 60 minutes.

If you’ve never tried it please make sure to ask for it when you  travel to Uzbekistan

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malta cooking

What’s cooking in Malta – Kapunata

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Maltese Caponata, Kapunata, is a simple and flavourful salty, sweet and sour salad. Made from a mix of fresh summer vegetables that can be served warm or cold.

What is caponata?
Most probably you’ve already heard about Sicilian caponata, as it is the most popular version of this dish around the world. Sicilian caponata is made of fresh summer vegetables such as aubergines, tomatoes, onions, garlic, olives, capers, pine nuts. Sometimes you can also find it with raisins.

However, Maltese Kapunata is like the underdog. It might not be as popular, and gets confused a lot with her Sicilian sister, but it is unique and flavourful, ready to make your meals tastier. To us Maltese, it makes our summers much more special. Nothing beats a day by the beach with a good piece of ħobż biż-żejt (Maltese Bread) and some kapunata. Or a bbq with some kapunata ready to be enjoyed before the bbq even starts or as a side with the main food. It’s so special, that you’ll be lucky if your grandmother passes on her secret recipe to you!

The main difference between the two caponatas, is that the Maltese version has bell peppers and sometimes even courgettes (another staple in the Maltese cuisine), seasoned with mint . It also doesn’t contain pine nuts or raisins. Although, at the end of the day, the beauty of the kapunata is that you can put and mix any vegetables you like.

Cooking Kapunata
The traditional way of cooking kapunata is by frying all the vegetables separately, so that you get an even cooking. However, you can also bake the vegetables prior to mixing them all together. The latter uses less oil and can speed up the process.

As kapunata is a sweet and sour salad, the recipe calls for vinegar (sour) and some sugar for an added sweetness. Instead of using a teaspoon of white sugar, a good technique that I like to use is to peel and chop up half an apple and let it cook until it dissolves in the sauce. Another great substitute is adding apple sauce with no added sugars.

I like my kapunata to have a certain bite, so my recipe here is to achieve that texture. However, if you like your kapunata more soft you have to cook the vegetables for longer. The same thing goes for the size of the vegetables, you can either keep them chunkier or even chop them more finely. All these little tweaks will vary in how your kapunata will look at the end.

How to serve it
Kapunata can be served hot or cold. Ideally enjoyed with some crusty fresh bread as an appetiser or as a main dish. It can also be served as a side with fish or meat, as an easy pasta sauce, as a pizza topping or even as a version of shakshuka! The options are endless, as caponata is an extremely versatile dish.
Storing or Preserving the Kapunata
You can easily batch cook kapunata in the Summer months when all these vegetables are in season, and preserve in bottles for the colder winter months. Kapunata can be easily stored in the fridge for about 5-7 days or else you can simply freeze it.

INGREDIENTS
1 aubergine about 300g
2 small bell peppers (yellow/green) about 300g
5 tomatoes
4 tbsp olive oil 60 ml
1 white onion
2 large garlic cloves
3 tbsp tomato paste 70g
2 tbsp red wine vinegar 30ml
1/2 apple or 2 tsp sugar
3 tbsp capers 20g
1/3 cup olives (a mix of green & black) 60g
1 tbsp fresh mint
1 tbsp fresh basil
salt & pepper

INSTRUCTIONS

Start by prepping and chopping up all the ingredients. Prior to start cooking, I recommend to season the chopped aubergine with salt and let it sit for about 30 minutes. Remove the excess water and salt with a paper towel.
Heat two tablespoons of olive oil in pan on medium heat. Add the chopped aubergines and let cook for about 7 minutes until golden brown.
Once cooked, clean the frying pan, add two tablespoons of olive oil and add the diced white onion. Cook on medium heat. As soon as the onion gets translucent, add the garlic and let cook for 2 minutes.
Add the diced green and yellow bell peppers to the onion and garlic and let cook for a couple of minutes until they start to soften.
Add the tomato paste, the apple and the tomatoes. Mix well and let cook for about 10 minutes.
Once most of the tomatoes have cooked down, add the cooked aubergines, the red wine vinegar, the olives and the capers. Mix well together and let cook for some more minutes.
Season with salt and pepper, if necessary.
Finally, top the kapunata with some mint and basil. You can either serve immediately as a hot dish, or else let it cool down and refrigerate for later use.

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If you’ve never tried it please make sure to ask for it when you travel to Malta

 

 

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south korea cooking

What’s cooking in South Korea – Classic Korean Bibimbap

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Use this recipe to make arguably the best known Korean dish around the world: bibimbap. What makes this meal stand out? Not only is it a Korean classic, but it’s also delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. That means if you’re a typical American or Westerner who can’t handle foods that are extremely spicy, homemade bibimbap is the dish for you since you can easily lower the spice load.

The bottom line is that if you’re a true fan of Korean cuisine, you should know how to make this dish, or at least try it. Bibimbap is to Korean cuisine what apple pie is to American cuisine. To eat, add a small amount of oil and desired amount of gochujang to your finished bowl and mix everything together with a spoon.

Ingredients
2 cups medium-grain Korean rice (or Japanese rice)
1 large cucumber (sliced into thin strips)
1 1/2 cups spinach (parboiled and squeezed of excess water)
2 tablespoons sesame oil (divided)
2 teaspoons salt (divided)
Dash of sesame seeds
1 1/2 cups bean sprouts (parboiled and squeezed of excess water)
2 carrots (julienned)
4 shiitake mushrooms (rehydrated if dried and then sliced)
1 zucchini (sliced into thin strips)
1/2 pound meat, optional (both raw and cooked ground meat work well)
Optional: Fried egg
Serving suggestion: Gochujang (red pepper paste)

Gather the ingredients.

To begin, you’ll need to cook the rice in a rice cooker or on the stove. If you don’t want to use Korean or Japanese rice or are being health conscious, you can try brown rice instead. This will affect the flavour, of course.

Next, give the cucumber strips a saltwater bath for 20 minutes.

Drain the cucumber strips using a sieve.

Then, season spinach with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

Season bean sprouts with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.

You’ll then need to sauté the carrots with a dash of salt.

Next, sauté the mushrooms with a dash of salt.

After that, sauté the zucchini with a dash of salt.

Then, place the cooked rice in a large bowl and arrange vegetables on top.

If desired, beef, egg, or both can be placed in the centre.

Serve each helping with small bowls of gochugang and sesame oil.

If you’ve never tried it please make sure to ask for it when you  travel to South Korea

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Budapest’s Newest Luxury Hotel Is Built Inside a Restored UNESCO Landmark

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Budapest:

The late 19th century was a particularly heady era for Budapest. Elegant architecture was flourishing, and Princess Marie Clotilde of Saxe-Coburg and Gotha, who resided in Hungary with her husband Archduke Joseph Karl of Austria, wanted to partake in the Belle Époque’s renaissance. With all the fanfare over the forthcoming Elisabeth Bridge linking the Buda and Pest sides of the Danube River, the princess decided to commission a duo of grand, symmetrical buildings poised at the bridge’s Pest-side entrance. And now, after years of neglect, one of those UNESCO-protected structures was just transformed into Matild Palace, the city’s first Luxury Collection hotel. (Klotild Palace, its sibling, will also become part of the Marriott family when it finds new life as a St. Regis in a few years.)

Budapest is strewn with five-star properties like the Four Seasons Hotel Gresham Palace, the Aria Hotel Budapest and, most recently, the Párisi Udvar Hotel, which debuted as part of Hyatt’s Unbound Collection in 2019. But Matild Palace’s calling card is a deft balance of past and present.

“Matild Palace reimagines its legacy while effortlessly capturing the many facets that make the city so spectacular—the diverse and vibrant culinary offerings, incredible cultural significance and breath-taking architecture and design,” Philipp Weghmann, vice president and global brand leader for the Luxury Collection, tells Robb Report. “The building holds the key to the city’s glamorous past, with history found at every turn, and we look forward to welcoming travelers to discover its magic and allure once again.”

Completed in 1902 by the architects Kálmán Giergl and Flóris Korb (who also worked on the New York Palace and the Liszt Ferenc Academy of Music, both of them Budapest landmarks), the neo-baroque Matild Palace was, by all accounts, stunning. It featured Zsolnay ceramics—even to encase the heaters—and vivid stained glass works by the renowned Hungarian artist Miksa Róth, and was awash in intricate ironwork and moldings. Many of those striking details have now been thoughtfully restored by artisans, under the supervision of London firm MKV Design; you can spy the stained glass on the hotel’s mezzanine level, for example, along with a selection of Zsolnay pieces.

In the 130 guest rooms and suites—which were converted from the apartments where members of the monarchy and upper classes once dwelled—there are jolts of peacock blue and stunning embroidered headboards that reference The Adventures of Sindbad, a Hungarian classic published in 1911 by Gyula Krúdy, one of the writers who frequented the Belvárosi Coffee House literary hangout once housed in the palace.

Most rooms flaunt bathrooms that are brightened by blue and gold tiles—a nod to Budapest’s famous mosaic-covered Gellért Baths—but some are simply swathed in marble, calling to mind hammams. (Guests who want to properly partake of the Turkish hammam ritual can head down to the petite Swan Spa.) Top room options include the Crown Tower Suite, which is carved into the building’s 157-foot-high tower and features a dizzying spiral staircase, and the Maria Klotild Royal Suite, with super-sized living room and panoramic city and river views.

But while Matild Palace celebrates its historic roots, it still manages to feel modern. A selection of slope-roofed Loft category rooms and suites on the fifth floor—a nod to the studio spaces of the artists the princess once patronized—forgo touches like the signature headboards in favor of contemporary artwork and furnishings. And the lobby’s towering vintage photo collage lives alongside a large-scale sculptural chandelier reminiscent of a gleaming snowflake.

Plus, there is the first Central European outpost of Wolfgang Puck’s Spago (the closest other location is in Istanbul). Staying true to the famous brand’s roots, the always-packed restaurant’s sprawling terrace has a distinctly LA vibe, with greenery and coral lounge chairs setting the scene for cocktails and late lunches of spicy lamb sausage pizza. Later this summer, it will be joined by the Duchess, a cocktail bar with a moody jungle aesthetic that will open on the roof.

Even more fitting will be the autumn arrival of Matild Café and Cabaret, which was inspired by the old coffee house stage that was unearthed during the renovation. Intimate musical performances will unfold regularly here—but it will likely be the homemade cakes, served amid glorious period chandeliers, that will plunge guests right back into bygone bohemian days. 

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Oruro Carnival, a colorful festivity with ancient roots

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Bolivia:

The largest carnival of the Bolivian highlands is celebrated in the Oruro city. It has been designated as a Masterpiece of the Oral and Intangible Heritage of Humanity by UNESCO, and it is considered one of the most important carnivals in the world.

A tradition with ancient roots

Some consider this festival the oldest carnival in history, but let me explain why. The carnival tradition did start in Europe, before the colonization of America, but the symbolism and traditions of this specific one, come from an ancient culture, that used to celebrate a religious festival in that same region, formerly called Uro Uro, long before the colonial period. When the Europeans arrived there, in order to bring the catholicism in the region, they made analogies between their beliefs and the local ones. That is how this carnival was born, as a combination of religious celebrations from both cultures.

Carnival performance

This carnival brings together tens of thousands of dancers and musicians from different places of Bolivia and also from other countries. These artists perform for more than half-million spectators.

The main folkloric expression of the carnival is called “diablada”, a dance with an army of demons and other characters which, undoubtedly, reflect the mentioned combination of two cultures. Specifically, characters and symbolism of both are being implemented in the dances. Besides diablada, there are many other rhythms and dances performed in the Oruro Carnival, such as “caporal,” “morenada” and “tinkuy,” to name a few. Each one of them was born in a different period of history and carries a specific meaning.

The performers do not only participate in the carnival for fun, but they also do that because of a faithful promise they make to the Virgin of Socavon, the local patron, who was originated as a combination between the catholic Virgin Mary and the ancient protectress of the region, called Ñusta. After the musicians and dancers finish the carnival route, they enter the Virgin’s sanctuary on their knees and move along towards her in that position, while praying amid tears and emotion.

The costumes

The colorful and shiny costumes of the carnival dancers are charged with symbolism. It is easy to get impressed by the enormous level of detail of the outfits, but it is impossible not to end up shocked once you find out that all those costumes are handmade!

Soon after the carnival is over, thousands of artisans, start to work untiringly, to have their creations ready for the next festivity. Some of them embroider each thread and sequin of the dresses. Some others, mold and paint plaster and fiber masks; others forge metal masks, rattles, and other pieces for the costumes, while the rest develop hats full of ornaments and feathers.

Most of these artisans come from families with several generations of experience on these laborious artistic tasks, where each costume can take from a week to a month to be completed.

Being part of the Oruro Carnival

Attendants accompany the performing groups by chanting carnival songs, dancing, and asking for kisses from the caporal dancers. Even though Oruro is a cold city, for some reason, while playing with water and foam during the festivity, no one seems to feel it.

Paying for a seat in a good location is totally worth it in this carnival. It is necessary, however, to acquire it in advance! It will definitely be an unforgettable experience.

Strong beliefs impulse artisans, musicians, and dancers to prepare for months and to do their best on the streets during this big festivity. As spectators, we get goosebumps with the strong beat of the music and the sonorous steps of thousands of dancers. The Oruro Carnival is so important for the locals, both as a cultural expression and an act of faith.

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You Can Visit Tikal, Guatemala, The Ruins Of The Largest Ancient Civilization In The World

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Guatemala:

It was known to once house between 10,000 and 90,000 people and since its designation as a World Heritage Site, visitors have seen it first-hand.

For centuries, the ancient ruins of Tikal hid deep in the jungle of Guatemala just waiting to be discovered. Many others like it have had known whereabouts for some time now in both Mexico and Peru but upon finding Tikal, it would soon be revealed that this was once one of the largest civilizations ever to live during its time. This Mayan city is full of innovation and surprise, the most obvious of which is its tremendous temples, many of which were the tallest ever known up until the 19th century, according to CNN.

It’s also one of few nearly fully-intact sites that perfectly display what life was like for the Maya people during 800 A.D. Even the surrounding jungle has been wholly untouched with all the sights and sounds of Guatemala in full array despite Tikal now being a place where many can explore and observe. Despite the fact that the ancient Mayans disappeared during the 10th century, what remains of their civilization has been perfectly preserved, giving a glimpse into what an occupied city might have looked like.

Clues Into The Past
During its prime, Tikal would have been considered a hub for the Mayan civilization. Researchers have been able to gather that this would have been a bustling city, consisting of anywhere from 10,000 to 90,000 people at any given time between 550 and 900 A.D. To imagine what life was like there is to appreciate the beauty and craftsmanship that went into building the 3,000 – so far – structures that have since been discovered on the site, which spans roughly six miles. Among that, scientists have also found about 200 altars and monuments, many of which give further clues as to who the Mayans were and how they lived.

The buildings and monuments in Tikal are highly advanced compared to many others, with everything remaining in nearly exactly the same condition as it was left. The city itself is truly remarkable and one of the most stunning features is The Great Plaza, which was confirmed to be the ceremonial area of Tikal.

The Architecture Of Tikal
Similar to the Great Pyramids, the buildings in Tikal follow a similar shape and method. Spanning roughly 10 acres, the centre of Tikal – surrounding The Great Plaza – is filled with pyramids that appear as though they could also be found in Egypt. However, these are limestone-paved and not as grand in structure but are similar in nature. It’s theorized that these would have been used for religious ceremonies, dramas, and even sporting events, not unlike many structures seen in Rome today.

As it turns out, sports were a significant part of the Mayan civilization. Areas that can only be presumed to be ball courts have been found throughout Tikal, playing a sport that may have been similar to what we know as soccer or basketball today. However, the rules were a bit different – the goal was likely to keep the ball in the air for as long as possible without using one’s hands, and for the losing team? Rather than a pat on the back and a ‘better luck next time,’ experts say death might have been a very real possibility.

Another structure, called Temple 1, appears to have been used as a site for some type of acrobatics, according to a report by CNN. The staircase alone is at an extremely steep angle and towers a whopping 170 feet. Each temple surrounding this one is slightly shorter in height but no less spectacular, each featuring a unique vantage point from which to observe the entirety of Tikal. It’s uncertain what each was used for.

Furthermore, there was no immediate water source for Tikal, leading experts to a head-scratching dilemma. Why settle there if there were no means for hydration? The answer lies in the amount of seasonal rainfall that Guatemala receives, which experts believe might have been the main source of water, making the Mayans extremely resourceful and intelligent when it came to weather patterns and survival. This way of life was far more advanced than many and if nothing else, Tikal proves that the civilization was far ahead of its time. Experts also tend to lean towards a drought as one explanation for what happened to the city of Tikal and its residents, although we may never know the full answer.

Visiting Tikal
For those who truly want an immersive experience in this Guatemalan jungle, there are a couple of inns and one hostel that sit not far from the Tikal National Park. Getting to the park is usually organized by these lodging accommodations and more information can be sought via phone call or at the front desk. Tikal National Park is a designated World Heritage Site, so there’s plenty to do and see during one trip.

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Costa Rica’s Nayara Resorts Launches New Wellness Program

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Costa Rica:

 

Nayara Resorts has launched a new wellness program that promises to be an antidote to a summer of indulgence, and motivation to kickstart a healthier lifestyle. Offered at Nayara Tented Camp, Nayara Springs and Nayara Gardens, the wellness program is inspired by the “four elements”—fire, water, earth, and air, and is designed to help guests form a connection with each individual element.

Good to know: Each of the properties is located in the rainforest and offers views to the Arenal volcano. The five- star Nayara Gardens is a family-friendly retreat, with just 50 private casitas (bungalows), all with private terraces with outdoor showers and Jacuzzi tubs for two. The adults-only Nayara Springs offers 35 luxury villas, each equipped with a private plunge pool fed by mineral hot springs and an expansive private garden with exterior shower, and indoor and outdoor sitting areas. Lastly, Nayara Tented Camp offers a safari experience with 29 luxury tented accommodations (also with their own private plunge pools with naturally warm hot spring water) dotted up the hillside, allowing for unobstructed views of the volcano from each room.

The wellness program can be done as a three- or five-night stay and includes activities such as yoga, meditation, sound therapy and spa treatments punctuated with Ayurvedic-inspired meals and detox juices. Menu items include nut-crusted mahimahi with carrot puree and zucchini salad, vegetable casserole with coconut milk, ginger and lemon grass, and almond milk oatmeal, while juices are made with ingredients like papaya, coconut water, cranberry, cardamom and jalapeno.

Note: The program is available from Thursdays to Tuesdays beginning in September (and it is not available over holiday periods). Rates start at $3,500 per room for three nights based on two people sharing and are all inclusive (excluding alcohol). To book, contact reservations at reservations@nayararesorts.com.

 

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Piranhas and pink dolphins lure visitors to remote Lake Tarapoto

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Colombia:

Pink dolphins, piranhas and black caiman. It sounds like the stuff of legend, but in fact they’re the inhabitants of a protected wetlands system in the Amazon, home to thousands of rare animal species and fascinating tales of tribal gods turning men into dolphins.

Storytelling is part of the culture for the indigenous groups who live in the Amazon rainforest, and the wetlands play an important part in the yarns that have been spun for centuries. The stories told by the Ticuna people are no different; one in particular involves a pink dolphin disguised in human form who attends the tribe’s traditional festivities to enchant women who become enamored by this tall, strange man. He then takes her down to the river, and turns her into a dolphin, too.
But the waters of the Lagos de Tarapoto aren’t just home to tall tales. They’re such an important habitat for animal species that they were granted protected status in 2018, following a five-year battle to petition for the wetlands region to be internationally recognized by the Swiss conservation body Ramsar.

Scientists have been conducting research in the wetlands — which include Lake Tarapoto as well as a network of other waterways — for years. The lake is fed by the Amazon River and is interconnected to numerous smaller lakes by a complex system of creeks.

Experts have identified as many as 900 plant species, 300 bird species, 176 fish, 56 reptiles, 46 mammals and 30 amphibians. The wetlands, which cover 400 square kilometers, have one of the highest presence of river dolphins in the Colombian Amazon.

Recently, Omacha, alongside the WWF and with the help of local groups, began a satellite monitoring project of the cetaceans in the Amazon region.
The wetlands are a key place for dolphin breeding, as well as a fish breeding site — a vital source of food and income for the 22 indigenous communities that live in the region. The pirarucú fish, one of the largest freshwater fish, is a species of arapaima, which are native to the Amazon River. They have been a key food source for indigenous communities for centuries and are eaten fresh, dried or salted — and can grow up to 10 feet long.

Tourism and conservation at work
The indigenous communities also rely on tourism for income, and the preservation of this water system means they can have a sustainable income for years to come. Visitors to the region can hire local indigenous guides to boat them around the lake and through the river networks, pointing out wildlife and explaining the historical importance of the site.
The wetland region is best known for Lake Tarapoto, a 37-square-kilometer body of water which is a short ride from Puerto Nariño, a town in the Amazonas region of Colombia, perched on the edge of the Amazon River.
Tourists who make it to the remote region flock to the lake in the hopes of catching a glimpse of the rare pink dolphin or trying their hand at piranha fishing. The Centro de Interpratación Ambiental Natütama, run by a non-profit, offers a host of information on the pink dolphin and manatee species.
There is still no consensus about why the pink dolphin is pink, as some of the mammals, known locally as “boto,” remain gray. Coloration varies, with adult males being the most pink, perhaps, experts surmise, because they fight a lot — and it is their scar tissue that is pink. Another theory is that they camouflage themselves to match the red mud that appears in some of the rivers following heavy rains.

Although you can swim in the lakes, they are piranha-infested, so perhaps check with your tour guide before taking a dip.
The motorized boats that were once involved in some tours, as well as logging, hunting and overfishing were threatening the biodiversity of the wetland complex, so scientists joined forces with local indigenous groups who inhabit the area to petition Ramsar, the Swiss conservation body, to declare Tarapoto a “wetland of international importance” in 2018. The area is the first wetland region in the Colombian Amazon to achieve such a status.
“Wetlands with Ramsar status are internationally recognized because of their unique characteristics of biodiversity and natural wealth, and must be conserved and used sustainably to maintain their quality and permanence over time. Large-scale mining and major infrastructure construction cannot be carried out at Ramsar sites,” says Saulo Usma, Freshwater Specialist at WWF Colombia.
Visitors wishing to experience the lake can stay at Puerto Nariño, a small town of 6,000 residents, mostly indigenous, that touts itself as an ecological community. No cars or motorized vehicles of any kind are allowed in the town — meaning all tours are done by wooden boats.
The town is reachable by plane from Bogotá, Medellín or Cartagena. Accommodation and facilities are basic, but it’s a wonderful jumping off point to explore all the Amazonas region has to offer, and a chance to experience indigenous culture in its fullest.

Working with locals to protect the wetlands
Designating the site as protected means there is the ability to finance conservation projects, according to the leaders of the local community.
“The designation of the Tarapoto lakes as a Ramsar site is an opportunity to strengthen, protect and conserve our natural, cultural and social resources,” says Lilia Isolina Java Tapayuri, community leader of the Cocama ethnic group.
Working with the local indigenous groups has been a vital part in the protection process. Sinchi Institute, another of the Colombian environmental groups that collaborated to get the lake protected, has been working with local fishermen to ensure they are involved.

“Sinchi has collaborated in the construction of the management plan for the site,” says biologist Mariela Osorno, who specializes in the Amazon region. “We’ve also accompanied fishermen from the Tarapoto system, training them to collect data, community monitoring and fishing uses of the area.”
The institute is also working with communities to produce a bird guide for the area, as well as training up villagers so they can use their skills to start bird-focused tourism ventures.
“Participants have been trained in methodologies for bird watching, species identification and use of bird guides,” explains Osorno, adding that Sincha has also worked with locals to recover the names of birds in the native languages of the territories.
“It is essential to promote its conservation and proper management, to ensure the permanence of the genetic richness of species, ecosystems and landscapes, and to safeguard the culture and knowledge of the native communities that inhabit it, particularly the Ticuna (also known as the Maguta), Cocama and Yagua ethnic groups.”
If you do get the chance to visit this beautiful and underdeveloped corner of the world, you’ll certainly leave with a renewed sense of living simply, side-by-side with nature.

Spotted in edition.cnn.com

Nature  Travel in Colombia

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LATAM plans to resume flights to Mendoza

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Argentina:

After the Argentine government confirmed the authorization of Mendoza’s El Plumerillo International Airport as a «safe corridor», LATAM Airlines confirmed to Aviacionline that it has requested authorization to resume operations from Santiago de Chile and Sao Paulo.

The intention is to restart flights from October 18, in both cases with three weekly frequencies, subject to government approval.

Mendoza was the first Argentine airport (besides Buenos Aires) to be authorized to receive scheduled passenger flights as of March 2020. Today Aerolíneas Argentinas also announced that it will fly from Mendoza to Santiago de Chile.

This puts an end to the unequal situation experienced by passengers from the provinces, who had to travel via Buenos Aires to enter or leave Argentina, since the land crossings are not enabled either.

Prior to the outbreak of the pandemic, Mendoza was connected to Panama City (one daily flight by Copa Airlines), Lima (one daily flight by LATAM), Santiago de Chile (10 weekly flights by LATAM and four by SKY) and Sao Paulo-Guarulhos (two weekly flights by LATAM and two by GOL).

Spotted in www.aviacionline.com

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