The Nory last weekend and I celebrated our first anniversary. We escaped three days of Carnival to Colonia Tovar. In the inn more welcoming than ever known.
One of the things to which we are accustomed to do in Venezuela's domestic tourism to the poor care we receive from people trying to tourists. And often it is not bad care, but simply lack of attention.
Used to this but without much thought, I got a pleasant surprise to stay in this hotel. Especially for the attention we received the brief days we were there.
For starters, the atmosphere and decor of the inn so comfortable from the start we were pleased also to receive our bedroom and saw how beautiful and quality (for the cold I was doing in the Coloina), plus in each corner Room had wild flowers and sprigs of pine perfumed the room. But the best was the hospitality of our hosts that since we arrived we were treated like royalty.
is not economic to say, but to take account of everything that got concluded that they were the best paid in actual food and lodging I've ever spent.
arrived in the afternoon and checked in, then out for a while and come back for dinner. To announce dinner at the inn place Ravel's Bolero.
The first dinner began with a delicious cassava croquette and then receive input from avocado cocktail of finely chopped lettuce and "neutralize the palate" as they call it, with a straw melon. Then we moved to main course, a steak in a delicious sauce with a timbale of cassava and steamed vegetables. The dessert that first night was a passion fruit Muss with strawberry syrup. The dinner was accompanied by a glass of red wine La Huerta, courtesy of the house and two excellent musicians on guitar and violin which delighted us, in addition to his music, with stories and anecdotes.
next day breakfast beans, shredded beef, scrambled eggs with vegetables and accompanied arepitas cheese, butter and cream. For dessert, anise and optionally arepitas could choose between natural juice or champagne with orange juice. We went by the little juices and then a coffee.
The second dinner started for a few casters Tovar chorizo, a beef soup entry (type lift-dead but very simple, just potatoes, carrots and meat), peach sorbet to neutralize the palate before the main dish of turkey gravy orange on sour cabbage with mashed potatoes and finished with peach and strawberry profiterole. That dinner was accompanied with a bottle of white Vinot Special Reserve La Huerta super-rich that we had brought us.
breakfast in the morning with a cup of fruit yogurt and granola as input and tovareño bread slices with ham, yellow cheese and white cheese homelette. Fruit juice to accompany your meal. We conclude in a honey-covered pancakes paisa cheese and hot chocolate.
The third dinner started with a boil over mushrooms. I do not like mushrooms, they loved me. Input Black Forest ham with melon balls soaked in Porto, then the respective sorbet, this time of tutti-frutti before a chicken breast stuffed with vegetables and wrapped in puff pastry. This last dish "strong" was the best of all, both in texture and taste. Muss finish with a coffee coffee with cream. For this occasion, ordered a bottle of Castillo de Molina white.
Finally the day of our breakfast back another cup of yogurt and granola with fruit and cake of potatoes and ham Forest Black tovareño muffin accompanied with sliced \u200b\u200bturkey ham, cheddar cheese and chorizo \u200b\u200bTovar. Of course accompanied by their respective fruit juice and coffee and their respective pancake with honey and cheese paisa.
food is not that we are going mad, but how to present, the atmosphere created in the inn, the friito of La Colonia, the tune, nice wine and the very special attention we received from our hosts is what they did this weekend so special. Just decirno the fact that the chef had prepared on each plate that led to the table is something that does not make anywhere.
I think if we are over here next year we will celebrate there, too. Already I'm reserving my parents to stay a weekend there.
Chucho!
