by Editor | Mar 1, 2009 | Europe, Frankfurt, Germany, Simon and Baker Travel Review
Sandwiched between a hill and a river the Spa Bollant’s position made Feng Shui enthusiast happy, according to Nicole Prass-Anton, the spa manager. The understated reception belied the spa’s spacious facilities. Once inside, we discovered a variety of rooms, decorated oriental style, that filled the various floors of the modern building. Although it was located in a village at least an hour’s drive from a major city, the spa was sold out during our Monday afternoon visit in late winter.
by Editor | Mar 1, 2009 | Europe, Frankfurt, Germany, Simon and Baker Travel Review
A young and enthusiastic chef whose love for and ability with fish and seafood were evident made this restaurant stand out. Our romantic window side table faced Lake Constance, allowing us a sunset view of the lake and, in the distance, the lights of nearby towns across the lake in Switzerland. A single white rose in full bloom and a tall white candle were the sole adornments on our round table, allowing us to focus our attention on the parade of pretty dishes and handsome dinnerware the staff served us. Small touches like a moist towel to cleanse our hands before beginning the meal, a diversity of pre and post meal palate teasers and the staff’s enthusiastic attitude enhanced our dinner experience.
by Editor | Mar 1, 2009 | Products, Simon and Baker Travel Review, Travel Luggage
With airlines issuing ever more restrictive luggage regulations in recent years, I had gradually adopted a rolling duffle bag as my checked baggage for long trips; but I yearned for the stable, tidily organized suitcases of earlier times. Until the recent demise of my latest duffle led me to consider the Eagle Creek Hovercraft 25. Its firm, heavy gauge Cordura nylon shell, coupled with the packing convenience of a hard-sided suitcase and the reduced weight of a duffle made it especially attractive. The broad wheelbase, sturdy knurled wheels (four inches or ten centimeters in diameter) and adjustable height telescopic top handle made it a breeze to steer.
The base also featured a long front stabilizing bar to keep the case upright even when it was heavily loaded. This efficient stabilizer doubled as a grab-bar, which in addition to the large padded top and side handles facilitated retrieval from the most chaotic airport luggage carousel. The front flap of the suitcase had two external high-capacity front pockets with three-sided U-shaped zippers for easy access. The exterior of the Hovercraft 25 was designed to avoid handling damage. It included thoughtful details such as a streamlined shape with no sharp angles or visible seams, deep wheel wells and a rear kick-plate that provided extra protection to the base of the suitcase.
by Editor | Mar 1, 2009 | Europe, Frankfurt, Germany, Simon and Baker Travel Review
Passione Rossa, a small family owned restaurant set in a former potato storage shed within the Romantik Hotel BollAnt’s im Park near Frankfurt, was a gourmet surprise. The first hint of the pleasant and tasty meal that awaited us was the friendly welcome we received on our arrival at the restaurant on a quiet winter Sunday.
The refined and delicate dishes we were served contrasted with the old farm setting.
by Editor | Feb 1, 2009 | Auckland, Oceania, Simon and Baker Travel Review
Perched midway up New Zealand’s North Island on a narrow isthmus of rolling hills between two major bodies of water, Auckland is a city resolutely focused on the sea. On its eastern coast, the Hauraki Gulf leads to the South Pacific Ocean, while its western side overlooks the Tasman Sea. This privileged seaside location has fostered in Aucklanders a long-standing love affair with the sea.
by Editor | Dec 20, 2008 | Europe, France, Paris, Simon and Baker Travel Review
From the outside this small restaurant on a quiet Paris street revealed little of the gourmet treasures and extraordinary service hidden inside. It was a brutally cold day when we last visited Guy Savoy’s main establishment. We arrived early and were waiting across the street for the restaurant to open when we observed other guests entering. We quickly followed them in to find welcoming staff just inside the doors at a reception desk. They whisked away our coats and guided us to a small dining area in the rear of the restaurant.
