Archive for category: tourism

High season in Europe? What high season?

“When is the best time to travel in Europe?”  Great question!  I think the answer is “whenever you can!”

I am often asked about the merits of travelling in Europe during the so-called “shoulder” season as opposed to “high” season.  Shoulder season is often defined loosely as spring and autumn, and high season as summer.  The obvious benefit of summer travel is the likelihood of  good weather.  The apparent benefit of shoulder season is the likelihood of smaller crowds.  However, over the last decade, so many people have heeded the recommendation for shoulder season travel that the crowds have pretty much evened out, meaning that there isn’t really a “high” season anymore.  I don’t mean to say that you’re going to see the same amount of people in St. Mark’s Square in January as you will see in July – but really, from March to October you are never going to find yourself alone riding the elevator up the Eiffel Tower, viewing the crown jewels in the Tower of London, or wandering through the Sistine Chapel.  I still read this recommendation in travel articles and wonder if the author has ever been to Venice in March or Vienna in October!

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Early morning in St. Mark’s Square – crowd free!

So unless you want to brave the probability of poor weather in the winter for the sake of more elbow room at the Louvre, you are going to be travelling in Europe with lots of other people.  But if you plan well, you can avoid the pitfalls of the tourist season.  For example, it is good to know that many of the big box tour operators bring their huge busloads of tourists to the Palace of Versailles about an hour after it opens.  Arrive early and get in first (with a reservation of course) and you’ll have the first hour or so to enjoy the uncrowded rooms of Louis’ XIV’s pleasure palace with just a few other smart travelers.  Most of these big tour groups are gone by mid to late afternoon, so arrive later and you get the same experience.  Another crowd-beating tip is to understand that Venice is inundated with day-trippers from about 10 AM to 4 PM, most of whom are either coming in from mainland hotels that the big box tour companies use or from cruise ships in port for the day.  The key is to stay in Venice proper, and take advantage of the early morning / late afternoon and evening for visiting the most popular places that the day trippers will have on their checklists (St. Mark’s Basilica and Square, the Doge’s Palace, the Rialto), and take in some of the lesser visited gems midday (the sublime artistic masterpiece that is the Scuola Grande di San Rocco, the palace frozen in a long past golden age Ca’ Rezzonico, and many others).

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The Palace of Versailles, virtually empty in the late afternoon.

Travel in Europe when you want to, even mid-summer (which, after 10 years of guiding tours, is still my favourite time to be in Europe!)  With some research and planning, you won’t need to worry about lineups and crowds.

Have you got a travel tip of your own?  Feel free to share it in the comments section below.

OneLife Tours is dedicated to the absolute best in European travel experiences.  In addition to providing outstanding escorted tours for small groups, we also offer travel planning assistance for independent travelers wishing to have one-on-one expert advice.  Contact our chief tour director Craig Bresett for more information.

[author] [author_image timthumb=’on’]https://pbs.twimg.com/profile_images/506116251454697472/4blfsXiS.jpeg[/author_image] [author_info]This blog happily shared with you by Craig Bresett (without a crowd in sight) – owner and chief tour director at OneLife Tours. Contact Craig anytime: craig@onelifetours.ca[/author_info] [/author]

"You don't even have a tan"

Upon return from one of my trips to Europe in 2012, a neighbour asked me, “So what do you do when you’re over there?  I mean, you don’t even have a tan.”
I actually did have some colour from hiking under the warm Italian sun in the Dolomites and along the Mediterranean coast.  And I even went swimming and spent some time on the beach while visiting the Cinque Terre.  But my goals in traveling to Europe are not related to acquiring a tan, and I had not put any conscious effort into deepening my pigmentation.
My neighbour has not been to Europe.  She has been to Mexico.  Multiple times.  I believe to the same resort.  And Hawaii.  And she, of course, comes back with a deep tan, as well as a sense of satisfaction and a relaxed demeanor.
I think when I come back from a trip, I definitely share that sense of satisfaction in time well spent, but I think my demeanor is usually one of excited anticipation – of sharing stories and photos (and beer and chocolate for the lucky ones) with friends and colleagues, and of, well, planning my next trip!
So when she asked me the question about what I do when I’m in Europe, she got a long and enthusiastic answer from this admittedly jet-lagged Europhile.  I talked about meeting new people, trying new Belgian brews, searching for a winery in the hills of Tuscany, walking lopsided out of the Leaning Tower of Pisa, cycling along canals past windmills, quiet moments of reflection in 800 year old cathedrals, being overwhelmed by the magnificent beauty of Botticelli’s Birth of Venus, eating the freshest most flavourful pesto anyone has ever had anywhere at any time in a little restaurant in a little village on the west coast of Italy… and on and on and on.
Her response: “Wow, you must come back from vacation more worn out than when you left!”
True, my “vacations” are not really relaxing.  And most of the time when I’m overseas, I’m actually working (to provide a stress-free vacation for the people who are traveling with me) not vacationing.  But I’m not tired out when I come back.  I’m energized and invigorated.  And I can’t wait to go again.

Have it all on your next vacation – Europe’s got history, art, architecture, food and drink, great people, and even a few beaches where you can work on your tan if that’s what you like!  This is Vernazza in the Cinque Terre region of Italy – part of the Grand Tour.

5 Traditional European Christmas Dishes You've Never Tried

1.  Vánoční Rybí Polévka (Czech Christmas Fish Soup) – Czech Republic
Harking back to a simpler time when meat was a luxury to most Europeans, the tradition of eating carp (a freshwater fish) for a treat at Christmas has remained strong in the Czech republic.  None of the fish was wasted – most recipes for this soup call for the head and viscera to be boiled to make the stock.  Even today the mayor of Prague doles out this soup to the needy on the Old Town Square on Christmas Eve.

First the stock is prepared for vánoční rybí polévka

2. Les Treize Desserts (The Thirteen Desserts) – France
Here’s one for the kids (and those of us adults with a sweet tooth).  In the Provence region of France,  Christmas Eve is epic meal time, or Le Gros Souper.  The table is set with three candles (representing the trinity) and a large dinner of fish, vegetables, bread and cheese is shared.  The thirteen desserts (representing the number of diners at the Last Supper) are then laid out to finish the feast.  The desserts consist of various fresh and dried fruits, nuts, nougats, cakes, and sweet wine.  After all that, everyone heads to the local church to try to stay awake through Midnight Mass!

Les Treize Desserts


3. Pandoro (The Golden Bread) – Italy
This Italian sweet bread, traditionally from Verona, is a favourite at Christmas.  By its appearance you would think it is a cake, but it is in fact a leavened yeast bread, sweetened with sugar or honey, and dusted with icing sugar (some say to resemble the Dolomite peaks just north of Verona).  Pandoro is typically served with a side of whipped cream, or even better, vanilla gelato, and a strong Italian espresso.  Yum.

Pandoro gets its golden colour from the egg yolks used in the simple recipe


4. Lutefisk (Lye Fish) – Norway
It is hard for a non-Scandinavian to understand the appeal of this dish… however it remains very popular at Christmas throughout the Nordic countries, especially Norway.  Dried cod is soaked in a solution of water and lye for a number of days, which changes the texture of the fish, making it more like a fish “jello” (jellyfish?).  At this point, the fish is inedible because of the lye, so it has to be rinsed in clean water for several days to remove most of the lye.  Then it is ready to be baked or parboiled, and served in all of its odoriferous, gelatinous glory.


Lutefisk: Just tell the kids it’s jello


5.  Cougnou  (Baby Jesus Bread) – Belgium
This sweetened yeast bread, dotted with coarse granules of sugar, is made in the shape of “the babe wrapped in swaddling clothes” (Luke 2:12).  A children’s favourite at Christmas, it is usually served with another Belgian specialty – real hot chocolate.

This looks so good, I’m going to try to make it myself.

Europe – home to so many different culinary traditions.  Isn’t it time you made the trek?  Join one of our specialized tours of Europe and enjoy regional cuisine at its finest.  Go to OneLife Tours for details.