Peter Bargh

words pictures sounds
February 23rd, 2016

Torre Picada

A nice easy day after yesterday’s length hike. I followed route three on the free tourist map from Soller tourist info. This was a short one going north from the port. It took me to Torre Picada, and then Punta Curta, and finally on a long windy road through Olive trees to a dead end at Illeta de Con Garda.

Dinner was a bit better tonight (still decidedly average) – vegetable soup, followed by a mince meat stuffed aubergine slice with a tomato sauce topping and chips, and custard to follow, with a soggy biscuit on top and some cinnamon to flavour it.

February 22nd, 2016

GR221 to Biniaraix

I booked another two nights at Hotel Marina in Puerto de Soller as the buffet food was ok. Turned out the next two nights there were not enough guests paying for half board to make buffet worth the hotel’s while so the few dining got a fixed meal. Tonight was tuna salad followed by pork chops (dreadful taste) with potato bravas (no sauce) and for desert, a piece of chocolate roll with ice cream.

But before that I’d been for the longest walk of the holiday. From Port Soller, via Mirador de ses Barques to Fortnalutx, then a steep climb to Puig De Verger and down the valley with Serre de Torrelles on the left and Serra de Cuber on the right. This path brought me to the MA-10 main road and I thought I could walk around and climb the highest mountain, Puig Major, but it is fenced off as a military base. So I followed the road around to Embassament de Cuber, and joined the GR221 walk back to Biniaraix through the Barranc (gorge) de Biniaraix. At the top I was greeted with some amazing views with clouds below the mountain tops. And the route down was equally spectacular.  The photo below is of Els Cornador on the ascent to Biniaraix from Embassament de Cuber.

February 13th, 2016

balancing stones

Walk with Debra to Sa Torre village and down to coast. It’s spectacular down there when the tide as angry. We played with balancing stones to create towers and watched the waves. It wasn’t all that warm, but no coat needed.
In the evening we went with Jez and Julie local for tapas, followed by Italian. I had a curried chicken which was very mild.

February 8th, 2016

Badia Gran

Drive to Birmingham for flight to Palma in Majorca. Staying at Julie and Jez’ house in Badia Gran. Met up with Jez’ best mate and his wife, plus another two friends and had tapas at the local bar. Then back to house for a really amazing selection of dishes including chilli con carne with star anise, Gambas al Ajillo (garlic prawns), Pimientos de Padrón (Padron peppers), champiñones al ajillo (garlic mushrooms), and various other treats.